The main ingredient of Babao vegetable is October vegetable, and the auxiliary materials are daylily, winter bamboo shoots, auricularia auricula, dried tea, dried carrot shreds, dried vegetable stems, bean curd skin and white sesame seeds. It is a famous traditional pickles food in Jiangsu, Zhejiang and Anhui. Golden color and strong sauce flavor.

Babao cuisine takes its auspicious meaning and is fried with eight kinds of side dishes. The ingredients needed for Babao cuisine mainly include vegetables and bean products, and the varieties are not fixed.

Extended information:

Eight-treasure vegetables can also be cooked with winter bamboo shoots, winter pickles, bean sprouts, water chestnuts, carrots, mushrooms, oily tofu and celery, but no matter how the ingredients change, winter bamboo shoots, winter pickles and bean sprouts are absolutely indispensable.

Eight-treasure dishes are not cooked at ordinary times, but only during the Spring Festival, and preparations should be made in advance. For example, white radish and carrot should be shredded and dried for two days in sunny weather. After all the ingredients of the eight-treasure vegetables are prepared, they should be fried one by one and finally stewed together. In the past, it often snowed and the weather was cold during the Spring Festival, so it could be put away one month in advance.

Babaocai can be eaten by the general population, but the elderly, patients with hypertension and kidney disease should eat less.

Baidu Encyclopedia-Babaocai