Where are the specialties of grandma’s cuisine?

Grandma’s cuisine is a specialty of western Hunan. Every household in western Hunan is familiar with grandma's cuisine, which is one of the daily dishes. Moreover, the raw materials of grandma tiles are wild vegetables common in western Hunan. The unique geographical location and the yield of wild vegetables make grandma's cuisine popular in western Hunan. It can be said that no one in western Hunan understands grandma’s cooking. Grandma's food is a pure natural green food and does not require the addition of any food additives during production. The practice process of grandma’s dish is still very simple. First of all, you need to know what kind of wild vegetables are needed for grandma’s cooking, usually purslane, diced radish, big-leaf greens, native vegetables from western Hunan, minced meat, etc. , is a common wild vegetable in western Hunan. Then, the wild vegetables need to be dried according to traditional folk processing methods in western Hunan. Only 80% of the moisture in the sun needs to be removed. Dried wild vegetables need to be washed again, simply rinse with water. Then chop the wild vegetables, chop the meat in the pot, and marinate in the jar.

What does grandma’s food taste like?

"Grandma's cuisine" is made from various wild vegetables and pottery bowls, dried according to traditional methods and then put into jars and marinated. No added colorings, preservatives, meat sauce, chili, vegetable oil, salt, etc. Added. It tastes good, has a chewy texture and tastes better. In addition, it can stimulate appetite, lower blood lipids, soften blood vessels, and beautify the skin. This is a rare next meal. Grandma’s food, eating more of it is a kind of emotion, a feeling, a kind of elegance, a kind of family affection, and a kind of pursuit of life. Facing the complicated modern city, I prefer the nature of my hometown, simple and plain food, a glass of old wine and a few dishes. The simpler, the better, less ostentatious, less luxurious, simple taste, family taste. Grandma's cuisine, also known as Wancai, is a home-cooked dish in Xiangxi, Hunan. The raw materials include kohlrabi, white radish, cowpea, sword bean, eggplant, etc. , dried in the sun, put into a vat and marinated using traditional folk methods in western Hunan. No added colorings or preservatives. After marinating successfully, stir-fry with Chaotian pepper, Hangzhou pepper, red pepper, vegetable oil, salt, garlic, etc. and serve. It's very spicy after frying, which is exactly what it shows.

Is grandma’s food spicy?

Grandma’s food itself is not spicy. Grandma's cuisine, also known as Wancai, is a home-cooked dish in Xiangxi, Hunan. The raw materials include dried plums, dried radish, dried beans, sword beans, etc. , dried in the sun, put into a vat and marinated using traditional folk production methods in western Hunan. Grandma's dish is a rare and trendy Hunan dish. It goes well with bibimbap and is delicious, delicious and appetizing. For most ordinary people, grandma’s food can be eaten in moderation. Xiangxi’s mother-in-law cuisine is famous both at home and abroad. It is said that in ancient times, when local residents married their daughters, their mothers would cook a dish. It tastes sour, sweet, salty, spicy, and has all five flavors. The traditional way of making this dish is to stir-fry wild vegetables with chili peppers and minced meat. Wild vegetables are a local specialty. Therefore, the golden color of minced meat and the bright red and green of chili go well together. When making, all ingredients used must be cut into small pieces or minced to ensure easy use and crispy taste.

Do you need to wash it?

Wash. Grandma's dish, also known as Wancai, is a home-cooked dish in Xiangxi, Hunan. The raw materials include kohlrabi, white radish, cowpea, sword bean, eggplant, etc. , dried in the sun, put into a vat and marinated using traditional folk methods in western Hunan. No added colorings or preservatives. After marinating successfully, stir-fry with Chaotian pepper, Hangzhou pepper, red pepper, vegetable oil, salt, garlic, etc. and serve. It's very spicy after frying, which just reflects the characteristics of Hunan cuisine.