1. Introduction

Gongcai is a green dehydrated vegetable belonging to the genus Lactuca. It is bright green in color, refreshing in texture, tastes like jellyfish, and has extremely high edible value. During the Qianlong period of the Qing Dynasty, tribute was paid to the court, and tribute was paid to the court every year after that, so it was called "tribute dish". Because of its crisp and refreshing taste, it was vividly called "Xiang Cai" by Premier Zhou Enlai in the 1960s, and was also called "Mountain Sting Cai". It can be eaten in a variety of ways. It can be made into a dish alone or on a platter. It can be eaten cold or stir-fried. It can be used to make Chinese food or Western food. It can be salty, sweet or spicy, and can be cooked or cooked.

2. Efficacy and role

Strengthens the stomach and diuresis; nourishes the brain and calms the mind; detoxifies and loses weight; prevents and fights cancer.

3. How to choose

1. When choosing vegetables, you must first look at the color

It is basic that they look green and have no yellow leaves. Of course, they are also vegetables. Fresh sign. We don’t buy vegetables every day when we go to work. If the vegetables we buy need to be kept for a few days, I have a little summary. In order to make the vegetables look clean and beautiful, some merchants will sprinkle water on them or wash them with water. Of course, there is nothing to eat on that day. Question, but if it is stored for a long time, the taste will be much worse. If you want to store it for a long time, it is best to choose dishes that have not been filled with water.

2. Choose varieties

Although green vegetables generally look and feel similar, I used to think so, but in fact there are differences. The stir-fried green vegetables we often use , it is best to choose varieties with large leaves and short stems, which are definitely much more delicious than those with long stems.

3. Regarding washing

I personally think that it is better to wash the vegetables that are stir-fried or stir-fried with mushrooms directly. Do not cut them with a knife. It is better to break them with your hands than to use a knife. Turn it on, and the smell will be corrected. If you are afraid that pesticides will be attached to the vegetables, you can soak them in green water first, or add a little salt.

4. Regarding storage

When the temperature is relatively low, it is better to store vegetables indoors than in the refrigerator.

IV. Common ways of eating

1. Soak dried vegetables in water for 20 minutes.

2. It is best to soak it in cold water for a refreshing taste. After soaking, drain the water.

3. Heat the water in a hot pot, put the soaked tribute vegetables in the boiling water and cook for 2 minutes. Remove, rinse with cold water and drain. (Don't cook it for a long time, or it will taste bad)

4. Let the tribute vegetables cool down, cut them into 3 cm long pieces, and arrange them.

5. Make the sauce: light soy sauce, Laoganma Dougu chili sauce, sesame sesame oil, a few drops of mature vinegar, sesame seeds, and minced garlic. (Heat the pan, heat the sesame seeds and sesame oil until slightly smoking, pour over the minced garlic) If you like it spicy, you can add millet pepper.

6. Finally, pour the sauce evenly over the cut tribute vegetables.

7. Wrap it in a plastic bag and put it in the refrigerator for a while to become a cold dish. This way the tribute dish is more delicious.

8. Finally, take it out of the refrigerator when you’re eating. Both edible. Mix the seasonings evenly and it will taste better!

Before eating, the dried tribute vegetables need to be soaked in warm water for 1-4 hours, soaked thoroughly and let go (1KG can make 4-5KG), washed, cut into inches or cubes, rinsed with boiling water to remove the water. It can be served cold as a stand-alone dish or as a side dish in a platter. It can be sweet, salty, meat or vegetable. It can be stir-fried, fried or boiled for both Chinese and Western meals. It can also be mixed with meat or meat. It can be used to cook dishes, make soups, and prepare various vegetarian dishes to create northern and southern flavors, which taste like jellyfish and are unique.