Chinese Food
Cold and Gongcai, a trendy dish that you fall in love with at one time
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Gongcai, also known as dried moss, Xiangcai, jellyfish and lichen. It is an annual herb. It is bright green in color, refreshing in texture and tastes like jellyfish. Its edible value is very high. In the Qianlong period of the Qing Dynasty, tribute was paid to the imperial court. In the following years, tribute was paid to the imperial court, so it was called tribute dish. Dried moss contains protein, vitamin C, calcium, magnesium, iron and many trace elements. It is sweet and crisp. It has the characteristics of fragrance, sweetness and crispness. It has a clear and refreshing heart and unique flavor.
Cooking ingredients
Cooking Steps
Step1:Soak the dried moss for 1 hour. Then wash it with water.
Step2:1. Cut into small pieces. The length is about 5cm. 2. Boil the water in the pot. Pour the dried moss into the pot and cook for 23 minutes. Remove and drain. Leave to cool.
Step3:Mash the garlic into minced garlic. Remove the seeds and cut the chili (if you like spicy food, do not remove the seeds). Cut the coriander.
Step4:Pour all the ingredients into the dried moss and stir it (including sesame oil). Put it in the refrigerator for 12 hours (to make it more tasty). Take it out. Add sesame oil and stir it (put sesame oil for the second time). The flavor is better
Step5:Refreshing on the tabl
Cooking tips:1. Dry moss should be cooked, but not too long. 23 minutes is more suitable. 2. Sesame oil should be discharged in two times. Put it in front of the refrigerator. Take it out of the refrigerator. There are skills in making delicious dishes.
