Recipe: Gong cuisine mixed with dried fragrant

Home Cooking Recipe: Gong cuisine mixed with dried fragrant


Gongcai small science ~ also known as moss, cabbage, hawthorn. The color is bright green, the texture is refreshing, the taste is jellyfish, and the food value is extremely high. It is a green leafy vegetable, which is made from the stems and strips in the autumn. Suining County has been cultivated for more than 2,000 years. This product is a precious vegetable in the north temperate zone. It is a genus of Asteraceae, Lactuca and an annual herb. Containing glutamic acid, vitamin C, vitamin D, zinc, iron, calcium, selenium, etc., has a certain therapeutic effect on human development, anti-aging, anti-cancer, is a good banquet, Qing Emperor Qianlong was known as "tribute dish." Today's products sell well in Southeast Asia and other places. It can be used to cook vegetables, soups, and prepare a variety of vegetarian dishes.



  1. Gongcai cold water bubble hair for about an hour

  2. Cut the tribute into a section, bake in a boiling water pot for two minutes, remove the cold water

  3. Dried and diced, add black sesame, salt, sugar, soy sauce, vinegar, chili oil and mix well with tribute

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