Is Gongcai dried lettuce? What is dried Gongcai?

Gongcai, also known as Xiangcai, Taicai, Taigan, Shanzhe, is a green leafy vegetable. The name Gongcai mainly comes from the Qianlong period of the Qing Dynasty. Since 1998, it has won more than 10 domestic and international awards and has been identified as a green health food by the China Green Food Development Center. Some friends have asked whether Gongcai is dried lettuce? After reading the following introduction, you should be able to understand the answer!

Contents of this article

1. Is Gongcai dried lettuce?

2. What is Gan Gong Cai?

3. Should we soak dried Gongcai in cold water or boiling water?

Is Gongcai dried lettuce?

Gongcai is not dried lettuce. Gongcai is also known as Xiangcai, Moss, Dry Moss, and Mountain Zhe. It has nothing to do with lettuce. Gongcai is a green leafy vegetable with bright green color, refreshing texture, and tastes very much like jellyfish. It has high edible value.

During the reign of Emperor Qianlong of the Qing Dynasty, it was presented as a tribute to the imperial court, and has been presented to the imperial court every year since then, so it is called Gongcai. The cultivation history of Gongcai has been more than 2,000 years.

Gongcai contains various nutrients such as glutamate, vitamin C, vitamin D, zinc, iron, calcium, selenium, etc., which can promote human development and anti-aging. It can be eaten in a variety of ways and has a unique flavor.

What is Gan Gongcai?

Dried Gongcai is dried moss. Gongcai is also called dried moss, ringing vegetable, mountain jellyfish, and moss. It is a kind of pure natural green high-grade dehydrated vegetable with bright green color, refreshing texture, and taste like jellyfish. The name of Gongcai mainly comes from the Qianlong period of the Qing Dynasty, because it was given to the court by officials every year.

Gongcai, also known as dried moss, ringing vegetable, mountain jellyfish, and moss vegetable, has bright green color, refreshing texture, and tastes like jellyfish. It has extremely high edible value and is a green leafy vegetable. In autumn, the stems are taken, peeled, split into strips, and dried.

Since 1998, dried moss has won more than 10 awards at home and abroad and has been identified as a green health food by the China Green Food Development Center and a designated green state banquet delicacy by the Great Hall of the People.

Dried moss contains nutritious protein, pectin, various amino acids, vitamins, and various trace elements and carbohydrates essential to the human body, such as calcium, iron, zinc, carotene, potassium, sodium, phosphorus, etc.

Should dried Gongcai be soaked in cold water or boiling water?

All are fine. However, it is best to soak dried Gongcai in cold water or 40-degree warm water. Soaking dried Gongcai in hot water can make it soften quickly. Dried Gongcai is also called Gongcai dry, moss dry, Xiangcai dry, jellyfish dry, moss dry. It is a dried Gongcai that needs to be soaked in water before making dishes.

Gongcai has bright green color, refreshing texture and tastes like jellyfish. It was presented to the imperial court during the Qianlong period of the Qing Dynasty, so it is called Gongcai.

Gongcai can be used for cooking, stewing, drying, and preparing a variety of vegetarian dishes. It contains nutrients such as glutamic acid, vitamin C, vitamin D, zinc, iron, calcium, and selenium.

The common ways to cook Gongcai include cold Gongcai, Gongcai shredded chicken, Gongcai mixed with dried tofu, stir-fried Gongcai with broad beans and diced meat, Gongcai with sesame seeds, Gongcai with silver sprouts, and Gongcai fish soup with straw mushroom sticks.