What is Gongcai and where does it grow? How to eat Gongcai

Gongcai is a natural green high-grade dehydrated vegetable with high edible value. It is bright green, crisp and tastes like jellyfish. It is the first dish in the minds of many diners. It can be a dish alone or in a platter. It can be made into a salad or stir-fried. It can be made into Chinese food or Western food. It is very crisp. Where does Gongcai grow? Do you know?

Contents of this article

1. What is Gongcai and where does it grow?

2. How to eat Gongcai

3. What is Gan Gong Cai?

What is Gongcai and where does it grow?

Gongcai is produced in Yimen Town, Woyang County, Bozhou City, Anhui Province and Pizhou City, Jiangsu Province. Gongcai is an annual herb. In autumn, its stems are peeled, split and dried. It is bright green in color, crisp in taste and tastes like jellyfish. It is the first dish in the hearts of many diners.

The cultivation history of Gongcai is more than 2,200 years. It is a pure natural green high-end dehydrated vegetable with high edible value and relatively high price.

Gongcai contains glutamic acid, vitamin C, vitamin D, zinc, iron, calcium, selenium and other ingredients, which are helpful to human development. It is an excellent choice for banquets and was known as "gongcai" during the Qianlong period of the Qing Dynasty.

Gongcai can be eaten in many ways. It can be eaten alone or as a platter. It can be served cold or stir-fried. It can be made into Chinese or Western food.

How to eat Gongcai

Gongcai needs to be eaten cold. Put the Gongcai in boiling water for blanching, then cut it cold and add seasoning before eating. The uneaten Gongcai can be sealed with plastic wrap and then refrigerated in the refrigerator. It can be stored for 2 to 3 days. The pickled Gongcai cannot be kept for too long and should be eaten as soon as possible to avoid the production of harmful substances.

1. Eat cold

Gongcai needs to be eaten cold. First, cut Gongcai into segments and then blanch it in boiling water. The boiling water can make Gongcai cooked through while retaining its taste. Gongcai is not stir-fried at high temperature and can retain most of its nutritional value.

2. Keep in refrigerator

If Gongcai is not eaten, it should be stored in the refrigerator. Gongcai is rich in nutrients. If left at room temperature, a large number of bacteria and harmful substances may grow in it. Therefore, it should be stored in the refrigerator for 2 to 3 days.

3. Notes

Do not leave uneaten Gongcai for too long, because Gongcai is usually eaten after being pickled, so it will produce a certain amount of nitrite, which may produce carcinogens after entering the human body. Therefore, Gongcai should be cooked and eaten immediately to avoid being stored for too long.

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.