How to eat Gongcai conveniently? How to make Gongcai delicious cold

Gongcai has tender stems with bright green color, crisp texture and jellyfish-like taste. It has high edible value and is a specialty of Xuzhou, known as "land jellyfish". It can be made into a dish alone or with other ingredients. It can be mixed cold or stir-fried. In addition to Chinese food, it can also be used to make Western food. It can be salty, sweet, spicy, vegetarian or boiled. Doesn't it sound delicious?

Contents of this article

1. How to eat Gongcai more conveniently

2. How to make Gongcai delicious cold dish

3. Precautions for cold-mixed Gongcai

How to eat Gongcai more conveniently

Gongcai can be eaten not only as a dish on its own, but also as a dish with other ingredients. It can be served cold or stir-fried. In addition to Chinese food, it can also be used to prepare Western food. It can be salty, sweet, spicy, or vegetarian. However, Gongcai is usually eaten cold. Cut off the leaves and tender tips of the dried Gongcai, soak them in boiling water for 5 minutes, then take them out and wash them. Then add an appropriate amount of edible salt and rub them together to squeeze out excess water. Then add sugar and marinate for two to three minutes, then rinse with clean water and cut into small pieces. Then put it in warm water until it is soaked. After soaking, put the Gongcai in ice water and chill it. When you are ready to mix it cold, take it out and put it on a plate, and add your favorite seasonings as a cold sauce.

How to make Gongcai delicious cold

Ingredients: Gongcai, green onion, white sesame, salt, chicken essence, sesame oil, sugar, soy sauce

practice:

1. Take an appropriate amount of Gongcai and soak it in warm water in advance for about 25-30 minutes (soaking in cold water takes longer, but the taste is better. It can be soaked the day before cooking), then wash and take out.

2. Put water in a pot and bring it to a boil. Pour in the Gongcai and blanch it. Remove from the pot and drain.

3. Arrange the Gongcai and place it on the chopping board, cut it into pieces about three to five centimeters long. Cut the green onions into thin strips and set aside.

4. Pick out impurities from the white sesame seeds, put them into the pot, and slowly fry them over low heat until crispy and fragrant.

5. Put appropriate amount of salt, chicken essence, sesame oil, sugar, light soy sauce and a little bit of boiling water into a bowl and mix well to make a seasoning sauce. Pour it evenly on the tribute vegetables in the plate, then sprinkle with fried white sesame seeds. Mix well when eating (the seasoning can be prepared by yourself and added according to personal taste). Sprinkle with chopped green onions and it's done.

Precautions for cold-mixed Gongcai

Because the temperature is high in summer, microorganisms reproduce particularly quickly, and it is a season when digestive tract infectious diseases are prone to spread. Therefore, the utensils used to make cold dishes, such as kitchen knives, cutting boards and containers, should be very clean and washed with boiling water before use. Do not use cutting boards and knives that have been used to cut raw meat to cut vegetables.

It is best to soak Gongcai in light salt water for 30 minutes before eating to minimize pesticide residues. Adding vinegar, garlic and ginger powder when cooking can also have a sterilizing effect. Gingerin in ginger and allicin in garlic also have strong antioxidant properties, which can delay aging and resist radiation.

Gongcai is best fresh. Some vegetables will lose their sweet taste and crisp texture after being kept in the refrigerator for a period of time, and their nutrients will also be lost to a certain extent, making them unsuitable for making cold dishes. As the prepared cold dishes are easy to deteriorate, it is best to eat them on the same day.