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Do you use cold water or boiled water for dry tribute dishes?

Dried tribute vegetables can generally be soaked in cold water for 30 minutes to an hour. If dried vegetables are soaked in cold water, they will taste better, but it should be noted that if they are soaked in cold water, it will take a relatively long time before they can be made. If you want dry tribute vegetables to be soaked for a short time, you can soak them directly in boiling water.

Dried Gongcai is a popular kind of dried vegetables, which can be eaten in many ways, such as stir-frying, cooking, cold salad, etc. Gongcai needs to be soaked before eating, and it can be soaked in cold water, hot water or salt water. How to soak dried vegetables in boiling water and prepare a pot of boiling water, then soak them directly in boiling water, and the amount of water must not exceed that of tribute vegetables.

All are fine. But dry tribute vegetables are better soaked in cold water or 40 degrees warm water, which can be quickly softened with hot water. Dry tribute dishes, also known as dried vegetables, dried moss, dried vegetables, dried mountain stings, dried moss vegetables, are dried dishes that need to be soaked in water before making dishes. Tribute cuisine has a bright green color, refreshing texture and taste like jellyfish, which was paid tribute to the court during the Qianlong period of the Qing Dynasty, so it is called tribute cuisine.

How would you like to make tribute dishes?

The pickled hair of tribute vegetables can choose to use cold water or hot water. Use salt water to soak your hair: because the taste of Gan Gong dish is weak, you can use salt water to increase its flavor and color. Prepare a basin, add enough water (warm or hot), sprinkle with the right amount of salt to dissolve, add the tribute vegetables and soak for 40 minutes to 1 hour. After soaking, the tribute dishes should be rinsed with clean water for cooking.

It is best to soak tribute vegetables in cold water or 40 degrees warm water. Once soaked in hot water, it may lead to rapid softening. Dried vegetable is also called dried jellyfish with pickled mustard. It is a sun-dried tribute dish, which usually needs to be soaked in advance before cooking. It is best to soak tribute vegetables in cold water or 40 degrees warm water. Once soaked in hot water, it may lead to rapid softening. Dried vegetable is also called dried jellyfish with pickled mustard.

Soak the vegetables in warm water (about 40 degrees) for 25-30 minutes, or soak in cold water (for a long time), but the taste is better and 0 will be more crisp.

Dry tribute dishes can be made with cold water or boiled blisters. Brine soak: the dried tribute dish itself is tasteless, so when soaking, you can soak it in salt water, on the one hand, it can make the color of tribute dish more green, on the other hand, soak it in salt water, it can make it better, and it can also add its flavor, so that it has a hint of salty taste after soaking, so it will be more tasty when it is cooked again.

Choose high-quality dried tribute vegetables with less green fiber, cut off the leaves and shoots, and soak them in boiling water for 5 minutes. After 5 minutes, rinse the tribute vegetables, then add the right amount of salt to knead, squeeze out the green water, then add the right amount of salt and sugar to knead for about 2-3 minutes, then rinse clean and cut into small pieces.

How can tribute dishes be crispy?

1. How to soak dried tribute vegetables in boiling water and prepare a pot of boiling water, then soak them in boiling water directly, and the amount of water must not exceed that of tribute vegetables. When soaking, if it is summer, there is no need to add water, but in autumn and winter, the weather is cold, so the water temperature will drop after soaking for a while, so hot water should be added in time to keep the water temperature, so that the tribute vegetables can be soaked well. It usually takes 30 minutes to 1 hour to soak.

2. Soak the vegetables in warm water (about 40 degrees) for 25-30 minutes, or soak in cold water (for a long time), but the taste is better.

3. For the way to make the dried vegetables more tender and crisp, there are the following ways: soak in boiling water: first boil a pot of boiling water, put the vegetables in, and the water should not pass the vegetables. Keep the water warm in summer, add hot water to keep warm in autumn and winter, soak for 30 minutes to 1 hour, then remove and rinse. Soak in salt water: soak in warm salt water above 50 degrees, completely covered with salt water, disperse tribute vegetables to evenly absorb salt, after soaking for 1 hour, the color is greener and the taste is better.

4. Tribute dish is a special kind of food in life. It looks like a green vegetable stick. It tastes very crisp and chewy. It tastes good and is very popular with people. Tribute dishes can generally be soaked in boiling water or cold water, usually soaking for half an hour to an hour or so. You can use boiled water or cold water for tribute dishes. It is best to soak the tribute vegetables in cold water or 40 ℃ warm water. Soaking tribute vegetables in hot water can quickly soften them.

5. Tribute vegetables should be soaked in cold water. First of all, soaking tribute vegetables in cold water can better maintain its unique taste and flavor. Tribute dish, as a kind of vegetable with crisp and tender characteristics, its taste determines the overall quality of dishes to a great extent. Soaking in cold water can slowly and gently make tribute vegetables absorb water, gradually restore their fresh and tender texture, and avoid the loss of nutrients caused by high temperature.

Do you use boiled water or cold water for tribute dishes?

It is best to soak tribute vegetables in cold water or 40 degrees warm water. Once soaked in hot water, it may lead to rapid softening. Dried vegetable is also called dried jellyfish with pickled mustard. It is a sun-dried tribute dish, which usually needs to be soaked in advance before cooking. It is best to soak tribute vegetables in cold water or 40 degrees warm water. Once soaked in hot water, it may lead to rapid softening. Dried vegetable is also called dried jellyfish with pickled mustard.

Soak the cut cuisine in 40 ℃ warm water for 30 minutes or more, until the dish is thoroughly soaked, then remove, squeeze out the water and prepare for cooking.

Soak the vegetables in warm water (about 40 degrees) for 25-30 minutes, or soak in cold water (for a long time), but the taste is better and 0 will be more crisp.

All are fine. But dry tribute vegetables are better soaked in cold water or 40 degrees warm water, which can be quickly softened with hot water. Dry tribute dishes, also known as dried vegetables, dried moss, dried vegetables, dried mountain stings, dried moss vegetables, are dried dishes that need to be soaked in water before making dishes. Tribute cuisine has a bright green color, refreshing texture and taste like jellyfish, which was paid tribute to the court during the Qianlong period of the Qing Dynasty, so it is called tribute cuisine.

The pickling method of Gan Gong vegetable, how to do it?

1. Gan Gong vegetables can be soaked in cold water or boiled water. Brine soak: the dried tribute dish itself is tasteless, so when soaking, you can soak it in salt water, on the one hand, it can make the color of tribute dish more green, on the other hand, soak it in salt water, it can make it better, and it can also add its flavor, so that it has a hint of salty taste after soaking, so it will be more tasty when it is cooked again.

2. Choose high-quality dried tribute vegetables with less green fiber, cut off the leaves and shoots, and soak them in boiling water for 5 minutes. After 5 minutes, rinse the tribute vegetables, then add the right amount of salt to knead, squeeze out the green water, then add the right amount of salt and sugar to knead for about 2-3 minutes, then rinse clean and cut into small pieces.

3. First of all, choose high-quality dried tribute vegetables with less green fiber, and cut off the leaves and shoots. Soak the tribute vegetables in boiling water for 5 minutes. After 5 minutes, take out the tribute vegetables and rinse them clean. Then, add the right amount of salt to knead, squeeze out the green water. Then, add the right amount of salt and sugar and knead for about 2-3 minutes, then rinse again and cut into small pieces.

4. The most direct and simplest way to soak tribute vegetables is to soak in cold water directly, but it takes a long time to soak in cold water, which usually takes 4-6 hours. When soaking in cold water, you should also pay attention to the temperature change. if the outdoor temperature is high in summer, you should change the water in time to prevent the water from smelling. In winter, you don't need to change the water. After soaking, you can wash it and cook it.

5. Both are fine. But dry tribute vegetables are better soaked in cold water or 40 degrees warm water, which can be quickly softened with hot water. Dry tribute dishes, also known as dried vegetables, dried moss, dried vegetables, dried mountain stings, dried moss vegetables, are dried dishes that need to be soaked in water before making dishes. Tribute cuisine has a bright green color, refreshing texture and taste like jellyfish, which was paid tribute to the court during the Qianlong period of the Qing Dynasty, so it is called tribute cuisine.