Tribute vegetables mixed with peanuts

Overview

Gongcai is a specialty of Xuzhou. The locals call it moss dry. It was often used to pay tribute to the court. Because it tastes like jellyfish and has a squeaking sound, it is also called Xiangcai or Shanzhi in some places. Tribute vegetables are rich in nutritional value and are especially suitable for consumption in autumn

Tags

• hot dishes
• home cooking
• old man
• lunch
• dinner
• balsamic vinegar
• chicken essence
• dried chili pepper
• light soy sauce
• peanuts
• tribute dishes

Ingredients

Steps

1. 1 The tribute vegetables I bought are pure green vegetables

   

2. 2 Soak in warm water for 2 hours

   

3. 3 Peanuts, bay leaves and anise are ready

   

4. 4 Peanuts are cooked with spices and salt

   

5. 5 Blanch the soaked tribute vegetables in hot water for 2 minutes and then rinse with cold water

   

6. 6 Peel the cooked peanuts

   

7. 7 Blanch the tribute vegetables and cut into small pieces

   

8. 8 Prepare dried chili pepper and minced ginger

   

9. 9 Add oil to the pot, add dried chilies to the cold oil to refine the chili oil

   

10. 10 Gongcai, peanuts, add minced ginger, light soy sauce, balsamic vinegar, chicken essence, top with hot chili oil and stir evenly

    

11. 11 Load

    

12. 12 The taste of Gongcai is very special, very crispy

    

13. 13 You can make a little more at a time and put it in a bottle for ready consumption