Is the tribute lettuce?

Tribute vegetables and lettuce sticks are very similar in appearance, and they can be easily bought in the vegetable market. Without careful distinction, some people may even think that tribute vegetables are lettuce sticks, but in fact, they are actually two kinds of vegetables. Here is a brief introduction to the difference between tribute vegetables and lettuce.

I. the difference between tribute vegetables and lettuce

Gongcai is not lettuce. Gongcai is an annual herbal plant of Asteraceae lettuce, while lettuce is a variety of Asteraceae lettuce that can form fleshy tender stems. It can be said that two kinds of vegetables are close relatives, lettuce stems are crisp and tender, but slightly bitter. Gongcai tastes like jellyfish. After the lettuce is peeled, the meat is green, and there will be a white liquid, but tribute vegetables will not have these characteristics. In addition, tribute vegetables have higher nutritional value than lettuce, brighter color and more refreshing texture. Therefore, although these two kinds of vegetables belong to the same genus, they are not the same kind of vegetables.

Tribute dishes are called "tribute dishes" because they began to pay tribute to the court during the reign of Emperor Qianlong in the Qing Dynasty and became one of the exclusive foods of the court. Because of the sound of tribute food, it was called Xiangcai by Premier Zhou in the 1960s. The most famous variety of tribute cuisine is Pizhou moss Gan, which became a national geographical indication protection product in 2013. It has a long reputation and is one of the commodities exported to Hong Kong and the whole country.

Second, the edible method of tribute vegetables

Dried tribute vegetables need to be soaked in warm water before consumption, whether it is a cold dish alone, or stir-fried, it can also be cooked with meat and meat, making a variety of dishes, which are very popular because of their jellyfish-like taste. Common practices include cold salad and vegetarian stir-fried tribute vegetables.

The general practice of cold salad tribute dishes is to rinse them in a pot and scald them with water for 8 minutes, remove them and continue to rinse with cold water, wait until they are soaked and dried, and cut them into sections. Add aged vinegar, soy sauce, salt, white sugar, sesame oil and other seasonings in a large bowl and stir evenly to eat, which is very appetizing in summer.

The way to stir-fry tribute dishes is to first stir-fry shredded minced ginger and garlic in 5 minutes of hot oil, then squeeze the dried vegetables into sections, and then add them to stir-fry when the oil is hot. When the dishes are almost ripe, add two tablespoons of light soy sauce and one tablespoon of oil consumption, and then decide whether or not to add salt according to your own taste. Turn off the heat and boil for a few minutes.

The above is some little knowledge about whether Gongcai is lettuce or not. When you go to the vegetable market to buy vegetables, you must not be foolishly confused about the two total vegetables.