Mushroom amaranth stem [Zhejiang Shaoxing specialty]

What is a moldy amaranth stem? Authentic Zhejiang Shaoxing specialty:

Content summary:Do you want to know what the moldy amaranth stem is? This article is a detailed introduction to the special product of Shaoxing, Zhejiang Province - the moldy amaranth stem. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on moldy amaranth stem. The full text takes about 3 minutes to read, mainly including the basic introduction of moldy amaranth stem and the product characteristics of moldy amaranth stem? How did the history of the amaranth stem come about? The production method of moldy amaranth stems, etc

Basic introduction of moldy amaranth stem

moldy amaranth stem is a traditional Han Chinese famous dish with a long history in Shaoxing, Zhejiang.

. The color is bright and green, with a refreshing and tender aroma. It is delicious and flavorful, helps digestion, increases appetite, and is best served with rice

The appearance is bright and the color is green as jade. Steaming a bowl of fragrant, green and tender amaranth stems will stimulate your appetite. Sections of jade are arranged in a staggered pattern, which is truly beautiful

How did the history of the moldy amaranth stem come about

King Goujian and his wife of Yue became slaves in Wu. At that time, the state of Yue was already impoverished, and the people had to rely on wild vegetables to satisfy their hunger. There was an old man who picked a handful of wild amaranth stems from the mountains. The tender stems and leaves were already edible, but the old and hard stems couldn't be cooked for a while. It was a pity to discard them, so he hid them in a clay pot for later cooking. Unexpectedly, a few days later, the jar emitted bursts of fragrance. The old man took it and steamed it, and it was cooked as soon as it was steamed. Its taste was far better than that of stems and leaves. The people heard it and imitated it, which has been passed down to this day

Method for making moldy amaranth stems

1. For aged amaranth, remove the leaves and leave the stems

2. Wash thoroughly and cut into sections<3. Soak the cut vegetable stems in water for a whole day<4. Wait for slight bubbles to appear in the water and for the stem to crack, then remove and drain the water

5. Dried vegetable stalks, evenly mixed with appropriate amount of salt, and then sealed in containers for two to three days until white foam appears in the vegetable stalks<6. Take out the moldy stems, put them on a plate, add an appropriate amount of sesame oil, and steam them in a pot until cooked