Changyou Wei Cai [Hubei Hefeng Specialty]

What is Changyou Wei Cai? Authentic Hubei Hefeng specialty: Changyou Osmanthus

Content summary:Do you want to know what Changyou Osmanthus is? This article is a detailed introduction toHubei Hefeng specialty - Changyouwei Cai. It was compiled by the editorial team of China Specialty Network after reviewing and collecting relevant information about Changyouwei Cai. The full text takes about 4 minutes to read, mainly including the basic introduction of Changyouwei Cai and its nutritional value? What are the product features of Changyou Wei Cai? How did the history of Changyou Wei Cai come about? The production method of Changyou Wei Cai, etc

Basic introduction of Changyou Weicai

Weicai is known as the "king of wild vegetables".

. Changyou Wei Cai "is produced in the Wuling mountainous area with beautiful mountains, clear waters, and unique climate. It is refined and processed from its tender moss. This product is crisp and refreshing, with a unique flavor. It is rich in protein, various vitamins, and trace elements, and has a regulating effect on diseases such as insufficient exercise, low sunlight exposure, and excessive fatigue. It is a delicious natural food supplement

What are the nutritional values of Changyou Wei Cai

Osmanthus contains 4.3 grams of carbohydrates, 2.2 grams of protein, 0.19 grams of fat, 1.68 milligrams of carotene per 100 grams, as well as vitamin C and various minerals. Osmanthus also contains saponins and flavonoids, which have the effects of moistening the lungs, regulating qi, tonifying deficiency and relaxing collaterals, and clearing heat and detoxifying. Indications include vomiting blood, dysentery and rectal bleeding, functional uterine bleeding, nocturnal emission, etc

Wild Osmunda is fresh, tender, delicious, nutritious, and the unopened tender leaves are particularly of high quality. Osmanthus can be eaten fresh, pickled, or dried

How did the history of Nagatomo Mizuna come about

Wei Cai, also known as Chao Cai or Yuan Xiu Cai, was named after the love of Chao Yuan Xiu during the Song Dynasty. The Book of Songs, Zhaonan, Grass and Insects "states:" When I come to the south mountain, I will pick the Wei tree. "The Records of the Grand Historian, Biography of Boyi, says:" King Wu has already pacified the chaos in Yin and ruled over Zhou, but Boyi's uncle is ashamed of him and refuses to eat Zhou millet. He hides in Shouyang Mountain and picks Wei trees to eat. "Lu You's" Jiannan Poetry Manuscript, Chao Cai Preface "says:" Shu vegetables have two nests: the big nest, where peas are not real; the small nest, in the rice field, is the Yuan Xiu Lai tree bestowed by Dongpo. There are many of them in Wu, named Piao Yao Cao and one wild broad bean, but people do not know how to eat them. The method of making vegetables is as follows: rinse the preserved meat with water, wash it and cut it into pieces, shred the dried red bell pepper, slice ginger and garlic, and set aside a little Sichuan pepper. Place the pot on the stove, add a little oil, and stir fry ginger, garlic, dry red chili peppers, and Sichuan peppercorns until fragrant at 50-60% oil temperature. Then, pour the cured meat into the pot and stir fry. After the oil has just come out, pour in the broth and bring to a boil over high heat. Simmer on low heat for 20 minutes until the cured meat is soft, skim off the foam, and place it in a small hot pot. Add the pickled vegetables and bring to a boil. This dish is rich in color, fragrant and delicious in wax, and crispy and fresh in osmanthus. It is a famous local flavor dish in Enshi