Muchuan Dish [Sichuan Muchuan Specialty]

What is Muchuan Dish? Authentic Sichuan Muchuan Specialty: Muchuan Dish

Content Summary:Do you want to know what Muchuan Dish is? This article is a detailed introduction toSichuan Muchuan specialty - Muchuan Dish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Muchuan Dish. The full text takes about 6 minutes to read, mainly including the basic introduction of Muchuan Dish and its nutritional value? What are the product features of Muchuan Dish? Tasting and eating methods of Muchuan Dish

Basic Introduction to Muchuan Pickled Vegetables

Pickled Vegetables are mainly made from "Muchuan Yangjiaocai" selected from the verdant mountains of the Wuzhi Mountains in the southwestern Sichuan Basin. Zhacai, carefully selected high-quality fresh lamb horn vegetables, is marinated using the traditional Muchuan style fresh vegetable pickling process& nbsp; Yangjiaocai, also known as okra (scientific name:) Abelmoschus esculentus ）、 Huangkui, Yangqie, Yangjiaocai, Yangjiaodou, Yangjiaojiao, Yangchili. It is an annual herbaceous plant in the Malvaceae family, used for harvesting tender pods for consumption, as well as flowers and tender leaves. Originating in Africa, it later entered the Americas and other regions, and was also cultivated in China. Americans call it "plant gold okra", which is a good medicine for lowering blood sugar. Okra can be deeply processed into flower tea, beverages, capsules, dried vegetables, oils, and more

What are the nutritional values of Muchuan pickled vegetables

shaped, 1-2 meters high, with lateral branches, green or dark purple, and covered with coarse hairs. Leaves alternate, usually palmately 5-7 deeply lobed, with a diameter of 6-15 centimeters. The lobes are lanceolate to triangular, with irregular serrations on the edges and occasional shallow lobed like mechanical leaves. The base is heart-shaped, and both sides are sparsely covered with stiff hairs. The petiole is 7-15 centimeters long and sparsely covered with hard hairs. Leaves shaped, 7-8 millimeters long. Above the third node of the main stem, except for lateral branches, each node has one flower, bisexual, yellow, with five sepals and petal grids. The flower is solitary between the leaf axils, and the stem is 2-3 centimeters long and covered with stiff hairs; Small bracteoles 8-10, linear, 10-13 millimeters long; Calyx Buddha shaped, 2-3 cm long, 5-lobed, often falls early; Yellow in color, with a dark purple base on the inner surface, and a diameter of 7-12 centimeters; The stamen column is about 2.5 centimeters long, smooth and hairless; The style has 5 branches and the stigma is disc-shaped. The flowers often bloom from 8-9 am and wither in the afternoon

Tasting and Eating Methods of Muchuan Dish

There are various ways to consume okra, including cold mixing, hot frying, deep frying, and soup. There are several main ways to use it:

(1) Gently cut off the fruit stem in cold mixing, place it in boiling water for 2-3 minutes, remove it, rinse it with cold water quickly, cut it into thin strips, and add various seasonings to mix

(2) After stir frying and removing the stems, put it in boiling water for about 30 seconds, remove it and control the water. Cut it into 1cm thick slices for later use. Take sliced lean pork and stir fry it in oil. Then add sliced okra and stir fry over high heat. Add seasonings and serve on a plate

(3) Fry with an appropriate amount of flour, add 1 egg, adjust to a paste with water, and add appropriate seasonings. Coat the peeled okra with batter, fry in oil until it turns milky yellow, then transfer to a plate and dip in seasoning before serving

(4) Soup and food are divided into flower soup (also divided into fresh flower soup and dried flower soup), tender pod soup, and root soup. They can be made into instant soup with fresh meat and eggs, and their dried flowers and roots can be used to make old fire soup separately. Short term storage