Fried dried vegetables [Beijing Yanqing specialty]

What is fried dried vegetables? Authentic Beijing Yanqing specialty: Fried dried vegetables

Content summary:Do you want to know what fried dried vegetables are? This article is a detailed introduction to the special product of Yanqing, Beijing - fried dry vegetables. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on fried dry vegetables. The full text takes about 5 minutes to read, mainly including the basic introduction of fried dry vegetables and their nutritional value? What are the characteristics of fried dry vegetables? How did the history of frying dried vegetables come about? The method of making fried dry vegetables, etc

Basic Introduction to Fried Dried Vegetables

Fried dried vegetables used to be served in Zhaitan River, where high-end banquets were served in sizes of "twelve, eight" and eight plates and eight bowls. Noodles fried with dried vegetables, as a delicious snack, can be a treasure in the banquet. With it, the banquet noodles can be considered high-end. Fried dried vegetables have been passed down in Changchuan, Jingxi Zhai for hundreds of years. During festivals, when getting married, hiring daughters in law, or receiving distinguished guests, I always remember to treat them with fried dry vegetables

Jingxi fried dried vegetables are indeed worthy of their reputation, delicious and nutritious. Among them, there are dates, which can nourish the kidneys and skin. Especially Sichuan jujubes, with thick flesh, small pits, and sweet taste, are one of the local specialties in western Beijing. Only they add a unique flavor to fried dry vegetables and are very popular among customers

Fried dried vegetables have been circulating in Changchuan, Jingxi Zhai for hundreds of years. During festivals, when getting married, hiring daughters in law, or receiving distinguished guests, I always remember to treat them with fried dry vegetables. The raw materials for frying dried vegetables are white flour, dates, white sugar, and cooking oil. The reason why I didn't eat it often in the past was not only because of its high cost, but also mainly due to the lack of white flour. The deep mountainous area of the Qingshui River Basin in the Zhaitangchuan River system is mainly fed with corn, millet, sorghum, and mixed beans. The local people have not had the habit of growing wheat for generations, or more precisely, do not have the conditions to grow wheat. Especially in the old society, white noodles were called "foreign noodles", and "foreign noodles" were equated with "foreign coins". Only those who had "foreign coins" could eat "foreign noodles". So even wealthy and influential families do not often eat fried dry vegetables; As for poor families, they only smell its fragrance from tens of meters away. The second reason why I don't eat it often is because it's not a light meal, but rather a refined food. The preparation process is rough and time-consuming, so I can't rush to eat it

Method for making fried dried vegetables

Main ingredients: 2 dried vegetables, 300g pork belly, auxiliary oil, tender ginger, pepper, soy sauce, and white sugar

Method: Prepare dried vegetables, pork belly, pepper, and tender ginger. Soak and wash the dried vegetables in warm water beforehand for later use. Heat dry pan, add sliced pork belly and fry until slightly oily, then add tender ginger shreds. Stir fry until the pork belly is oily, then drain the dried vegetables and put them in the pot. Stir fry until fragrant and slightly dry. Add an appropriate amount of soy sauce to enhance color and flavor. Add an appropriate amount of white sugar to enhance the flavor. Stir fry the seasoned dried pork belly until it is fully cooked, then transfer it to a steamer and steam until the ingredients are completely melted. Remove from the wok and transfer to a frying pan. Add an appropriate amount of chili and stir fry until fully cooked. A multi pot stir fried stir fried pork belly is completed