Tribute vegetable is a kind of herb (vegetable), generally annual, from the Qianlong period of the Qing Dynasty as a "tribute" to the imperial court, so the name passed down is called "tribute dish".
Generally, the tribute dishes we eat are dried tribute dishes (after dehydration), especially in hot pot, impounding vegetables and other categories, its taste is very crisp, jellyfish flavor, chew up crisp.
It belongs to the genus lettuce, but it is not lettuce, and it is crisper than lettuce in terms of taste, and even after cooking or stir-frying, tribute dishes will not be as soft and brittle as lettuce.
That we as a pan-hot pot supply chain, every day there are many cooperative brands will need the supply of tribute dishes, our tribute dishes in the screening, what is the little knowledge about tribute dishes?
The storage temperature of dry tribute vegetables should be low and not high, generally at -10 degrees for the best, it is not possible to store at room temperature (room temperature is less than 7 days) the room temperature time will be yellow, black, moldy in the middle and so on.
In the selection of products, such tribute dishes can meet our requirements:
Appearance: the color of the tribute dish should be dark green, so that the taste will be crisp, the flesh should be thick, no yellow leaves and no black spots, the tail will be fine, and the rest of the parts should be thick and uniform.
Taste: no pigment preservatives of the unusual taste, the overall blanching after cooking crisp and refreshing, the taste is fragrant, the color is emerald green and tender, chewing up crisp and refreshing, food has a sound.
Gongcai is actually a very good vegetable, it contains glutamate, vitamin C, vitamin D, zinc, iron, calcium, selenium, etc., is one of the super vegetables.
In the 2700+ stores we serve, many pan-hot pot categories will buy our tribute dishes in large quantities, which can also be seen that diners love tribute dishes!