What is Lao (H) Cai
A detailed introduction to Lao (H) Cai for the netizens who are concerned, let's take a look together.
What is Lao (H) Cai
Lao (H) Cai is a cold dish belonging to the Northeastern cuisine, made by shredding coriander, cucumber, and chili and mixing them together. It is named after its spicy and vigorous taste, similar to the character Lao (H). The main producing areas are Heilongjiang, Liaoning, Jilin, and Shandong provinces.
What is Lao (H) Cai
Lao (H) Cai is a cold dish belonging to the Northeastern cuisine, made by shredding coriander, cucumber, and chili and mixing them together. It is named after its spicy and vigorous taste, similar to the character Lao (H). The main producing areas are Heilongjiang, Liaoning, Jilin, and Shandong provinces.
What does Lao (H) Cai look likeThe main ingredient of Lao (H) Cai is coriander, which is an annual herb with a strong smell, ranging in height from 20-100 cm, with pinnately divided leaves and an umbel inflorescence at the top.
How to make Lao (H) Cai
Lao (H) Cai itself is a cold dish, with the main ingredients being scallion, cucumber, coriander, and chili. Shred the chili and cucumber, cut the coriander, mix the chili shreds, cucumber shreds, and coriander sections evenly, add fried peanuts, and mix with salt, soy sauce, and sesame oil.
The benefits and effects of Lao (H) Cai
Lao (H) Cai is made from a variety of vegetables, with a crisp and fragrant texture, delicious taste, and rich nutritional value. It contains dietary fiber, various vitamins, and has the effects of clearing heat, quenching thirst, diuresis, and reducing swelling. It can also appetize, promote gastrointestinal motility, and kill parasites in the body.
The introduction of Lao (H) Cai provided above hopes to bring some flower knowledge to flower enthusiasts.