Jingxing Kulei, also known as "Jingxing Kelei", is one of Jingxing folk traditional foods. It is a product of the "half-year grain of bran vegetables" period in Jingxing history.
Eat more happily
"Jingxing Kulei" is rich in raw materials, such as: acacia leaves, acacia leaves, acacia flowers , elm leaves, elm leaves, cooked and soaked willow leaves , catkins, Poplar catkins, etc.; there are wild vegetables, such as green vegetables, lala vegetables, noodle vegetables, basil vegetables, labor vegetables, and human green sprouts. There are home-cooked vegetables, such as carrot shreds, carrot tassels, cowpeas, potato shreds, etc.
In addition to salt, its seasoning additives have developed from the initial pepper leaves to later pepper water, pepper powder, five-spice powder, etc. "Jingxing Ke Lei" is made with acacia flowers or elm money , seasoned with pepper powder or pepper water, and a mixture of white flour and cornmeal at a ratio of 5:1 as the main ingredient. Steam it and let it cool before frying it with garlic cloves. Or serve as a dip.
During the Spring Festival, Jingxing locals are willing to eat a bite of hometown delicacies no matter where they live. Most of them are made with home-cooked vegetables. Here is how to make celery.
Ingredients: celery leaves, white flour, cornmeal, salt
1. Wash the celery and pick the leaves for consumption.
2. Spread white flour and cornmeal evenly on the celery leaves in a ratio of five to one, and add a little salt.
3. Steam the wrapped celery leaves in a pot until cooked.
4. Steam and let cool before dipping.
Every spring, when flowers cover the hillsides and climb up the branches, and the ground is green, flowers and green grass pave the earth's tapestry, cook delicious food with elm flowers and locust flowers. The taste lingers on my lips and teeth for several days.
