Jinggu Pickled vegetables [Yunnan Jinggu specialty]

What is Jinggu Pickled vegetables? Authentic Jinggu Specialty in Yunnan: Jinggu Pickled vegetables

Content Abstract:Want to know what Jinggu Pickled vegetables is? This article is a special article about Jinggu Pickled vegetables, a specialty of Jinggu in Yunnan, which was reviewed and edited by the editorial team of China Special Products Network. It collected relevant information about Jinggu Pickled vegetables. The reading time of the full text is about 7 minutes, mainly including the basic introduction of Jinggu Pickled vegetables and what is the nutritional value of Jinggu Pickled vegetables? What are the characteristics of Jinggu Pickled vegetables? How does the history of Jinggu Pickled vegetables come from? The production method of Jinggu Pickled vegetables, etc

Basic Introduction to Jinggu Pickled vegetables

The history of Han people's sauce making can be traced back to the Spring and Autumn Period and the Warring States Period. China's Pickled vegetables can be divided into two categories: northern and southern. China seems to be able to bring sauce for anything. Carrots, melons, lettuce, garlic sprouts, sweet dew, lotus roots, and even peanuts, walnuts, and almonds are all suitable for sauce

What is the nutritional value of Jinggu Pickled vegetables

Pickled vegetables contain lactobacillus and other healthy substances, and have special fragrance. They are popular dishes all the year round

Pickled vegetables will produce lactic acid bacteria in the fermentation process, which is good for children, middle-aged and elderly people to help digestion and regulate gastrointestinal function. It's still a great appetizer

What are the characteristics of Jinggu Pickled vegetables

Yunnan Pickled vegetables have distinctive national and local characteristics and have their own characteristics. One is the beauty of the shape. After pickling and ripening, the beginning of pickled vegetables must pay attention to knife skills, including flower shaped, round shaped, block shaped, Ding shaped, thin slice, strip shaped, silk petal shaped, shuttle shaped, etc. After forming, it is required to be beautiful and generous; Second, it is fragrant. After processing, Pickled vegetables exude a unique aroma, including salty, sour, soy sauce, five spices, sweet, spicy, hemp (pepper), etc; Thirdly, the color is vibrant. Sauce, sauce, sugar, wheat sauce, red, agate, rose, and other colors are all the result of color coordination during the processing, giving people a bright, delicious, and tempting feeling; Fourth, the taste is mellow. When Pickled vegetables are imported, they taste crisp, spicy, spicy, sweet, and so on. Each taste is appropriate, forming the mellow taste of Pickled vegetables, such as salty, sour, sweet, hot, and so on, which is delicious; The fifth is saltiness and freshness. Through processing, adding spices, and adding seasonings such as brown sugar, glutamic acid produced by the comprehensive decomposition of sugar and vinegar has the freshness of pickled vegetables

How did the history of Jinggu Pickled vegetables come from

Method of making Jinggu Pickled vegetables

Spicy sauce

Raw materials:

peanuts, dried peppers, chicken

Recipe:

1. Soak the peanuts in water for 5 minutes, peel them, and wipe off the water with a kitchen paper towel

2. Fry them in cool oil until cooked, crush them and set aside

3. Wipe the dried chili peppers with a kitchen paper towel and put them in a blender to crush

4. Put chili noodles, salt, and five spice powder into a large bowl

5. Cut the chicken into small pieces and fry them in an oil pan until golden brown. Remove them from the pot

6. Heat the oil in the pot until it smokes (the amount of oil is about 2.5 times that of the chili noodles), turn off the heat and pour it into a large bowl. Add crushed peanuts and chicken, mix well, let it cool, and put it into Sealed