Shouyang pickled Chinese cabbage [Shanxi Shouyang Specialty]

What is Shouyang pickled Chinese cabbage? Authentic Shouyang specialty of Shanxi: Shouyang pickled Chinese cabbage? This article is a special article about Shouyang pickled Chinese cabbage, a special product of Shouyang, Shanxi, which was reviewed and edited by the editorial team of China Special Products Network. It collected relevant information about Shouyang pickled Chinese cabbage. It takes about 4 minutes to read the full text, mainly including the basic introduction of Shouyang pickled Chinese cabbage and what is the nutritional value of Shouyang pickled Chinese cabbage? What are the characteristics of Shouyang pickled Chinese cabbage? How does the history of Shouyang pickled Chinese cabbage come from? Shouyang pickled Chinese cabbage production methods

Basic Introduction to Shouyang pickled Chinese cabbage

pickled Chinese cabbage is a favorite food of Chinese people. Every autumn, in the harvest season of cabbage, green vegetables and radish, every family will choose the right time to pickle pickled Chinese cabbage for winter consumption. The entire operation process is required to be carried out in an oil-free, flour free, and sterile state. After sealing and marinating for one month, it should be stewed and eaten, with a strong sour aroma that leaves a lasting impression

What is the nutritional value of Shouyang pickled Chinese cabbage

pickled Chinese cabbage retains the nutrients of the original vegetables to the maximum extent, rich in vitamin C, amino acids, organic acids, dietary fiber and other nutrients. Because pickled Chinese cabbage uses a clean and hygienic storage method, it contains a lot of edible nutrients. The process of soaking can produce natural plant enzymes, which can maintain the normal physiological function of the gastrointestinal tract

What are the characteristics of Shouyang pickled Chinese cabbage

In our diet, pickled Chinese cabbage can be appetizers, meals, or used as seasoning to make dishes. It has a salty and sour taste, crisp taste, bright color, pungent smell, appetizers, refreshments, sobriety and satiety. It is suitable for young and old people. It is a common dish for living at home

How does the history of Shouyang pickled Chinese cabbage come from

pickled Chinese cabbage, formerly known as Potamogeton crispus (z), His name is mentioned in the Book of Rites. The Northern Wei Dynasty's "Qi Min Yao Shu" introduced in detail our ancestors' methods of pickling pickled Chinese cabbage with raw materials such as cabbage (called woad in ancient times)

The original purpose of making pickled Chinese cabbage is to extend the shelf life of vegetables. In the Book of Songs, there is a description that "there is a house in the middle field, and there are melons in the field. It is the emperor of Potato". According to Xu Shen's "Shuowen Jiezi" of the Eastern Han Dynasty, "Potato dishes are pickled Chinese cabbage", that is, similar to today's pickled Chinese cabbage. It can be seen that pickled Chinese cabbage in China has a long history

Shouyang pickled Chinese cabbage making method

pickled Chinese cabbage vermicelli soup

Material: 150g fine vermicelli, 50g pickled Chinese cabbage, 5g shredded green onion, 2g pepper powder, 3g salt, 5g monosodium glutamate, 25g refined oil, 600g soup

Method:

1. pickled Chinese cabbage, vermicelli bubble hair standby

2. Put pickled Chinese cabbage, vermicelli and pepper into a pot, pour the broth into the pot, soak the vegetable ingredients, boil it, and stew it for 15 minutes on medium heat (1000W induction cooker), and then add shredded green onion 13 minutes later

3. Add salt and monosodium glutamate