Datong pickled Chinese cabbage [Heilongjiang Daqing Specialty]

What is Datong pickled Chinese cabbage? Authentic Heilongjiang Daqing Specialty: Datong pickled Chinese cabbage

Content Abstract:Want to know what Datong pickled Chinese cabbage is? This article is a special article that introduces in detail the special product of Heilongjiang Daqing pickled Chinese cabbage. It was compiled by the editorial team of China Special Product Network after consulting and collecting relevant information about pickled Chinese cabbage in Datong. It takes about 5 minutes to read the full text, mainly including the basic introduction of pickled Chinese cabbage in Datong, and what is the nutritional value of pickled Chinese cabbage in Datong? How does the history of Datong pickled Chinese cabbage come from? Wait

Basic Introduction of Datong pickled Chinese cabbage

Datong pickled Chinese cabbage is a special snack in Northeast China. It is mainly made of cabbage, pickled with salt, monosodium glutamate, pepper and other seasonings, and is one of the favorite snacks in Northeast China<21. Most of them are converted from lactose to lactic acid, which makes vegetables sour. pickled Chinese cabbage is a fresh vegetable with a certain sour taste through certain processing methods. This flavor can only be found in carefully pickled pickles. Esters have a special flavor. The reason is that the aroma of pickled Chinese cabbage is mainly due to the decomposition of lactose in vegetables by lactic acid bacteria. Under certain conditions, acid and alcohol react chemically to produce unique esters. A small part of pickles produce different alcohols due to incomplete decomposition. Therefore, high-quality pickles contain not only acid, but also esters. Therefore, acid flavor and alcohol are very popular

Datong pickled Chinese cabbage is jade white or yellowish in color, and the best color is tender. It is normal for pickled Chinese cabbage with green old leaves to be brown. If the color is gray and lusterless, it indicates that the dish has passed its shelf life; if the color is pale, it indicates that it is pickled Chinese cabbage cashed by acetic acid; third, it has a bad smell, which should have a unique flavor of lactic acid; if it stinks, it indicates that it has deteriorated; if the sour taste is pungent and tastes bad, it should not be used; Secondly, when pinched by hand, it should have a crisp feeling, such as being soft and sticky, indicating that it has rotted and cannot be used; It indicates that acetic acid is not suitable for processing pickled Chinese cabbage; The fourth is to wash and soak with water. The pickled pickled Chinese cabbage still has sour taste, while the pickled Chinese cabbage cashed with acetic acid has rapidly decreased acidity and poor taste

What is the nutritional value of Datong pickled Chinese cabbage<27

How did the history of Datong pickled Chinese cabbage come from

pickled Chinese cabbage, called Potamogeton crispus in ancient times, has its name in Zhou Li. 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). Needless to say, there are thousands of pickled Chinese cabbage fragrant families in Hebei, Henan, Shanxi, Shaanxi, Gansu, Ningxia, Inner Mongolia and other places. In China's territory, along the ancient Great Wall, we can even draw a broad "pickled Chinese cabbage belt". If we take into account the numerous regions in the south that like pickled Chinese cabbage, this magical "pickled Chinese cabbage belt" will expand and become more spectacular. In the majestic China, pickled Chinese cabbage can support people everywhere, ancient people and modern people