Xiapu Pickled Mustard 【 Fujian Xiapu Specialty 】

What is Xiapu pickled mustard? Authentic Fujian Xiapu specialty: Xiapu pickled mustard

Content summary:Do you want to know what Xiapu pickled mustard is? This article is a detailed introduction toFujian Xiapu specialty - Xiapu pickled mustard. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Xiapu pickled mustard. The full text takes about 7 minutes to read, mainly including the basic introduction of Xiapu pickled mustard and its nutritional value? How did the history of Xiapu pickled vegetables come about? The production method and tasting method of Xiapu pickled vegetables

Basic introduction of Xiapu pickled mustard

Xiapu is one of the three major pickled mustard bases in China. The climate and soil in Xiapu are very suitable for growing pickled mustard. The pickled mustard produced is large and has good meat quality, with the largest reaching 3.5 pounds. Many overseas Chinese who come back to visit relatives like to eat local pickled mustard.

3. Modern nutrition believes that pickled vegetables can invigorate the spleen, stimulate appetite, replenish qi and essence, increase food intake, and help the mind<4. Low salt health preserving pickled vegetables also have the effect of protecting the liver and losing weight

5. Pickled vegetables have a saying of "natural dizziness in Haining". People who suffer from motion sickness or seasickness can put a piece of pickled vegetables in their mouth and chew it, which can relieve their feelings of frustration

The production method of Xiapu pickled vegetables

1. When purchasing green vegetable heads, choose fresh ingredients that are small in size, round in shape, neat and beautiful

2. Peel off the old skin and tendons at the base of the vegetable head, without damaging the protrusions and ears<3. For the first pickling, salt should be used at a rate of 3-3.5 kilograms per 100 kilograms of peeled vegetable heads; When sprinkling salt, press firmly while stepping on it, leaving 4% of the cover salt for each layer. It is best to sprinkle all the cover salt left on the surface; Lay bamboo partitions and add stones; The stone blocks should be added in stages, first causing the looser vegetable blocks to sink under pressure. The sinking of the vegetable blocks should be basically stable, and the vegetable blocks should be filled with water; The first pickling and dehydration time is 36-48 hours. Once the pickling and dehydration time is up, immediately stock up in the pool; When taking the vegetables out of the pond, wash and store them in salt water while taking them up; First, place a bamboo partition on the storage base, then surround the area with reed mats. Step on each layer tightly when storing, and store for 24 hours

4. For the second pickling, place the above stored vegetable heads in the vegetable pool as above. Add 8 kilograms of salt for every 100 kilograms of the vegetable heads after the first pickling, sprinkle salt evenly, press the vegetable pieces tightly, and leave 1% salt for each layer; Place a layer of plastic on the surface to tightly cover the solid vegetable pieces, with a thickness of about 15 centimeters on top of the plastic. Regularly check and press on the sand to completely submerge the vegetable heads with water; After about 20 days of pickling, it can be removed from the pool

5. Wash and squeeze the vegetable chunks thoroughly with clarified and filtered brine, then squeeze them to remove any visible water on the chunks and any water that may have been squeezed out from inside; When squeezing, the lid must be slowly pressed down to prevent the vegetable chunks from deforming or breaking; When pressing, the folding rate should be accurately controlled, usually 62% to 64%<6. Mix the pressed vegetables with salt, chili powder, mixed spices, Sichuan peppercorns, and sodium benzoate preservative, and then put them into the jar. Mixing standard: Add 4.1 kilograms of salt, 1.25 kilograms of chili powder, 0.15 kilograms of mixed spices, 0.05 kilograms of Sichuan pepper, 0.05 kilograms of sodium benzoate, and do not grind Sichuan pepper finely for every 100 kilograms of pressed vegetables; Fill and tighten until 2 centimeters away from the mouth of the jar; Add 50g of salt to the top of the jar, then plug it with dried vegetable leaves or cover it with plastic. The plug should be tightly sealed

7. Within 15-20 days after sealing the jar, conduct multiple mouth covering inspections and remove the stuffed vegetables; If the noodle dish falls loose, use a wooden pestle to compact it tightly and add new dish pieces to compact it tightly until it is still 2 centimeters away from the mouth of the jar; After sealing the jar mouth, wipe it clean with a clean cloth, and then seal it with cement. The cement should be sealed flat and not higher than the jar mouth

Tasting and Eating Methods of Xiapu Pickled Mustard

1. Eating pickled mustard should not be excessive, as it contains high salt content. Overconsumption can cause high blood pressure, increase heart burden, lead to heart failure, and cause systemic edema and ascites

2. Pickled mustard has various ways of eating, such as serving as a meal, mixing cold vegetables, seasoning, cooking auxiliary materials, travel food, snacks, etc.

3. Adding pickled mustard when making soup, its taste is very fresh, with a natural chicken soup style freshness