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What is Guodu pickle? Authentic Shandong Xintai specialty: Guodu pickle
Content summary:Do you want to know what Guodu pickle is? This article is a detailed introduction toShandong Xintai specialty - Guodu Pickled Vegetables. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Guodu Pickled Vegetables. The full text takes about 6 minutes to read, mainly including the nutritional value of Guodu Pickled Vegetables? How did the history of Guodu pickles come about? The production method of Guodu pickles, the awards and honors of Guodu pickles, and the tasting and eating methods of Guodu pickles
What is the nutritional value of Guodu pickled vegetablesPickled vegetables are a fermented food that cannot be ignored. It usually uses vegetables as raw materials, and vegetables themselves are rich in vitamins, minerals, and dietary fiber, with significant intestinal cleansing ability. Once made into pickles and added with lactic acid bacteria, the intestinal cleansing effect will be even more pronounced. Moreover, the longer the pickled vegetables are marinated, the more lactic acid bacteria there will beThe method of making Guodu pickles
This type of pickle needs to be marinated during the autumn harvest. Select evenly sized top-grade spicy vegetables, cut off the roots of the spicy vegetable lumps, leaving only a large green and translucent lump. Wash it, air dry it, put it in a jar, and then add salt and five spices for pre pickling. The salinity and humidity should be well controlled. After pre marinating for four months, take it out for secondary trimming such as peeling. After trimming, start the mixing process, which involves mixing various seasonings and water according to a certain percentage. This involves the issue of ancestral secret formulas, and several types of seasonings need to be precise to grams. After adding the ingredients, seal for half a month and then re dry. During the re drying process, it is necessary to frequently flip, pour the jar, and air dry it in the sun. The pickles should be poured into the jar every 7 days, and this process should continue for 4 months. During the re drying period, in addition to pouring the tank, it is also necessary to continuously add materials. Adding ingredients is a crucial step in pickling pickled vegetables, which requires careful attention to detail. Firstly, remove the entire pickled vegetables and observe how much the water level in the tank drops. Then, add seasoning water of the same ratio and stir well before adding the pickled vegetables. After 4 months, enter the sealing period and use a locally unique conical "bamboo cap" to fasten onto the jar, so that it can be marinated and consumed for another 4 months. "The normal pickling cycle of pickles is one year. The longer you pickle, the more mellow you taste."
Tasting and Eating Methods of Guodu Pickled Vegetables
Guodu Pickled Vegetables appeared during the Jiaqing period of the Qing Dynasty. Among them, the "Five Fragrance Knot" in this series of products is famous for its refreshing fragrance and unique flavor. It is the only folk local specialty carefully marinated with ancestral secret formulas and was once selected as a tribute. Known for its crispness, it not only has the characteristics of five spice aroma, fresh color, beautiful taste, and crisp texture, but also has high medicinal value