Laiwu Knot Pickled Vegetables [Shandong Laiwu Specialty]

What is Laiwu knot pickle? Authentic Shandong Laiwu specialty: Laiwu Knot Pickled Vegetable

Summary:Do you want to know what Laiwu Knot Pickled Vegetable is? This article is a detailed introduction to the special product of Laiwu, Shandong Province - Laiwu Knot Pickled Vegetables. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Laiwu Knot Pickled Vegetables. The full text takes about 5 minutes to read, mainly including the basic introduction of Laiwu Knot Pickled Vegetables and the product characteristics of Laiwu Knot Pickled Vegetables? How did the history of Laiwu pickled vegetables come about? Tasting and eating methods of Laiwu pickled vegetables

Basic Introduction to Laiwu Knot Pickled Vegetables

Laiwu Knot Pickled Vegetables come in various styles and methods. Simply remove the roots from the bottom and wash them, then put them in a jar to marinate.

. Spicy lumps marinate for one or two years before gradually turning from white to brown, and the spiciness disappears and becomes fragrant, which is a delicacy on the dining table of Laiwu people

What are the product characteristics of Laiwu knot pickles

Pickled vegetables contain nitrite, which is also the reason why many people hesitate to eat them. The nitrite content in pickled cabbage lumps is not high within the first 2 days of pickling, but reaches its peak from the 3rd to the 8th day. After the 9th day, the nitrite content begins to decrease and basically disappears after 20 days. So the pickling time for pickled vegetable lumps is generally within 2 days, and the longer ones should be pickled for a month before they can be consumed. Artificial detoxification. After pickling into pickled vegetable lumps, they can be boiled in water for 2 minutes or exposed to sunlight for 30 minutes before consumption, or cleaned with hot water to remove residual nitrite in the pickled vegetables to a certain extent

How did the history of Laiwu knot pickles come about

Tasting and Eating Methods of Laiwu Dumpling Pickled Vegetables

Pickled vegetables are mainly divided into wet and dry eating

Wet eating. There are three basic ways to eat them in daily life:

Clear cutting. Take out the pickles from the jar, wash them in tap water, cut them into small pieces, and make them into a cold dish. Add vinegar, soy sauce, sesame oil, chilli, etc. into the clear cut pickles together with hot Congee, which is very refreshing

Stir fry. You can add some seasonings according to your preferences, such as ginger, chili, garlic, or some brown sugar, which can be very appetizing to eat. Stir fried salted vegetable rice has an excellent taste. Many people enjoy eating salted vegetable rice and drinking salted vegetable soup, which greatly increases their appetite and appetite