Yongshun pickled Chinese cabbage [Hunan Yongshun Specialty]

What is Yongshun pickled Chinese cabbage? Authentic Yongshun specialty in Hunan: Yongshun pickled Chinese cabbage

Content abstract:Want to know what Yongshun pickled Chinese cabbage is? This article is a special article about Yongshun pickled Chinese cabbage, a specialty of Yongshun in Hunan Province. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Yongshun pickled Chinese cabbage. It takes about 8 minutes to read the full text, mainly including the basic introduction of Yongshun pickled Chinese cabbage and what is the nutritional value of Yongshun pickled Chinese cabbage? What are the characteristics of Yongshun pickled Chinese cabbage? How does the history of Yongshun pickled Chinese cabbage come from? How to make Yongshun pickled Chinese cabbage, and how to identify the authenticity of Yongshun pickled Chinese cabbage? Wait

Basic Introduction to Yongshun pickled Chinese cabbage

pickled Chinese cabbage, formerly known as Potamogeton crispus (ZU), His name is mentioned in the Book of Rites. Pickled Chinese cabbage can be appetizers, meals, or used as seasonings to make dishes in our diet

Yongshun County in Hunan Province is famous for its pickled Chinese cabbage. When the banquet is set up, a dish of pickled Chinese cabbage with fresh color and delicious taste that can relieve the greasy food will be welcomed and praised by the guests

What is the nutritional value of Yongshun pickled Chinese cabbage

pickled Chinese cabbage retains the nutrition of the original vegetable to the greatest 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 Yongshun pickled Chinese cabbage

"Yongshun pickled Chinese cabbage" is famous in history. The traditional technique is to air dry and mix the Phoenix Tail Big Head Cabbage into a jar, then ferment it in a flowing cave for several months or years before taking it out for consumption. The sauce is fragrant, crispy, and delicious, which not only stimulates the appetite but also helps digestion

How did the history of Yongshun pickled Chinese cabbage come from

When drinking tea after dinner, the governor asked about the method of making pickled Chinese cabbage. The magistrate said, "Choose and clean vegetables such as radishes, cucumbers, beans, cabbages, green and red peppers, blanch them with boiling water, filter water to dry them, cut them into jars, marinate them with salt water, or put some sugar and seal the jars to brew them."

In the next three days, the governor entertained the governor with various pickled Chinese cabbage. Before leaving, the governor asked for two jars of pickled Chinese cabbage, saying that he was going to Beijing to offer the emperor. Later, the emperor really made a decree: pay tribute to ten jars of pickled Chinese cabbage every year. Since then, pickled Chinese cabbage has become a delicacy at the banquet. No wonder there is a proverb of the Miao people in Laer Mountain in western Hunan: "The Miao people don't eat sour all day long, and their legs are soft when they walk." The Dong people also said: "The Dong people don't leave sour." Up to now, pickled Chinese cabbage is still a delicacy on the table

How to make Yongshun pickled Chinese cabbage

Xie Yong's "Taste Zaoyong pickled Chinese cabbage in the north" records the method of making pickled Chinese cabbage: "At the beginning of the cold month, take salt vegetables into the vat, remove the juice, and put them into the boiling soup.". Pickled vegetables, also known as cabbage, are soaked in light salt water in winter and become sour after a month, similar to the method of making yellow chives in the south. The northern yellow sprouted cabbage is fat and pickled into pickled Chinese cabbage, which has a unique charm and is especially delicious in the mutton soup. The preparation method of pickled Chinese cabbage mentioned here is basically the same as today, "entering the mutton soup" means "pickled Chinese cabbage boiled mutton"

How does Yongshun pickled Chinese cabbage identify the true from the false

High quality pickled Chinese cabbage smells naturally sour and fermented, without peculiar smell. The pickled Chinese cabbage treated with over standard preservative has no aroma of pickled Chinese cabbage, and has pungent and suffocating odor, which can strongly stimulate eyes; The pickled Chinese cabbage with abnormal fermentation has an unpleasant taste

Taste the part near the heart of pickled Chinese cabbage. High quality pickled Chinese cabbage tastes crispy, fresh, tender, pure and sour after chewing. Chew some inferior pickled Chinese cabbage and it will not be sour. It has poor flavor. Excessive addition of preservatives will make pickled Chinese cabbage produce astringent and other odor

If you pinch it with your hands, it should have a strong sense of tenacity. If it is soft and sticky, it means that it has rotted. You can't use pickled Chinese cabbage that is washed and soaked with water. It still has a sour taste, while pickled Chinese cabbage that is cashed with acetic acid has a rapid decline in acidity and a poor taste