Pickled Chinese cabbage Pickled Cabbage [Guangdong Leizhou Specialty]

What is Leizhou pickled Chinese cabbage? Authentic Leizhou Specialty: pickled Chinese cabbage Pickled Cabbage

Content Abstract:Do you want to know what pickled Chinese cabbage Pickled Cabbage is? This article is a special article that introduces in detail thespecial product of pickled Chinese cabbage, Guangdong Province -- pickled Chinese cabbage pickled cabbage. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Leizhou pickled cabbage. It takes about 7 minutes to read the full text, mainly including the basic introduction of pickled Chinese cabbage pickled cabbage and what is the nutritional value of pickled Chinese cabbage? What are the product characteristics of pickled Chinese cabbage in Leizhou? How did the history of pickled Chinese cabbage in Leizhou come from? The production method of pickled Chinese cabbage in Leizhou.

Introduction to pickled Chinese cabbage in Leizhou. 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).

The original purpose of making pickled Chinese cabbage is to extend the shelf life of vegetables. In the Book of Songs, there is a description that "there is a house in the middle field, and there are melons in the field. It is the emperor of Potato". According to Xu Shen's "Shuowen Jiezi" of the Eastern Han Dynasty, "Potato dishes are pickled Chinese cabbage", that is, similar to today's pickled Chinese cabbage. It can be seen that pickled Chinese cabbage in China has a long history.

What nutritional value does Leizhou pickled Chinese cabbage have?

1. Kimchi contains abundant active lactic acid bacteria, which can inhibit the growth of spoilage bacteria in the intestine, weaken the toxic effects of spoilage bacteria in the intestine, and help digestion, prevent constipation, prevent cell aging, lower cholesterol, and have anti-tumor effects; 2. Stimulating ingredients such as chili, garlic, ginger, and scallions in kimchi can help kill bacteria and promote the secretion of digestive enzymes; 3. Kimchi can also promote the absorption of iron elements in the human body;

4. Pickled vegetables can also stimulate appetite, refresh the mind, sober up and relieve greasiness, and enhance appetite.

What are the product characteristics of pickled Chinese cabbage in Leizhou?

pickled Chinese cabbage is one of the three pickles in the world. Pickled Chinese cabbage has the advantages of simple production, good flavor, convenient eating, and unlimited time. Pickled Chinese cabbage is not only a good accompaniment, but also has a health function. Pickled Chinese cabbage is rich in dietary fiber, which can improve digestion; It has a large amount of vitamin C and plant enzymes, which are easy to be absorbed and utilized by the human body. Nitrates can not be reduced to nitrite under the action of enzymes, which can prevent cancer. pickled Chinese cabbage should not be eaten raw.

How did the history of Leizhou pickled Chinese cabbage come from?

It makes people sour.

Historians have researched that Egyptians like to eat pickled Chinese cabbage since ancient times, and there are more than ten kinds of pickled Chinese cabbage recorded in their traditional recipes. Today's Egyptians still continue this dietary custom, and they are very fond of pickled Chinese cabbage.

In Cairo, the capital of Egypt, whenever you walk into any food store, there is a row of counters specializing in pickled Chinese cabbage. All kinds of red and green pickled Chinese cabbage are packed into various containers. There are seven or eight kinds of pickled Chinese cabbage in a simple shop. In addition to the common pickled Chinese cabbage such as pickled peppers, pickled onions and pickled cabbage, Egyptians also like pickled olives. There are many types of olives, and just by color, there are different types such as green, green, black, and gray. In addition, pickled lemon is also a popular pickled Chinese cabbage among Egyptians.

Egyptians use a lot of ingredients to pickle pickled Chinese cabbage. They often use several times of its base material to pickle a pickled Chinese cabbage, including pepper, garlic, large ingredients, leaves, fennel and various sauces. Of course, vinegar is essential during the pickling process, but Egypt does not have rice vinegar or aged vinegar like China does, so white vinegar can only be used as a substitute. Sour olives, lemon, and vinegar will definitely make those who taste it sour for the first time.

In winter, when visiting an Egyptian family, the first dish served by the host must be a cold dish dominated by various pickled Chinese cabbage. In addition, no matter which restaurant you enter with authentic Egyptian flavor, the waiter will tell you nothing and start with a few dishes of light pickled Chinese cabbage. On the menu, these pickled Chinese cabbage are called "welcome dishes", which are usually given free of charge by the store.

How to make Leizhou pickled Chinese cabbage

(I) Raw materials:

1. Heart mustard

2. White sugar

3. Salt

(II) Production process:

1. First wash the vegetables, and then remove the leaves and bones

2. Put the vegetables into a container (jar or bottle)

3. Boil a proper amount of boiled water, and then add a proper amount of sugar and salt according to your taste after the water is cool. If you want it to be sour, add less salt, and if you want it to be sweet, add more sugar (note: salt cannot be added too little, otherwise it will be very sour. Generally, the ratio of sugar to salt is 10:1, and the taste should be slightly stronger than the soup we usually drink).

4. Pour the flavored water into the bottle filled with vegetables and you will achieve great success (make sure to use completely cooled water, otherwise the pickled vegetables will not be crispy).

After 5.10 days, there will be pickled Chinese cabbage, which is sour, sweet, fragrant, crisp, and full of color and taste.