Dayi Pickled Vegetable [Sichuan Dayi Specialty]

What is Dayi pickled mustard? Authentic Sichuan Dayi specialty: Dayi pickled mustard

Content summary:Do you want to know what Dayi pickled mustard is? This article is a specialized article that provides a detailed introduction to the local specialty of Dayi, Sichuan Province - Dayi Pickled Mustard. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Dayi Pickled Mustard. The full text takes about 7 minutes to read, mainly including the basic introduction of Dayi Pickled Mustard and its nutritional value? What are the product characteristics of Dayi pickled vegetables? How did the history of Dayi pickled vegetables come about? The production method and tasting method of Dayi pickled vegetables

Basic Introduction to Dayi Pickled Mustard

Dayi Pickled Mustard is a specialty of Dayi County, Chengdu, Sichuan Province. Pickled mustard, a family of angiosperms in the order of dicotyledonous plants. Mostly herbaceous plants. Pickled mustard is a type of mustard greens, generally referring to leafy mustard greens such as Nine Headed Mustard, Snow Mustard, Pig Blood Mustard, Tofu Skin Mustard, etc. Pickled mustard is a semi dry, non fermented pickle made from pickled mustard greens. It is one of China's famous specialty products, along with French pickles and German sweet and sour cabbage, and is known as one of the world's three famous pickles

What are the nutritional values of Dayi pickled vegetables

4. Low salt health preserving pickled vegetables also have the effect of protecting the liver and losing weight<5. Pickled vegetables have the 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

6. Pickled vegetables can stimulate appetite, invigorate the spleen, invigorate the body, increase energy, and aid the mind

7. Eating some pickled vegetables can alleviate dizziness, chest tightness, and restlessness caused by alcohol when feeling uncomfortable or excessive

Dayi pickled mustard has the inherent color of pickled mustard products; Striped or granular, no odor; The taste is fresh, fragrant, crispy, tender, and the saltiness is just right for the palate. The texture is crispy and tender, the flavor is delicious, and the nutrition is rich. It has a special flavor, with a special sour and salty taste. Crispy and refreshing

How does the history of Dayi pickled vegetables come about

The production method of Dayi pickled vegetables

There are two main ways to make pickled vegetables, and the most important and traditional one is called air dehydration, which is to string fresh vegetable heads in a string with fine wire or fine iron wire, hang them on a branch rack and let them air dry until they are ready, then take them and place them in a dedicated pickled vegetable pool. When placed, the dried vegetable heads are layered with salt, and the amount of salt depends on the taste of the person eating the vegetables, but not less than 2.5 pounds of salt per 100 pounds of vegetable heads; Another and currently most popular and convenient method is called salt dehydration, which involves pouring the vegetable heads directly into the pickling tank, with one layer of vegetable heads and one layer of salt. The salt should not be less than 2 pounds, and after salting, some water should be removed. Both methods require peeling the skin off the opening of the vegetable head before removing moisture, and after removing moisture, both methods require pressing and then removing a portion of the moisture. Authentic pickled vegetables, regardless of the method used, must undergo three rounds of salting and pressing, hence the name pickled vegetables. Then add salt and more than 10 kinds of spices and condiments (dried chili powder, Chinese prickly ash, fennel, amomum, pepper, kaempferia, liquorice, cinnamon, Baijiu, etc.), jar, seal, and store in a cool place. Under the condition of isolated air, the pickled vegetables in the jar are first fermented with alcohol and then fermented with lactic acid, producing a special sour taste and aroma, which becomes commercially available pickled vegetables

Tasting and eating method of Dayi pickle

Soup with shredded pork and hot pickled mustard greens

Main ingredients: 50g Zhalai, 50g pork loin

Seasoning: 500g clear soup, 10g cooking wine, 1g monosodium glutamate, a little soy sauce

Cooking technique:

1. Cut the meat and pickled vegetables into thin strips and put them in a large bowl, then soak them in water

2. Put clear soup into a spoon and heat it to 80% heat. Pour shredded meat and pickled vegetables together with water into the spoon, use iron chopsticks to disperse them. When the soup is about to boil, use a strainer to remove the ingredients (do not heat the shredded meat too old), then pour the soup with a spoon, rinse off the blood foam on the shredded meat and pickled vegetables, and put it into a soup bowl

3. Add cooking wine, a little soy sauce, and MSG to the soup in the spoon, bring it to a boil, skim off the foam, and pour it into a soup bowl