Shengzhong pickled Chinese cabbage [Southern Sichuan Specialty]

What is Shengzhong pickled Chinese cabbage? Authentic southern Sichuan specialty: Shengzhong pickled Chinese cabbage

Content abstract:Want to know what Shengzhong pickled Chinese cabbage is? This article is a special article that introduces in detail the specialty of southern Sichuan Shengzhong pickled Chinese cabbage. It was compiled by the editorial team of China Specialty Products Network after consulting and collecting relevant information about Shengzhong pickled Chinese cabbage. It takes about 3 minutes to read the full text, mainly including the basic introduction of Shengzhong pickled Chinese cabbage and what is the nutritional value of Shengzhong pickled Chinese cabbage? The production method of Shengzhong pickled Chinese cabbage, and the tasting method of Shengzhong pickled Chinese cabbage

Basic Introduction to Shengzhong pickled Chinese cabbage

Shengzhong pickled Chinese cabbage in Nanbu County is an indispensable food in the old people's traditional eating habits in Shengzhong Lake Scenic Area, and also a microcosm of people's poor life. "Rice vats and flour vats are not as good as a vegetable vat". In the past, the countryside was a necessity for every family, and it was also a "semi annual food for melons and vegetables". Now, even if life has improved, people still like to eat pickled Chinese cabbage, especially the elderly. If they don't eat pickled Chinese cabbage for a few days, they will feel bad appetite, so pickled Chinese cabbage is also sold in the market

What is the nutritional value of Shengzhong pickled Chinese cabbage

pickled Chinese cabbage retain the nutrients of the original vegetables to the greatest extent, rich in vitamin C, amino acids, organic acids, dietary fiber and other nutrients. pickled Chinese cabbage use a clean and hygienic storage method, so it contains a lot of edible nutrients. The process of soaking can produce natural plant enzymes, which has the effect of maintaining the normal physiological function of the gastrointestinal tract

The production method of Shengzhong pickled Chinese cabbage

pickled Chinese cabbage is divided into pickled Chinese cabbage and dry pickled Chinese cabbage. The raw materials of live pickled Chinese cabbage are selected. Generally, domestic vegetables, radish, bitter vegetables, cabbage or tender oil sprouts, bean sprouts, etc. are used as raw materials, and radish is the best for live pickled Chinese cabbage. After washing, it is boiled until it is 89% mature. Then, it is put into the tank and pressed tightly, covered with a layer of old pickled Chinese cabbage, and sealed until the color turns yellow the next day. pickled Chinese cabbage is kept in the tank for a long time, and the vegetable sour water is hung into slippery silk. Dry pickled Chinese cabbage is to take out live pickled Chinese cabbage and dry it in the sun. Generally, domestic vegetables and cabbage are used as raw materials to dry pickled Chinese cabbage. When eating, they are soaked in hot water and then cooked

The taste of Shengzhong pickled Chinese cabbage

There are many ways to eat either dry pickled Chinese cabbage or live pickled Chinese cabbage, including pickled Chinese cabbage porridge, pickled Chinese cabbage dry rice, pickled Chinese cabbage noodles, pickled Chinese cabbage soup, pickled Chinese cabbage sweet potato, pickled Chinese cabbage "stir ball" (mixed with pickled Chinese cabbage with corn flour), etc