Hetao Red Pickled Vegetables [Specialty of Bayannur, Inner Mongolia]

What is Hetao red pickled vegetables? Authentic Inner Mongolia Bayannur specialty: Hetao red pickled vegetables

Content summary:Do you want to know what Hetao red pickled vegetables are? This article is a detailed introduction to the local specialty of Bayannur, Inner Mongolia - Hetao Red Pickled Vegetables. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Hetao Red Pickled Vegetables. The full text takes about 4 minutes to read, mainly including the basic introduction of Hetao Red Pickled Vegetables and their nutritional value? What are the product characteristics of Hetao red pickled vegetables? The production method and tasting method of Hetao red pickled vegetables

Basic Introduction to Hetao Red Pickled Vegetables

Hetao people are famous for their love of sour food. The root cause is the lack of vegetables in early winter and spring. Due to the difficulty in preserving vegetables, people use salt to pickle them for long-term storage. In addition, pickled Chinese cabbage and sour rice have the functions of seasoning and appetizing, so people in Hetao have a special preference for sour food. With the acceleration of modernization construction, Bayannur City has shown unprecedented development momentum. From urban and rural construction to small living habits, significant changes have taken place. However, deep-rooted dietary habits and a love for sour food have been preserved along with beautiful memories

Manjing is the main raw material, so it has an appetizing and digestive effect, which can promote the digestive function of the stomach and intestines, increase appetite, and can be used to stimulate appetite and help digestion. Also, because it is mixed with rock sugar, it can clear the toxins that have been accumulated in the body for a long time and improve physical health. Enhance the activity of immune cells and eliminate harmful substances in the body

Authentic Hetao red pickled vegetables have a rosy color, a soft and smooth texture, salty and sour taste, and a slight spiciness with precision. They can enhance appetite and leave a lingering fragrance in the mouth. They are an indispensable snack for locals throughout the year

Method for making Hetao red pickled vegetables

Cut the pickled mustard into 1cm thick strips and dry them in the sun. Wash the sun dried mustard greens, put them in a pot, add the original soup of pickled vegetables, and then add seasoning and simmer over low heat for 2-3 hours. When the mustard greens are colored and soft, remove them and seal them in a fresh-keeping bag. When they are half dried, take them out and store them for a long time

Tasting and Eating Methods of Hetao Red Pickled Vegetables

It can be used as a side dish during meals. When eating, break it up and soak it in rice soup or an appropriate amount of boiling water

Stir fried Pickles

Ingredients:

Pickles, white sugar, ginger, garlic, chili

Instructions:

1. Wash the pickles

2. Twist dry

3. Tear the pickles into thin strips

4. Chop them

5. Do not add oil to the wok, add the pickles, add a small amount of white sugar and water to bring to a boil, stir well, and cook until the water is dry. Set aside for later use

6. Cut the ginger into small pieces, chop the garlic, and cut the chili into small pieces

7. After cleaning the wok, add a little more oil and stir fry until fragrant. 8. Add pickled vegetables and stir fry until they emit a rich aroma