Lingshan Pickled Plum Cabbage [Guangxi Lingshan Specialty]

What is Lingshan pickled plum vegetable? Authentic Guangxi Lingshan specialty: Lingshan pickled plum vegetable

Content summary:Do you want to know what Lingshan pickled plum vegetable is? This article is a detailed introduction toGuangxi Lingshan specialty - Lingshan pickled plum vegetable. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Lingshan pickled plum vegetable. The full text takes about 10 minutes to read, mainly including the basic introduction of Lingshan pickled plum vegetable and its nutritional value? What are the product characteristics of Lingshan pickled plum vegetables? How did the history of Lingshan pickled plum vegetables come about? The production method and tasting method of Lingshan pickled plum vegetables

Basic Introduction to Lingshan Pickled Plum Vegetables

Lingshan dried plum vegetables have a long history of production, are well-known in Lingnan, and sell well both inside and outside the region. They are a famous local specialty product in Lingshan County and one of the home cooked dishes commonly served by local residents. Lingshan County cultivates 40000 acres of Baoxinyu mustard annually and processes 65000 tons of plum vegetables. The main production areas include Xinxu, Sanhai, Tanxu and other towns, which can be supplied all year round and are available in large quantities in late winter and early spring. In recent years, Lingshan County has developed ready to eat convenient small package plum vegetables, which are deeply loved by consumers

The meat and mustard used to make pickled mustard greens are rich in vitamin A, vitamin B, vitamin C, and vitamin D. The specific effects include refreshing and invigorating the brain. Mustard greens contain a large amount of ascorbic acid, which is a highly active reducing substance that participates in important redox processes in the body. It can increase the oxygen content in the brain, stimulate the brain's utilization of oxygen, and have the effect of refreshing and relieving fatigue

Pickled plum vegetables have a yellow appearance with a hint of green, with a small amount of salt dripping out. They have a soft touch and a strong aroma of plum vegetable agarwood, with a crisp and refreshing taste. Mustard used for pickled plum vegetables also has the function of detoxification and detumescence, which can resist infection and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, promote wound healing, and can be used to assist in the treatment of infectious diseases. There is also an appetizing and digestive effect, because mustard greens have a special freshness and aroma after being pickled, which can promote the digestive function of the stomach and intestines, increase appetite, and can be used to stimulate appetite and help digestion. Finally, it can also improve vision, relieve the diaphragm, and promote bowel movements. This is because mustard tissue is relatively coarse and hard, containing carotene and a large amount of dietary fiber, which has the effects of improving vision and promoting bowel movements. It can be used as a dietary supplement for ophthalmic patients and can also prevent constipation. It is especially suitable for the elderly and those with habitual constipation

How did the history of Lingshan pickled plum vegetables come about

The production method of Lingshan pickled plum cabbage

Lingshan plum cabbage is a local specialty dish made from high-quality Baoxinyu mustard greens grown in Lingshan County, processed and refined through the traditional technique of "three drying and three turning"

Meigan cai is a kind of local dish that is famous at home and abroad. At the end of autumn and the beginning of winter, the mustard greens in the vegetable garden have sprouted. They are thick and thin, with flower buds on the top, shaped like autumn grapes, crispy and tender, and sweet in taste. At this point, the village woman picked the vegetable hearts (about 5 inches long) and hung them for a few days. When the leaves soften, put them in a pot, sprinkle salt, rub them by hand, and when some juice seeps out, put them in a pottery jar, layer by layer sprinkle salt, fill it up, and seal the jar tightly with mustard leaves or bamboo shoot shells. After half a month and twenty days, they took it out to dry, and it became Meigan cai with golden color, salty and sour taste

Tasting and Eating Methods of Lingshan Pickled Plum Vegetables

Plum Vegetables with Pork Button

Ingredients:

Pork belly: 500g Plum vegetables: 200g fermented black beans, garlic, ginger: a little

Preparation methods:

1. Boil the pork belly in hot water, rinse with water, drip off the water, and apply dark soy sauce

2. Heat oil to high oil temperature, add pork belly and fry until golden brown, then cut into pieces

3. Mix the other ingredients well, add the fried pork belly and mix well, then steam in the oven for 40 minutes

Taste: salty and savory. The meat is soft and tender, fat but not greasy, and the plum blossom is rich and fragrant

It can be used as an ingredient to make dishes such as steamed pork with pickled vegetables, steamed beef with pickled vegetables, steamed fresh fish with pickled vegetables, braised duck with pickled vegetables, stewed chicken with pickled vegetables, steamed meat cakes with pickled vegetables, and soup with pickled vegetables