According to "Guangqun Fangpu", "In April, there was a dish called Wild Vegetable, which was frozen in the snow, so it was unique." Although buried in the snow, it is still lush and not afraid of low temperature, and the reputation of potherb mustard really lives up to its reputation.
Fresh potherb mustard contains glucosinolates, which are hydrolyzed to form glucosinolates in the curing process, which are volatile and have special spicy taste. Protein is decomposed into 16 amino acids, of which glutamic acid (the umami component of monosodium glutamate) is the most, so it tastes particularly fresh. Glutathione synthesized from glutamic acid, glycine and cysteine is an extremely important free radical scavenger in human body, which can enhance human immune function. Glutamate can be converted into glutamine in human body, participate in protein and carbohydrate metabolism, and improve nervous system function. Glutamine is the most abundant amino acid in human body, and free glutamine accounts for 6 1% of the total amino acids in cells. Studies have found that glutamine is closely related to intestinal function. The nutritional and health care function of potherb mustard is commendable. But the fly in the ointment is that the nitrate content in both fresh vegetables and pickles (processed products) is quite high. Therefore, when eating, we should pay attention to eating more vegetables or fruits rich in vitamin C to prevent the formation of nitrite. Of course, eating less is the best policy.
According to traditional medicine, mustard is warm, which can warm the middle energizer, invigorate qi, disperse lung and resolve phlegm. "Seeking Truth from Materia Medica" points out that "anyone who sees phlegm and qi stagnation due to yin-dampness stagnation" is blocked by phlegm and qi. "Because it is easy to get angry, people with yin deficiency and internal heat should eat less.
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A new method for curing potherb mustard.
Author: anonymous article source: unknown update time: September 2004-10
1, take15kg of potherb mustard, 0.5kg of salt, 5-7 heads of garlic, 50g of pepper and 2 red peppers. Wash potherb mustard with clear water, cut off roots, remove yellow leaves, and dry in the shade in a ventilated place until the whole potherb mustard leaves are a little wilted. Cut potherb mustard into small pieces of about 1 cm and put them in a basin for later use.
2. Cut garlic, ginger and pepper into fine powder, put them into a basin filled with potherb with pepper and salt, stir well, and then knead them by hand until potherb becomes dull. Put the mixed potherb mustard into the jar, then pack it with the height of 10 cm, then compact it until it comes out slightly, and then compact it until it is completed one by one.
3. After all the mustard seeds are packed, seal the jar mouth tightly with plastic sheets and put it in a cool place, and you can eat it in about 20 days. The wild vegetables pickled in this way are fresh, crisp, spicy and unique in flavor.
In order to keep wild vegetables fresh and not spoiled, it is best to use a pair of special chopsticks when picking vegetables and seal the jar mouth after picking vegetables.
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Sauerkraut is delicious only after pickling and cooking, but there is a knack for pickling sauerkraut. Zhang Xiulan, a reader who lives in Xikang Road, introduced her experience of pickling and cooking sauerkraut. Her pickling method is as follows:
1. Buy back the tree, about 1.5 kg, wash it and dry it in fine weather 1-2 days, drain it, preferably half-dry;
2. Put the dried wild vegetables on a clean chopping board, cut them into finely chopped vegetables with a knife, and put them in a clean waterless basin;
3. According to your own taste, put the right amount of salt;
4. Wash your hands, knead the dishes for a few minutes, put them in a glass container and press them as tightly as possible;
5. Cover the nut and tighten it, which will not deteriorate for a long time and can be eaten after two weeks.
Note: never wash it with water when you take it out, otherwise it will lose its delicious taste. There are two cooking methods:
Vegetarian stir-frying: No seasoning, just stir-fry in oil.
Steaming: Slice fresh meat with skin and steam it on wild vegetables.
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Healthy diet
1. Sauté ed potherb mustard 50g, garlic powder 30g. Wash potherb mustard, wring out water and cut into pieces for later use. Heat the pan, add a proper amount of vegetable oil, when it is seven minutes hot, add minced garlic and mustard seeds, stir fry, add a little fresh soup after stir fry, and serve when the soup is dry. This dish is rich in dietary fiber, which has the functions of relaxing bowels and stimulating appetite ...
Question 2: Precautions for curing Sherry Red Before curing, dry Sherry Red outdoors for about one day and one night. The purpose is to dry the excess water, so that the snow will wither and the volume will decrease. Then put it into a container or sprinkle seasoning such as salt and pepper on the chopping board, which can be increased or decreased according to personal preference. Then knead it by hand to make salt penetrate into the dish, knead it with water to make the color of the dish dark and soft, and store it in a container, which can be a jar or a small jar. In order to avoid rotten vegetables, it is best not to wash them before pickling. If the vegetables you buy are dirty, you can pick the rotten yellow leaves when drying, cut off the excess roots with a knife and then pickle them. After curing, do not put it in a place where the temperature is too high. When eating, put it in clear water in advance to remove excess salt, or clean the vegetables. When pickling and kneading vegetables, if you put less alkaline noodles, the bright colors of vegetables will be maintained.
Question 3: How to prepare sauerkraut and mix it with pickled potherb in detail.
1. Remove old roots and yellow leaves from potherb mustard, wash and dry;
2. Cut potherb mustard into pieces, sprinkle with salt and mix well, and rub it with your hands until it comes out;
3. Put it in a clean jar or bottle, press it in layers, seal it, and put it in a cool and ventilated place;
4. Take it out after a few days, add sugar and sesame oil and mix well, then serve.
Question 4: the pickling method of sherry red:
Material: Sherry Red 5000g.
Accessories: 700g of salt, 0/00g of pepper/kloc.
Pickling process:
1, cleaning. Remove the yellow leaves and rotten leaves from the snow red, wash them with water and dry them. Let it fade for two days. Then put it in a container jar, arrange it into layers according to individual trees, put a layer of vegetables and sprinkle some salt, and put a few pepper grains at the same time, and put the leaves and stems of each layer alternately.
2, brake water: add enough salt at a time, every 5000 grams of vegetables, the salt consumption is generally 700 grams; Put less salt at the bottom and more salt at the top.
3. From the second day after sauerkraut, turn it once a day (heat dissipation), put the dishes on it below, and put the dishes on it below. For three days in a row, let the vegetables be salted evenly without adding water. Boil the remaining salt and water, cool it and pour it into the vegetable tank evenly, and you can use it all the time.
You can press a big stone on the dish, but don't cover it. Put it in a cool and ventilated place, and add a layer of gauze to the cylinder mouth to prevent insects such as flies from entering.
5. You can eat it in about 10- 15 days. It's crisp and delicious. Wash off excess salt with rice washing water before eating.
Question 5: How to prepare fresh Shirley red? Eat 1 stir-fry sherry red:
Ingredients: 500g of Shirley red and 30g of minced garlic.
Practice: Wash the snow red, wring out the water and cut it into pieces for later use. When the pot is hot, add a proper amount of vegetable oil. When it is seven minutes hot, stir-fry minced garlic and red snow, add a little fresh soup after stir-frying, and serve when the soup is dry.
Features: This dish is rich in dietary fiber, has the effect of moistening intestines and appetizing, and is suitable for dyspepsia, anorexia, habitual constipation and other diseases.
2. Sauté ed lily in potherb:
Ingredients: 300g sauerkraut, 200g fresh lily.
Practice: Wash the snow red, wring out the water, cut it very finely, and wash the lily for later use. Heat the pan and add sesame oil. When the oil is 50% hot, the snow is red. After 2 ~ 3 minutes, add 100 people to stir fry, add a little water, add a proper amount of refined salt to taste, stir fry until the lily is cooked, and then take the pot and plate.
Features: This dish has the functions of detoxification, detumescence, clearing away heat and relieving annoyance. It is suitable for infectious patients with loss of appetite and bad taste after extensive use of antibiotics. Ordinary people can eat it.
3, shredded pork fried sherry red:
Ingredients: 300g sauerkraut, 0/00g meat/kloc, small pieces of winter bamboo shoots.
Practice: Wash and shred Xuehong, stir-fry with water in the pot, and put it on a plate for later use; Shred pork and diced winter bamboo shoots. When the pan is hot, add vegetable oil. When the oil is heated to five minutes, stir-fry the shredded pork until it is tasteless, then add the diced bamboo shoots and stir-fry for several times. Stir-fry snow red, add fresh soup, cook for 3 ~ 4 minutes on medium heat, and serve.
Features: This dish is delicious, and has the effects of improving eyesight, removing annoyance, detoxifying and clearing heat. It is suitable for patients with red eyes and pain, especially those with habitual constipation, loss of appetite and irritability.
4. Cabbage soup:
Ingredients: 300g of sherry red, 50g of fresh mushrooms, 0g of minced meat100g, and a bowl of tofu.
Practice: Wash the snow red and wring out the water for later use; Stir-fry minced meat and diced mushrooms in oil pan. When it is ripe, add snow red, stir-fry for 2-3 minutes, then pour in water tofu, boil, add refined salt as appropriate, cook for 3-4 minutes, and put it in a soup bowl.
This soup is fresh and fragrant, with bright color, and has the effects of appetizing, invigorating spleen, diuresis and detumescence. It is suitable for physical weakness, edema, limb fatigue and other diseases, and is a good diet for edema patients.
5. Snow blinds:
Ingredients: potherb mustard 300g, venetian blinds 1 bundle (about 10 tablets), 2 peppers, alkali powder 1 tablespoon, salt 1/2 teaspoons, chicken essence 1/2 teaspoons, and sesame oil.
Exercise:
1, mixed with 1/2 basin of warm water, soaked in venetian blinds tablets until the color turns white, taken out and washed repeatedly with cold water.
2. After the louver is drained, peel it into small pieces.
3. Stems and old leaves of potherb mustard are removed, washed, squeezed out and cut into fine powder.
4. Wash the peppers and cut them into small circles.
5, add 5 tablespoons of oil to the oil pan, add pepper and stir fry, add mustard and stir fry for a while, finally add louver and stir fry, add seasoning and mix well.
Question 6: Is pickled sherry red nutritious? Eating less pickled winter and winter is not good for your health, and it is definitely not nutritious. . If you like it, you can eat it twice a month. Eating too much will be harmful to your health/
Question 7: How does Sherry Red pickle sauerkraut? Recommend five simple and delicious practices. Ingredients: Shirley red and proper amount of salt.
Production: Remove the red and yellow leaves from the snow and put them under the pool for a day. Take the vegetables home at night and sprinkle a layer of salt on each layer. The ratio of sherry red to salt is 10: 1, which is not easy to deteriorate. Because we will have dinner next spring. By the next morning, some vegetables have been salted out, and then pour the upper and lower vegetables, which will make it easier to get out of the water. The next night, a lot of water was poured into the dish before entering the altar.
The jar should be cleaned in advance, poured for one day, and the water should be controlled. Then you can enter the altar. Before Xue enters the altar, he must wring out the water, and then lay it in the jar layer by layer to ensure that it is compacted layer by layer. When loading vegetables, it is best to press the vegetables with your fists. The tighter the pressure, the better. You will find that the more water comes out of the vegetables.
Just cover it for the first few days. No need to add water to seal. You have to give the polluted air a chance to spread out. From the second day of curing, turn it up and down once a day to make the sherry red breathable, cool and even in salt, and it can be eaten in about 10 ~ 15 days.
Question 8: What are the ways to eat pickled wild vegetables? 1. Sauté ed potherb mustard 50g, garlic powder 30g. Wash potherb mustard, wring out water and cut into pieces for later use. Heat the pan, add a proper amount of vegetable oil, when it is seven minutes hot, add minced garlic and mustard seeds, stir fry, add a little fresh soup after stir fry, and serve when the soup is dry. This dish is rich in dietary fiber, has the effect of moistening intestines and appetizing, and is suitable for dyspepsia, anorexia, habitual constipation and other diseases.
2. Sauté ed lily, 30g sauerkraut and 200g fresh lily in potherb. Wash potherb mustard, wring out the water, cut it very finely, and wash lily for later use. Heat the pan and add sesame oil. When the oil is heated to 50%, add mustard seeds and stir fry. After 2 ~ 3 minutes, add 100 people to stir fry, add a little water, add a proper amount of refined salt to taste, stir fry until the lily is cooked, and then take the pot and plate. This dish has the effects of detoxification, detumescence, clearing away heat and relieving annoyance. It is suitable for infectious patients with loss of appetite and bad taste after extensive use of antibiotics. Ordinary people can eat it.
3. Sauteed shredded pork with potherb mustard, pickled mustard 30g, meat 100g, and small winter bamboo shoots. Wash and shred potherb mustard, stir-fry in a pot, and put it on a plate for later use; Shred pork and diced winter bamboo shoots. When the pan is hot, add vegetable oil. When the oil is heated to five minutes, stir-fry the shredded pork until it is tasteless, then add the diced bamboo shoots and stir-fry for several times. Stir-fry wild vegetables, add fresh soup, cook for 3 ~ 4 minutes on medium fire, and serve on a plate. This dish is delicious, has the effects of improving eyesight, removing annoyance, detoxifying and clearing heat, and is suitable for people with red eyes and pain, especially those with habitual constipation, loss of appetite and restlessness.
4. 300g of mustard soup, 50g of fresh mushrooms, 0g of minced meat100g, and a bowl of tofu. Wash potherb mustard and wring water for later use; Stir-fry minced meat and diced mushrooms in oil pan. When it is ripe, add mustard seeds, stir-fry for 2-3 minutes, then pour in tofu, boil, add refined salt as appropriate, cook for 3-4 minutes, and put it in a soup bowl. This soup is fresh and fragrant, with bright color, and has the effects of appetizing, invigorating spleen, diuresis and detumescence. It is suitable for physical weakness, edema, limb fatigue and other diseases, and is a good diet for edema patients.
Question 9: the traditional pickling method of sherry red hello, the traditional pickling method of sherry red pickles takes about a month to eat. Today, I will introduce you to a simple and quick pickling method, which can be eaten in a day or so. Suitable for small amount of pickling at home, with pickled food. Moreover, the sherry pickled by this rapid method is red and green, and its taste is crisp and refreshing.
Ingredients: 500g of fresh Shirley red and 50g of salt.
Preparation: Remove the roots and old leaves from the fresh snow red, wash it with clear water, roll it in a boiling water pot, and immediately take it out and spread it out to drain.
Pay attention to this step. Don't perm it for too long. Only after boiling, take it out of the pot to prevent sherry from softening and affecting the taste of the dish. In addition, after the snow red is out of the pot, it should be spread out and drained to prevent the snow red from softening or yellowing due to residual heat.
Practice: cut the drained Shirley red into small pieces and put them in the pot. After sprinkling salt, rub them repeatedly until the water comes out slightly, so that the salt can quickly penetrate into the sherry red. Put the sherry red kneaded with salt into a container, cover it with plastic wrap or cover to prevent pollution, and marinate it in the refrigerator for about a day before taking it out.
Supplementary explanation:
1, sherry red has a waxy surface. Scalding with boiling water can make some waxy substances dissolve in water, and kneading with hands will destroy the remaining waxy layer, so that salt can quickly penetrate sherry red, thus greatly shortening the curing time.
Sherry red is delicious only with salt. Of course, you can also add other seasonings such as pepper or pepper powder according to your own taste.
3. Preserved sherry wine should not be kept for too long, but it is no problem to keep it in the refrigerator for a week, so don't make too much at a time.
Question 10: How to pickle Chinese cabbage The first method: 1, wash the sherry red and mustard to dry the water; 2. Prepare a big jar, wash it, and coat a layer of salt on the inner wall of the jar (sterilization); 3, pepper, aniseed slightly fried (more fragrant) for use; 4, altar: spread a layer of vegetables, sprinkle a layer (appropriate amount) of salt and seasoning, compact layer by layer until full, and finally cover. Never add water, because vegetables will come out by themselves after pickling. It can be eaten in Kaifeng in 3~7 days. The second method: wash the pickled sherry red and control the water (1-2 days). This "water control" needs to be controlled for one day. The floating water on the surface of the dish will dry up in a short time, but the water in the dish will not dry up in a short time! They put them in the pool (if there is no pool, they can use a bigger one) and began to sprinkle salt on the snow red. I have prepared one and a half kilos of salt for these ten kilos of vegetables, and set aside half a kilo for later use. This catty of salt is for stopping water for vegetables. The vegetable leaves have been cold for a long time. The key point is to sprinkle salt on the roots of vegetable fields and rub the roots of vegetable fields to let salt in. Turn the vegetables over so that each vegetable can come into contact with salt. Then let the food sleep for a while ... and don't use up all the salt in this brake water at once. You should leave some first. After about an hour, the water will drip into that plate. Squeeze the water dry, find a clean oil-free basin and put the vegetables in it. When planting, the roots should be pressed on the leaves, arranged in pots and sprinkled with salt layer by layer. Put them on the internet for a day, don't cover them. On this day, you can take time to turn them over and pour the dishes from top to bottom. You can enter the altar when you come down. Be sure to dry the braked water before putting it into the altar. When coding, you should also uproot the leaves, but then you don't have to sprinkle salt. After doing this, I'm going to boil water. I boiled three catties of water and melted half a catty of salt. There are some fragrant leaves in it, and of course licorice can also be added. They can play a role in harmonizing taste and preserving corrosion. One thing to remind you, when you buy fragrant leaves in a seasoning shop, you must look for mildew, otherwise it will be moldy if you add it! When the water is cold enough, you can join the altar Just cover it for the first few days. No need to add water to seal. You have to give the polluted air a chance to spread out.