Practice (1) Soak dried radish strips and pepper leaves in warm water.
(2) Pickling Chinese cabbage with salt water, drying, and washing with hot water.
(3) Pour water into malt yeast powder, put it on a sieve, and put glutinous rice flour into the screened malt yeast powder to make paste.
(4) Put the glutinous rice paste into dried radish strips, pepper leaves and Chinese cabbage, mix in pepper noodles, onions, garlic and catfish, and sprinkle with sesame seeds.
Pickled vegetables, also known as pickles, are mainly salted and seasoned. They have a strong salty taste and can be preserved for a long time. Can be served directly with meals, and can also be used as raw materials for cooking (such as shredded pork with potherb mustard, Dandan Noodles mustard tuber, etc.). ). It is quite common in coastal areas with more brine, and it is used as the main ingredient or seasoning of cold dishes.
How to eat food?
Three daily ways to eat kimchi at home;
Clear outline. Pickled vegetables are taken out of the jar, washed with tap water, cut into small pieces and made into cold dishes. If you drink gruel with chopped pickles, it is very refreshing.
You can add some spices according to your hobbies, such as ginger, pepper, garlic, or put some brown sugar, which is very appetizing. Fried rice with pickles is delicious. Many people like to eat pickles rice and drink pickles soup, which makes their appetite big.
Steamed or stewed? Braised pickles with ribs with miscellaneous bones are very sour, and I still want to eat them. If you stew three layers of meat with pickles, it is a good dish. This dish is made with a layer of pickles and three layers of meat until it is full, and then steamed in a pot. With this dish, your appetite will definitely increase.
At the same time, the word "kimchi" is also used to address friends, but they are very close friends.
Prevention of poisoning pickles are delicious, but many people are discouraged from nitrite, a carcinogen. When we pickle pickles at home, as long as we master scientific methods, we can avoid producing too many nitrite carcinogens in the pickling process.
The curing time is less than 2 days or more than 20 days. Scientifically speaking, the nitrite content in pickles is not high within 2 days after curing, but it reaches the peak on the 3 rd to 8 th day, starts to decline after the 9 th day, and basically disappears after 20 days. Therefore, pickled pickles generally take less than 2 days, and long pickles need to be pickled for one month before they can be eaten.
Manual detoxification. After pickled into pickles, it can be boiled in water for 2 minutes or exposed to the sun for 30 minutes before eating, or washed with hot water, which can remove the residual nitrite in pickles to some extent.
Eat detoxified food frequently. Garlic, tea, vitamin C, etc. It has detoxification function, which can not only eliminate bacterial infection, but also prevent nitrite from being converted into nitrosamines, thus alleviating cancer risk. For example, allicin in garlic can inhibit nitrate reducing bacteria in the stomach and significantly reduce nitrite in the stomach; Tea polyphenols in tea can block the formation of nitrosamines; Fresh vegetables rich in vitamin C can prevent the formation of nitrosamines in the stomach, thus inhibiting the carcinogenic effect of nitrosamines.