Years after graduation from graduate school from Beijing to work in Hangzhou, for a child in the north, the south of everything is fresh.
Every weekend is looking for a variety of un-eaten flavor of Zhejiang, but a few years down the road, the favorite is still the most homely, the most civilian dried plums.
It is said that dried plum is the life of the Zhejiang people, but in the impression of many people, dried plum is pickled, very salty, but also may have carcinogens nitrosamines, plus, it is often fat and greasy pairs of meat appeared, so although I love to eat, and not quite dare to eat.
In fact, instead of demonizing a food, we should learn to enjoy it rationally.
Asked friends in Hangzhou, they said, everything can be dried vegetables. Dried plum is not a kind of vegetable, but a kind of processing. Any vegetable that is pickled and then dried in the sun is dried mei jian cai.
This is of course an exaggeration, the most commonly used to make dried plum dishes are potherb mustard, mustard greens, oilseed rape.
The potherb mustard is selected, rooted, washed, drained, salted with 8% to 10% salt, and then dried naturally in the sun. Every time I see this process, I think it's similar to making tea.
It is through the polishing of time, wind and sunlight that the proteins and amino acids in the dried plum vegetables change, forming the unique flavor of dried plum vegetables.
1 The production process of Dried Plum Cabbage is a weak acid fermentation process, mainly lactic acid fermentation, and a small amount of acetic acid fermentation.
Some researchers used Illumina MiSeq high-throughput sequencing technology (sounds advanced, but it is actually a technical analysis) to analyze the dried plums, the highest content of which is lactobacilli, and can be isolated 12 species of Lactobacillus, which is highly diverse.
The health effects of fermented foods have been a popular study in recent years, and many probiotics are now sold to promote intestinal health, improve constipation, and improve sensitive intestines. Fermented foods were a natural source of probiotics in a time when probiotics didn't exist.
Whether we are familiar with yogurt, soybean paste, tofu milk, or steamed bread, bread, kimchi, dried plums are actually fermented foods, the molecular structure of the food is altered over time, producing a rich flora, and flavorful substances that can be used as a substitute for monosodium glutamate (MSG).
2 Dried plum cabbage contains high calcium, potassium, magnesium
A study analyzed dried plum cabbage from Xiaoshan District, Hangzhou, where the content of calcium, magnesium and potassium were 1565, 248, 38282 mg/100g.
So dried plum cabbage is not nothing.
In addition to nutrients such as calcium, potassium and magnesium, dried plums have a high level of dietary fiber, which can absorb the fat in meat when cooked with meat.
3 Dried plum has some antibacterial and antioxidant effects
Some studies have shown that dried plum extract can extend the freshness of pork, a property that may be partially attributed to the antibacterial effects of some of the active ingredients in dried plum.
1 Dried plums have low Vitamin C content
Fresh potherb mustard Vitamin C content is relatively high, but in such a series of processes, and is washed, and is pickled, and is sunshine, the Vitamin C is very fragile in the air, the light of the baptism of the almost undetectable active Vitamin C presence.
Solution: Eat foods rich in Vitamin C at the same time.
For example, one meat and one vegetarian at noon: the meat dish is roast pork with preserved mustard greens, and the vegetarian dish can be eaten with stir-fried cabbage, stir-fried kale, cold colored peppers, or 1 kiwi after dinner, or a few jujubes.
2 Dried plum pickles pickling process will generally use 8 ~ 10% salt, before cooking, even after soaking water washing, still contains a very high sodium
solution: cooking process without additional salt, or dried plum as salt, as a seasoning to use.
For example, no more salt is added to the pork with preserved mustard greens, while eating it with light boiled broccoli and boiled okra, while controlling the total amount of salt in a day.
For example, a small amount of dried plums chopped, and beans and eggplants with fried, no longer put salt, dried plums not only provide salt, but also provide flavor substances.
Instead of salt and monosodium glutamate (MSG), dried plums are also excellent for fried rice.
3 Dried plums are, after all, pickled foods that contain a certain amount of nitrites, which can be converted into cancer-causing nitrosamines, so some science bloggers have suggested that you should throw away this oddball cuisine.
But Soda thinks that's not necessary, as the nitrite content of commercially available dried plums is generally lower than the standard, and the safety is assured.
The solution: control the number of times you eat dried plums (e.g., once a week), the amount of food you eat each time (no more than 10g each time), and match it with fresh vegetables and fruits that are rich in Vitamin C. Vitamin C can inhibit the conversion of nitrites into cancer-causing nitrosamines.
The classic roast pork with preserved mustard greens from Zhejiang region, cut the pancetta into braised pork-sized chunks, add a lot of dried mustard greens, and steam it in a pot. The grease of the pancetta moisturizes the dried mustard greens, and the flavor of the dried mustard greens gives the pancetta a special texture without adding salt or more condiments, and even the broth is fabulous.
Wang Zengqi wrote about Lu Xun's love of dried plums:
This is a Shaoxing dish that can be found in all parts of the country, but unlike the Shaoxing people who have to eat it once every three days, Lu Xun probably couldn't stay away from the dried plums for the rest of his life.
Zhou Zuoren wrote about dried plum vegetables with "a sense of old rain."
Every time I eat dried plum cabbage, I feel that this earthly delicacy should not be given up, but should be given a reasonable use.
More often than not, we need to avoid the deification of a food, but also to avoid the demonization of a food, enjoy a healthy and delicious life, how to eat and eat what is as important, or even more important.
This nutrient 50% of people do not eat enough, insomnia, depression, migraines, obesity and it is related to
Fatty liver are eaten out? Don't underestimate malnutrition! The 3 kinds of home food is the most liver