Introduction of winter vegetable knowledge: Winter vegetable is a kind of semi-dry non-fermented pickles, so it is named because it is mostly processed in winter. The main varieties are Beijing winter vegetables, Tianjin winter vegetables and Sichuan winter vegetables. Mostly used as soup or fried food, with delicious flavor. Nutritional analysis of winter vegetables: winter vegetables are rich in nutrition and contain many vitamins, which have the function of appetizing and strengthening the brain. Winter dishes are suitable for people: general people can eat winter dishes. Practice instruction: Because Tianjin winter dishes have a certain aroma and garlic flavor, Sichuan winter dishes are pickled from the tender tip of mustard for two or three years, with unusual fragrance, delicious taste and tender and crisp texture, so many of them are used as seasonings. Their eating methods are as follows: 1. Boil soup: for example, make sliced pork soup, meatball soup and noodle soup, first add some winter vegetables to taste. 2. Mixing stuffing: adding chopped winter vegetables in the meat stuffing of noodles and wonton can increase the flavor; 3. Stir-fry: It is better to put winter vegetables in braised pork, roasted fish or fried mutton.

Cut the cabbage into dices, add garlic slices and salt according to the ratio of 10 1 (for example, add 3 liang of garlic slices and salt to 3 kg of cabbage), then mix well, and then put it in a jar for sealed storage for 40 days before eating. The longer it is stored, the better it tastes.