First, raw materials:
5 kg of young stem of mustard, 200 g of salt, 50 g of pepper and 50 g of sugar each, and 60% pure grain liquor 100 ml.
Second, the practice:
1. Wash the vegetables with water after air drying and drain them for later use.
3. Cut the dried vegetables into fine grains.
4. Put the cut vegetables into the basin again, add salt and knead them into the dishes, then add pepper and continue to knead them, then add sugar and white wine and knead them into the dishes to taste.
5. Put the kneaded sprouts into the vegetable jar, compact and seal them, and after 30-40 days of pickling, they can be used at any time.
Need to be reminded that sprouts are tender and crisp, sweet and fragrant, and they are often used for cooking soup to enhance flavor, making noodle meat stuffing, adding some sprouts to roast meat and stir-fried pork, all of which can increase the flavor and are very delicious!
Yibin sprout is a unique local dish in Yibin City, Sichuan Province. It is known as one of the four famous dishes in Sichuan. It is crisp, sweet, tender and delicious. Has a long history. According to the textual research data, Qing Jiaqing's Annals of Suzhou Prefecture. "Products" records: "Onions, leeks, garlic, cabbages, vegetables, mangoes, etc. all have county records." It shows that green vegetables, as the raw material of sprouts at that time, have been widely planted.
Sprouts are made from the tender stems of mustard, which are divided into salty and sweet. Salted sprouts are produced in Nanxi, Luzhou and Yongchuan of Sichuan, and were founded in 184 1 year; Sweet sprouts are produced in Yibin, Sichuan, and were called "Xufu sprouts" in ancient times. They were founded in 192 1 year, and are now sold well in Sichuan, Beijing, Tianjin and Shanghai.
Raw material formula
Shredded vegetables 100 kg salt1~12 kg leaking sugar 30 ~ 36 kg pepper 0.75 kg star anise 0.25 kg.
Production method
Shredded vegetables 100 kg of salt112 kg of leaking sugar 30-36 kg of pepper 0.75 kg of star anise 0.25 kg. The production method is to bear fruit in late winter and spring. The tender stems of mustard (Erpingzhuang) are cut into shreds as wide as chopsticks, and dried to every/kloc. Boil the sugar solution until it is shredded, mix it with the vegetables while shaking, add spices, then put it in a jar and tie it tightly with salted vegetable leaves, and seal the grass petals. Generally, it is better to store it for 1 year and sell it.
quality specification
Yibin sprouts require brown and yellow color, moist and shiny, even roots, sweet smell, salty and palatable, tender and crisp quality. No vegetable leaves, old terrier, peculiar smell and mildew. Salted sprouts are yellowish green, moist, with even roots, tender and crisp, fragrant, salty and palatable, without old terrier, peculiar smell and mildew.
nutritional ingredient
The sprouts are also rich in nutrients, and each100g contains: protein 4.9g fat1.3g carbohydrate 35.7g, calories174kcal, calcium 660mg, phosphorus146mg and iron 27.7mg..
method of application
Because of its tender, crisp and sweet taste, sprouts are often used for seasoning, such as making noodles and meat stuffing.