After pickling, datura is yellowish brown, sweet and salty, fragrant and slightly sour, crisp and tender, raw and fried can be eaten, shredded and pork **** fried, its flavor is more beautiful. Slightly acidic, so there is enhanced salivary secretion, appetizing, spleen, digestion function, is after the disease to enhance appetite, promote the recovery of the best products.
The big head of vegetable is generally processed by the selection of materials, the first sun, mixing, re-sun, add materials, sealing and pickling and other procedures, the processed big head of vegetable is only about 40% of the original weight. The longer it is stored, the more flavorful it is.
The big head of cabbage originated in the western region, the scientific name of mustard, also known as spicy pimples. During the Eastern Han Dynasty, Zhang Sai made a mission to the western region of the big head of cabbage into our country Suqian planting, head round, root fine gluten-free, pungent flavor, crisp texture, chewing without dregs, plenty of water. In green vegetables, datura has a high amino acid content, containing 0.4 milligrams per 100 milliliters; at the same time, it is also rich in vitamin A, vitamin C, cucurbitacin and so on.
In the early Ming Dynasty, Suqian countryside market opened workshops to pickle datura, and the production process is constantly developing and perfecting. The production process is: first choose the body of large round solid, bright and clean high-quality datura as raw materials, cleaned and peeled, each go to the top to retain the whole, the following part is divided into four, six or eight yards, into the brine impregnated, turned over day by day, so that the brine immersion, the salt penetration into the bone, out of the brine drying. Ten to eighty percent and then into the cylinder or pool of the original halogen immersion, so that repeated, there to its brine is absorbed, meat outside are yellow and crispy until. Achieve dry, dry and wet, sheep in a crisp, crisp in a sheep. Five spice dalai key in the "five spice", that is, with pepper, pepper, anise, cinnamon, fennel and other five main spices, ground into a powder mixed, full of sprinkled in the pickled dalai, one by one girl rubbing, and then stored tank pressure, sealing tightly. Half a year later, fresh, fragrant, crisp, tender, all five flavors, crisp and refreshing, eat full of mouth, enhance appetite.
Squeeze originated in Sichuan, now also has production in Zhejiang. Fuling County, Sichuan Province, which is the most famous. Sichuan mustard greens dry and wet moderately salty and salty, flavorful and fresh, crisp and beautiful. Zhejiang squash is wet, slightly acidic, fresh taste is slightly worse, but the chili surface is delicate, color bright red beautiful.
The raw material of squash is a kind of stem with mustard's fat and tender tumor-like head. Fresh beetroot can also be made into small dishes, with meat fried or soup, but more for pickling. The heads are salted and pressed to remove some of the water. This is how the beetroot gets its name. Then salt and more than ten kinds of spices and seasonings (dried chili powder, peppercorns, fennel, sand nuts, peppercorns, crabapple, licorice, cinnamon, white wine, etc.) are added, packed in an altar, sealed, and stored in a cool place. Under the condition of air isolation, the squash in the altar first undergoes alcoholic fermentation, and then lactic acid fermentation, which produces a special sour flavor and aroma, and then it becomes the commercially available squash.