1, fresh squash look
Maybe some people do not know what fresh squash in the end, in fact, squash is a cruciferous herbaceous plants, the above ground part of the tuberous stems and next to the ground is often eaten by us squash in its original form, its skin is generally green, the flesh is white, and the meat is very fat, crispy, we also call it the green cabbage. The skin is usually green, the flesh is white, and the flesh is very fat, crisp and tender, we also call it the head of green cabbage, or vegetable head, each tuber is about 0.5kg, of course, there are large 1-1.5kg or so, pickled head is now often eaten by the people of the squash.
2, the squash name source
The reason why the pickle is called squash, the main reason is that the head needs to go through a number of pickling and pressing, and then later on, people will be called "squash",
It is because of the unique process that needs to be pressed. The need to press this unique process , all the authentic squash is to go through this step, otherwise the texture and flavor will be much worse, and not the bitter water in the head of the thoroughly squeezed out, made out of squash will only be bitter and unpalatable.
3, the birthplace of squash
Squash first originated in Fuling, Chongqing, Sichuan Province, China , in fact, is not a head of only this place to grow, but the production of squash is the process of the place from the out of this, so the Fuling became the birthplace of squash, the first squash of the Packaging are the word Fuling squash, and now Fuling squash all over the country, its brands are countless, so there will be a variety of packaging, but in fact, most of them are sub-branded by Fuling squash, at present, Fuling squash has been exported to the United States, Japan, Southeast Asia and other countries around the world, and with the German kale as well as the French sauce cucumber and is known as the world's top three pickled vegetables.