Hangzhou people have a saying, "the autumn equinox planting vegetables small snow pickle, winter solstice open jar eat New Year." The cabbages planted at the autumnal equinox are almost ready to be harvested now, and they taste just right. Even if you still won't be making your own winter pickles this winter, I hope this text will give you some flavor of the season and the feeling of old Hangzhou. The practice is as follows:
1, to choose a good vegetable. Northern people pickles with round bulging traditional cabbage, Hangzhou people like thin long stalk cabbage. If you don't recognize it, ask a vegetable seller and say you want to make winter pickles and they will tell you. To pick the vegetables, choose the ones with long stalks and few leaves, because the stalks are more delicious than the leaves when pickled.
2, sun dishes. Buy home cabbages, to first spread out in the sun, until the vegetables wilt. Generally speaking, if the sun is good, two or three days will be enough, if not, it will take a week. The sun is good, put in a cool place and then spread out for two or three days.
3, pickles. Good sunshine cabbage, remove the old head, put into a clean vegetable tank. How to put, there are also instructions. First in the bottom of the tank to lay a layer of cabbage, sprinkle a layer of salt, then people stand up to the left and right evenly stepped on, stepped on to the vegetable juice seeped out on the good. Then, lay a layer of cabbage, sprinkle a layer of salt, continue to step on, until the cabbage filled the vegetable tank.
4, seal the tank. Cabbage filled tank, and finally to press a heavy large stone, and then the vegetable tank to a cool place. Almost half a month or so later, see the white vegetable stalks some flesh color, even if it is good.
winter pickles eating method - winter pickles mixed fried
1. winter pickles cleaned pinch off the water, cut section standby (leaves can not be)
2. Wash and cut the garlic, garlic white and garlic leaves are placed separately
5. frying pan with a little lard heat, add garlic white and mushrooms stir fry until the mushrooms are a little shrunken
6. add the winter pickles and stir fry the sheets of rice.
winter pickles eat - winter pickles bamboo shoots stir fry
1, tenderloin shredded, add salt, cornstarch, cooking wine, marinate for half an hour, winter pickles shredded / strip, bamboo shoots shredded standby
2, hot pan into the oil, oil is hot, quickly under the shredded meat sliding loose, shredded meat after browning, that is, sheng out
3, leave the pot in the oil, the oil is hot, quickly under the shredded meat sliding loose, shredded meat after browning that is sheng out
4, the meat, the meat and mushrooms are not the same.
3, the pot to stay in the oil, under the bamboo shoots stir fry, pour into the winter pickles constantly stir fry, add salt, sugar, seasoning, often almost cooked when pouring into the fried shredded meat, stir fry for a few moments can be.
Note:
1, the shredded meat is handled this way in order to eat some tender, not out of course is also possible
2, if you like to eat a very ripe can be a little less water rolled
3, sugar must be put, and also can not be put too little sugar hanging fresh, the essence of the sugar, this is our way of eating
Pickled pickles Note
Vegetables pickled are not only crispy and delicious, but also provide a variety of vitamins and inorganic salts. However, if in the pickling process, the amount of salt is insufficient (less than 15%), coupled with the pickling time is not long enough, that is to say, the vegetables are not pickled through, at this time, if people eat, can cause the occurrence of poisoning.
For vegetables that are not pickled thoroughly, bacteria reproduce in large numbers in this case, reducing the nitrates in the vegetables to toxic nitrites, and when people eat such pickles, nitrites follow into the stomach and into the bloodstream, thus oxidizing the normal hemoglobin in the blood to a non-normal high hemoglobin, which weakens the ability of the normal hemoglobin to transport oxygen, resulting in the body to experience The lack of oxygen and the prolonged lack of nutrition can cause a series of pathological clinical symptoms in the organism.
Therefore, in the process of pickling pickles, to put more salt, pickling time should be sufficient (at least half a month or more), so that you can avoid the poisoning caused by nitrite.
It should be reminded that pickles should not be eaten more. In the case of enough fresh vegetables, it is better not to let the pickles on the table to sing the main role. If you love to eat pickles, first of all, you can use pickles to replace the salt, but also than directly put salt to increase the intake of some minerals and dietary fiber, but also can be MSG chicken essence omitted. Again, the original fried beans with salt, now with potherb mustard and beans fried together, the salt and MSG omitted; ready to fry raw meat to add salt and soy sauce, now replaced with kimchi radish strips, eat up a different flavor; stewed fish stew meat, add refreshing and fragrant sauerkraut, not only to the whole dish to increase the flavor of the fresh, but also increase the supply of dietary fiber, minerals, and at the same time to avoid the oily monotonous big fish and meat.