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:

The general population can eat it.

Guide to winter vegetable practice:

As Tianjin Dongcai has a certain aroma and garlic flavor, Sichuan Dongcai is pickled from the tender tip of mustard for two or three years, with an unusual fragrance, delicious taste and tender and crisp texture, so many of them are used as seasonings, and their eating methods are as follows:

1. Soup: If you make sliced pork soup, meatball soup and noodle soup, first add some winter vegetables to soup to enhance the 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.