There is a saying in Hangzhou, "Vegetables are salted with light snow in the autumn equinox, and the winter solstice is eaten in the jar." The cabbage planted at the autumnal equinox is ready to be harvested now, and it tastes just right. Even if you still won't cook winter pickles yourself this winter, I hope this passage can give you some seasonal flavor and the feeling of old Hangzhou. The methods are as follows:
1. Choose good dishes. Northerners pickle with plump traditional Chinese cabbage, while Hangzhou people like long, thin cabbages. If you don't know them, ask the vegetable seller and tell them to make winter pickles. They will tell you. When picking vegetables, choose the ones with long stalks and few leaves, because the pickled stalks are better than the leaves.
2, drying vegetables. Cabbages bought home should be spread out and dried until the vegetables are wilted. Generally speaking, two or three days is enough if the sun is good, and a week if it is not. After drying, put it in a cool place and spread it for two or three days.
3. Pickled vegetables. Sun-dried cabbage, remove the old head and put it in a clean vegetable jar. How to put it, but also pay attention. First, spread a layer of cabbage on the bottom of the tank and sprinkle a layer of salt, and then people will stand up and step on it evenly, and it will be fine if the vegetable juice seeps out. Then, spread a layer of cabbage, sprinkle a layer of salt, and continue to tread until the cabbage is full of dishes.
4. seal the cylinder. Fill the vat with cabbage, and finally press a heavy stone, and then put the vat in a cool place. After almost half a month, it would be nice to see some flesh-colored white stalks.
how to eat winter pickles-stir-fry winter pickles
1. wash the winter pickles, pinch off the water, and cut them into sections for later use (leaves are not needed)
2. wash thousands of pieces and cut them into strips for later use
3. wash the dried mushrooms and cut them into thick pieces
4. wash and cut the green garlic, and put the garlic white and garlic leaves separately for later use.
how to eat pickled vegetables in winter and winter-stir-fry shredded bamboo shoots with pickled vegetables in winter
1. Shred tenderloin, grab it with salt, cornmeal and cooking wine, marinate for half an hour, shred pickled vegetables in winter, and shred bamboo shoots for later use
2. Add oil to a hot pan, and quickly put the shredded pork into it after the oil is heated, and then serve it out
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Note:
1. Shredded pork is processed in this way to taste tender, and it is certainly ok if it is not served
2. If you like to eat it well, you can add less water and roll it
3. You must put too little sugar, and the essence is in sugar. This is how we eat it here.
Precautions for pickling winter pickles < However, if the salt content is insufficient (less than 15%) and the pickling time is not long enough, that is to say, the vegetables are not marinated thoroughly, and people can cause poisoning if they eat them at this time.
For vegetables that are not pickled thoroughly, bacteria multiply in large numbers in this case, reducing nitrate in vegetables to toxic nitrite. When people eat such pickled vegetables, nitrite enters the stomach and enters the blood circulation, thus oxidizing normal hemoglobin in the blood into abnormal high hemoglobin, thus weakening the ability of normal hemoglobin to transport oxygen, leading to hypoxia and a series of pathological and clinical symptoms.
Therefore, in the process of pickling pickles, more salt should be added and the pickling time should be sufficient (at least more than half a month), so that the poisoning caused by nitrite can be avoided.
it should be reminded that pickles should not be eaten too much. When there are enough fresh vegetables, it is better not to let pickles play the leading role at the dinner table. If you like pickles, you can first use pickles instead of salt, and you can also increase the intake of some minerals and dietary fiber than directly putting salt, and at the same time you can leave out monosodium glutamate chicken essence. For another example, the beans were originally fried with salt, but now they are fried with potherb side dishes and beans, leaving out the salt and monosodium glutamate; Salt and soy sauce should be added to prepare fried raw meat strips, and now they are replaced by pickled radish strips, which have a unique flavor; When stewing fish and meat, adding refreshing and fragrant sauerkraut not only adds delicious flavor to the whole dish, but also increases the supply of dietary fiber and minerals, and avoids the greasy monotony of big fish and big meat.