There are usually two kinds of winter vegetables in our common people's mouths. First, it generally refers to pickled small dried vegetables, such as Chinese cabbage, cabbage, celery or mustard leaves, which belong to pickles that everyone often eats. There is also a kind of vegetables that are usually stored in people's homes in winter, such as Chinese cabbage and carrots, which are generally stored by people in the north.

Chopped cabbage is spread on the straw mat to "enjoy" the sunshine and breeze. When they are dry and brittle, they are packaged in an altar and "baptized" with seasonings.

Cabbage has become a local specialty food in Tianjin-winter cuisine.

Because the sunshine is just right, the previous windy weather is basically over, and the dry climate is just right for drying winter vegetables.

The windy weather has come to an end for the time being, and the sunshine is just right at this time. This kind of weather is just right for the production of winter vegetables.

At this time of the year, the Chinese cabbage that has been stored for a winter will be cut into pieces and spread out on a layer of straw mats that have been laid in the courtyard. Accept air drying and sun exposure. After dehydration and brittleness, these "vegetable leaves" become the basic raw materials for winter vegetable production.

But now we usually have two kinds of winter vegetables in the mouth of ordinary people. First, it generally refers to pickled small dried vegetables, such as Chinese cabbage, cabbage, celery or mustard leaves, which belong to pickles that everyone often eats.

There is also a kind of vegetables that are usually stored in people's homes in winter, such as Chinese cabbage and carrots, which are generally stored by people in the north.

The so-called winter dish is actually a side dish made by drying Chinese cabbage and pickling it. This statement is more common in Tianjin.

As the name implies, winter dishes are usually listed in winter. Spring is actually the busiest time every year. While choosing and cutting vegetables, we should also watch the weather and dry the cut raw materials.

"The sunshine is good in spring, and the climate is relatively dry, so the dried winter vegetables taste good and taste more crisp."

These winter vegetables will be packaged in a big jar, and seasoning formulas such as garlic paste and salt will be added for sealing and curing. When it is unpacked at the end of August, the taste is prepared again and packaged into small jars for eating.

The whole curing time takes about five months. If we count the time of planting our own cabbage, winter vegetables are a delicious food that has to wait for 1 year.

"There will be some loss in the production, and some bad leaves will definitely be removed when choosing vegetables, otherwise it will affect the taste.