is a folk saying in China: "frost kills all weeds", especially in northern China. After frost, the vegetables in the fields are easy to be affected by frost and fail to harvest. Therefore, people often have to rush to harvest, and how to use the vegetables. In the past, old Beijing pickled them into pickles. Then today's old yellow calendar will introduce you the precautions for frost pickles.
vegetables used for pickles are mainly mustard and Chinese cabbage. Potherb mustard is relatively precious and rare. Only large grain salt can be used for pickling, not fine salt. The latter is perishable and does not have the unique light bitterness of large grain salt. This bitterness has health care effect and has a long aftertaste.and
pickles generally use water tanks and need to be trampled barefoot, so that they can be compressed, airtight, prevent corruption and will not cause hard injuries to vegetables. Generally, after stepping on a layer of vegetables, put another layer to continue stepping on, and finally press on round stones. These stones need to be boiled to ensure sterility. The pickle stone and pickle water used for many years can be called treasures because the pickles pickled with them have a unique taste. Precautions forand
pickled vegetables the following practices shall be observed when pickled vegetables, which can avoid the production of nitrite to a certain extent. 1. Select fresh vegetables for pickling; 2. Select pickled radish, carrot and other rhizome vegetables; 3. Add some acidic substances such as lemon juice during pickling. The citric acid in lemon juice can inhibit the production of nitrite; 4. Add some vitamin C during the curing process, grind the vitamin C tablets, put them into water to make vitamin C solution and put them into the appliance; 5. The utensils used for pickles must be clean and hygienic. If the fermentation bacteria are manually connected, the utensils must be cleaned and sterilized at high temperature in advance; When you pickle at home, scald or cook the utensils; 6. When making fermented pickles, keep them sealed and do not open them casually; 7. When making pickles, controlling the taste slightly sweet or salty can reduce the nitrite content.
how to eat pickles correctly experts say that the cancer problem of pickled vegetables that people are worried about is not so absolute. A large number of measurements show that the content of nitrite reaches the peak within a few to more than ten days of pickling, but it will slowly decline after 2-3 weeks, and generally reach the safe level after 20 days.and
really need to be vigilant about short-term pickled vegetables, that is, the so-called "violent pickled vegetables". The combination of high-level nitrite and trace amino acid decomposition products will also produce carcinogen "nitrosamine", which is one of the inducements of gastric cancer. Therefore, only when the curing time is more than 20 days, can it be safely taken out for consumption. When shopping for pickles in the supermarket, we must look at the QS logo. The safety of such products is guaranteed.and
experts say that when there are enough fresh vegetables, it is better not to let pickles play a leading role on the table. If you like pickles, you can first replace salt with pickles, increase the intake of minerals and dietary fiber than direct salt, and save monosodium glutamate and chicken essence.and
for another example, we used to fry beans with salt, but now we fry them with potherb mustard and beans to save salt and monosodium glutamate; Prepare fried beef strips with salt and soy sauce. Now replace them with pickled radish strips, which have a unique flavor; When stewing fish and meat, adding refreshing and fragrant sauerkraut can not only add delicious flavor to the whole dish, but also increase the supply of dietary fiber and minerals, and avoid the greasy monotony of big fish and meat.https://www.dailyq-a.com/Culture/27297.html
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