Introduction of the most distinctive traditional food in Hangzhou in early winter.

What does beginning of winter from Hangzhou eat? Introduction of the most distinctive traditional food in Hangzhou in early winter.

There is a saying in Hangzhou, "It snows in the autumn equinox to grow vegetables, and it opens a jar to eat the year on the winter solstice." The cabbage planted at the autumnal equinox can be harvested now and tastes just right. Even if you still can't cook your own winter dishes this winter, I hope this passage will give you some seasonal flavor and the feeling of old Hangzhou. The practice is as follows:

1, choose the right dish. Northerners marinate with full traditional Chinese cabbage, while Hangzhou people like slender cabbage. 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 stems with long leaves, because pickled stems are better than leaves.

2, drying vegetables. Cabbages bought home should be spread out and dried until the vegetables wither. Generally speaking, two or three days is enough if the sunshine is good, and one week if it is not. After drying, put it in the shade and spread it for two or three days.

3. pickles. Sun-dried cabbage, remove the old man and put it in a clean vegetable jar. How to say it, but also pay attention. First spread a layer of cabbage on the bottom of the tank, sprinkle a layer of salt, then people stand up and step on it evenly, and the vegetable juice will be fine if it oozes out. Then, spread a layer of cabbage, sprinkle a layer of salt, and continue to tread until the cabbage is full of vegetables.

4. Seal the cylinder. Fill the vat with cabbage, 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 sauerkraut in winter —— Fried sauerkraut in winter

1. Wash the pickles in winter, pinch off the water, and cut them into sections for later use (leaves are not needed).

2. Wash thousands of sheets and cut them into strips for later use.

3. Wash Tricholoma and cut into thick slices.

4. The green garlic is also washed and cut into sections, and the garlic white and garlic leaves are placed separately for use.

5. Heat a little lard in the wok, then add garlic white and dried mushrooms and stir fry until the mushrooms shrink a little.

6. Add winter pickles and stir-fry.

How to eat sauerkraut in winter-Fried shredded bamboo shoots with winter vegetables

1. Shred tenderloin, grab it evenly with salt, corn flour and cooking wine, and marinate for half an hour. Shred pickles in winter and bamboo shoots for later use.

2, hot pot into the oil, the oil is hot, the shredded pork is slippery, and the shredded pork is served after discoloration.

3. Leave oil in the pot, stir-fry shredded bamboo shoots, then pour in winter vegetables and stir-fry, add salt and sugar to taste. When the temperature in Changshu is almost the same, pour in the fried shredded pork and stir fry for a while.

note:

1, shredded pork tastes tender when processed like this. Of course, it is ok not to serve.

2. If you like to eat good food, you can roll with less water.

Sugar must be put, and not too little. Sugar is fresh and the essence is in sugar. This is how we eat here.

Matters needing attention in pickling winter pickles

Kimchi is not only crispy and delicious, but also provides a variety of vitamins and inorganic salts. However, if the salt content is insufficient (less than 15%) and the curing time is not long enough, that is to say, the vegetables are not cured thoroughly, and people will be poisoned if they eat them at this time.

For vegetables that are not cured thoroughly, in this case, bacteria multiply and reduce nitrate in vegetables to toxic nitrite. When people eat this kind of pickled vegetables, nitrite enters the stomach and blood circulation, thus oxidizing normal hemoglobin in the blood into abnormally high hemoglobin, thus weakening the ability of normal hemoglobin to transport oxygen, leading to hypoxia and long-term malnutrition, which can cause a series of pathological and clinical symptoms.

Therefore, in the process of pickling pickles, more salt should be put and the pickling time should be sufficient (at least more than half a month), so as to avoid poisoning caused by nitrite.

Need to be reminded that pickles should not be eaten more. When there are enough fresh vegetables, it is best not to let pickles play the leading role at the dinner table. If you like pickles, you can use pickles instead of salt first, or you can increase the intake of some minerals and dietary fiber than directly putting salt, and at the same time you can save monosodium glutamate chicken essence. For another example, beans were originally fried with salt, but now they are fried with wild vegetables and beans, which saves 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 fresh and fragrant sauerkraut not only adds delicious flavor to the whole dish, but also increases the supply of dietary fiber and minerals, avoiding the greasy and monotonous feeling of big fish and big meat.