Quick search 15 kinds of pickled products and their brief introduction

1 Pickled pickled mustard. Farmers in Chaoshan are very skilled in planting mustard. Each core is as big as a small bowl, and each outer petal is usually a few kilograms, so it is commonly called "big plate". After the autumn harvest, Chinese cabbage can be harvested in more than two months. Most of the big vegetables grown by farmers, except a few, are pickled into pickles or tribute dishes. The method of pickling vegetables is to remove the residual leaves from the harvested mustard, break them into two halves or four petals after washing, dry the surface moisture, knead the leaves outside with salt until they are slightly soft, and put them in a clay pot, which should be placed neatly and evenly layer by layer, and sprinkle salt on each layer, with more surface. Then press it with a stone. A few days later, a jar full of big plates became eight full and ready to eat. You can eat it for a year if you have a large amount. As long as your hands are dry when you take them, don't fall into raw water and you won't get moldy. Pickled for a month or two is called "new pickles", and pickled for more than a few months is called "old pickles". Kimchi is the most commonly used table pickle for hipsters, and it is eaten in rice porridge. They can also be cooked into soup with meat or fish and shellfish. Dried radish is called "pickled vegetable" in Chinese, and it is also a kind of home-made pickled product. After harvesting radish, remove the leaves, wash them, break them into two halves, dry the surface moisture, add salt, collect them in a bucket at night, step on them with stones or people, take them out to sun the next day, press them again, press them again, and the salty part will enter, which will become pickles. Newly pickled vegetables are light and sweet in color. The second year is called "old preserved vegetable", which is thick in color and helps digestion. Waxed vegetables are often eaten in rice porridge by hipsters every day, and can also be used as good ingredients for meat or fish dishes, such as fried oil cut into small grains, which is full of fragrance and becomes a good ingredient for fried rice and steamed rice. 3 Pickled black olives There is a kind of black olives, which can't be eaten raw and can only be eaten after pickling. Wash raw olives, put them in boiling water and soak them in hot water. After several hours, take it out, add salt water or salt without water, and put it in Jiang Mo for sealing. You can eat it in a few days. This is also a common salty porridge for hipsters, which is beneficial to gastrointestinal digestion. 4 Cook and crush olives. After the astringent juice is removed or cooked, soak them in water for two days. After the astringent juice is drained, stir-fry it repeatedly with oil and salt in the pot, add pickles leaves in the middle (preferably boiled with old pickles leaves), and simmer for a few hours, and it will become black olives like ink. Cool and put into the jar. This dish needs much more oil, which is very helpful for digestion and appetizing. Just take some and put it on a plate to accompany the meal. The water in the jar can't be mixed with raw water, and it won't be moldy. If it is well managed, it can be used for several months. Green olives can also be mashed, fried with peanuts from southern ginger, sprinkled with sauce, and eaten with porridge, which is called "olives (rice noodles)". Bean paste is a traditional condiment in Chaoshan area, and Puning is the best. This is also something that ordinary people can control themselves. Stir-fry a little soybean first, then grind it into powder, then grind it with soybean as the main material, shell it, cook it and drain it. When the temperature is not completely lowered, sprinkle the fried bean powder and stir it evenly (it is best to get some strains), lay it flat in a flat-bottomed dustpan and ferment it in a few days. First, boil the wheat porridge sauce after it is fermented, then put these fermented soybeans into the wheat porridge, add salt, that is, add a bowl of salt to three bowls of wheat porridge sauce, mix well, put them into bowls, and cover them in the sun every day to prevent rainwater and raw water from falling in. After half a month, it is a very sweet "new bean paste". This bean paste can be eaten for a year. Sometimes there are maggots in it. If you remove maggots, you can still eat them. There is a saying in Chaozhou that "there is no worm in the bean paste, and there is no one in the world." Unlike other maggots, this worm is considered non-toxic. Puning soybean paste is made of high-quality soybeans, flour, salt and so on. And is refined by fermentation, sun drying, steam sterilization and other processes. Golden color, mellow taste and rich nutrition. 6. The directional system breeding of cruciferous vegetables dedicated to cruciferous production started from 1995, and the selection target was long-stem varieties with thin leaves, high temperature tolerance, high yield and good commercialization after pickling. Excellent strains were selected from 1996, which had the advantages of short growth period, heat resistance, pure yellow color after pickling and refreshing taste. In April of 20001year, it was approved by Zhejiang Variety Approval Committee and named as "Dongyang Flower Water Shepherd". 7 salted duck egg duck egg: salted duck egg, the eggshell is blue, and the appearance is round and smooth, also known as "green fruit". Salted duck eggs have a long history in China, and are deeply loved by ordinary people, and are also favored in the market. The product is characterized by red heart and rich nutrition. It is rich in fat, protein and various amino acids needed by human body, and also contains various minerals such as calcium, phosphorus and iron, and various trace elements and vitamins necessary for human body, which are easily absorbed by human body. High-quality salted duck eggs are moderately salty and delicious, suitable for all ages. Pickling fresh fish with salt can make the salting process tend to be balanced gradually under the action of diffusion and penetration, and cause biochemical changes through the enzyme action in fish, so that fish tissues show many new chemical and physical and chemical characteristics. Bacon refers to the processed products made by curing meat and baking (or insolating). Bacon has strong antiseptic ability, which can prolong storage time and increase unique flavor, which is the main difference from bacon. In the past, bacon was processed in the twelfth lunar month (65438+February), so it was called bacon. Smoked bacon is consistent in appearance, cooked and sliced, transparent and shiny, bright in color, yellow in red, mellow in taste, fat but not greasy, thin but not stuffed, not only unique in flavor, rich in nutrition, but also has the functions of appetizing, dispelling cold and promoting digestion. Bacon in southern Shaanxi has always maintained the characteristics of good color, fragrance, taste and shape, and is known as "one cook the meat fragrant flowers blossom". 10 sufu (sufu) is flat and sweet. Contains ingredients similar to tofu. Has effect in stimulating appetite, promote digestion, and regulating middle energizer. Can be used for treating dyspepsia after illness, dyspepsia or malnutrition in children, abdominal distension, loose stool, etc. Tofu is a kind of soybean fermented food with mold (Mucor) as the main strain, and it is a famous fermented condiment with national characteristics in China. According to historical records, as early as the 5th century A.D., the technology of making sufu was recorded in ancient books of Wei Dynasty. In the Ming Dynasty, a large number of sufu were processed in China, and now sufu has grown into fermented food with modern technology. 165438+ pickled with new varieties introduced from other places, and the color and taste are also poor; It is still not ideal to transport local vegetables to other places for pickling, which is a famous feature of Xinpingfa pickles. 12 sour bamboo shoots are the traditional seasoning of Nanxiong. Add a small amount of sour bamboo shoots to the dishes, and the flavor is rich and lasting. Most families in urban and rural areas have sour bamboo shoots jars. Achang people like to eat sour food, mainly sour bamboo shoots, sauerkraut and sour meat, which is a major feature of Achang people's food culture. In the hot summer, add a little bamboo shoot juice to the leftovers, although the leftovers will become stale after the night. Sauerkraut is an indispensable daily dish of Achang nationality, but the common sauerkraut is sour bamboo shoots and pickles. Sausage Sausage is a very old food making and meat preservation technology, which refers to a long cylindrical tubular food made by grinding animal meat into mud and putting it into casing. There are many kinds of sausages in China with a long history, which are mainly divided into Sichuan sausages and Guangdong sausages. The main difference is that Cantonese food is sweet and Sichuan food is spicy. Sausages used to be cooked before the Spring Festival every year, but now they can be eaten all year round. However, eating homemade sausages in the New Year has become a custom in many places in the south, and it has been preserved until today. After cleaning the pig's small intestine, squeeze a small piece of seasoned fresh lean meat into the small intestine from the pig's stomach and surround it in a figure of eight to dry. Sausages processed by Mosuo people are unique and delicious, which is convenient for family travel. Hebei Baoding 14 batter. First, mix flour with water, steam it in a cage without fermentation, and then heat it in the sun for fermentation in summer. You can eat it in autumn and winter, and the sauce is delicious. The method of aging old sauce is slightly different from that of sweet sauce: firstly, noodles are mixed with water, steamed and fermented in a steamer, and then heated by sunlight. After three days of fermentation, it became a product. After most of the water evaporates, it can be scooped up with a spoon and pulled into filaments, which will float in the jar and not flow. The surface of the batter in the jar looks like a layer of black oil silk floating. Red and yellow. It is delicious and nutritious, containing the sweetness of sucrose and the fragrance of sesame oil, and rich in nutrients such as amino acids. 15 preserved egg, also known as preserved egg and changed egg, is a traditional flavor egg product in China, which is not only deeply loved by domestic consumers, but also famous in the international market. Preserved eggs, also known as preserved eggs and preserved eggs, are a kind of traditional flavor eggs in China, which are deeply loved by people all over the country. After special processing methods, preserved eggs will become black and bright with white patterns on them. When you smell them, there will be a special fragrance. Preserved eggs taste fresh, smooth and refreshing, and have unique color and fragrance. After historical evolution, preserved eggs and salted duck eggs became the most popular flavor eggs in China, and gradually formed the custom of eating two eggs during the Dragon Boat Festival. Every Dragon Boat Festival, in addition to traditional zongzi, salted duck eggs and preserved eggs have become the best gifts for relatives and friends! Preserved eggs are not only delicious food, but also have certain medicinal value. Wang Shixiong said in the Diet Spectrum of Interesting Life: "Preserved eggs, pungent, astringent, sweet and salty, can clear away heat, sober up, purge large intestine fire, treat diarrhea and disperse astringency." Traditional Chinese medicine believes that preserved eggs are cool and can cure eye pain, toothache, hypertension, tinnitus and dizziness.