Pickling

Preserved Chinese cabbage is mainly made by pickling with table salt and other seasonings, resulting in a rather salty taste and a long shelf life. It can be served directly as a side dish or cooked with additional ingredients. During the pickling process of Chinese cabbage, nitrites are generated, so it's important to pay attention to the pickling time.Method 1 for Pickling Chinese CabbageIngredients:Chinese cabbage, table salt, vinegar, five-spice powder, refined salt.Steps:1. Prepare fresh Chinese cabbage, trim off the roots, wash, and shred.2. Place the shredded cabbage in a container, add table salt, mix well, and pickle for three days.3. Remove the pickled cabbage, place it in a well-ventilated and dry area to dry.4. Fry the refined salt in a wok until cooked, then add vinegar and five-spice powder, mixing well to make the seasoning.5. Add the dried cabbage to the seasoning, mix well with your hands, place it in a sealed container, and pickle for seven days.Method 2 for Pickling Chinese CabbageIngredients:Chinese cabbage, soy sauce, coloring, sugar, refined salt, ginger, five-spice powder, star anise, monosodium glutamate.Steps:1. Wash the Chinese cabbage, trim off the roots, cut into shreds, sprinkle with salt, and pickle for 2-3 days.2. Expose to sunlight for…

Green beans, also known as yardlong beans, are one of the vegetables abundant in summer. Their pods are long and tube-like, crisp yet tender, and commonly come in white or green varieties. Young pods are thick and fleshy, crispy when stir-fried, and can also be blanched for salads or pickling. Green beans contain various vitamins and minerals. Let's explore some home-style methods for stir-frying green beans.Eggplant Stir-Fried with Green BeansMain IngredientsGreen beans, eggplantSecondary IngredientsOil, oyster sauce, garlic, red chili peppers, soy sauce, saltPreparation Steps1. Prepare all ingredients: wash the eggplant and cut into strips; clean the green beans, remove the tough strings, and cut into 8 cm lengths; slice the red chilies and chop the garlic.2. Pour a generous amount of oil into a wok, heat to about 70% hot, then add the eggplant and fry until softened.3. Remove the eggplant and drain off the oil. Continue by frying the green beans until their surface wrinkles and they are cooked through, then remove and drain the oil.4. Discard excess oil, leaving a little in the wok. Add the red chili peppers and garlic slices and stir-fry to release their fragrance.5. Add the fried eggplant and green beans, stir-fry with oyster…

Basic Introduction to Yongtai Preserved PlumYongtai Furong preserved plum, a specialty of Yongtai and one of the famous products of Fujian Province, is made from mature Furong plums. It goes through meticulous processes such as fruit selection, shaking, spreading out for sun-drying, pickling, and baking. The processed Yongtai preserved plums have a lustrous appearance, with a rich brown or dark brown color, tender flesh, and full-bodied texture. They are sweet and fresh in taste, with a perfect balance of sweetness and sourness, no gritty sensation, and retain the original flavor of the fruit. They have the effects of stimulating saliva production, improving appetite, refreshing the mind, and quenching thirst, making them a popular snack.The Yongtai preserved plums are made from eight-ripe “Yongtai Furong” plums using traditional techniques. Yongtai Furong plums, also known as Lady plums, Pu plums, or Yongtai plums, are a renowned agricultural product in Fujian Province. Fu'an City in Fujian is known as the hometown of Furong plums, with the largest area planted and the highest yield of Furong plums in the country. The cultivation of these plums has a history of over a thousand years. Furong plums are one type of plum, alongside others like the Rouge…

Spicy cabbage is a food with distinctive local characteristics among the Korean ethnic group. It is a type of kimchi that the Korean people love very much, and it is also an indispensable side dish on the tables of Korean households. With its rich color and fresh, fragrant taste, the pickling method for Korean spicy cabbage is also quite particular.Korean Spicy Cabbage Pickling MethodIngredients Needed2 large cabbages, 2 apples, 2 pears, 1 white radish, 1 bunch of leeks, 3 green onions, 2-3 heads of garlic, 1 piece of ginger, 3 ounces of chili powder, 1 handful of dried shrimp, 10 tablespoons of sugar, 50 grams of glutinous rice flour, salt to taste, 4 tablespoons of monosodium glutamate, 3 tablespoons of sesame seeds.Preparation Steps1. Clean the cabbage thoroughly, cut it once at the root, and separate the leaves. Pour half a basin of cold water into a pot, add about 200 grams of salt, and stir well.2. Press each half of the cabbage into the saltwater, then remove and set aside. Sprinkle salt between every layer of leaves. Finally, pour the saltwater into the pot with the cabbage. Peel and shred the white radish and add it to the pot. Let…