Side dish

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…

Basic Introduction to Tai Mountain ChestnutsTai Mountain Chestnuts, also known as Ming chestnuts and referred to in Japan as "Tai Mountain Sweet Chestnuts," are primarily cultivated around Tai Mountain and Cu Lai Mountain. Varieties include Tai Mountain Thin Shell, Jianpeng, Red Chestnut, Flowerless, and Song Early Harvest. Chestnuts belong to the beech family and are deciduous trees; they are widely used in food processing, cooking, banquets, and as a side dish. Chestnuts can be eaten raw or roasted and are also considered a nutritious green food. Nutritional ValueThe fruits of Tai Mountain Chestnuts are rich in nutrients essential for human health. According to traditional Chinese medicine, they have effects such as strengthening the spleen and stopping diarrhea, tonifying the kidneys and reinforcing tendons, and promoting blood circulation and stopping bleeding. Chestnuts used medicinally can treat various illnesses. The protein content in chestnuts is similar to that in flour but twice that of sweet potatoes; their amino acid content is 1.5 times higher than corn, flour, and rice; and their fat content is twice that of rice and flour. Vitamin C content is five to ten times greater than in apples, pears, and peaches. The heat generated by chestnuts is similar…

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…