Fashui Pickled Vegetables Mixed with Cabbage
by The joyful life of pyrotechnics
Favorite
Difficulty
Normal
Time
20m
Serving
2
In my hometown, cabbage is also called cabbage, sometimes called lotus white. Because of the long retention period, farmers like to grow it. The outer leaves are often used for pig feed. Of course, the family also grows a lot. At that time, the family seemed to be a year. Most of the time, we use cabbage for cooking, and even now we are a little scared to see cabbage, but the nutrient-rich cabbage made us grow up healthily in that material-poor era. The nutritional value of cabbage is almost the same as that of Chinese cabbage, and the content of vitamin C is about twice as high. In addition, cabbage is rich in folic acid, which is an advantage of cabbage vegetables. Therefore, pregnant women and patients with anemia should eat more cabbage. Cabbage is also an important beauty product. Cabbage contains a certain ulcer healing factor, which has a good therapeutic effect on ulcers, can accelerate wound healing, and is an effective food for patients with gastric ulcers. Eating more cabbage can also increase appetite, promote digestion, and prevent constipation.
Water pickles are called fashui pickles in Pu'er. Water pickles are characterized by a short pickling cycle, generally the finished product takes about 10-15 days, and can be pickled throughout the year, which is a convenient pickled product. Pickled vegetables in water is to dry the Yunnan bitter vegetables slightly, wash and cut into small sections, then put them in the earthen jar, pour in cold boiling water to submerge it, add some salt, and then put the jar in a place where it can be exposed to the sun. It heats up and naturally ferments to make it sour. This process takes about a week to open the jar and eat it, and put some rice soup in it to taste more mellow. "
Water pickles are called fashui pickles in Pu'er. Water pickles are characterized by a short pickling cycle, generally the finished product takes about 10-15 days, and can be pickled throughout the year, which is a convenient pickled product. Pickled vegetables in water is to dry the Yunnan bitter vegetables slightly, wash and cut into small sections, then put them in the earthen jar, pour in cold boiling water to submerge it, add some salt, and then put the jar in a place where it can be exposed to the sun. It heats up and naturally ferments to make it sour. This process takes about a week to open the jar and eat it, and put some rice soup in it to taste more mellow. "
