Tianjin Winter Vegetables

Tianjin Dongcai is a local specialty in Tianjin. It is pickled with Tianjin green hemp-leaf cabbage. Tianjin Dongcai has a long-standing reputation and is not only loved by Tianjin people, but also sold abroad. The marinated winter vegetables are golden in color, and the aroma bursts out the moment the lid of the container is opened. I immediately want to squeeze a piece of it. You can also stir-fry delicious dishes with other dishes. The most important thing is to serve in wonton soup, which immediately adds a rich flavor to a bowl of wonton, so it is essential for Tianjin people to eat wonton winter vegetables.

Basically, I pickle a little every year. When a Chinese cabbage is marinated, I put it in a bottle. The Chinese cabbage comes down in late autumn, and the fresh cabbage is aired for 2-3 days. The water in the cabbage is reduced, and then the outermost old cabbage is removed. Remove, cut the cabbage into small pieces of 1 cm square and let it dry for 2-3 days until the moisture is gone, and then pickle it. About a month and a half, the color gradually darkens and you can eat it. The more marinated, the stronger the flavor. It happens to be a bowl of steaming noodle soup or wonton with some winter vegetables in the winter. It feels comfortable to eat in the belly. It is really home. taste.

Because of the proportion of ingredients in this blog, I deliberately Baidu: dry the cabbage embryos, add 16% salt, and 18%-20% garlic.

The proportions of the ingredients that are marinated at home are all handy. It is different from the authentic marinating method. When marinating at home, for preservation and taste, white wine is added, so friends who want to marinate should make their own minds. As for the cabbage, Tianjin Dongcai uses Tianjin's specialty Qingmaye cabbage. We have also used Beijing cabbage. In addition to the thicker cabbage, it takes longer to dry, and the pickled taste is good.