Pickles in green sauce(qing jiang pao cai )

Pickles with green sauce

Raw materials for making pickles with green sauce:

Chinese cabbage 500g, radish 200g, mustard 100g, water celery 75g, Shuifa mushroom 10g, Shuifa Tremella 5g, chestnut 120g, scallion 120g, jujube 25g, sweet persimmon 1, pear 1, garlic 2, ginger 15g, pine nut 25g, soy sauce 250g, honey 50g.

Processing steps of green sauce pickle:

1. Remove the root of Chinese cabbage, break off the side, wash, control dry, cut into 4 cm square pieces, crisp radish to head and tail, wash, cut into pieces thinner than Chinese cabbage.

2. First take 100g soy sauce to marinate cabbage and radish. Because radish is easier to be cured than cabbage, cabbage should be put first, and then radish should be put later.

3. Wash the mustard and water celery, only take the stem, cut it into 4cm long strips, rinse the mushrooms with water, squeeze them dry, and cut them into onion filaments.

4. Develop Tremella with water, wash, select and cut into small pieces.

5. Peel the chestnut, wash it, and cut it into thin slices; soak the jujube, remove the core, and cut it into 4 pieces; peel the sweet persimmon and pear, and cut them into the same pieces as the radish.

6. Peel the scallion leaves, take the white part of the scallion, and cut it into 4cm long silk

Characteristics of pickles with green sauce:

It is bright in color, fragrant, salty and sweet in taste, and crisp and tender in pickle.

Pickles in green sauce

Kimchi with green sauce is a dish, belonging to Korean cuisine. The main ingredients are cabbage, radish, soy sauce, honey and so on, which are mainly made by curing.

Ingredients needed

Chinese cabbage 500g, radish 200g, mustard 100g, water celery 75g, Shuifa mushroom 10g, Shuifa Tremella 5g, chestnut 120g, scallion 120g, jujube 25g, sweet persimmon 1, pear 1, garlic 2, ginger 15g, pine nut 25g, soy sauce 250g, honey 50g.

Production method

1. Remove the root of Chinese cabbage, break off the side, wash, control dry, cut into 4 cm square pieces, crisp radish to head and tail, wash, cut into pieces thinner than Chinese cabbage

2. First take 100 grams of soy sauce to marinate cabbage and radish, because radish is easier to be cured than cabbage, so we should put cabbage first, and then put radish later

3. Wash the mustard and water celery. Take the stem and cut it into 4 cm long strips. Rinse the mushrooms with water, squeeze them dry, and cut them into onion shreds

4. 5. Peel the chestnut, wash it, and cut it into thin slices; soak the jujube, remove the core, and cut it into 4 pieces; peel the persimmon and pear, and cut them into pieces like radish; 6. Peel the scallion, take the scallion white part, and cut it into 4cm silk; peel the garlic and ginger, and cut them into powder; wipe the pine kernel with a dry cloth 7. Mix the above ingredients with soy sauce, honey and water, put them into a pottery pot, then put radish and cabbage marinated with soy sauce, put them on for 4 hours, ferment and taste them, cover them with cabbage leaves and take them at any time

What to eat

Pickles are rich in lactic acid, which can stimulate the digestive gland to secrete digestive juice and help the digestion and absorption of food. Eating pickles often can increase the beneficial bacteria in the intestines and stomach, inhibit the pathogenic bacteria in the intestines, reduce the probability of suffering from gastrointestinal diseases, and increase the body's resistance.

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Chinese PinYin : Qing Jiang Pao Cai