Pickled cucumber(yan huang gua )

Pickled cucumber method:

Raw materials for pickled cucumber:

Cucumber, 5000 grams; soy sauce, 250 grams; water, 2500 grams; star anise, 50 grams; salt, 1000 grams; pepper, 50 grams;

Steps of pickled cucumber production:

Remove the stems and seeds of cucumber, wash it with water, put it on the bamboo mat to air for 2 days, pour it into the VAT, sprinkle with salt, mix well, marinate for 7-10 days, pour it into the VAT once a day, change the raw water after 10 days, then add various seasonings, put it into the jar and pour soy sauce, and you can eat it for about 15 days.

Characteristics of pickled cucumber:

Crisp and refreshing, northern flavor.

Pickled cucumber

Pickled cucumber is a kind of pickle in Changbei. Changbei is located in the high cold, and the green vegetables are not long in winter. In the past, local residents pickled the cucumber and cowpea harvested in high yield with salt water to make pickle, which can be enjoyed in winter. It has the functions of beauty, weight loss and blood lipid reduction.

Historical sources

Pickled cucumber, formerly known as Cucumis, was brought back by Zhang Qian during his mission to the western regions in the Han Dynasty. Cucumis melo was renamed pickled cucumber, which began in houzhao.

Shile, the founder of the later Zhao Dynasty, was originally a member of the Jie nationality. After he became emperor in Xiangguo (now Xingtai, Hebei Province), he was annoyed that Hujie people in his own country were called Hu people. Shiller made a law: no matter what you say or write, the word "Hu" is strictly prohibited, and those who violate it will be pardoned.

One day, shile summoned local officials in Shan Yuting. When he saw that Xiangguo Sheriff fan Tan came to see him in his patched rags, he was very dissatisfied. He immediately asked, "fan Tan, why did you come to court with your clothes in disorder?" In his confusion, fan Tan didn't know how to answer. He replied casually, "it's all because the Hu people have no morality. They have robbed all the clothes, and I have to come here in rags." As soon as he finished, he realized that he had committed a crime, and he kowtowed his head to plead guilty. When Shiller saw that he knew his crime, he would not blame him any more. After summoning, Shi Le pointed to a plate of cucumbers and asked fan Tan, "do you know the name of this thing?" Fan Tan saw that it was Shiller who was deliberately questioning him, so he respectfully replied: "Purple case delicacies, silver cup green tea, golden cup manna, jade plate pickled cucumber." After hearing this, Shiller laughed with satisfaction.

Flavor characteristics

Sour with sweet, spicy moderate, cool and delicious, appetizer Xiaoshi.

Food taboo

1. Pickled cucumber, peanut collocation, easy to cause diarrhea.

2. When pickled cucumber is mixed with pepper and celery, vitamin C is destroyed.

3. Pickled cucumber contains a kind of vitamin C decomposing enzyme. In daily life, pickled cucumber is eaten raw more. At this time, the vitamin C decomposing enzyme contained in pickled cucumber maintains a certain activity. If it is eaten with foods rich in vitamin C, such as pepper, the vitamin C decomposing enzyme in pickled cucumber will destroy the vitamin C of other foods. Although it is not harmful to human body, it will reduce human health The absorption of vitamin C by the body.

Food efficacy

Pickled cucumber is rich in protein, sugar, vitamin B2, vitamin C, vitamin E, carotene, niacin, calcium, phosphorus, iron and other nutrients. In addition, pickled cucumber can also be beauty: pickled cucumber gentle dehumidification, can astringe and eliminate skin wrinkles, especially for people with dark skin.

nutritive value

Nutrients

Nutrient content (per 100g)

Water 95.23 g, calorie 15 kcal, protein 0.65 g, fat 0.11 g, carbohydrate 3.63 g, fiber 0.5 g, sugar 1.67 g, calcium 16 mg, iron 0.28 mg, magnesium 13 mg, phosphorus 24 mg, potassium 147 mg, sodium 2 mg, zinc 0.2 mg, vitamin c2.8 mg, vitamin b10.027 mg, riboflavin 0.033 mg, nicotinic acid 0.098 mg, folic acid 7 μ g, vitamin A5 μ g, vitamin A 03 mg, vitamin D (D2 + D3) 0 μ g, vitamin k16.4 μ g, saturated fatty acid 0.037 g, monounsaturated fatty acid 0.005 g, polyunsaturated fatty acid 0.032 g, cholesterol 0 mg, caffeine 0 mg.

Edible value

Pickled cucumber is a kind of vegetable with high nutritional value, which is a good vegetable for everyone. All over the country and different ethnic groups eat differently. There are three common ways to eat: pickled cucumber; mixed pickled cucumber; fried pickled cucumber. Some people wash pickled cucumbers and eat them as fruits, but most people just mix pickled cucumbers. In fact, the best way to eat is to "mix pickled cucumber". The method is: first wash the pickled cucumber, be sure to remove the skin, cut it into thin slices with a knife, marinate it with appropriate amount of salt for half an hour, then squeeze out the salt water, and use sugar, cooked vegetable oil or sesame oil. If you like spicy food, you can also use chili oil, soy sauce and vinegar to mix it. This kind of cold food can also increase appetite, eliminate abdominal distension, and has the effect of reducing dry heat. Once pickled cucumber contains tannic acid, often eat pickled cucumber, can make people with hypotension pressure prevention. Pickled cucumber skin can cure sore throat, short yellow urine, red eyes, dizziness and heat stroke. Therefore, pickled cucumber can be said to be one of the best therapeutic vegetables, as well as beauty and other benefits. Pickled cucumber tastes sweet, sweet, cool, bitter, non-toxic, enters the spleen, stomach and large intestine; it has the effect of removing heat, diuresis, heat and detoxification; it is mainly used for treating thirst, sore throat, burning eye and scald. It also has the effect of losing weight.

Medicinal value

Toxicity: low toxicity.

Taste: sweet; cool.

Channel tropism: lung tropism; spleen tropism; stomach tropism.

Indications: heat clearing, diuresis, detoxification. It is characterized by fever, thirst, short and red urine, edema, little urine, water and fire scald, perspiration spot, non ulcer

Usage and dosage: oral administration: appropriate amount, cooked or raw; or juice. External use: appropriate amount, rub raw or mash juice.

1. Anti tumor

Cucurbitacin C in pickled cucumber can improve human immune function and achieve the purpose of anti-tumor.

2. Anti aging

Pickled cucumber is rich in vitamin E, which can prolong life and anti-aging; the enzyme of pickled cucumber has strong biological activity.

3. Lose weight and keep fit

Propanedioic acid contained in pickled cucumber can inhibit the conversion of sugars into fat.

4. Invigorating the brain and calming the nerves

Pickled cucumber contains vitamin B1, which is beneficial to improve the function of brain and nervous system and can calm the nerves.

5. Prevention of alcoholism

The alanine, arginine and glutamine contained in pickled cucumber have a certain adjuvant therapeutic effect on liver patients, especially on patients with alcoholic cirrhosis, and can prevent and treat alcoholism.

6. Lower blood sugar

The glucosides and fructose contained in pickled cucumber do not participate in the normal glucose metabolism, so the patients with diabetes use pickled cucumber instead of starch food to satisfy their hunger, and the blood glucose will not increase or even decrease.

One of the ways

Details of food ingredients

Cucumber 500g

Green pepper 50g

Proper amount of ginger

Soy sauce 1000g

Star anise

Appropriate amount of cinnamon

Right amount of Zanthoxylum bungeanum

Specific steps

Wash the cucumber and control the water.

Wash the green pepper, cut it with a knife to taste it. Cut the ginger into large pieces, and put the cut cucumber, green pepper and ginger into a small basin.

Pour soy sauce into the pan, add star anise and cinnamon, and bring to a boil over high heat.

After the soy sauce is cooled, pour it into a small basin with cucumber and pepper.

Heat pepper in another oil pan.

Pour the oil into the pot with cucumber and marinate for 24 hours.

Tips

1. Clean cucumber and green pepper with clean raw water.

2. Boiling soy sauce can add a small amount of water, which can reduce the salinity.

3. If the cucumber is large, it can be sliced and then cut into long sections, which is convenient for taste.

Practice 2

Manufacturing materials

Main ingredient: 500g cucumber

Seasoning: 125g salt

Production process

1. Choose fresh, tender, spiny and thin cucumber, and choose to remove the pedicel;

2. Wash with clean water and dry in the air;

3. Put a layer of Cucumber in the tank and sprinkle a layer of refined salt until the filling is finished;

4. Start to pour the cylinder the next day for more than 10 times;

5. Add enough salt water to seal the jar and put it in a cool place to prevent white film;

6. Marinate with the above method for about one month;

7. When eating, take out a knife and add sesame oil;

8. Pickle a little cucumber. Glass or ceramic cans can be used;

9. Put a proper amount of soy sauce, and then soak the cucumber, no matter how long the curing time is, you can eat it at any time;

This pickling method is especially suitable for families with small population.

Practice 3

preparation

Before processing, prick 5-10 holes in the head and body of the melon to facilitate the outflow of water and prevent acid rot. Then put 10 kg of salt per 100 kg of cucumber and 3 kg of salty soup with 18% salt. Put one layer of melon and one layer of salt into the jar and turn the jar every day

Chinese PinYin : Yan Huang Gua