Speaking of pickled vegetables, I believe everyone is familiar with it. When I was a child, my grandfather often served a plate of pickled vegetables with meals. It was both appetizing and delicious. In addition, pickled vegetables can be used in cooking, such as stir-frying pickled vegetables with meat or adding pickled vegetables to dan dan noodles. However, many people worry that pickled vegetables may contain carcinogens. Let me tell you that adding this ingredient to pickled vegetables can make them non-carcinogenic.
【Pickled Vegetables】
Pickled vegetables, also known as preserved vegetables or sour vegetables, are best when they are bright yellow. They are vegetables preserved and seasoned with salt, which can be directly served as a side dish or used as an ingredient in cooking. They can be stir-fried or boiled with meat, and they taste delicious with any dish. For example, stir-fried pickled vegetables with shredded pork or pickled vegetables in dan dan noodles.
Method:
1. Sun-drying the vegetables: Spread the harvested mustard greens in the sun to remove some moisture and make them soft. Collect them in the evening for pickling.
2. Rubbing with salt: Put the softened vegetables in a large basin and rub them with salt. The salt should be added to the heart of the mustard greens and rubbed until the vegetables release water.
3. Fermentation: Put the rubbed vegetables into a wooden bucket or jar, press them with stones on top, and let them ferment for about a week. During this period, no water droplets should enter, otherwise there will be a taste of rotting water.
【Pickled Vegetable Duck Soup】
When the cold wind blows outside, making hands and feet cold, a bowl of hot soup can warm up the whole body. Every sip of the soup has the rich taste of pickled vegetables and the fragrance of winter vegetables. The duck meat is tender and sweet! This is a great soup.
Ingredients:
Half a duck
A large piece of pickled vegetables
Two pieces of winter vegetables
A piece of ginger, shredded
One green onion
A bottle cap of rice wine
Seasoning to taste
1. Prepare the ingredients: Blanch the duck meat in boiling water to remove blood, cut the pickled vegetables and winter vegetables into sections, and cut the ginger into thin shreds.
2. Bring a pot of water to a boil, add the duck meat, ginger, pickled vegetables, winter vegetables, and rice wine (reserve a small amount of ginger and pickled vegetables), and simmer the duck meat until fully cooked (adjust the cooking time according to your preference for the texture of the duck meat)! Before turning off the heat, add the reserved ingredients, bring to a boil, season, and sprinkle with chopped green onion (if you like a hint of wine aroma, you can add a small spoonful at this time!).
3. Bring a pot of water to a boil, add the duck meat, ginger, pickled vegetables, winter vegetables, and rice wine, simmer the duck meat until fully cooked, season, and sprinkle with chopped green onion before turning off the heat.
Winter is the best season for pickling vegetables. Whether in rural or urban areas, many families have a clay jar in the kitchen for homemade pickled vegetables, such as Chinese cabbage, snow cabbage, radish, cucumber, etc.
【Tips】
Pickled vegetables are refreshing and appetizing, but the presence of carcinogenic nitrites has always been a concern. In fact, adding vitamin C slices during pickling can reduce the formation of nitrites, making pickled vegetables safer to eat.
Vegetables contain a large amount of nitrate, which can be reduced to nitrite by certain bacteria. Vitamin C is one of the most effective substances in inhibiting the conversion of nitrate to nitrite.
