Cold pickled vegetable shreds

When dining out, people like to eat cold dishes very much, because the cold dishes in the restaurant are much more delicious than those made at home, especially cold shredded pickled cabbage. This may seem like a very simple pickled dish, but the taste is different when made by different people. Many people like to eat cold-mixed shredded pickled cabbage. So how are the delicious shredded pickled cabbage made? Let’s find out together.

1. What are pickled cabbage lumps?

Pickled cabbage dumplings are a common food on the Northeastern people's dinner table. They are made by pickling vegetables, table salt, water, soy sauce and other seasonings. They taste salty and can be eaten raw or used for stir-fry. Most of the pickled cabbage dumplings are pickled by the residents themselves and have a unique Northeastern flavor. Because of their low production cost and simple pickling method, many Northeastern families use them as a common home dish.

Pickled cabbage contains nitrite, which makes many people reluctant to eat pickled cabbage. Within the first two days of pickling, the nitrite content in the pickled cabbage is not high. It reaches its peak on the 3rd to 8th day. After the 9th day, the content begins to decline and basically disappears after 20 days. Therefore, the pickled cabbage lumps usually take less than 2 days to be eaten, while the longer ones should be pickled for a month before they can be eaten.

In addition, because pickled cabbage has a strong salty taste, it is not recommended for people with poor stomachs to eat it. Foods with strong flavors will aggravate the symptoms of gastrointestinal diseases. Patients with hypertension and cardiovascular and cerebrovascular diseases should also pay attention that eating too much salt has a direct relationship with their condition, so it is not recommended to eat pickled cabbage in your daily diet.

2. How to make pickled cabbage dumplings

1. Prepare the ingredients. Appropriate amounts of dumplings, salt, cooking oil, soy sauce, chili powder, peppercorns, ginger, garlic, green onions, balsamic vinegar, chicken essence, and sugar.

2. Put chili powder , peppercorns, ginger slices, garlic, green onions, salt and chicken essence in a container.

3. Heat oil in a pan, then pour the boiling oil into a container to make chili oil.

4. Cut the dumplings into thin strips.

5. Add minced garlic and the chili oil, soy sauce, balsamic vinegar and sugar and mix well. It will taste better if marinated overnight. It tastes very good and can be eaten directly as a pickle, or stir-fried with shredded pork or something.

3. In order to make the pickled cabbage lumps more delicious, you need to pay attention to the following points:

1. Geda is pickled vegetables made from mustard greens. People in the north call it pickled vegetable geda.

2. Marinate the dumplings in salt water for more than a month and soak them in water before eating.

3. The finer the shredded dumplings are cut, the more flavorful they will be.

4. The amount of soy sauce and balsamic vinegar should be enough to cover three-quarters of the shredded dumplings. Sugar must be added to enhance the flavor.