Are plain sun dried vegetables pickled products?

It doesn't seem to be a pickled product. Plain sun-dried vegetables have not undergone a pickling process and are generally called dried vegetables.

Pickled vegetables are a type of lactic acid bacteria that use high-concentration salt liquid.

Fermentation preserves vegetables, and through pickling, enhances the flavor of vegetables Fermented foods, kimchi, mustard are all pickled vegetable series. The original meaning of pickles was not pickles, but storage.

There are many types of pickles, peppers, eggplant, garlic, buckwheat.

Radish, beans, tempeh, cucumber, ginger, ......, almost all that grows in the ground, can be put into the altar and become pickles. A pickle fills a jar. The jars are large and small.

Peppers, eggplants, radishes, and beans are the main ones, occupying large jars; Buckwheat, garlic, tempeh, and ginger are supplemented, occupying a small jar. Of course, the latter may only play a supporting role, just like the garlic and ginger in the usual stir-frying, and become a condiment.

Pickled cucumber 50 kg of salted cucumber, sweet pasta sauce.

35 kg. Soak the salted cucumber in clean water for desalination, soak for 10 hours in summer and 14 hours in winter, rake twice a day, remove the water, put it into the sweet noodle sauce tank, and it will be the finished product after 15 days. 50 kg of eggplant and 35 kg of sweet paste.

Break off the stems and handles of the round eggplant, put it in water and use new bricks dipped in water to grind off the old skin, but do not expose the seeds. After grinding, 4 penetrating holes were drilled with a wooden drill and soaked in 25% salt water for 4 5 days. Take out the dry and put it in the sauce jar, rake it twice a day, and it will be the finished product after 15 days.

Remove the roots of the carrots, wash them and cut them into small pieces. 4 kg of water, 300 grams of soy sauce, and vinegar per 5 kg of radish.

50 grams. Water, soy sauce, vinegar together into the pot to boil, put in the carrot to boil for 5 10 minutes, then out of the pot, after cooling, pour into the container, add 500 grams of brown sugar, 250 grams of honey, mix well, seal, put in a cool place, 1 month later.

Plain sun-dried vegetables belong to the category of dried goods, dried vegetables.

Pickling is to let a large amount of salt penetrate into the food tissue to achieve the purpose of preserving food, these pickled and processed foods are called pickled products.

The situation you said definitely does not belong to pickled products, pickled products generally refer to things pickled in brine, pickles, pork, etc., which all belong to pickled products, and sun-dried leaves, this does not belong to pickled products.

Categories: Life.

Problem description: I like to eat three and four beautiful pickles when I eat porridge in the morning, is it harmful to my body to eat like this often?

Analysis: 1In the process of making pickles, they are pickled at first, and then served after they are marinated. Hence pickles are pickled foods.

2.The content of nitrite is relatively high in unmarinated preserved foods, and very low in preserved preserved foods. After a small amount of nitrite enters the body, the body can completely metabolize it without causing harm to the body.

Pickles, on the other hand, are reprocessed and are pickled foods, so there is no need to worry.

There are dried mustard greens, dried rape, dried cabbage, and dried cabbage. Both can be used as dried plum vegetables.

Dried plum dish is a common traditional dish in Jinhua, Lishui, Ningbo, Shaoxing, Fuzhou and other regions in Zhejiang. There are dried mustard greens, dried rape, dried cabbage, dried winter vegetables, dried snow ferns, mostly homemade, so that the leaves are dried, piled yellow, and then salted and pickled, and finally dried and packed in jars. People in Cixi, Yuyao and Shaoxing are generally pickled and homemade, as a standing vegetable, and are also commonly used as gifts for relatives and friends.

Umeboshi vegetables are obtained by pickling and drying mustard greens, rape, cabbage, winter vegetables, and snow lichi's ferns.

Dried plum vegetables are a common traditional famous dishes in Lishui, Cixi, Yuyao and Shaoxing areas of Zhejiang, including dried mustard greens, dried rape, dried cabbage, dried winter vegetables, and dried ferns in the snow. Oily yellow and black, fragrant, relieve heat and heat, clean the viscera, eliminate accumulated food, cure cough, and appetize.

Ingredients for umeboshi vegetables: fresh vegetables, salt, clay pots.

How to make umeboshi vegetables:

1. Wash the fresh vegetables after harvesting and dry them for 5 days, and stack them in a cool and ventilated place for 4 to 5 days.

2. When the leaves turn yellow-green and the leaves become soft, cut the dried vegetable leaves into shreds.

3. Put the shredded dried vegetables into the basin, sprinkle with salt, rub them with your hands, and put them into a clay pot when the vegetable juice seeps out.

4. Seal the clay pot filled with shredded vegetables tightly and store it in a cool place.

5. After marinating for half a month, open the lid of the clay pot and take out the pickled kernel dried plum vegetables to eat.

It's okay to eat a little once in a while. Eating it often is not good for the body. Because pickling is an ancient method of food preservation!

Do it yourself! Now that the preservation technology is so advanced, why not eat fresh vegetables and ignore your health for the sake of taste! Most pickled vegetables need a lot of salt, and high-salt foods are in direct contact with the esophagus and gastric mucosa, due to the increase in osmotic pressure, the mucosa is damaged, congestion, edema, erosion forms inflammation and ulcers, and over time it may induce cancer.

Pickled pickles must be made with good edible salt, not coarse salt, not to mention industrial salt, people in the past liked to use coarse salt to pickle pickles, in fact, this is the most likely to produce nitrate. Even if you eat salted pickles with good food, you can't eat pickled pickles every day, and eating too many pickles is definitely not good for your health, as people often say, eating too much salt is not good for your health, and everything is too much! But it can't be said that eating pickles will necessarily cause cancer, and now there are more and more cancers, most of which are because of environmental pollution and food safety.

Anyway, eating too much is not beneficial, and it is not healthy to consume too much nitrate. This is the current medical research and statement. In the past, we would pickle the snow red and water lumps in a water tank in winter.

There is also a tank of sauerkraut for kinacauerkraut in a water tank. Mix with stored Chinese cabbage for a winter. Let's not talk about anything else, in terms of hygiene, you can't eat pickles excessively, the washed vegetables are salted and pickled, and coarse salt is used for pickling pickles in rural areas, and the hygiene of coarse salt is not guaranteed, and the changes in the pickling process.

The point is that it has not undergone special sterilization. Moreover, the presence of nitrite in the salt.

Pickles are often eaten on the table of Chinese, steamed buns, noodles, rice, cakes, quite delicious, but we all know that pickled pickles can not be eaten more, that is because pickles contain a certain amount of nitrite, and nitrite is related to the occurrence of cancer Excessive consumption of pickled pickles, because it contains nitrite, so the possibility of carcinogenicity will be greater. Is it okay to clean the food and eat it with salt?

This kind of thing is still edible, but don't eat too much, eat a little less, and there is no harm to the body.

Disagreeing with this view, regular pickles are not too harmful to the body and can enhance appetite.

I think this statement is more correct, and it is because these pickled products will cause blood sugar and blood pressure to rise, and it is easy to have three highs, which will also affect the digestive system, and then the urinary system.

These pickled products are actually very tasty, but they are not good for the human body, and they should be eaten less.

This statement is correct, because these pickled vegetable products have a lot of salt content, so after eating, the body will produce a lot of sodium nitrite, which is very bad for the body.

Processed Huaizhi vegetables include pickled vegetables. Pickled vegetables refer to soaking vegetables in vinegar, brine, sugar water and other solutions for pickling to increase taste and preservation. Common Duan Mingbu pickled vegetables include sauerkraut, pickles, kimchi, etc.

Although pickled vegetable nipples retain the nutrients of the vegetables to a certain extent, excessive salting and additives may cause adverse health effects, so they should be consumed in moderation.

1.The difference between buying finished products is that you will feel much more at ease when you make them yourself, and many rural areas grow their own vegetables because of their living conditions. In order to enrich the variety, it is made in various ways.

Pickled pickles can be used not only as a side dish before a meal but also as a side dish for the next meal, and it also helps in preservation. A dish can be poured out at any time to side with the dish. People love to eat pickles, and this has to do with customs and so on.

For example, in Inner Mongolia, pickles such as sauerkraut are on people's tables all year round. When sauerkraut is eaten, vinegar should be poured so that it will be sour. This has something to do with the fact that Inner Mongolian people love to eat beef and mutton.

2.Sauerkraut is eaten with meat to relieve boredom and help digestion. Even if you don't eat meat, people have long developed the habit of serving pickles at meals.

There are side dishes on three tables a day, and even a variety of pickles are served at the restaurant. The pickles in the supermarket are produced by machines in large quantities, which is very different from our ordinary manual pickle making process. Handmade pickles are actually much better than those sold in supermarkets.

3.People in rural areas have land. Every winter, a plot of land is set aside to grow radish and cabbage, and part of it is planted with mustard greens.

After the radish is harvested, after washing, part of it is used to dry the radish and save it for long-term consumption in the second year, part is used to pickle pickles, and some part is directly pickled with half a jar of pickles. Because pickled pickles are easier to preserve, more convenient to preserve, and more convenient to eat. You can eat whatever you want, and you can eat porridge or noodles as a side dish.

4.Although various scientific theories say that pickles contain high amounts of nitrite, which is harmful to humans, for most Chinese, it is a part of our lives. Same as kimchi in Korea.

Every household pickles it themselves, and it is part of everyone's life and diet. Farmers have a long tradition of eating pickles. Just like eating dumplings on New Year's holidays in the northern countryside, when it comes to pickling pickles, pickles will definitely be pickled.

After handmade pickles, it naturally became an indispensable dish for farmers' three meals a day. From the single-tasting pickles that were pickled in a simple way in the past, to the nutritious, healthy and delicious pickles now, farmers have turned pickled pickles into a culture.