What is the cabbage that solar term sun dried vegetables?

Sun-dried cabbage is best in autumn, the air is dry, dry fast, do not like mold, wear it with a raw when drying, hang it in a cool and ventilated place, air dry naturally, do not contact the sun, so that the dried cabbage is green, there are two kinds of dried vegetables, one is to use long legs (rods) milk cabbage.

Sunburned, the other, of course, is short-footed. There are many common long poles. Milk cabbage is not Shanghai green (rape), the stalk is white, and the leaves are dark green.

Remove the yellow leaves of the cabbage and cut off the old roots. Soaking, washing, because it is the whole plant, so to open the water small, each one is rinsed inside the vegetable core, and the dried vegetables are not much advantageous from an economic point of view, but absolutely clean and sand-free in these details.

Use the largest pot in the house (the big pot for steaming steamed buns) to boil a pot of water (I scalded two pots), put the washed cabbage into the blanching soft, the degree is that the chopsticks can be pierced into the stem, don't blanch for a long time, the vegetable leaves are yellow. Then rinse the cabbage with cold water or put it in cold water to pull it out (this step can be saved), take out the drain and drain the water to dry.

Vegetable farmers can use bamboo poles to dry, and we use hangers to dry them ourselves, and they generally dry them in three to five days. When it is completely dry, take it off carefully, bundle it up, put it in a sealed tin box, and take it out to dry from time to time. The freshly dried vegetables are black and white, and they will turn a little yellow after a while, but it doesn't matter, as long as they are kept dry.

Dried cabbage has the functions of nourishing the heart and regulating blood, clearing heat and removing annoyance, quenching thirst and diuresis, and clearing lung heat. Add dates, lean pork (pork bones) and other ingredients to make a pot of moisturizing and hot soup, which is perfect for drinking in autumn. In addition, dried vegetables can also be used to cook dried vegetable porridge, dried vegetable pork lung soup and so on.

Chinese cabbage is most suitable for drying vegetables in autumn, because in autumn the temperature is low, Chinese cabbage will not rot, but will dry quickly.

Ingredients: cabbage, salt to taste.

Drying method: 1. Tear off the rotten and bad-looking cabbage on the outside, peel off the remaining cabbage piece by piece, and expose it to the sun for a day.

2. The sun-dried gang will become softer, add a little edible salt and rub evenly.

4. Take a plastic bag, put the soft cabbage in the bag, and seal it for one night, so that the moisture in the cabbage can be pickled.

5. The next day, take the pickled Chinese cabbage to the sun and continue to dry, 3-4 days later, after all the water in the cabbage is dried, the dried cabbage is completed.

Although the production process of dried cabbage is not complicated, every step should not be sloppy, only the dried cabbage made with heart is beautiful and delicious enough. The dried cabbage made with heart is hard and firm, the head of the cabbage is milky white, the leaves are dark green, tender and crisp, and there is a sweet taste, which is a good material for making soup.

Ingredients: Chinese cabbage.

Method: 1. Material selection. Cabbage varieties with thick leaf stems should be selected and rotten vegetables should be picked;

2. Blanching. Blanch the leaves in boiling water at 100 degrees Celsius for 2 3 minutes, add a small amount of baking soda to the blanching water to make the blanching water slightly alkaline;

3. Drying. It can be dried by natural drying method, or dried by sun, or hot air drying, which has the advantage of short time and good quality;

4. Soften. The freshly dried cabbage has a low moisture content, and if it is packaged immediately, it will cause breakage, and it must go through the softening stage, that is, it can be placed or covered naturally at a certain room temperature for 2 or 3 days before the next process can be carried out;

5. Finishing. Pick graded packaging. In order to reduce the volume of dry products, they should be sorted and graded and compressed before entering the packaging process, and should be sealed and packaged to avoid moisture absorption;

6. Storage. The storage of dry products should meet the environmental conditions of low temperature and low humidity, otherwise the storage period will be shortened.

<> Chinese cabbage can not be dried in the light snow season, the light snow season is usually below 5 degrees, the dried vegetables must be maintained to about 12 degrees, the Chinese cabbage should be dried before storage, and the cabbage skin wilts and then stored, and at the same time, it is also necessary to pay attention to heat prevention, anti-freezing and ventilation, if there is no condition to spread out and dry, you can take the method of sorting out the yard row, that is, the cabbage root is facing inward, and the vegetable leaves are stacked outward into a double row, and it is turned over once in two or three days. When the temperature drops below freezing, it should be slightly covered at night. The skin of Chinese cabbage should be protected, because the skin of Chinese cabbage is cold-resistant and bump-resistant, which can play a role in protecting the cabbage.

First of all, you need to prepare some Chinese cabbage, clean it, cut the head of the cabbage, otherwise it is difficult to dry, put it in the pot for a few minutes, and after boiling thoroughly, you can put it in cold water to rinse a section, and then you can take it to the drying basket and lay it, put it in the sun to dry, and after drying, you can tie it up or put it in the urn to store it carefully, so that it will be better.

How to pickle Chinese cabbage.

After pickling Chinese cabbage, the taste is also very good, first of all, you need to clean the Chinese cabbage first, then cut it, put it in a container, add an appropriate amount of salt and stir evenly, marinate for half an hour, clean it, and then add an appropriate amount of vegetable oil, dried chili, vinegar and sugar, and stir well.

Pickled Chinese cabbage can also prepare some better Chinese cabbage, process and clean it, then cut it into chunks and drain the water, chop the garlic head and green pepper after cleaning, add some seasonings and stir evenly, and then put the Chinese cabbage in, and after stirring, put it in the vat and seal it and marinate it for a week to eat.

Pickled Chinese cabbage can also be prepared first and cleaned with some Chinese cabbage, and then cut into strips, put in a container, add an appropriate amount of salt and stir evenly, after 60 minutes, you can filter out the salt water, add some saccharin, vinegar and sugar to stir well, and then put the dried chili shreds and ginger shreds into the oil pan to fry it, after frying, you also need to pour it into the cabbage and continue to stir and marinate for about an hour to eat, the method is simple and the taste is very good.

<> dried cabbage finished product is dry and hard, firm, petioles are milky white, the leaves are dark green, crisp and tender, and have a sweet taste.

1) The proportion of raw materials is 10 kg of fresh vegetables, 50 grams of baking soda.

2) Raw material treatment is more choose not to wrap the heart or half of the cabbage, the leaves are dark green, the texture of the crisp and hard varieties is appropriate, remove the diseased and insect plants and the vegetable plants that are not suitable for processing, peel off the yellow gang, the old leaves and the roots, and then cut the large vegetables into 2 or 4 pieces (small vegetables can not be cut), wash with water for later use.

3) When blanching, boil the water first, put the baking soda in the person, and stir it fully to make it completely dissolved. Then put the sorted cabbage into the pot one by one from one side of the pot and blanch it for 1 2 minutes, and on the other side of the pot, the cooked vegetables are scooped up with a bamboo clip and put into cold water to cool. Finally, put people in cold water with baking soda, soak it up for a while, drain the juice, and spread it thinly in a bamboo basket to dissipate heat.

4) After drying the vegetables to be processed, dissipate the heat, hang them on a bamboo frame or wire (rope) to dry. When the surface of the vegetable is wrinkled, move the bamboo frame to a cool and ventilated place to dry, and the cabbage will be dried in about 3 days. If possible, it can be placed in the drying room to dry, and the temperature of the drying room is controlled at 75 degrees and 80 degrees when the rise resistance is started, and it is reduced to 45 °C 50 °C in the later stage, and the drying time is 7 10 hours.

The finished dried vegetables are bundled into 1 bunch with 5 or 6 plants, and then packed layer by layer upside down, and then packed into blocks.