Recently, the "Tuken Pickled Cabbage" incident reported by CCTV has sparked heated discussions among netizens. This incident also reflects the topic of the article. The Laotan Pickled Cabbage originally originated in Longnan, Gansu, and has been brewed purely by hand in a clay pot! Eating sauerkraut has always been popular only in the Longnan area of Gansu, but with the launch of Laotan sauerkraut instant noodles by major instant noodle factories, sauerkraut began to go to the whole country and abroad! But anyone who has eaten the hand-pickled Laotan sauerkraut from Longnan knows that the factory-produced Laotan sauerkraut does not have the flavor of the hand-pickled Laotan sauerkraut at all! The industrial mass-produced sauerkraut has long lost the original flavor of the authentic Laotan sauerkraut. The industrial production of many products can reduce the price and increase the output. However, the pure taste of the Laotan sauerkraut produced by the traditional old hand-made techniques will always be made by the factory. Can't come out!
Longnan people have been eating pickled cabbage for thousands of years! A long time ago, because there were no fresh vegetables to eat in winter, farmers made fresh vegetables into sauerkraut, used soil to save them, and used them to cook when there was no vegetables to eat in winter! Locals like to make noodles with sauerkraut, mix soup with sauerkraut, and eat potato dumplings with sauerkraut! So much so that in summer and autumn, when there are many fresh vegetables, they still eat sauerkraut. They have already fallen in love with the taste of sauerkraut, and basically cannot do without sauerkraut every day!
The pickled cabbage in Longnan is the most fragrant, and the rapeseed vegetables are also delicious. As for the sauerkraut with cabbage, it was a helpless choice for the older generation when they had no vegetables! Every household in Longnan will make Laotan sauerkraut. The production method is simple and the ingredients are all natural green ingredients! No preservatives, no condiments are added. The production process is very particular, the author will introduce the production process of traditional sauerkraut in Longnan area to you in detail!
First, choose the vegetables carefully, not all vegetables can make good sauerkraut, home-grown vegetables are optional, such as cabbage, yellow cover, salt root vegetables, rapeseed vegetables, etc., wild vegetables Classes to choose from, daylily, crappie, bitter koji, and more!
Second, the choice of vegetables, after selecting the vegetables, you must choose high-quality vegetables that can make sauerkraut well. Home-grown vegetables are generally very tender, so when picking vegetables, choose older vegetables that cannot have yellow leaves. ,For wild vegetables, choose tender ones, because wild vegetables are generally very old!
3. When cutting vegetables, they should not be too thin or too long. Generally, two to three centimeters are the best. If they are too thin, they will be too mushy in cooking, and if they are too long, they will affect the taste!
Fourth, wash vegetables, generally do Laotan sauerkraut in two ways: raw and cooked, and raw and sauerkraut, wash the vegetables three to five times, cooked and first three times, and cook them in the pot until half-cooked After taking it out, rinse it once or twice with clean water!
5. Raw and sauerkraut skills, raw and sauerkraut are suitable for winter consumption. When raw and sauerkraut, put the washed vegetables directly in the pot and cook half-cooked, and put the soup into the earthen jar. The bottom of the jar should be placed A bowl of old sauerkraut, and then add wheat flour to the sauerkraut, one to two pounds, you have to eat more sour, don’t like too much sour and less, but not too little, too little vegetables will be broken! Ready to eat in five to seven days!
Six, cooked and skillful, when cooked and pickled cabbage, put the washed vegetables in a pot and cook them for half a year, then take them out and wash off the vegetable juice, then put them in the pot and cook until the water boils, and then add the soup together. Fill the tank, add a bowl of old sauerkraut at the bottom of the tank, and evenly add two to three pounds of wheat flour when filling the tank, and you can eat it after two to three days!
Seven, the characteristics of cooked Japanese vegetables, and raw Japanese vegetables, cooked Japanese vegetables, the soup is clear, easy to sour, the cooking time is short, suitable for summer and autumn easy-to-eat, small amount and system!
Raw Japanese vegetables, strong sour taste, thick soup, sauerkraut can be stored for a long time, suitable for winter storage and consumption!
Longnan Laotan Pickled Cabbage is famous for its moderate sourness, refreshing taste and soft aftertaste! The practice is exquisite, the materials are evenly used for natural ingredients, and the sauerkraut produced by the factory is added with various seasonings and additives! The taste really can't be complimented!
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