But pickles also have their advantages. I made a copy. Take a look.
People often say, "pickles are affordable and edible, but without nutrition, they can cause cancer." Where is the nutrition of pickled food? Is there any deviation during curing? Or was it eaten by salt? This is a practical point of my writing this article.
In this fertile land of China, whenever spring returns to the earth and the weather is clear, it is a good season to pickle pickles. People cut the mustard planted in the back of the house and along the river bank into the ground one by one, and then share it in the nearest farmland corner or open space in front of the house. After a day or two, they wash it and hang it on bamboo poles to dry, and then pile it on a table with air circulation, so that the vegetables can be kept at a temperature of about 15 degrees Celsius and turned once every few days. When the color of mustard pile changes from green to Huang Shi, it is the best time to pickle pickles. After a period of sealed storage, pickles taste delicious. Of course, pickles should be preserved properly. The pickles made by skilled people are rich in amino acids, and the taste of the vegetables is pure and delicious.
Pickle is an ancient vegetable processing method. In China, there were written records about kimchi as early as the Zhou Dynasty, which shows that China people have known kimchi for at least 3000 years. Traditional pickles are used for storage, but nowadays pickles are not only used for storage, but also convenience food, flavor food and hobby food which are deeply loved by modern people. Pickled pickles have two characteristics, one is convenient to carry, and the other is suitable for eating. Let me talk about it from several aspects.
First, the reason why kimchi is so popular
The pickled mustard tuber, dried radish, pickles, olives and dried prunes we eat in our daily life are all popular pickles. Why are China people so good at pickling dried vegetables? It is said that this is related to the frugality of China people. Fresh vegetables can be preserved for a long time after pickling, which can avoid waste; Pickles are salty and fragrant, and all kinds of dishes are delicious. Another reason is that pickles are cheap and good. In the era of material scarcity, all kinds of pickles have become a common practice of ordinary people. Pickled vegetables include sauerkraut, pickles and pickles, which are almost all over the country. In some cities, it has become the main course of vegetables in off-season.
Second, the trick of each family to cook pickles
Pickled pickles, it seems that the methods and procedures of each family are similar, but in fact they are very particular about the specific details. For example, there are different opinions about washing vegetables and not washing vegetables. Some people wash it and then pickle it, saying it is clean; Some people pickle without washing, saying that it is not easy to go bad without touching raw water. They also said that the washed vegetables became old in the process of drying water, and the pickled vegetables were not tender. Anyway, wash it when you eat it. In short, each has its own pressure. It is true that some people's pickles are delicious, while others' are a little worse. There are still many people drying pickles and storing them. Boil the whole pickle, then dry it and chop it up, and put it in a sealed jar, some of which can be preserved for several years. Dried pickles can be steamed in a rice cooker or soaked and fried with other dishes. The most common is fried edamame with dried pickles.
Third, another flavor of dried pickles.
Another way to dry pickles is "wind". Pick some tender pickles and string them together with string. Hang them in a cool and ventilated place and let the wind dry the water. With the gradual loss of water in pickles, heavy skewers become light and dragged with the wind, becoming wind vegetables. Wind dishes are usually eaten cold. Soak in clear water for a day or two, and the dried vegetables will plump up again. Then blanch (blanch) with boiling water, shred, cut into pieces, add ginger rice and sugar, drizzle with sesame sauce, and serve delicious. It will taste better if you add dried shrimps, diced citron and some monosodium glutamate.
Pickled vegetables are more nutritious than green vegetables.
It is generally believed that green vegetables are rich in nutrition, but the nutrition of pickles runs away after pickling. Actually, this is a misunderstanding. It turns out that the nutritional value of pickles is not worse than that of vegetables, or even richer. Studies have shown that vitamin C in vegetables is afraid of light and heat, and it will lose about 70% before serving. However, vitamin C in pickles only loses about 30%. Take sherry red as an example, 500 grams of fresh sherry red contains C357 mg of vitamin C, and only 107 mg is left after frying; The fried food after pickling can still reach 239 mg. Pickle is not only high in vitamin C, but also contains calcium lactate, which can promote the growth and development of children. Some vegetables were originally high in calcium and iron, but they were concentrated after pickling, and the calcium and iron content was richer, such as pickled sherry, kohlrabi, ginger, pickled mustard tuber and so on. In addition, pickles have unique flavor and fragrance, which can promote appetite. Among all pickles, kimchi has the highest nutritional value. Pickles are generally not too salty and have low sodium content, which is beneficial to the growth of lactic acid bacteria with poor salt tolerance. During the fermentation process, lactic acid bacteria will produce a variety of B vitamins, including vitamin B 12, which does not exist in plants.
Don't worry that eating pickles will cause cancer.
Many people think that pickles contain ammonium nitrite, which will cause cancer if eaten, so they "stay away from pickles". Indeed, if the curing time is insufficient, some bacteria can secrete "nitrate reductase", which will increase the nitrite content in kimchi. Nitrite can synthesize nitrosamines in the stomach, which is carcinogenic and cannot be prevented. However, experts say that the public need not be too nervous about this. Because the content of nitrite in pickled vegetables can be completely controlled within the safety index as long as the vegetable varieties are selected, the pickling process is mastered and the good sanitary conditions are guaranteed. Nitrite produced by pickled vegetables will reach a peak after a few days of pickling, and finally reduce to a safe range. Some vegetables can produce 2-3 peaks. As long as you eat after the peak, it won't do much harm to the human body. Moreover, pickles that meet the specified conditions can also declare Grade A green food to China Green Food Development Center, proving that they are green, pollution-free, safe, high-quality and nutritious. Of course, inferior pickles are still harmful to human body.
Sixth, the flavor characteristics of raw kimchi
Pickles can be eaten not only boiled but also raw. If eaten raw, just cut the pickled pickles (mainly stems) into small pieces and put them on a plate. Slightly yellow, white and bright pickles look like your favorite. They are slightly sour and sweet in the mouth, crisp and tender, and really beautiful. If you like spicy food, put some water pepper. If it is not sour enough, drop a few drops of vinegar and pour some sesame oil on it. As for whether you like it or not, there is an old saying that "sesame oil mixed with pickles has its own taste."
7. History and culture of kimchi cooking.
There are many ways to make kimchi. Pickles can be fried with venetian blinds, pickles can also be fried with edamame, pickles can be cooked with small fish, pickles stewed with tofu taste better, and pickles cooked with shrimp (mussels) are the best soup! Whenever people eat common dishes in winter and spring at the daily table. Yangzhou people have a big bowl of ten parsley during the Spring Festival, with pickles as the main ingredients, and shredded carrots, venetian blinds, Flammulina velutipes, auricularia, soybeans, peanuts, melon ginger, arrowheads and so on. These ten coriander are usually eaten after the first half of the first month. During the Spring Festival, I ate too many greasy things, and ten parsley pieces were very refreshing.
Eight, pickles and your stomach are destined.
Whenever people get up in the morning to eat some porridge and pickles, they always feel comfortable to drink. Why? Pickles are particularly easy to digest because they can clean the stomach. Especially during the Spring Festival, when people get together, they eat big fish and meat. If you feel a little tired, you don't have to worry. Eat pickles properly to ensure that your taste buds are awakened again. You also know that the Spring Festival pays attention to eating fish and meat, which indicates that the new year will be rich in grain and rich in life. But facing a table of chicken, duck and fish, do you still want to drink some porridge and a small dish of pickles in the morning? Everyone must have had this experience. Generally speaking, on New Year's Eve, the first day and the second day, I should say that I still have an appetite to eat. But on the fourth and fifth days, especially the last two days of the holiday, I want to eat some porridge and pickles for a change. Southerners call porridge, which is porridge in the north.
Nine, pickles are delicious and famous.
Dry-cured barbecue is a traditional and beautiful dish. People usually prefer pickles to meat, and the taste is all in pickles. There is an old saying: "bacon with dried pickles is fat in the bones." Pickles and dried pickles are also excellent fillings for Spring Festival snacks. Fuchun Teahouse is famous for pickles and dried vegetables. Dried pickles are especially delicious. They are used to cook bamboo shoots, fish, stewed chicken and steamed tofu. If dried pickles are processed with polished bamboo shoots, it is called dried vegetable bamboo shoots. Of course, the most famous one is "Braised Meat with Mildew Dried Vegetables", which is composed of Mildew Dried Vegetables (pickled dried vegetables) and pork belly, with yellow wine, sugar and other condiments, stewed first and then steamed. This dish is dark in color, slightly sweet, red and bright, fat but not greasy, and is very popular with customers in some restaurants now.
Ten, pickles will always accompany people's years.
Pickles have been spent silently with people for many years. It is not only the main source of vegetables in winter and spring vegetable shortage season, but also enriches people's cultural connotation. It has its place in people's food, and there is a saying in the ancients that it has its place. These statements are extended to other things. It is not only a return gift, but also a concrete embodiment of urban-rural communication. It is an era of obvious differences between urban and rural areas and a bridge connecting the feelings of people on the street and rural people. Of course, with the development of society, the difference between urban and rural areas has gradually narrowed, and there are new ways of communication between urban and rural areas, as well as new ways to solve the vegetable shortage in winter and spring. This relatively primitive way and method naturally quietly withdrew from the historical stage. But as a cultural accumulation, it will stay in people's daily life for a long time.
Twelve, kimchi is easy to cause poisoning.
Nitrite, the precursor of carcinogen in pickles. Nitrite exists widely in nature, and enters our bodies with grains, vegetables, fish, eggs and milk every day. The average content of nitrite in natural vegetables is about 4 mg/kg, and the average content in pickles is also about 7 mg/kg. Generally, pickled pickles are within the safe range and can be safely eaten. It is a misunderstanding that people confuse nitrite with nitrosamine about the carcinogenic effect of nitrite in diet. The dose of nitrite entering the human body is not much, which will not cause harm to the human body, and it can detoxify itself in the body and excrete it. If the intake of nitrite exceeds 200 mg, it will cause poisoning. Especially pickled pickles (the peak of nitrite is between one week and half a month). Once nitrite is ingested into human body, it can quickly enter the blood, causing hypoxia poisoning.
Thirteen, how to crack the carcinogens in pickles?
Nitrite combined with "amine" can induce cell canceration, especially esophageal cancer and gastric cancer. What is amine? It is the product of protein's metabolism. Li Shizhen recorded in Compendium of Materia Medica: "Pickled vegetables should not be cooked with crucian carp", which means "compatibility of food". According to the existing scientific theory, the protein of crucian carp is easily hydrolyzed, and then nitrite and this high-protein food will combine them to produce a new compound called nitrosamine carcinogen. But you don't have to be afraid. Nature has created an antidote to nitrosamines. The "antidote" is vitamin C. Because there is vitamin C in the diet, the chemical structure of vitamin C is much more active than that of amine, so it combines before nitrite, which hinders the synthesis of nitrosamine. This is the principle that vitamin C can fight cancer. Therefore, as long as we arrange our daily diet according to the principle of balanced diet, we can control the possible impact of nitrite on health and ensure our health.