Chaozhou reduced vegetable recipes and pictures

Do you know how to cook Chaozhou reduced-dish dishes? This dish tastes quite delicious. Let’s learn how to cook it together.

Teochew Reduced Vegetables

The pickling of Chaozhou pickles is quite traditional and unique. After the late rice is harvested in October of the lunar calendar, the local mustard seedlings are planted in the land vacated by rice. They can be harvested before the Spring Festival. This mature mustard is quite peculiar. Not only are the plants large, the large ones can reach 10 jin or 8 jin, and the small ones can also weigh more than 1 jin. Moreover, there are only a few thin green leaves on the heart, and the rest are all thick leaves like white jade. Remove the few green leaves on it, and you will get the round, fat and white mustard heart, which Chaoshan people call "big vegetable buds", which are most suitable for pickling. The traditional method of pickling is to wash the mustard heart with the green leaves removed, dry it, and then cut it into two halves, put them one by one in a large wooden basin instead of a plastic basin, apply local marine coarse salt and rub it to make it penetrate, then neatly stack them in a large ceramic water tank instead of a plastic tank, evenly sprinkle appropriate amounts of galangal and sugar, and seal them with a lid. After a few days, open the lid and you will see the mustard greens soften and turn green. At this point, although it is not fully pickled, you can start eating it. It is very crisp, but slightly astringent. Move the mustard greens from the large water tank into smaller pottery jars and seal them. After a few days, open the lid and you will smell a fragrant aroma. Reach out and take out a clove. The mustard greens are already golden yellow and look very pretty. This is the authentic Chaozhou pickled vegetable.

Chaozhou Reduced Vegetables

The pickled Chaozhou pickles are golden yellow in color, pleasing to the eye; they smell refreshing and refreshing; they can be eaten raw or cooked. They are the best side dishes for white porridge such as Chaozhou porridge, and are also a seasoning with unique flavor. When eaten raw, the meat is thick, crisp and boneless, moderately salty, slightly sour in salty, slightly sweet in sour, and just right. It is a combination of salty, sour and sweet in one taste, which is endless aftertaste after eating, and makes you salivate when you think about it. When eaten cooked, they can be stir-fried with vegetables; they can be stir-fried with meat, such as pickled vegetables and pork slices; they can also be steamed like pickled vegetables and steamed meat patties; they can also be made into soups like pickled vegetables and pork belly soup, all of which are sour and salty and delicious, which can stimulate appetite. Chaozhou pickles taste very good, and their juice also has many wonderful uses. For example, when using it to steam or boil fish, ginger is not needed. The steamed or boiled fish has no fishy smell and is moderately salty and sour, just like the popular advertising slogan - it tastes great. What is even more valuable is that Chaozhou pickles can be placed in sealed pottery jars and stored for several years without spoiling, and their color and taste remain the same. Chaozhou pickles have so many wonderful benefits that they have naturally become a treasure in the food culture of Chaoshan people. Because of this, Chaozhou pickles are not only the most popular side dishes and condiments, but also a famous Chaozhou dish in China and abroad. They can also be found in thousands of banquets. Many Chaoshan compatriots living abroad will take the trouble to bring some authentic pickles back to taste when they return to their hometown to visit relatives, considering it the greatest gain and enjoyment.