Method for make Linchuan vegetable stem
Introduction of Linchuan Vegetable Stalk: Mustard Stalk Toad Stalk (Radish Stalk)
Linchuan Sichuan stem is a traditional folk specialty in Linchuan, Jiangxi Province. Known as "not afraid of spicy". It is made of mustard stem as the main raw material and pickled with spicy condiments such as pepper and garlic. Unique flavor, mainly spicy, with five flavors. It can be used as a vegetable accompaniment in off-season, and it is also the best side dish to relieve meat, remove fishy smell and stimulate appetite, which is deeply loved by local people.
Linchuan vegetable stem has the special effects of enhancing gastrointestinal function, preventing rectal cancer, losing weight, keeping fit, lowering blood pressure and keeping fit. Suitable for people with different eating habits all over the country.
Varieties below Linchuan vegetable stalk and mustard stalk; Toad stem (radish stem)
The production method is the same, and the accessories are the same.
Mustard stem raw materials: main ingredients: mustard stem, garlic, Chili powder, salt, monosodium glutamate, sodium cyclamate, edible oil, spices and sodium benzoate.
Process flow: raw material treatment-drying-slicing-mixing-pickling-sterilization-packaging-finished product.
The raw material of toad stem was changed from mustard stem to radish stem.
Production method:
1. Raw material treatment: Remove the leaves of fresh mustard, leaving only the stem of mustard, and clean it.
2. Drying: dry the cleaned mustard stalks in a sunny place for 3-4 days until the mustard stalks become soft but not dry.
3. Slicing: generally cut into strips of 3~5cm.
4. Mixing: mixing the treated mustard stalk with garlic paste or garlic stalk, Chili powder and other seasonings.
5. Pickling: put the mustard stalks mixed with seasoning into a pickling tank for fermentation. The fermentation time is generally around 1 month, and the temperature is 25~30 degrees.
About a month, open the jar cover and remove a layer of white moldy vegetable stems.