Introduction: Spring is a season of rejuvenation and vitality, and it is also the time when our body needs to replenish nutrients the most. At this time, a delicious and nutritious servingMustard sauerkrautIt can not only strengthen bones and promote height development, but also appetize and digestLaxativeRefreshment. Let's take a look at how this delicacy is made and its nutritional value.
Mustard greensIt is the best of spring vegetables and is known as the "high-calcium champion vegetable". per 100 gramsMustard greensContains 294 mg of calcium, which is 5 times higher than eggs, and the absorption rate of calcium is even higher than that of cow's milk. In addition to being rich in calcium,Mustard greensIt is also rich in vitamin ABCDDietary fiber, proteins, and many moreNutrition facts。theseNutrition factsNot only does it help strengthen bones and promote height development, but it can also be appetizingLaxativeIt is good for human health.
In addition to the traditional way of stir-frying,Mustard greensIt can also be made into a delicious and delicious oneSauerkrautMustard sauerkrautNot only is it easy to absorb nutrients, but it can also be stored for a longer period of time. Through a simple pickling process, willMustard greensThe nutrients are perfectly preserved and convenient for daily consumption. Moreover,Mustard sauerkrautThe method of making is simple and easy, and the details of how to do it are explained below.
First, choose freshMustard greensIt is productionMustard sauerkrautThe first step. Choose one with bright green color and full leavesMustard greensto ensure the freshness and quality of the ingredients.
will be washedMustard greensCut in half, then blanch with boiling water and letMustard greensIt becomes soft, which is conducive to marinating and flavoring. After that, put it on a dustpan to dry, remove excess water, and makeMustard greensSoften slightly.
ProductionPicklesThe seasoning mainly includes:Yellow sugarwithTable salt。willYellow sugarwithTable saltAdd boiling water to boil and dissolve, let it cool and pour in the water filled with dryingMustard greensIn a dry bottle, make sureMustard greensCompletely covered.
After capping the bottle, it will be pickledMustard greensPlace in a cool place and allow for 3 to 7 days of fermentation. WhenMustard greensWhen it is yellow and has a hint of sourness, it can be opened and eaten.
MadeMustard sauerkrautNot only can it be eaten directly, the taste is sour and crisp, and it can be used to relieve cravings, and it can also be matchedPorkSauté to add a rich flavor. In addition, it can be made, tooSauerkrautFish,SauerkrautBeef,SauerkrautStir-fried pork intestines and other delicacies to meet the needs of different tastes.
Summary: Diet is essential for human health, whileMustard greensAs a nutritious ingredient, it is highly regarded during the spring calcium supplementation season. By picklingMustard greensbecomeSauerkraut, not only can retain the nutrients of mustard greens, but also can prolong the preservation time and enrich the taste of the ingredients for ourlifeAdd a delicious dish. I hope you enjoy itMustard sauerkrautAt the same time, you can also feel the health and happiness brought by food. May we grow up healthy and enjoy in the springGastronomyAt the same time, you also reap the benefits of health and happiness.