Pickled cabbage processing method
The sour cabbage is milky white, crispy and slightly acidic. It is a fermented pickle product of folk foods in Northeast and North China. Its processing method is simple and easy.
Method of operation: The old root of Chinese cabbage is cut off, the outer leaves are removed, cut into two parts, and the big part can be cut into four parts. After boiling for 1-2 minutes with boiling water, after cooling, stratify and lay the layers into the large cylinder layer by layer, then inject clean fresh water so that the water is soaked in the cabbage for about 10 cm, and then compacted with heavy stones. This method utilizes clear water as a fermentation broth, which naturally ferments at room temperature and can be marketed in about 20 days.
A medium-sized ear of corn provides more than 10% of our daily dietary fiber requirements. Rich dietary fiber can help the body to carry out a rapid metabolism function, but also can make a strong sense of satiety.
The same amount of corn is lower in calories than rice, contains natural rather than added sugar, and is high in fiber, which can help gastrointestinal digestion, and has more vitamins, so it is a good food worth eating more. However, there is a limit to what you eat, and the food that will not gain weight will make you fat if you eat too much, at least, it will not make you thin. It can only be said that relatively speaking, eating corn is much healthier than eating those high-calorie snacks, and it is not easy to gain weight.
Moreover, the large amount of natural vitamin E contained in fresh corn has the functions of promoting cell division, delaying cell aging, lowering serum cholesterol, preventing skin lesions, and reducing the symptoms of arteriosclerosis and brain function decline.
Fresh Corn,Sweet Corn Cob,Non Gmo Corn Cut,Non Gmo Sweet Corn Cob
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