Nutrition and efficacy of Jiangshuicai

Jiangshui dish has a relatively long history. It is a relatively traditional Han nationality dish. According to legend, this kind of Jiangshui dish has existed since the end of the Qin Dynasty. It is made using a fermentation method and tastes slightly sour and delicious. It has a relatively high nutritional value and is very good for relieving heat and thirst in summer. There are many ways to cook Jiangshui dish and there are also many ingredients to choose from. Let us learn about this aspect below.

Nutrition and efficacy of Jiangshuicai

Jiangshui is a famous traditional dish of the Han nationality with a long history. According to legend, it began in the late Qin Dynasty. It uses cabbage, celery, bitter gourd, radish, potato, bean sprouts and other raw materials (there are other raw materials, you can choose one according to your taste, or you can combine several of them), after blanching in boiling water, adding yeast to ferment, among which celery pulp is the best. In southern Shaanxi, there is a special vegetable used to make Jiangshui - Jiangshuicai, also known as spicy vegetable. The pulp water is light white and slightly sour. If you add a little sugar when scooping it out and drinking it directly, it will be sweet and sour. It is rich in nutrients and can relieve heat and quench thirst. 1. Indications: Vomiting and diarrhea (drink dried ginger boiled in rice water), overeating of bacon, muscle pain and stomach stuffiness (drink porridge boiled in rice water, add a small amount of eagle droppings for better effect), swollen and painful fingers (soak the affected area in rice water with salt, and heat the water when it cools down), black moles on the face (wash your face with hot rice water every night, wipe it red with a cloth, and apply the juice of white sandalwood), bone stuck in the throat (calcine stone is quenched with vinegar, add roasted old tangerine peel and rice water for many years, make it into balls as big as water chestnuts, and swallow one ball each time). 2. Rice water can also regulate the qi in the middle, stimulate appetite and quench thirst, relieve restlessness and induce sleep, regulate the internal organs and promote urination.

How to consume rice water

1. How to consume the rice water: Heat the wok with chopped green onion, Sichuan peppercorns, red pepper and other vegetable oil (sesame/flax oil is preferred), pour in the raw rice water and bring to a boil. Sprinkle with coriander or chopped cilantro when consuming.

The cooked rice water is put into the noodles to make rice water noodles. Rice water noodles with pickles and braised meat is a classic way to eat it in Gansu.

Cover the radish slices with water and add appropriate amount of salt to make the radish in water (cucumber slices can be added at the same time).

After taking out the sauerkraut, add appropriate amount of salt or pickles, drizzle with chili and pepper and stir-fry oil, and it will become another famous snack - sauerkraut.

How to make Jiangshui noodles:

Ingredients: Noodle soup, celery, red pepper, mustard greens, coriander, tofu, chopped green onion, chopped ginger, salt, vinegar, chicken essence, MSG, five-spice powder, rapeseed oil

Wash and drain celery, mustard greens and red pepper.

Add water to the pot and bring to a boil. Put the celery and mustard greens into the pot and blanch them, then remove them.

Put the blanched celery, mustard greens, and red peppers in the jar.

Pour the cooked noodle soup into the jar, making sure it covers the vegetables. Add a spoonful of vinegar and seal it.

After sealing for about 3 days, the slurry is ready.