Bean sprouts pickles [Zhejiang cuisine]

Bean sprouts pickles

【Cuisine】 Zhejiang cuisine

【Features】 Delicious taste

【Raw Materials】

500 grams of bean sprouts, 150 grams of pickles, 100 grams of pigs, 50 grams of vegetable oil, half a spoon, monosodium glutamate, refined salt

【Production process】

1. Wash the bean sprouts to remove the pods, wash the pickles, cut into small pieces of 1 cm, wash the pigs and cut into strips. 2. Place the wok on the fire, add 25 grams of oil after heating, put the shredded meat until the oil is hot and fry until it is broken, pour in the pickles and stir-fry, add a little water, fry until the water is dry and out of the heat. 3. Heat the wok, add 25 grams of oil, sauté the bean sprouts for a while, add a little salt, then fry, put the pickles, shredded meat, monosodium glutamate, stir-fry evenly to get out of the pot

Pickle bean sprouts are divided into five varieties: salty snow vegetables, salty, sprouts, sprouts, sprouts and sprout beans. In the early days of liberation, the pickle bean sprout industry was self-employed. In 1956, there were 2434 households in the industry. After the socialist transformation, 55 cooperative stores were formed. In 1959, a central store was set up according to the district, and the unified accounting of the whole district was implemented. In the late 1960s, it was merged into a pickle processing plant in each district, the workshop was only responsible for production, and the products were underwritten by the vegetable farm. After 1971, in addition to the three districts of Huangpu, Jing'an and Changning, it was changed to a processing farm to send people to the vegetable farm to set up stalls for self-sale. After 1976, the districts successively changed the pickle bean sprout processing plant into a comprehensive non-staple food processing plant, using the original labor force to process cooked food, re-make eggs and other non-staple foods.

The raw materials for pickles are mainly fresh snow vegetables and green vegetables, and in the early days of liberation, the industry purchased raw materials directly from suburban farmers or vegetable local goods stores. After 1953, it turned to the vegetable wholesale station to purchase goods. The raw material for bean sprouts is beans, which were originally purchased from private grain banks and supplied by the state grain department after 1953. During the economic difficult period, pickles once replaced fresh vegetables with a limited supply of cards. Since 1964, bean sprouts have also been supplied according to a plan, generally only 500 grams per resident during the Spring Festival and National Day of the year. When the supply of vegetables is in short supply, the supply of bean sprouts is also temporarily and appropriately increased.

In the early days of liberation, according to industry practice, after the pickle bean sprouts commercial association set the price, the members were notified to implement it, and the price changes were relatively frequent. After the establishment of the Municipal Vegetable Company in 1956, the company managed the prices of pickles and bean sprouts and implemented the planned prices. Since then, prices have remained largely unchanged for a considerable period of time.

Since 1979, sprouts, sprouts and sprouted beans have increased bargaining sales on the basis of continuing to ensure an affordable quantitative supply.

After entering the 1980s, due to rising production costs and the price of pickles and flat bean sprouts, the industry generally suffered losses. In 1985, while adjusting the price of pickles appropriately, the exemption from business tax and the halving of income tax were implemented. In 1986, a 22-year supply of bean sprouts was ended. In 1987, bargaining bean sprouts and flat-priced salted snow vegetables were stipulated as commodities declared for price increases.

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