Are umeboshi and sherry mushrooms a dish? What s the difference?

Umeboshi is a general term, and in some places, the snow mushroom is also called umeboshi.

Dried plum dish is a common characteristic traditional dish in Lishui, Cixi, Yuyao and Shaoxing areas of Zhejiang. There are dried mustard greens, dried rape, dried cabbage, dried winter vegetables, dried snow ferns, mostly homemade, so that the leaves are dried, piled yellow, and then salted and pickled, and finally dried and packed in jars.

Dried plum vegetables, oily yellow and black, fragrant, relieve heat and heat, clean the viscera, eliminate accumulated food, cure cough, and appetize. Therefore, the residents of Shaoxing area must cook soup with dried vegetables every hot summer, and its use is endless, as for the "plum dried vegetables and cut meat" is more Shaoxing's special dish, which has been included in the "Chinese Recipe".

Moldy dried vegetables have the difference between dried mustard greens, dried oil, dried cabbage, mostly homemade, so that the leaves are dried, piled yellow, and then salted and pickled, and finally dried and packed in jars. Oily yellow and black, fragrant, relieve heat and heat, clean the viscera, eliminate food accumulation, cure cough, shengjin appetizing, so Shaoxing residents must burn dried vegetables every hot summer, its use is endless, as for the "moldy dried vegetables cut meat" more Shaoxing special dishes, has been included in the "Chinese Recipe".

Shaoxing mold dried vegetables are oily and black, mellow in fragrance, and resistant to storage. There are three main varieties of vegetable ingredients: large-leaved mustard, flowering mustard and snow mushroom.

The genus is the young stem and leaf of the cruciferous plant mustard. It is a variant of leaf mustard in mustard vegetables.

Alias] snow cabbage, snow red, spring is not old, frost is not old.

Snow mushroom is a type of dried vegetable that can be turned into moldy dried vegetables after pickling.

Umeboshi is the name of the dried mushroom, and it is essentially the same thing.

Umeboshi is a type of dried vegetable that can be grilled with meat. Sherry is a pickled vegetable.

It's not something different.

The taste is not the same.

The way to eat it is also different.

Sherry mushrooms and umeboshi vegetables.

Each has its own characteristics. Snow mushroom is also known as snow cabbage, and it is often believed that there are snow cabbage noodles, snow cabbage shredded pork, etc., and some regions call it sprouts.

Umeboshi is dried and fermented.

It has a special fragrance.

Goes well with pork belly.

The common one is plum cabbage button pork.

Serve with the Fresh Fruit trail key.

It's even more beautiful in Huazhou.

Which is more delicious or Bo Yan pat, mustard base envy plum dried vegetables?

Hello, I personally think that these are two completely different tastes, the taste is also different, in the north snow red stewed tofu or stewed meat is very delicious, in the south more mustard and plum vegetables to stew meat, mainly depends on personal preference.

Umeboshi vegetables are even more delicious, and braised with pork belly tastes great.

1. Ownership is different.

Sauerkraut: Sauerkraut belongs to the kimchi category of vegetable fermented foods.

Pickled cabbage: Pickled cabbage is a pickled food.

Umeboshi vegetables. : Umeboshi is a pickled food.

2. The selection of materials is different.

Sauerkraut: Leafy vegetables with good toughness are mostly used as raw materials for processing, such as Chinese cabbage, mustard greens, and snow red.

cabbage, etc. Pickled cabbage: It is a variant of mustard greens, which is pickled with mustard leaves and stems.

Umeboshi: Use snow mushrooms.

or other mustard species.

3. The color is different.

Sauerkraut: The overall color is particularly yellow and bright.

Pickled cabbage: Pale green in color.

Dried plum vegetables: The dried vegetables are oily and yellow and black, and the fragrance is tangy.

<>4. Practices are different.

Sauerkraut: It is made by multiple processes, removing the external dead leaves, cleaning them, soaking them in boiling water, and putting them in a jar for fermentation.

Pickled cabbage: The method is to dry the leaves, pile them yellow, then add salt to pickle, and finally dry them and put them in jars.

Dried plum vegetables: The method is to dry the leaves, pile them yellow, then add salt to pickle, and finally dry them and put them in the jar.

5. The taste is different.

Sauerkraut: Sauerkraut has a sour taste.

Pickled cabbage: crispy and fresh, crisp and slightly sour.

Umeboshi: Umeboshi.

The palate is sweet and salty.

Umeboshi and snow mushrooms are not the same dish, the difference between them is that they have different appearances, and the methods and eating methods are similar.

1. The appearance is different.

The leaves of fresh plum cabbage are thicker and broader, and the stems are thicker, and the edges of the leaves are more rounded than those of the snow red. On the contrary, because Xueli red belongs to the mutant variety of mustard, it retains many of the attributes of mustard, its leaves are relatively slender and pointed, and the leaves are more forked, and the old file is not a whole large leaf, and the edges are once large and jagged.

2. The method and eating method are different.

Umesai is usually eaten as umeboshi, and it is rare to eat fresh umebashi. Umeboshi can be eaten on its own or as a side dish to other dishes, and there are many very delicious and famous classic dishes as a side dish, such as: plum cabbage button pork, plum cabbage noodles, plum cabbage patty, plum vegetable soup, etc.

The method of plum vegetables is to select fresh plum vegetables, first blanch them in salted boiling water, and then put them in a ventilated place to dry directly until they are dry, and then cut them into small pieces or ends, and the plum vegetables are ready. It seems to be a very simple plum dish, but it is full of color, fragrance and taste, the color is golden and attractive, the smell is fragrant, and the taste is sweet and refreshing.

The most common way to eat it is to eat it as a pickled vegetable, but it is believed that its pickling method is different from that of plum vegetables. Usually after blanching fresh snow in red water, cut into suitable sections or ends, and then add salt for pickling, in the process of pickling to squeeze out the water inside, no need to dry, a few days later can be eaten, when eating can add different ingredients according to personal taste. Therefore, although Xueli red is also a pickled vegetable, the time is shorter, and the color after pickling is still blue-green, which is similar to the cold vegetables we usually eat.

In addition, it should be noted that Xueli Red contains plant crude fiber, and the older the vegetable is, the harder the fiber becomes, and the taste is very poor, so you must choose fresh and tender ones when eating Xueli Hong.