How to pickle umeboshi vegetables, how to make umeboshi vegetables

2.Umeboshi vegetables.

Trim the fresh vegetables as a whole, cut off the roots, remove the old leaves and dead leaves, and dry them in the sun for 1 day, turning them once in the middle. Then the withered vegetables are stacked and yellowed. Winter vegetables are generally piled up 65 cm to 100 cm high, piled up for about 7 days, turned 1 time every morning, warm weather, and turned 1 time at night.

If the temperature is too low, you can use straw bales, sacks and other materials to cover the vegetable pile to make it yellow. The degree of yellowing is 60% to 70%. The spring vegetable pile is 35 cm 50 cm high, turned 1 time in the morning and evening every day, the pile is 3 days, and the degree of yellow is 55% 60%.

After the pile of yellowing, the vegetable plants are sorted out once, the bad leaves are picked, washed with water, and the water vapor is dried. If it cannot be dried after washing in rainy days, it should be cut into sections and pickled. When cutting, cut off the cabbage head first, taking care not to cut off the leaf sprouts.

Cut the stalk into small pieces about 20 cm long. If the cut vegetables are not yellow enough, they can be stacked on bamboo mats, covered and stuffed for 1 night, and covered and dried on the morning of the second day to make them cold through. Then salt.

First spread salt at the bottom of the tank, mix the vegetables and salt evenly, and put them in layers in the tank to press. The amount of salt is added in the ratio of 4 kg of salt per 100 kg of pile of yellow cabbage. After the marinade jar is filled, the surrounding vegetables are pulled to the center, piled into a steamed bun shape, covered with a layer of covered salt, covered with a bamboo grille, and pressed with heavy objects.

Winter vegetables are about 30 days, and spring vegetables are about 20 days.

Marinated to mature. After pickling, take out the vegetables and expose them to the sun until the stalks are dry. Drying time, winter vegetables for four or five days, to turn 3 times a day; Spring vegetables for two or three days, turning 4 times a day.

How to cook delicious umeboshi dishes? Grandma octogenarian told you all the recipe skills, it turned out to be so simple.

Hello! It's best not to eat it, or eat less, the things you buy in the market are not very clean, if you really want to eat it, just pickle it yourself!

But don't eat too much.

Break a leg.

Fresh vegetables are cleaned and dried for 1 day, stacked in a cool and ventilated place for 4 to 5 days, the height of the vegetable pile is not more than 50 cm, and the vegetables are turned up and down once a day to prevent the vegetable pile from heating and deteriorating, after the pile is yellow-green, according to 3 kilograms of salt per 100 kilograms of fresh vegetables, the salt is removed layer by layer, and each row of vegetables is trampled on once, until the vegetable juice is the degree. If there is not much juice, you can step again the next day until the juice comes out. The vegetables are marinated and foamed, and the vegetables are dried in the tank after the yellow is ripe and fresh.

After pickling, the fresh pickles that are not dried are yellow and bright, mellow and fragrant, fresh and tender, containing amino acids, total sugar 0 34, total nitrogen 0 25. Each 100 grams contains 250 mg of calcium, 31 mg of phosphorus, 3 1 mg of iron, 0 04 mg of vitamin B0. Dried moldy vegetable sauce brown.

Dried plum vegetables are divided into winter dried vegetables, winter and spring vegetables, and spring vegetables according to the production time; Among them, the planting time of winter dried vegetables is about October every year, the drying time is in December, the winter and spring vegetables are dried in March and April, and the spring vegetables are in May. Basically, the quality of winter and spring vegetables is better, while the quality of spring vegetables will be slightly worse.

Answer: 1. The ingredients needed to make umeboshi vegetables without salting:

3 pounds of spring vegetables. Second, the practice of dried plum vegetables without salting:

1. Wash the spring vegetables.

2. Dry the spring vegetables for two days and dehydrate.

3. Boil a pot of water, put the dehydrated vegetables, put the stems down and scald for a while, and then put the vegetable leaves, blanch and discolor.

4. After scalding, put it in a pot and seal it for fermentation for one day.

5. It will yellowish after one day of sealing.

6. Take it out to dry after yellowing.

7. After drying, steam for the first time in the pot, steam the water for 15 minutes, and then take it out to spread out and dry, and then you can take the next step when it is dry.

8. After drying, steam for the second time, and then dry after steaming, you need to steam three times and dry three times.

9. After three steaming and three drying, the dried plum cabbage has a strong fragrance, and the color will become darker and darker.

10. After drying for the last time, you can put it into the can, and the umeboshi vegetables that are not salted are ready.

How are umeboshi vegetables pickled.

Method 1. Method:1First of all, after cleaning the prepared fresh plum vegetables, remove the old leaves and dead leaves and then dry them in the sun, and then pay attention to not flipping them as needed, and try to turn them once a day in the morning and evening, until all the plum vegetables have been dried in water.

2.At this time, it is necessary to remove the head of the prepared umeboshi, cut the stem of the umeboshi into small pieces that are evenly band down, and continue to dry them on a bamboo mat before pickling.

3.Prepare a sealed jar, and then spread an appropriate amount of salt at the bottom of the jar, and then spread the plum vegetables again in layers, until the jar is full, and press it tightly with a heavy object, generally there is a standard ratio at this time, and the method is also very simple, every 100 kilograms of yellow cabbage need to add 4 kilograms of salt, and at this time it needs to be quietly stored for about 20-30 days.

4.At this time, we need to continue to put the pickled plum vegetables into the sun to continue to dry, and then dry at the same time need to be constantly turned every day, generally in winter need to be dried for 4-5 days, need to turn 3 times a day, if it is spring, it needs to be dried for 2-3 days, and need to be turned about 4 times a day.

Method two. Method:1The first thing we need to do is to clean the prepared fresh vegetables, put them outside to dry, and after about 5 days of drying, continue to put them in a cool and ventilated position for 4-5 days.

2.When the leaves of the dried plum vegetables are soft and the leaves turn yellow-green, cut the dry parts into thin strips and set aside.

3.Stir the prepared dried vegetables and the appropriate amount of salt thoroughly, and then put them in a jar to seal and store separately.

4.After about 15 days of marinating, the sealed tube can be opened and eaten directly. Usually the prepared umeboshi dish is golden brown, salty, sour, and sweet.

Hello! How to make umeboshi vegetables without salting:

1. Pick a larger mustard green, remove the yellow leaves, clean it, and hang it up to control the moisture.

2. Wait for the leaves to dry and wilt, boil a pot of boiling water, put the vegetables in and scald them, first scald the roots before putting the leaves, and each leaf is scalded.

3. Take it out and put it in a basin to compact, cover it while it is hot and let it sit overnight.

4. When the leaves are basically yellow, squeeze out the water and hang it to dry.

5. After two days of drying, it is basically dried into tea.

6. Put it in a steamer and steam it over high heat for 20 minutes, turn off the heat and let it cool naturally in the pot.

7. Hang it up and dry it again, then steam and dry it again, a total of three steaming and three drying, and the dried plum vegetables are ready.

1.Wash the fresh mustard greens to remove the old leaves, put them in a cool place to wilt, then rub them with appropriate salt and hands in the dish, and then stack it in a porcelain jar (porcelain bowl can also be used) and cover it tightly, so as not to leak air. Can.

2.Dried plum dish is a kind of Hakka native cuisine that is well-known at home and abroad. In late autumn and early winter, the mustard greens in the vegetable garden are mossed, it is thick and thin, with flower buds on the top, shaped like autumn grapes, crisp and tender and sweet.

At this time, the village woman picks the cabbage sum (about 5 inches long) and hangs it for a few days. When the leaves become soft, put them into the basin, sprinkle with salt, rub them by hand, and when some juice oozes out, they are put into the pottery urn, stack a layer and sprinkle a layer of salt, and seal the urn tightly with mustard leaves or bamboo shoot shells after it is filled. After half a month and 20 days, it is taken out and dried, and it becomes a plum dried vegetable with golden color, salty and sour taste.

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".

Ingredients: 1 piece of pork belly, 1 plum cabbage.

Ingredients: chopped green onion, minced ginger, light soy sauce, dark soy sauce, oyster sauce, sugar, refined salt, monosodium glutamate, starch, and edible oil.

Operation steps: Soak the plum cabbage and wash it, squeeze out the water and chop it, change the clean water and continue soaking; Wash the pork belly, put it in boiling water and cook it until it is eight ripe, drain it, smear it with fine salt, and marinate for about 30 minutes.

Put cooking oil in the pot and boil, fry the meat over medium heat, the skin is on the bottom of the meat, and then turn it over until all the meat skin is curled, pick it up and let it cool, cut it into slices, the skin is on the bottom of the meat, and it is neatly placed in a large bowl, and the plum vegetables are squeezed dry and spread on the top of the meat.

Prepare a bowl of sauce: minced ginger, light soy sauce, dark soy sauce, oyster sauce, sugar, refined salt, monosodium glutamate, water, mix well, pour evenly on top of the pork belly and plum vegetables, put it in the steamer and steam for 90 120 minutes.

Take out the steamed bowl and gently decant the soup; Add a little starch to the soup, mix it into a sauce, cover the bowl with a plate, and turn your hands upside down in an instant, that is, into the shape of "button meat"; Heat the pot, put a little cooking oil, turn to low heat, boil the sauce just now into a glass, pour it on the button meat, and sprinkle chopped green onions.

Nutrition Tips: This dish has the effect of nourishing blood and nourishing qi.

Operation Essentials: There is fine sand in the plum vegetables, soak them in clean water for a while, and wash them several times.

Dried plum dishes are a common traditional dish in Shaoxing and have a long history of production. Its production method is a traditional skill in the countryside, most of which are pickled and homemade in households, and are the standing vegetables at home. Dried plum vegetables also have the effect of relieving heat and heat, cleansing the internal organs, and eliminating food accumulation.

Tool material: Dried shepherd's cabbage (appropriate amount) operation method.

During the autumn harvest, the freshly harvested shepherd's cabbage is sorted and washed until clean.

Dry the cleaned shepherd's cabbage for about five days and dry it.

After the sun is shriveled, cut off a little more of its aging roots.

After that, the dried shepherd's cabbage is cut into shreds. Dry for another day.

Farmers make a lot of it at home, usually marinate it in a large water tank, spread a layer of vegetables and sprinkle a layer of salt, and repeat the operation until all the shepherd's cabbage is finished.

Then put a weight on top of the shepherd's cabbage to help it dehydrate faster.

When the juice in the marinade pond flows out and is mixed and absorbed, the color of the dish turns completely yellow.

Dry the pickled shredded vegetables in the sun and spread them flat to make them more evenly dried.

The dried vegetables are stored in a relatively closed container for a period of time, until the color of the dish becomes darker, and the aroma of the dried plum vegetables comes out.

At this time, the umeboshi is finished and can be taken out and eaten.

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2.Hang the yellowed snow mushrooms to air dry, then put them in a pot and steam them for 15 to 20 minutes on high heat, then dry them twice, steam them again, and repeat three times.

3.Put the steamed umeboshi in a bowl, add salt, knead evenly with your hands, and seal it up.

In March, new greenery blooms and the best time of the year begins. At this time, it is "sometimes three or two drops of rain, and five or six flowers everywhere". The weather is warmer, and the rain is moistened, and the fields and mountains are full of "peach blossoms red, plum blossoms white, and cauliflower yellow".

The variety of vegetables in the vegetable field is also growing wildly, so the seasonal vegetables at this time are sold very cheaply.

On a sunny day, many people make umeboshi vegetables from the greens they can't eat, so that they can be stored and delicious. I often listen to the elders reminiscing about the bittersweet memories, and talking about the hard days in the past, when there was no food to eat, they just ate dried plum vegetables for dinner. Thinking about how many umeboshi vegetables were made at that time, it was entirely because of the poverty, and the umeboshi vegetables were easy to store, so they could be put in the season when there were no vegetables to eat, so that they could be cooked.

But now it's different, people now live a good life, their mouths are picky, and they eat a lot of all kinds of fish, meat and seafood, but they feel that all kinds of wild vegetables from the farm, homemade home-cooked food is fresh and delicious. I think the dried plum vegetables are particularly delicious, dry stir-fried, soup, steamed meat, and pancakes that I never get tired of eating.

The production method of umeboshi is different in each place, and each place has its own characteristics, and our local umeboshi dishes are also called sauerkraut. There are also many people who do it, especially the old people at home, and if the weather is good, they will make some storage if they have nothing to do. There is a large handful of uneaten cabbage moss at home, and then it will be yellow and old and can not be eaten, so take advantage of the sunny days to make it into a plum vegetable.

Now let's talk about my method of making umeboshi vegetables, the production of umeboshi dishes needs to have good weather, and the production cycle will be relatively long, so everyone should be a little patient.

Production steps: 1. Select more tender green vegetables (such as cabbage moss, rape moss, row vegetables, radish vegetables).

2. Put the cabbage moss in a pot, boil a pot of boiling water and scald it all until it is scalded.

3. In case of bad weather, the scalded dishes can be directly soaked in water, and as long as the water is changed frequently, the scalded dishes can be put for many days.

Fourth, when the weather is fine, put the scalding vegetables in the sun to dry.

Fifth, it is dried until there is no moisture, and the color turns yellow and white, and this process takes a day or two.

Sixth, two days of drying water is almost dry, at this time it can be chopped, when drying does not occupy space (can also not be cut), after cutting can be mixed with a little salt to pickle, pickled and then put in the sun to dry until it is completely dry, there is no moisture.

7. Put the sun-dried plum vegetables in a pot and steam them for 20 minutes, until the color turns yellow-brown and exudes fragrance.

8. Put the steamed dried plum vegetables in the sun again to dry, dry them until there is no water at all, then put them in a bag and seal them for storage, and take some out of them to soak them in water when eating.

The dried plum vegetables pickled and dried in this way are yellow and bright, salty, sour and sweet, mellow and fragrant, and the vegetable quality is fresh and tender. It can be appetizing, relieve heat and heat, clean the internal organs, and use it to accompany meals.

Tips: 1. Green vegetables can also be scalded without scalding, and if the weather is good, they can be chopped directly after drying, and then put salt to rub out the water and then put it in a jar to pickle, and then take it out to dry after pickling for a few days.

2. After drying, the process of steaming and drying can be repeated many times, and it can be steamed three times and dried three times, and the more times it is steamed, the stronger the fragrance of plum vegetables.