How to make umeboshi dishes How to make umeboshi dishes.

1.How do you make umeboshi vegetables?

1) Finish and clean the fresh vegetables (all kinds of greens, not necessarily the following) after harvesting, and dry them for about 5 days, and put them in a cool and ventilated place for 4-5 days.

2) When the leaves are yellow-green and the leaves are soft, cut the dried leaves into shreds.

3) Put the dried vegetables into a pot, sprinkle with salt, rub them with your hands, and when some vegetable juice oozes out, put them into a clay pot.

4) Seal the clay pot filled with shredded vegetables tightly and store it in a cool place.

5) After pickling for half a month, you can find the lid of the clay pot and take out the finished plum vegetables to eat.

2.Practical guidance.

1.Wash the dried vegetables with cold water before eating, and then cook them after being processed by knife workers, and can be made into meat and vegetarian dishes;

2.It can be steamed, stir-fried, roasted or made into soup, and can be served with pork or dried tofu, gluten, edamame, dried shrimp, etc., such as "fried shredded pork with dried vegetables", "dried dried vegetable soup", "fried edamame with dried vegetables", etc.;

3.Roasted meat or steamed meat with dried vegetables, the flavor of vegetables and meat penetrates into each other, oily but not greasy, fresh, fragrant, glutinous and sweet, it is a home-cooked dish in summer. Famous dishes are mostly found in Zhejiang, such as Shaoxing's "dried vegetable roast pork", Jiande's "dried vegetable duck", etc.;

Plum cabbage button meat. 4.It can also be boiled and chopped with minced pork as a filling to make dried vegetable buns or baked cakes, the latter is famous for such as the "dried vegetable baked cakes" in Tunxi Old Street, Anhui Province;

5.Chop the dried vegetables, mix with the tender bamboo shoots after pickling and drying, that is, the traditional native products of Yuyao, Cixi, Shangyu and Shengzhou in Zhejiang Province "dried vegetable bamboo shoots" or "bamboo shoots dried vegetables", the flavor and eating method are similar to the dried vegetables, can be soup, oil stew, steaming, can also be used as an ingredient for dishes such as roast meat, stewed duck, boiled tofu and so on.

1. How to make umeboshi vegetables.

1. November every year is the time for fresh mustard to be harvested, and farmers put the harvested fresh vegetables in the sun to dry.

2. After drying, remove the rotten leaves to remove the impurities mixed in the cabbage.

3. After simple processing, the vegetables are stacked together to make the leaves yellow, so that the dried vegetables made of pickling are golden in color and fresh in taste.

4. Rinse with water at least 3 times.

5. Drain the water to dry.

6. After removing the old roots, cut them short.

7. Cut it short and dry it for 1 day.

8. After chopping, pour it into the pickling pool, most farmers use a large water tank to pickle, a layer of vegetables and a layer of salt, and pour it into the pickling container in an orderly manner.

9. Pressing heavy objects to help dehydration.

10. After the juice in the marinade pool flows out and is absorbed, the color of the dish is no longer the green color it used to be.

11. After pickling and drying, it is the finished product.

12. In a relatively closed container, after being stored for a period of time, the color of the dish will slowly press down, and the fragrance will become stronger and stronger.

Second, the nutritional value of dried plum vegetables.

Plum cabbage is 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. Mustard greens contain glucosinolated, proteins, and minerals.

Glucosinolates are hydrolyzed to produce volatile mustard oil, and amino acids are produced after protein decomposition, so the processed pickles have a unique flavor and delicious taste.

When processing, the fresh vegetables after harvesting are usually 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 vegetables are removed layer by layer, and each row of vegetables is trampled 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 in color, mellow and fragrant, fresh and tender in quality, and contain amino acids, total sugar, and total nitrogen. Each 100 grams contains 250 mg of calcium, 31 mg of phosphorus, mg of iron, and mg of vitamins. The dried plum vegetable paste is brown and has a unique aroma of dried vegetables.

The one that is pickled and dried with the whole mustard is called "long hanging dried vegetables", and the ones that are chopped and dried with the preparation are called "short hanging dried vegetables". Dried plum vegetables are often used to steam, stew, and boil soup, which can relieve heat and heat, clear the internal organs, and make it appetizing.

Umeboshi vegetables. When it comes to plum vegetables, I can't help but drool, I want to eat plum vegetables button meat, plum vegetables roast pork, plum vegetables steamed buns, plum vegetables baked cakes, and so on. As long as it's made of umeboshi, I like it.

Most of us usually buy umeboshi online, but we can also make them at home. The taste made is the same as that of Shaoxing dried plum vegetables, and it is clean and sand-free, so you can use it directly without cleaning. Without further ado, let's see how umeboshi is made!

1. First of all, to make umeboshi vegetables, you should choose green leafy vegetables with less moisture.

Like the commonly used snow mushroom.

Mustard greens, bok choy, and also with spicy radish tassels. In short, vegetables with less water and more leaves are more delicious in taste than those with more stems. What I am sharing today is the recipe for 10 catties of fresh vegetables. Wash the bok choy you bought.

2. Choose a good weather that is a big sun for several days in a row, dry to 6, and dry until the leaves are dry, and when you grab it, you can't break it. To put it bluntly, this step is the moisture drying point, because there is too much water, it will be sour when fermented, and the dried plum vegetables will naturally be sour, and it will definitely not taste good if it is sour. In addition, when the dried plum vegetables are eaten in the sun, the tenacity is also relatively sufficient, and it is resistant to cooking and not rotten.

3. Now find a large basin without water and oil, put in the dried plum vegetables, and add 150 grams of edible salt.

Do not use salt low sodium. It's fine to be a little salty. Next, rub the vegetables, and the whole body of the vegetables should be kneaded to bring out the juice. After kneading, if there is a lot of juice, you should save it vigorously.

4. Also put it in a clean jar without water and oil, put the kneaded vegetables, and press the porcelain hard. Store tightly sealed, place in a cool place and ferment for at least 20 days.

5. This is a small cabbage that has been pickled for more than 20 days, and you can see that the color has fermented and turned yellow. Then, choose a good weather that is sunny continuously, and open the jar to dry vegetables.

6. Open the jar to dry the vegetables, and this time dry it.

7. After drying, put it in a steamer, pot it with cold water, steam it on high heat for 15 minutes, then turn off the heat and simmer until it cools, about 3 hours. That's right, this step is the beginning of three steaming and three drying. This is the first steaming and the first drying.

8. After simmering, take it out, dry it, and then repeat the steaming process 2 times, and finally dry it.

9. When steaming for the first time, I already smelled the aroma of dried plum vegetables. The second and third times, the fragrance became stronger and stronger, and the color of the dried plum vegetables became more and more positive. At this time, it is a veritable umeboshi dish.

An unpretentious transformation is over, and the taste on the tongue will follow. Every time I eat the food made with umeboshi vegetables, I can't get enough of it.

Don't look at the dried plum vegetables, its nutrition can be a lot, after people eat it, it can be appetizing and help digestion, and so on, I can't say it's good, in short, don't miss it if you like plum vegetables. Try it yourself when you have time!

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 take about 30 days, and spring vegetables can be pickled and matured after about 20 days.

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.

Ingredients: 2500 grams of red and 70 grams of salt.

1. Put the snow red outside to dry softly.

2. Dry it soft and then wash it with water.

3. Wash it and then dry it.

4. Dry until the leaves are rolled together.

5. Chop the snow red. In order to dry the dried plum vegetables later.

6. Put 5 catties of chopped snow fern with 70 grams of salt and knead it vigorously.

7. Knead out all the sweat of the vegetables.

8. If you pinch it in your hand, if you have vegetable juice, you will have no vegetable juice.

9. Put the pickled vegetables in a clean bottle without oil and water and press it tightly. Pressing it tightly and juicy will make it good.

10. After marinating for a month, put the vegetables under the sun for a day.

11. Take it back in the pot and steam it in cold water for 15 minutes or 20 minutes the next morning.

12. Dry and steam back and forth three times, and the red snow will become a prune vegetable.

Summary. Hello!

1.Place the fresh vegetables in the sun to dry, then rinse with water more than 3 times and drain.

2.Remove the old roots, cut them short, cut them short and dry them for a day.

3.After chopping, pour a layer of vegetables and a layer of salt into the marinating pool in an orderly manner, press a heavy object to help dehydration, and marinate and dry.

The process of making umeboshi vegetables.

Hello! 1.Place the fresh vegetables in the sun to dry, then rinse with water more than 3 times and drain.

2.Remove the old roots, cut them short, cut them short and dry them for a day. 3.

After chopping, pour a layer of vegetables and a layer of salt into the marinating pool in an orderly manner, press a heavy object to help dehydration, and marinate and dry.

Dear, can you help like it, thank you <>

Dried plum vegetables, there are dried mustard greens, dried rape, dried cabbage, dried winter vegetables, dried snow mushrooms, mostly homemade, so that the leaves are dried, piled yellow, and then salted and pickled, and finally dried and packed in jars.

1. November every year is the time for fresh mustard to be harvested, and farmers put the harvested fresh vegetables in the sun to dry.

2. After drying, remove the rotten leaves to remove the impurities mixed in the cabbage.

3. After simple processing, the vegetables are stacked together to make the leaves yellow, so that the dried vegetables made of pickling are golden in color and fresh in taste.

4. Rinse with water at least 3 times, dry and drain the water;

5. After removing the old roots, cut them short;

6. Cut short and then dry for 1 day;

7. After chopping, pour it into the pickling pool, most farmers use a large water tank to pickle, a layer of vegetables and a layer of salt, and pour it into the pickling container in an orderly manner;

8. Pressing heavy objects to help dehydration;

9. After the vegetable juice in the marinade pool flows out and is absorbed, the color of the dish is no longer the green color it used to be;

10. After pickling and drying, it is the finished product.

Umeboshi is a very common Chinese pickled ingredient with a sweet, sour and salty taste and a unique aroma, making it ideal for a variety of home-cooked and accompanying dishes. Here are some tips for making umeboshi dishes that I hope will help you make a delicious umeboshi dish:

1.Choose a good plum vegetables: When purchasing, you should choose plum vegetables with bright colors and sour plums. It is best not to buy umeboshi vegetables that have been soaked in water, because after a long time of soaking, the original taste and nutrition of umeboshi vegetables will be affected.

2.Wash before making: Soak the umeboshi in clean water for an hour for later use, then rinse the umeboshi with running tap water, squeeze out the excess water, and set aside.

3.Take proper cooking: You can blanch the umeboshi in hot water to purify the flavor and remove some of the salinity, so that the dish will be more delicious.

If you use dried chili peppers and garlic dumplings to stir-fry together, you can also remove the salty flavor of the dried plum vegetables. However, it is important not to cook for too long, otherwise it will ruin the taste and nutritional value of the umeboshi dish.

4.Mix the right condiments: Add the right condiments according to your own taste to increase the aroma and deliciousness of umeboshi dishes, such as adding auxiliary materials such as sausages, shiitake mushrooms, etc. If you want the following, you can add spices such as Pixian bean paste and garlic to enhance the taste.

Once the umeboshi is ready, it can be used for stir-frying, stewed soups, noodles or fillings.

Ingredients for umeboshi: mustard greens, salt.

1. The mustard greens in the vegetable garden are smoked with moss, the diameter of the thumb of the nuclear eggplant, the top with flower buds, crisp and delicate, and the taste is sweet.

2. Boil the water, put the mustard greens in the pot and blanch them, sterilize and disinfect, then spread the sorted mustard greens on the ground, or hang them on a rope, dry them for 1 2 days, and turn the vegetables 2 3 times a day.