How to make umeboshi vegetables, how to make umeboshi vegetables

Preparation of umeboshi vegetables.

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, baby cabbage, there are also 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, add 150 grams of edible salt, and do not use low-sodium salt. 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.

Put the cabbage in boiling water, blanch it, take it out, and then dry it.

Ingredients: appropriate amount of cabbage, appropriate amount of salt.

Specific steps: Step 1: Choose more tender greens, cabbage, and radish vegetables.

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

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

Step 4: When the weather is nice, put the scalding vegetables in the sun to dry.

Step 5: Dry until there is no moisture and the color turns yellow and white, this process will take a day or two.

Step 6: Dry for two days The water is almost dry, at this time you can chop it, do not take up space when drying (you can also not cut it), you can mix it with a little salt and marinate it after cutting, and then put it in the sun to dry until it is completely dry, without a little moisture.

Step 7: Put the dried umeboshi in a pot and steam it for 20 minutes until the color turns yellow-brown and gives off the fragrance.

Step 8: The steamed plum vegetables are put in the sun to dry again, dried until there is no water at all, you can put it in a bag and seal it and store it, and when you eat, take some out of it and soak it in water to soak it so that the pickled and dried plum vegetables are yellow and bright, salty and sour, sweet, mellow and fragrant, and the vegetable quality is fresh and tender. The dried plum vegetables are fragrant, relieve heat and heat, clean the internal organs, eliminate food accumulation, cure cough, and appetize.

1。Soak the dried plum vegetables in warm water for half an hour; Wash several times to remove hard stems and impurities.

2。Squeeze out the water after washing; Add a little oil to the oil pan and stir-fry the dried plum vegetables. Add light soy sauce (flavoring), dark soy sauce (coloring) and sugar; (Note: The soup can be left slightly larger) and set aside;

3。Wash the pork belly and cut into large pieces; Fry in a pan; Until the surface is golden, and the skin is wrinkled and removed.

4。Soak the fried pork belly in cold water immediately (it softens the meat and makes it easier to slice).

5。Slice the meat thinly, as thin as possible and keep the meat intact (I am so bitter when I cut it with a knife).

Place the sliced meat neatly on the bottom of a large bowl, cover the fried umeboshi on top, and press it slightly to be flush with the mouth of the bowl.

6。Steam in a pot over medium heat; The soup of the umeboshi vegetables will soak into the meat slices with steam; Steaming for half an hour or an hour is fine, and the longer the time, the more crispy the meat will be; (I steamed it for two hours, and the flavor of the plum cabbage was all in the meat, and the aroma was overflowing.)

7。After steaming, force out the soup in the bowl first, and set the soup aside; Then place the large bowl upside down on the plate and remove the bowl; Finally, pour the soup into a pot and bring to a boil, add water and starch to thicken, and pour it over the buttoned meat.

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"Cut the meat with umeboshi vegetables"More Shaoxing special dishes, has been included in the "Chinese Recipes".

Pro-production steps: 1. Select more tender greens (such as cabbage moss, rape moss, row vegetables, radish vegetables) 2. Put cabbage moss in a pot, boil a pot of boiling water and scald it, to all of it.

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 moisture 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 all dry, there is no water seven, dried plum vegetables, put it in the pot and steam for 20 minutes, steam until the color becomes yellow-brown, exude fragrance.

8. Steamed plum vegetables are put in the sun again to dry, dried until there is no water at all, you can put it in a bag and seal it and store it, and when you eat, take some out of it and soak it in water so that the pickled and dried plum vegetables are yellow and bright, salty and sour, 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.

Pro-1, green vegetables can also not be scald, good weather can be directly dried and chopped, put salt to rub out the water and then put it in the jar to pickle, pickled for a few days and then take it out to dry 2, after drying, the process of steaming and drying can be repeated many times, can be steamed three times, the number of steaming and drying is more, the stronger the fragrance of plum vegetables. 

Summary. 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 <>

Hello dear, Zizhi is very happy to serve you, the method is as follows: how to make prune vegetables, 1, the mustard in the vegetable garden is smoked with moss, the thickness of the thumb is infiltrated, the top with flower buds, crisp and tender and sweet, at this time, pick it off, pick out the whole complete large-leaf mustard greens, clean them, and remove the agricultural traces and sediment <> above

2. Boil the water, put the mustard greens into the pot and scald the silver, sterilize and disinfect, and then spread the sorted mustard greens on the ground, or hang them on a rope, dry them for 1 2 days, and turn over the simple and coarse banquet dishes 2 3 times a day to <> the stool

3. Spread the mustard greens on the road, or hang them up, relying on the power of the sun, until the leaves turn from dark green to light green<>

3. The vegetable stalk can shrink and wrinkle, turn it over regularly, let the mustard greens be heated evenly, and the mustard leaves can be wilted, and the main purpose of drying is to remove the moisture of the pants or pants, and about 40% of the messy weight <>

4. Prepare a waterless and oil-free large scattered basin, put in the dried mustard greens to punch the base, sprinkle 150 grams of salt, use low-sodium salt for Beifengtong, and the packaging has prompts, and carefully knead the mustard greens <>

5. Prepare a waterless and oil-free jar again, as shown in the picture, a transparent glass jar is also OK, put in the kneaded mustard or seeping tung cabbage, sprinkle a layer of salt at the bottom of the tank first, then a layer of mustard, a layer of salt evenly sprinkled on it, and press the porcelain <> every time

6. Press the lid with a heavy load, the purpose is to avoid air entry, and the lid is buttoned up next to it to ferment quietly, and the fermentation is 20-30 days, and the lid is already fragrant.

7. Take out the pickled mustard reeds, steam them in the pot, start the timer on the high fire, steam them over high heat for 20 minutes, turn off the fire when the time comes, and simmer until the feet are cool, and simmer for about three hours or so <>

8. A total of 3 times need to be steamed, this is the first time to dry, dry for two days, and wait for the tip of the leaves of the plum vegetables to be a little crispy, and then you can <> them by taking them down in turn

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 <>

Umeboshi is a kind of pickle with a sweet, sour and salty taste, and the following is an easy way to drain Liangshan:

Ingredients: dried plum vegetables, shredded lean pork, dried chilies, ginger, garlic, Sichuan pepper, cooking wine, light soy sauce, sugar, salt, oil;

Steps: 1Soak the dried plum vegetables until soft, wash them with cold water, and cut them into small pieces for later use; 2.

Shred the lean meat, marinate it with cooking wine, light soy sauce and sugar for later use; 3.Ginger, garlic and dried chili peppers minced and set aside; 4.Remove from the pot, add a small amount of oil residue and heat it, add ginger, garlic, dried chili pepper and Sichuan pepper to stir-fry until fragrant; 5.

Stir-fry the shredded lean pork until it changes color; 6.Add the umeboshi and continue to stir-fry until the umeboshi immediately reduces the juice, add salt to taste.

In this way, the umeboshi vegetables are sweet, sour, salty, and fragrant, and have a good taste. For a more flavorful taste, add rock sugar or boil the broth and stir-fry.