How are umeboshi made? How to make umeboshi vegetables

Plum vegetables Trim the fresh vegetables whole, cut off the roots, remove the old and dead leaves, and dry them in the sun for 1 day, turning them 1 time 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.

The Shanghai green planted on the balcony can't be eaten, and Lao Zhang uses the practice of Wuyuan, Jiangxi Province to make plum vegetables.

1. First of all, quietly take a look, and choose green leafy vegetables with less water in order to make plum vegetables. 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 omenous, and the taste is better than that 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 sunny for several days, 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.

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. 

What dish is umeboshi made of and how to make it? Let's take a look at this problem**, I hope these contents can help friends in need.

A long time ago, when I first ate umeboshi as a button meat, it helped me think that umeboshi was difficult to taste and fragrant, and at that time I always wanted to figure out what this umeboshi was.

As a native of Northeast China, I only learned that there are such dishes as umeboshi because of the use of umeboshi vegetables as buckle meat. With such doubts, I asked my mother-in-law in Hangzhou, and she immediately talked with great interest and eloquence.

Originally, the rural life was poor, and there was no money to buy meat, so the dried plum vegetables were cooked for meals, or soaked in soup and rice. At that time, every household must be pickled, and every year in early spring, every household washes mustard greens by the river and dries dried plum vegetables in the field.

So what kind of food is umeboshi? I pressed again and again, and my mother-in-law told me that there was a kind of radish at home before, and the radish cabbage became a dried plum vegetable when it was sunburned, but some of the dried plum vegetables sold in the market are made of mustard greens or snow mushrooms, and the taste is slightly different, but as a Northeasterner, I can't eat it, because I don't even know what mustard snow mushrooms are, haha.

Radish vegetables, I firmly believe that it is well known, in short, everyone who grows radishes in the northern region has seen it, that is, radish leaves, I still let it go. to prevent some people from not knowing. My mother-in-law always likes to cook vegetables, and as a Northeasterner, I have hardly ever eaten fried radish dishes.

Sharp-leaved mustard is a bit similar to the cabbage that has not grown in the northern region, but this mustard and radish are also relatives and friends, and people will give birth to radish, which is the mustard meat lump we eat, which is not the same type as radish.

Snow mushroom, also known as snow mushroom, commonly known as snow cabbage, I think it is about that one word is difficult to write, so many people want to write snow mushroom, this vegetable and fruit but we Zhejiang people often use dried plum vegetables, but before my southern region, I didn't know this kind of dish, milky white snow is bright red? The name is bitter and mean, this is a radish that I recall in the northern region of everyone, called beautiful in my heart, the part of Teacher Zhao Lirong that I am so beautiful in my heart, haha! I don't think it's common for friends in the southern region to be uncommon.

The first step is to trim the fresh mushrooms, peel off the roots, old leaves and dead leaves, and then dry them in the sun for 1 day, turning them once in the middle; The second step is to pile yellow, generally 65 cm 100 cm high, pile for about 7 days, turn 1 time in the morning and evening every day; The third step is to arrange the yellow snow fern for another time, pick out the bad leaves, wash them with water, and dry the water vapor; The fourth step is to cut off the cabbage, cut the vegetable stalk into small pieces about 2 cm long, and cut the vegetable leaves into small pieces about 2 cm long; The fourth step is pickling, first spread salt at the bottom of the tank, mix the vegetables and salt evenly, put them in the tank in layers and press tightly, and the amount of salt is added according to the ratio of 4 kg of salt per 100 kg of pile of yellow cabbage. Step 5: After the marinade jar is filled, the surrounding vegetables are picked up in the center, piled into a steamed bun shape, covered with a layer of covered salt, covered with a bamboo grille, pressed with heavy objects, and waited for 20 days, and the plum dried vegetables are ready.

The materials for making umeboshi in different regions are not the same, the materials are common mustard greens, rape and cabbage, etc., which are the main raw materials for making umeboshi vegetables, and people will use them in some areas to make umeboshi vegetables, and the taste of umeboshi vegetables made from these materials is almost the same, and the toughness is particularly good.

Umeboshi is a very tasty leafy dish that is usually pickled with specific vegetables. It can be eaten with fried pork belly.

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

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 received, and farmers will 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, pile the vegetables together to make the leaves yellow, so that the dried vegetables made of pickled vegetables 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.