What kind of vegetable is plum cabbage sun dried, and what does fresh plum cabbage look like

The raw material of authentic umeboshi is mustard greens.

Ningbo, Shaoxing, Taizhou, Jinhua, Lishui, Jiangxi Fuzhou and other places are called "dried plum vegetables", and Meizhou, Guangdong is called "dried plum vegetables". There are dried mustard greens, dried rape, dried cabbage, dried winter vegetables, and dried snow ferns, which are mostly homemade. 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.

The dried vegetables are shiny and yellow and black, fragrant, relieve heat and heat, clean the internal organs, eliminate food accumulation, 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".

Authentic Umeboshi Vegetable Method:

The fresh vegetables after harvest are sorted and cleaned, and then dried for about 5 days, and stacked in a cool and ventilated place for 4 to 5 days. When the leaves are yellow-green and the leaves are soft, cut the dried leaves into shreds. Put the shredded dried vegetables in a pot, sprinkle them with salt, rub them with your hands, and when some of the juice oozes out, put them into a clay pot.

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

Plum cabbage is a Hakka native dish. 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, pick the choy sum and hang it for a few days.

When the leaves become soft, put them into the pot, sprinkle with salt, rub them with their hands, and when some vegetable juice oozes out, they are put into the pottery urn, put a layer of salt on the stack, and seal the urn tightly with mustard leaves or bamboo shoot shells after it is filled. After ten days and half a month, take it out and dry it, and it will become a plum dried vegetable with golden color, salty and sour taste.

Umeboshi vegetables are generally made by drying mustard greens, salting them, and then fermenting them. Plum vegetables are sour, naturally slightly sweet, and fragrant, and can generally be used to make plum cabbage button meat, plum cabbage baked cakes, plum cabbage fried rice, plum cabbage buns and so on.

Dried capsule, which is one of the three major dishes in Yeongnantim, is pickled with fresh plum vegetables. It is a relatively common dish in the Lingnan area.

Plum cabbage is dried mustard greens, first wash the mustard greens picked back with water, put the washed mustard greens on a clean floor and dry them for a day, until the leaves are soft and the water is less.

Fresh vegetables used to make umeboshi include mustard greens, rape, and cabbage.

How to make umeboshi vegetables:

Choose an appropriate amount of mustard greens, remove the choy sum, and hang for a few days. When the leaves become soft, put them into the basin, sprinkle with salt, rub them with their hands, and when some vegetable juice oozes out, they are put into the pottery urn, put a layer of salt on the stack, and seal the urn tightly with mustard leaves or bamboo shoot shells after filling. After ten days and half a month, take it out and dry it, and it becomes a golden, salty, sour and sweet plum cabbage is ready.

Plum cabbage is plum cabbage dried.

To dry plum vegetables, you first need to put fresh plum vegetables in boiling water to remove oxalic acid, and then after squeezing out the water, hang them in a ventilated place to dry.

Plum cabbage. Plum vegetables are products made by a series of processes such as fresh plum vegetables as raw materials, pickled and then desalted, and belong to pickled foods. Its main production areas are Meizhou and Huizhou in China.

According to legend, it is a vegetable seed sent to Mei Xiangu, so it is called plum vegetables. It has a long history and is famous at home and abroad, and is one of the three famous dishes in Lingnan.

Umesai is plum cabbage, it's just the name of a dish, and when it is dried, it becomes a umeboshi dish.

The plum cabbage is dried in the snow, and the dried plum vegetables in the snow are very delicious, and such plum vegetables are very delicious when used to steam the meat.

Plum cabbage is dried with mustard greens. Method: Wash the mustard greens with water first, put the cleaned mustard greens on a clean floor and dry them for a day, until the leaves are soft and the water is less.

Then put the mustard greens on a plate and sprinkle with salt, just don't sprinkle too much and just do it. Sprinkle with salt and rub with your hands until the stems are soft.

Soak the dried plum vegetables in warm water:When soaking plum vegetables, they are generally soaked directly with warm water, which can not only reduce the soaking time but also remove the stains of the plum vegetables themselves. First of all, rinse the umeboshi vegetables well, then put warm water in the basin, and soak the cleaned umeboshi in warm water for about 20 minutes.

If the water is too long, it is not much use to cool down, soak the plum vegetables in warm water, you can shorten the time of soaking, and the harmful substances contained in the plum vegetables will also fall, it is not that you can use cold water or hot water directly, but if you use cold water, the soaking time will be longer, and at least you have to soak twice to completely soak the plum vegetables, if you use hot water, the water temperature is too high will destroy the nutrients of the plum vegetables themselves, so that the taste of the cooked plum vegetables is not too good.

The appearance of fresh umeboshi is very similar to that of mustard greens, reaching a height of about 150 cm, the lower part of the stem is small, the stem and leaves are prickly hairs when young, and the edges of the leaves are notched or teeth. The upper leaves of the stem are narrower and more lanceolate.

Dried plum vegetables are dried from fresh plum vegetables, presented as brown yellow, plum vegetables have a long history, is the favorite dish of the Hakka people, known as one of the three famous dishes in Lingnan, once sent to the court as tribute by the people of Huizhou, so it is also called "Huizhou tribute dishes".

However, umeboshi can be made with a variety of different vegetables, such as dried mustard greens, dried umebashi and dried winter vegetables, etc., and the prepared umeboshi vegetables are called umeboshi vegetables. Pure dried plum vegetables are made from the local Hakka vegetable plum vegetables, after the mustard greens are smoked with moss, the top is covered with flower buds, crisp and tender and sweet, and then made into dried plum vegetables by the traditional process, which can be stored for a long time.

Ingredients: 4500g mustard greens, appropriate amount of salt.

1. Prepare mustard greens.

2. Pick off bad leaves.

3. Pick off the small leaves on the edge of each tree.

4. Processed mustard greens.

5. Put it in clean water to wash, the basin must be oil-free, and the hands must also be oil-free.

6. Cut in half to ensure that the tools for cutting vegetables are oil-free. The purpose of cutting in half is that the stem is thicker, and it is easy to eat salt when cutting in half and marinating.

7. Hang it up to dry, the aunt said that it is okay to dry it for a day or half a day, and it is OK to dry the vegetables until they are soft.

8. After the vegetables are dried, they should be ready to pickle, choose a basin or bucket without oil and water, and pay attention to ensure that there is no oil and no water.

9. Put the dried vegetables in a basin and pour a layer of salt.

10. Rub it by hand, preferably to get out the juice.

11. The whole process should be guaranteed to be oil-free and water-free, otherwise the dishes will be rotten.

12. After all is done, press it with a heavy object and marinate it for a day.

13. The pickled vegetables have a lot of water.

14. Hang it on the rope for seven or eight days, and in the last two or three days, the tide will return at night. The dried vegetables are soft, yellow in color, and beautiful.

15. Dried plum vegetables.

The color is yellow, a fragrance, tied up with cotton thread and placed in a ventilated place can be stored for a long time without breaking.

Fresh vegetables that can be used to make umeboshi are mustard greens, rape, and cabbage.

Be sure to pay attention to the temperature and humidity during the production process.

Remove the yellow leaves of the green vegetables, cut off the old roots, soak, clean, boil a pot of water, put the washed vegetables into the scalding soft, do not scald for a long time, the vegetable leaves are yellow, take out the drained water and dry.

Dry for three to five days, after drying, take it off, bundle it up, put it in a sealed iron box, and take it out from time to time to dry, the freshly dried plum vegetables are black and white, and they will become a little yellow after a while, but it doesn't matter, as long as it is kept dry.

Put the dried vegetables in a pot, sprinkle with salt, knead them, and after oozing the juice, put them in a clay pot.

Stack a layer and sprinkle a layer of salt, seal the clay pot tightly, and put it in a cool place.

Half a month later, when the lid of the clay pot is opened, the dried plum vegetables are ready and ready to be taken out and eaten.

The plum cabbage is a small cabbage made in the cabbage cave, wash it, then drown it with salt, submerge it for 3 days, dry the water of the vegetable slightly, and then dry it in the sun. It is better to drown in the winter, because it is bad in the summer. In Lu Xun's pen, it has appeared that using cabbage is only the most common, and you can also use green beans, and you can also use many vegetables to make the same effect.

You can eat it when it's sunburned. Use more high-stem cabbage, with more stems and fewer leaves.

Plum vegetables, the main production area is in Meizhou area, Huizhou area, according to legend for the plum fairy to send the vegetable species, so called plum vegetables, is Guangdong (Meizhou, Huizhou) characteristics of traditional dishes, belongs to pickled food. Plum vegetables are made from fresh plum vegetables as raw materials, and then desalted and other processes. Plum cuisine has a long history and is famous at home and abroad, and is one of the three famous dishes in Lingnan, and is a famous traditional specialty of Lingnan.

Historically, it was called "Huizhou Tribute Cuisine" as a palace food, and there are ancient poems that describe it: "Ramie Xizi is ten miles green, and Huizhou plum vegetables carry a flower", and Huizhou was awarded the title of "the hometown of Chinese plum vegetables".