Are umeboshi and sprouts the same thing?

Not the same. Sprouts are moist vegetables made by foaming beans.

Ume cabbage is pickled vegetables.

1. Dried plum vegetables.

It is a kind of Hakka local 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 the thickness of the thumb, the top is with flower buds, the shape is like autumn grapes, crisp and tender, and the taste is sweet.

2. 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 in a pot, sprinkle with salt, rub them with your hands, and when some juice oozes out, they are put into a pottery urn, stacked a layer and sprinkled with a layer of salt, and then used mustard leaves after filling.

Or the bamboo shoot shell seals the mouth of the urn tightly. After half a month and 20 days, take it out and dry it, and it becomes a plum dried vegetable with golden color, salty and sour, sweet taste, and special fragrance.

<>3. Sprouts, many times are sprouts, the abbreviation of bean sprouts, see bean sprouts, sprouts. But it also refers to Sichuan cuisine many times.

One of the side dishes. In China, the more practical, and accepted by everyone, the market is mature toon seedlings and endive.

Seedlings, radish seedlings, and pea seedlings are the mainstay, and the market is stable. Sprouts are very famous in Sichuan, and it is the same as "Fuling mustard."

Nanchong winter vegetables" and Neijiang kohlrabi.

A kind of pickled kohlrabi) and is known as the four major pickles of Sichuan.

4. The nutrients contained are also rich in trace elements and vitamin B1

It is also rich in vitamin B2. The sprouts look inconspicuous, but the taste is very good, crisp and fragrant, the porridge is very good, and some manufacturers chop it into the size of a grain of rice, bag, called "broken rice sprouts", because of the cheap price, it is very suitable for making home-cooked dishes.

1. Sprouts are commonly known as "sprouts" and "live vegetables", which generally refer to the use of plant seeds or other nutrients to cultivate edible sprouts, sprouts, sprout balls, young shoots or young stems and other sprout vegetables under certain conditions. With the improvement of people's living standards and changes in eating habits, green food is generally loved by people, and people are not only satisfied with the number of vegetables, but also pay more attention to the appearance, quality and food safety of vegetables. As a nutritious, high-quality, pollution-free health green food, sprouts are favored by consumers.

Therefore, sprouts have become a promising emerging vegetable industry. Sprouts are unique varieties: sprouts are made of mustard greens with young stems cut into shreds and pickled, which are divided into two types: salty and sweet.

Salted sprouts are produced in Nanxi, Luzhou and Yongchuan in Sichuan, and were founded in 1841; Sweet sprouts are produced in Yibin, Sichuan, known as "Xufu sprouts" in ancient times, founded in 1921, and are now sold well in Sichuan, Beijing, Tianjin, Shanghai and other places. Regarding the origin of sprouts, there is a legend that during the Qianlong period of the Qing Dynasty, there were husbands and wives in Yibin City, whose families were poor and lived by eating vegetables all year round. In order to make the greens easy to preserve, his wife Yuechun studied a set of methods for pickling greens:

The green stems of the green vegetables are cut into thin strips and then pickled with salt and spices, and they are named sprouts because they are tender and crisp to eat.

Breed introduction. Sprouts.

Sprout varieties: yellow sprouts, toon sprouts, buckwheat sprouts, alfalfa sprouts, pepper sprouts, green black bean sprouts, acacia bean sprouts, sunflower sprouts, radish sprouts, dragon's beard bean sprouts, peanut sprouts, broad bean sprouts, broad bean sprouts and other more than 30 varieties. In China, the more practical, but also accepted by everyone, the market is mature toon seedlings and endive seedlings, radish seedlings, pea seedlings, the market is stable.

2. Dried plum vegetables (also known as moldy dried vegetables) is a common traditional Han dish in Shaoxing, Zhejiang. There are dried mustard greens, dried rape, dried cabbage, dried snow ferns, mostly homemade, so that the leaves are dried, piled yellow, and then salted with salt, and finally dried and packed in jars. 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 moldy dried vegetables"More Shaoxing special dishes, has been included in the "Chinese Recipes".

Difference Between Sprouts and Umeboshi:1. The raw materials are different.

Sprouts are made by cutting the young stems of mustard greens into shreds with a knife and pickling them, and generally speaking, sprouts are divided into sweet and salty; According to the different raw materials, dried plum vegetables can be divided into dried rape, dried cabbage and dried winter vegetables, etc., which are usually pickled after cleaning the fresh vegetables after drying, piling them up and shredding.

2. The taste is different.

Yibin sprouts have a sweet taste, a crisp taste, and because of the different pickled seasonings, the taste is also different, with fragrant, sweet, crisp, tender and other characteristics. Plum cabbage has a refreshing and sweet taste and a pleasant aroma, and the food cooked with it has a special aroma.

3. Different uses.

Yibin sprouts are mainly grown in the Yibin area, because it has a certain fragrance and chewiness, it can be used to make stir-fried vegetables, noodles and other side dishes, and can also be used to make some cold food. Plum vegetables are mainly produced in Meizhou, Huizhou and other places, which can be used to steam fish and cook soup to drink, and together with the button meat, you can also make the classic plum vegetable button meat, or plum vegetable cake.

The difference between sprouts and plum cabbage is different in taste and shape。Sprouts are made from the young stems of mustard greens, cut into fine threads with a special tool, and then the leaves are removed, dried in the sun, and pickled with salt or brown sugar. So there are two flavors, salty, sweet, respectively.

The color is golden, the taste is crisp, and the taste is sweet. Umeboshi vegetables.

It is a traditional pickled food made from plum vegetables as raw materials, dried and pickled, and then desalted. In addition, there are types of dried mustard greens, dried rape, and dried cabbage, and most of them are pickled at home.

Explanation of the application of umeboshi dishes

Umeboshi has a unique character, and it can be used as a dish on its own. The most classic dish of umeboshi is plum cabbage and pork.

Absorbing the fat of the pork belly, the umeboshi has a fuller and more delicious taste! In addition to plum cabbage and pork, it can also be used to make soup and steamed fish. Steamed pork with plum vegetables, steamed beef with plum vegetables, steamed fresh fish with plum vegetables, and plum vegetable soup must be all familiar with these dishes.

What many people don't know is that dried plum vegetables actually have the effects of expectorant, antitussive, heat-clearing and sterilization.

Dried plum vegetables are made of mustard greens, which belong to the category of Cantonese cuisine and Zhejiang cuisine. The fresh mustard strips are dried, the rotten leaves are removed, and after simple processing, they are pickled into dried vegetables. The dried vegetables are shiny yellow and black, and the fragrance is tangy.

Therefore, the residents of Shaoxing area must cook soup with dried vegetables every hot summer, and its use is endless, and the meat cut of plum vegetables is more Shaoxing special dishes.

Nutritive value. 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 dried vegetables that are pickled and dried with the whole mustard are called long hanging dried vegetables, and the ones that are chopped and dried 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.

How to make it: 1. Finish and clean the fresh vegetables after harvesting, and dry them for about 5 days, and stack them in a cool and ventilated place for 4-5 days.

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

3. Put the dried vegetable shreds into the basin, sprinkle with salt, rub them with your hands, and when some vegetable juice oozes out, put them into the 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, at this time the vegetable line will become a golden color, salty, sour and sweet plum vegetables.

Umeboshi is a dish made by pickling pickles and drying them in the natural wind. The selection of plum vegetables is mostly thick stalks and large leaves of mustard greens, pickled and dried into plum vegetables after the color is yellow, the taste itself is not strong enough, not to mention that when Sichuan people cook, they have to blanch the plum vegetables first, which makes the salty and fresh flavor lose most of it.

Shaoxing, Zhejiang. Ningbo, Jinhua, Lishui, Jiangxi Fuzhou and other places are called dried plum vegetables, Taizhou, Zhejiang is called dried vegetables =, Meizhou, Guangdong.

Called dried plum cabbage. 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.

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.

Glycosides, proteins and minerals. Glucosinolates are hydrolyzed to produce volatile mustard oil, and proteins are broken down to produce amino acids.

Therefore, the processed pickles have a unique fragrance and delicious taste.

Umeboshi is actually moldy dried vegetables. The plum character of the former is beautified. Moldy dried vegetables, also known as Wugan vegetables, are a kind of cheap and high-quality traditional Han dishes in Shaoxing, Zhejiang, and are also a famous specialty of Shaoxing.

The production has a long history, mainly produced in Shaoxing, Cixi, Yuyao, Xiaoshan, Tongxiang and other places in Zhejiang and Huiyang, Guangdong. Zhejiang producers are pickled with fine-leaved, broad-leaved snow fern or nine-headed mustard.

Cantonese producers pickle it with a variant of mustard greens, and some of them are pickled with radish stems and leaves or mustard leaves, but the quality is poor and has a bitter taste. In addition, Jiangsu, Anhui, Fujian and other places are also produced.

The origin of moldy dried vegetables:

Once upon a time, there was a very smart and clever girl named Pei Hong, because of her poor family, she worked as a maid in the family of a rich man surnamed Zhang since she was a child. However, this rich man surnamed Zhang is very mean, and he eats rotten leaves of yellow cabbage for the girl and the long-term worker. Pei Hong secretly pickled the vegetable leaves with salt, and sure enough, the taste of the vegetables became delicious.

Until one day, it was discovered by the rich man. The rich man felt very strange, and when he took it and tasted it, the taste was very unusual, so he asked Pei Hong to make him a bowl at once and send it over. Pei Hong burned a big bowl of rotten vegetables that had not been pickled and sent them to the rich man's table, and when the rich man tasted it, it was bitter and salty, and he was immediately angry, scolded, and picked up the bowl of rotten vegetables and threw it at Pei Hong's head, Pei Hong couldn't dodge, and the bowl happened to hit the temple, and Pei Hong bled to death.

When the long-term workers heard the news, they were furious, rushed up, and beat the rich man to death. Later, in order to commemorate Peihong, people called this pickled vegetable Peihong. The people of Guzhen pronounced Pei Hong and Bei Feng with the same pronunciation, so they kept calling it like this.

The correct name should be called bracken, mustard greens with pickled moldy dried vegetables, and there are also those called snow bracken.

Dried plum vegetables are actually a kind of "dried vegetables" that are dried and piled up yellow, then pickled and fermented, and then dried and sealed in jars.

Dried plum vegetables are not a kind of dish, many kinds of vegetables can be made into dried plum vegetables, such as our most common snow red, winter vegetables, mustard greens, snow cabbage, etc., these are the most common raw materials used to make in Jiangsu and Zhejiang, each taste is different, every household according to their own taste to make their favorite plum vegetables.

Dried plum vegetables are the famous specialties of Cixi, Yuyao and Shaoxing, with a long history of production as a standing vegetable, and are also commonly used as gifts for relatives and friends.

The most common way to eat our daily dried plum vegetables is "plum cabbage button meat", even our prime minister likes to eat it, and Nixon was full of praise for eating this dish during his visit to China, which shows that it is deeply loved by the masses.

Plum dried vegetables and bamboo shoots are boiled and dried together, called dried vegetable bamboo shoots, which can be described as fresh and fresh, and it is excellent to make soup. The umeboshi vegetables are steamed separately and softened to make rice, which also has a unique flavor, as the saying goes, "Ugan vegetables, white rice". Using dried plum vegetables as an ingredient can bring out the freshness and taste, such as "braised snakehead fish with dried vegetables" and "braised potatoes with dried vegetables", etc., all of which have a unique flavor.

Dried plum vegetables are a traditional Chinese cooking ingredient. It is made by using the stems and leaves of sherry mushroom or other mustard species, salted and air-dried. It is a Hakka native dish.

At the end of autumn and the beginning of winter, the mustard greens in the vegetable garden are smoked with moss, the thickness of the fingers, the top with flower buds, the shape is like autumn grapes, crisp and tender, and the taste is 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.

As a northerner, I didn't know that there was such a dish as umeboshi because of the meat of the umeboshi vegetables. With such a question, I asked my mother-in-law in Hangzhou, and she was immediately full of interest and eloquent.

It turned out that in the early days, the rural life in the countryside was poor, and they couldn't afford to buy meat, so they steamed the dried plum vegetables and ate them with rice, or soaked in soup and rice. At that time, every household must be pickled, and in the early spring of each year, every household washes mustard greens by the river and dries dried plum vegetables in the fields has become a landscape.

So what exactly is a umeboshi dish? I asked again and again, and my mother-in-law told me that there used to be a kind of radish at home, and the radish cabbage became a dried plum vegetable when it was sunburned, but now some of the dried plum vegetables sold on the market are made of mustard greens or snow red, and the taste is slightly different, but as a northerner, I can't eat it, because I don't even know what mustard snow red is, haha.

Radish vegetables, I believe everyone knows it, anyway, everyone who grows radishes in the north has seen it, it is radish leaves, I still put a picture, in case someone doesn't know it. My mother-in-law always likes to stir-fry vegetables, and as a northerner, I have never eaten fried radish vegetables.

Big-leaf mustard is a bit similar to the small cabbage that has not grown up in the north, but this mustard is also related to radish, and people will grow radish, that is, the mustard gnocchi we eat, which is not the same variety as radish.

Snow fern, also called snow red, referred to as snow cabbage, I think probably the word fern is too difficult to write, so many people are willing to write snow red, this vegetable is commonly used by our Zhejiang people to dry plum vegetables, but before I came to the south, I didn't know this kind of dish, white snow is red? The name is yin and yang, which reminds me of a radish in our north, called beautiful in my heart, and the part of Teacher Zhao Lirong that I have so beautiful in my heart, haha! I guess there must be few friends in the south.