How are umeboshi dishes made, and how are umeboshi vegetables made?

Dried plum cabbage. Production methodProduction steps:

1. Choose more tender greens (such as cabbage moss, rape moss, row vegetables, radish vegetables).

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

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 water 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 it is completely dry, there is no moisture.

7. Sun-dried prune vegetables.

Put it in a pot and steam it for 20 minutes, until the color turns yellow-brown and gives off the fragrance.

8. Put the steamed dried plum vegetables in the sun again to dry, dry them until there is no water at all, then put them in a bag and seal them for storage, and take some out of them to soak them in water when eating.

The dried plum vegetables pickled and dried in this way are yellow and bright, salty, sour and 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.

Tips: 1. Green vegetables can also be scalded without scalding, and if the weather is good, they can be chopped directly after drying, and then put salt to rub out the water and then put it in a jar to pickle, and then take it out to dry after pickling for a few days.

2. After drying, the process of steaming and drying can be repeated many times, and it can be steamed three times and dried three times, and the more times it is steamed, the stronger the fragrance of plum vegetables.

The technique of making dried plum vegetables is a traditional skill that has been passed down among farmers in Yinong Township.

Fresh mustard greens are harvested in November every year, and farmers leave the harvested vegetables to dry in the sun.

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

After a simple process, the vegetables are stacked together to turn the leaves yellow, so that the dried vegetables made by pickling are golden in color and tender in taste.

Rinse with water at least 3 times, drain the water to dry, remove the old roots, cut them short, and dry them for 1 day.

Then pour the chopped dried vegetables into the pickling pool, most people use a large water tank to pickle, a layer of vegetables and a layer of salt, and pour them into the pickling container in an orderly manner.

Weigh on weights to help dehydrate.

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

After pickling and drying, it is the finished product.

In a relatively closed container, after a period of storage, the color of the dish will slowly press down, and the aroma will become stronger and stronger.

Fresh snow ferns, all cleaned, basking in a big sun, has wilted a lot, the water has dried a lot, add water to the steamer, steam for 40 minutes, steam for the first time, cool and dry the second time, dry the second time of the dish, the whole process, complete three steaming and three drying, plum vegetables are good.

Umeboshi is made by boiling water and drying for a long time, and there are two types of umeboshi dishes: salty and plain.

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.

How to make umeboshi dishes——

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.