Is it better to store dried umeboshi for as long as possible?

If the dried plum vegetables are well soaked, they should be able to be stored for many years, and the dried vegetables are like this, as long as they are soaked, they will not be bad.

If you don't have it just now, the general storage time is at most one year, and after a year, it will be the next year, he will have a new prune dish, anyway, the new storage of the new army will be a little more delicious, the longer it is, the taste may change, and now only the window time is not the longer the better, but at most his freshness This means that he can only save for a year.

Is it better to store dried vegetables for as long as possible? I think any food has its shelf life, if it is too long, it will not taste good, it is not big, and if you don't store it properly, you can also grow mold, so don't store it for too long.

No, it's too long, it's hard to ensure the quality, and eating it will be harmful to your health.

Dried plum dish is a kind of Hakka native 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.

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 into the basin, sprinkle with salt, rub them by hand, and when some juice oozes out, they are put into the pottery urn, stack a layer and sprinkle a layer of salt, and seal the urn tightly with mustard leaves or bamboo shoot shells after it is filled. 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.

History of plum vegetables. Plum cuisine has a long history and is famous at home and abroad, and is one of the three famous dishes of Lingnan and a famous traditional specialty of Lingnan. Historically, it was called "Huizhou Tribute Cuisine" as a court food, and there are ancient poems describing it:

Ramie is ten miles green, and Huizhou plum vegetables are a flower", and Huizhou was awarded the title of "the hometown of Chinese plum vegetables".

In Huizhou, it is also known as "Huizhou tribute cuisine". Fresh plum vegetables in the countryside are made by multiple processes such as cold drying, selection, floating salt, etc., the color is golden, the aroma is tangy, sweet and refreshing, not cold, not dry, not wet, not hot, has the effect of enhancing digestion, clearing heat and relieving heat, eliminating stagnation and strengthening the stomach, lowering lipids and lowering blood pressure.

The above content refers to the encyclopedia - plum vegetables.

Encyclopedia - plum vegetables.

1. General preservation: Dried vegetables can be stored in a crisper box or sealed jar, isolated from the air and stored in a cool place, which can be stored for about half a year.

2. Cryopreservation: If there is no ready-made fresh-keeping box or sealed jar at home, you can also put the dried vegetables in a plastic bag and tie them tightly and put them in the freezer for about half a year.

3. Conventional dried vegetables are dehydrated with salt and can be stored at room temperature for about 2 years. If the prune dish.

The salt content is relatively low, and if you put it in the refrigerator, you can store it for a long time.

Summary. Hello, there is an expiration date. Conventional umeboshi vegetables are salt-dehydrated and can be stored at room temperature for about 2 years, and if the salt content of umeboshi is relatively low, they can be stored for a long time if they are placed in the refrigerator.

Hello, there is an expiration date. Conventional umeboshi vegetables are salted and dehydrated, and can be stored at room temperature, and the preservation time is about 2 years.

Dried plum dish is a common 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 mushrooms, mostly homemade, so that the leaves are dried, piled yellow, and then salted, and finally dried and packed in jars. The oil shines yellow and black, the fragrance is tangy, relieves the heat of the summer, cleans the viscera, dissipates the accumulation of Yingzhou food, cures cough, and is appetizing.