How to preserve umeboshi vegetables and how to preserve dried vegetables

It seems that this question is the most suitable for you, because I am a native of Zhejiang and the hometown of moldy dried vegetables. The shelf life of Shaoxing mold dried vegetables is quite long, but if it is not well preserved, there will be small moths, it is recommended to take it out and dry it in the sun every month, so as to ensure that there will be no insect moth, and it can be found and dealt with in time. To preserve the bag, it is recommended to seal the bag with plastic.

moldy dried vegetable steamed pork; Select pork (pork belly), cut into small squares of about 5 cm, wash and set aside, soak the moldy dried vegetables in warm water for about a minute or so, dry and set aside, use a large bowl, put some moldy dried vegetables on the bottom of the bowl first, put a batch of moldy dried vegetables on the top and put them like this, put the bowl until it is full, put some sugar on it, and then wrap it in plastic wrap, put it in the pressure cooker and steam, start steaming for 15 25 minutes, depending on the amount of material, after the pressure cooker is out of gas, take out the dried vegetables and steamed meat in the bowl, Then put a little cooking oil in the pot and stir-fry, stir-fry for a maximum of one minute, you can put a small amount of water, fry it, cover the pot for about two minutes and then put it in a pot to eat. The color and flavor are beautiful, and the meat is tender but not greasy.

It is best to store it in a dry place at room temperature and in a sealed place.

Umeboshi vegetables are salt-dehydrated and contain a certain amount of salt, which is conducive to preservation, and if the storage environment is very humid, it will become mildewy.

Sealed storage is to prevent long worms, and the month of each year is the time of long worms, and the mouth of the bag can be avoided by relatively sealing.

It is best to use a jar to hold it for a year or two will not be broken, and the more you put it, the more fragrant it is, and a larger supermarket should have it. My hometown is from Sichuan, and my mother-in-law made the best plum vegetables, and that's how she made them. Do not occupy the oil.

The mouth of the bag is open to put a ventilated place.

Place in a glass jar.

Wrap the umeboshi in a jar and place it in a dry and ventilated place.

Supplement: 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, as for the "moldy dried vegetables and cut meat" is more Shaoxing's special dishes, which has been included in the "Chinese Recipe".

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.

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. Soak in cold water to remove salt: Because dried vegetables are placed outside to dry, it is inevitable that there will be dust, so they need to be washed before use, and then soaked in cold water for 30 to 60 minutes to remove excessive salt. If it is a dried vegetable without salt, just soak it.

Remember to use cold water so that the dried vegetables will not mature and lose their original sweet taste.

The secret to the deliciousness of dried vegetable dishes.

Soak in cold water to remove salt:

Because the dried vegetables are placed outside to dry, it is inevitable that there will be dust, so they need to be washed before use, and then soaked in cold water for 30 to 60 minutes to remove excessive salt. If it is a dried vegetable without salt, just soak it. Remember to use cold water so that the dried vegetables will not mature and lose their original sweet taste.

The stew is so delicious:

Korea. Dried vegetables, fukucho, sauerkraut vegetables, dried coconut vegetables and dried cowpeas are all suitable for stewing soups, and the pork ribs are boiled first.

After that, dried vegetables are added to increase the flavor of the soup, and the soup made with dried cowpea will also have an amber color, which is a classic Hakka delicacy.

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.