How to make umeboshi? How do you cook umeboshi?

Wash the pickled pickles, put them in a cloth bag and put them in the washing machine for dehydration, so that they are easy to dry, put them in the steamer and steam them for half an hour, continue to dry the steamed pickles, and then put them in the steamer to steam for half an hour, then dry, and then cut the appropriate length with scissors, so that the dried plum vegetables are ready.

1. Clean the fresh vegetables and dry them for 3 to 4 days.

2.Stack the vegetables for 4 to 5 days, turning them up and down 2 times a day to prevent them from rotting and spoiling.

3.According to 3 kilograms of salt per 100 kilometers, sprinkle salt layer by layer, and trample the vegetables once in each row until the juice is produced. If there is not much juice, you can trample it once the next day. Until juice comes out.

4. The vegetables are marinated and foamed, and the vegetables are dried after the yellow is ripe and fresh.

1. Fresh vegetables, remove the old leaves and dead leaves, and then dry, often turn when drying.

2. After drying, they will be piled up together, and they will turn yellow quickly after being heated, which is called piling yellow. Then rinse it with clean water and dry the surface moisture.

3. Chop the stalks and leaves of the cabbage and put them in the pickle jar, add an appropriate amount of edible salt, mix thoroughly, compact the cabbage in the jar, and put it in a cool place to pickle.

4. After pickling, take it out and dry it in the sun, then put it in a large pot, steam it through water, take it out after steaming, and put it in the sun to dry again.

5. After the prune vegetables are ready, they can be stored in a cool and ventilated place, and often taken out to dry to prevent mildew. The most common way to eat umeboshi vegetables is to make button meat, which becomes extra sweet after absorbing the soup, and the pork is fat but not greasy.

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.

Umeboshi is a very common Chinese pickled ingredient with a sweet, sour and salty taste and a unique aroma, making it ideal for a variety of home-cooked and accompanying dishes. Here are some tips for making umeboshi dishes that I hope will help you make a delicious umeboshi dish:

1.Choose a good plum vegetables: When purchasing, you should choose plum vegetables with bright colors and sour plums. It is best not to buy umeboshi vegetables that have been soaked in water, because after a long time of soaking, the original taste and nutrition of umeboshi vegetables will be affected.

2.Wash before making: Soak the umeboshi in clean water for an hour for later use, then rinse the umeboshi with running tap water, squeeze out the excess water, and set aside.

3.Take proper cooking: You can blanch the umeboshi in hot water to purify the flavor and remove some of the salinity, so that the dish will be more delicious.

If you use dried chili peppers and garlic dumplings to stir-fry together, you can also remove the salty flavor of the dried plum vegetables. However, it is important not to cook for too long, otherwise it will ruin the taste and nutritional value of the umeboshi dish.

4.Mix the right condiments: Add the right condiments according to your own taste to increase the aroma and deliciousness of umeboshi dishes, such as adding auxiliary materials such as sausages, shiitake mushrooms, etc. If you want the following, you can add spices such as Pixian bean paste and garlic to enhance the taste.

Once the umeboshi is ready, it can be used for stir-frying, stewed soups, noodles or fillings.

Ingredients for umeboshi: mustard greens, salt.

1. The mustard greens in the vegetable garden are smoked with moss, the diameter of the thumb of the nuclear eggplant, the top with flower buds, crisp and delicate, and the taste is sweet.

2. Boil the water, put the mustard greens in the pot and blanch them, sterilize and disinfect, then spread the sorted mustard greens on the ground, or hang them on a rope, dry them for 1 2 days, and turn the vegetables 2 3 times a day.