The practice of dried plum vegetables, the practice of dried plum vegetables

When it comes to plum vegetables, there are many ways to prepare them, and the preparation methods vary from place to place. Some are made by pickling, some by cold drying, some by water spinach, and some by cabbage. Anyway, there are all kinds of them, but today let's use mustard greens to pickle and dry dried plum cabbage.

Ingredients: mustard greens, salt.

Steps: Step 1: Wash the mustard greens with water.

Step 2: Put the washed mustard greens on a clean floor and dry them for a day, until the leaves are soft and the water is less.

Step 3: Then put the mustard greens on a plate and sprinkle with salt, not too much, just a moderate amount.

Step 4: Sprinkle salt and rub with your hands until the stalks are soft and the leaves are watery.

Step 5: Put the kneaded vegetables in a bucket and cover them overnight.

Step 6: The next day, we found a lot of water in the bucket, so we took out the food and put it in the sun.

Step 7: After one day of drying, take it back and rub it in the evening, and repeat it for a few days until it dries. Finally, you can put the dried plum vegetables in your collection, and when you want to eat them, you can take them out and cook them.

Wash the cabbage and mushrooms, remove the bad rotten yellow leaves, and hang them on the railing to dry. After drying, cut the dried mushrooms into small pieces of about 3-5 cm with a knife and leave them for 1-3 days to pile yellow, so that the color of the dried plum vegetables will be better. The amount is mostly salted in traditional jars, and the amount is small and various pickled pottery bottles can be used.

The snow mushrooms are neatly placed in the jar and compacted, and the bamboo strips sterilized with boiling water are pressed on top of the compacted vegetables, and then pressed on large stones. After 2-5 days, turn out the pressed snow mushrooms and let them dry in the sun, and the dried plum vegetables are ready. If you like to eat dried bamboo shoots and dried plum vegetables, you can add bamboo shoots from the mountains to the dried plum vegetables.

After the bamboo shoots are sliced and cooked in the pot, they are dried together with the dried plum vegetables, so that the dried plum vegetables will have a fresh fragrance of bamboo shoots.

1.Pick and wash the fresh mustard greens first, and I personally prefer to choose mustard greens that are not very tender, because the dried plum cabbage that comes out of this way is more chewy.

2.After boiling water, blanch the washed mustard greens in boiling water, blanch them a little and then take them out, don't blanch them for too long.

3.Hang the blanched mustard greens on the crossbar and drain.

First of all, to make umeboshi vegetables, choose green leafy vegetables with less moisture. Like the commonly used snow fern, mustard greens, cabbage, and spicy radish tassels, in short, vegetables with less water, and more leaves, make it more delicious than the taste of more stems, today I share the recipe of 10 catties of fresh vegetables, and clean the cabbage I bought.

Choose a good weather that is sunny for several days, dry until 6, and dry until the leaves are dry, and when you grab it, you can't break it. To put it bluntly, this step is the moisture drying point, because there is too much water, it will be sour when fermented, and the dried plum vegetables will naturally be sour, and it will definitely not be delicious if it is sour.

Now find a large basin without water and oil, put in the dried plum vegetables, add 150 grams of edible salt, and do not use low-sodium salt. It's okay to be a little salty, and next, rub the vegetables, and the whole body of the vegetables should be kneaded to bring out the juice. After kneading, if there is a lot of juice, you should save it vigorously.

Description:

Also put it in a clean jar without water and oil, put on the kneaded vegetables, press the porcelain hard, seal and preserve, put it in a cool place, ferment for at least 20 days, open the altar to dry the vegetables, this time it is dried, dried and dried, put it into the steamer, cold water pot, steam for 15 minutes on high heat, and then turn off the fire and simmer until it is cool, almost 3 hours, yes, this step is the beginning of three steaming and three drying.

This is the first steaming and first drying, after simmering, take it out, dry it, and then repeat the steaming and drying process 2 times, and finally dry it.

When I steamed it for the first time, I could already smell the aroma of dried plum vegetables. The second and third time down, the fragrance is getting stronger and stronger, and the color of the plum vegetables is getting more and more positive, at this time, it is a veritable plum vegetables, an unpretentious transformation is over, and then it will bring the delicious taste on the tip of the tongue.

Method 1. Method:1First of all, after cleaning the prepared fresh plum vegetables, remove the old leaves and dead leaves and then dry them in the sun, and then pay attention to not flipping them as needed, and try to turn them once a day in the morning and evening, until all the plum vegetables have been dried in water.

2.At this time, it is necessary to remove the head of the prepared umeboshi, cut the stem of the umeboshi into small pieces that are evenly band down, and continue to dry them on a bamboo mat before pickling.

3.Prepare a sealed jar, and then spread an appropriate amount of salt at the bottom of the jar, and then spread the plum vegetables again in layers, until the jar is full, and press it tightly with a heavy object, generally there is a standard ratio at this time, and the method is also very simple, every 100 kilograms of yellow cabbage need to add 4 kilograms of salt, and at this time it needs to be quietly stored for about 20-30 days.

4.At this time, we need to continue to put the pickled plum vegetables into the sun to continue to dry, and then dry at the same time need to be constantly turned every day, generally in winter need to be dried for 4-5 days, need to turn 3 times a day, if it is spring, it needs to be dried for 2-3 days, and need to be turned about 4 times a day.

Method two. Method:1The first thing we need to do is to clean the prepared fresh vegetables, put them outside to dry, and after about 5 days of drying, continue to put them in a cool and ventilated position for 4-5 days.

2.When the leaves of the dried plum vegetables are soft and the leaves turn yellow-green, cut the dry parts into thin strips and set aside.

3.Stir the prepared dried vegetables and the appropriate amount of salt thoroughly, and then put them in a jar to seal and store separately.

4.After about 15 days of marinating, the sealed tube can be opened and eaten directly. Usually the prepared umeboshi dish is golden brown, salty, sour, and sweet.

First of all, I bought a lot of vegetables, the kind of green greens, the vegetables with thick stems and small yellow flowers on the head, which we called "staple cabbage" there, and the big name seemed to be "mustard greens".

Then, wash the vegetables first, remove the bad leaves, hang them in the sun for a few days, wait until the leaves are soft, put them in a basin, sprinkle with salt, and rub them with your hands. When some juice is oozing, pour the juice away. Then find a container, we have an urn made of ceramics there, with a big belly and a small mouth (now we can find a plastic container that can be sealed).

After ten or twenty days, take out the vegetables and let them dry in the sun.

Hopefully, thank you

<> There are the following steps in the preparation of dried plum vegetables:

1. Wash the fresh mustard greens and remove the old leaves.

2. Put it in a cool place and wait for it to wilt.

3. Then rub with appropriate salt and hands in the dish.

4. Then put it in the porcelain jar and cover it tightly, don't leak air, just don't leak.

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 thick and thin, with flower buds on the top, shaped like autumn grapes, crisp and tender and sweet. At this time, pick the choy sum (about 5 inches long) 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 juice oozes out, they are put into the pottery urn, put 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, it is taken out and dried, and it becomes a plum dried vegetable with golden color, salty and sour taste.

Dried plum dish is a common characteristic 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 ferns, mostly homemade, so that the leaves are dried, piled yellow, and then salted and salted, and finally dried and packed in jars.

Dried plum vegetables, oily yellow and black, fragrant, relieve heat and heat, clean the viscera, eliminate food accumulation, 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 "plum dried vegetables and cut meat" is more Shaoxing's special dish, which has been included in the "Chinese Recipe".

1. Arrange 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 are soft, cut the dried leaves into shreds.

3 Put the shredded vegetables in a basin, sprinkle them with salt, rub them with your hands, and when some juice comes out, put them in a clay pot.

4 Seal the clay pot filled with shredded vegetables and store it in a cool place.

5 After marinating for half a month, you can find the lid of the clay pot and take out the finished plum vegetables to eat.

The traditional way to stew meat with umeboshi is to use the best and delicious dried mustard greens, cut them into inch strips, wash the meat, and cut it into pieces (preferably pork belly with skin). Mix with mother and child soy sauce and monosodium glutamate, after the meat absorbs the soy sauce, lay it according to 1 layer of vegetables, 1 layer of meat, put it in the steamer and steam for about 1 hour, the meat is already crispy and soft, with the fragrance of dried vegetables, it tastes crispy but not greasy, the dried vegetables are shiny, fresh but not salty, and the "rice" is excellent.