What kind of greens are plum vegetables made of? How to make green vegetables into umeboshi vegetabl

Made with mustard greens.

Ingredients: 4500g mustard greens, appropriate amount of salt.

1. Prepare mustard greens.

2. Pick off bad leaves.

3. Pick off the small leaves on the edge of each tree.

4. Processed mustard greens.

5. Put it in clean water to wash, the basin must be oil-free, and the hands must also be oil-free.

6. Cut in half to ensure that the tools for cutting vegetables are oil-free. The purpose of cutting in half is that the stem is thicker, and it is easy to eat salt when cutting in half and marinating.

7. Hang it up to dry, the aunt said that it is okay to dry it for a day or half a day, and it is OK to dry the vegetables until they are soft.

8. After the vegetables are dried, they should be ready to pickle, choose a basin or bucket without oil and water, and pay attention to ensure that there is no oil and no water.

9. Put the dried vegetables in a basin and pour a layer of salt.

10. Rub it by hand, preferably to get out the juice.

11. The whole process should be guaranteed to be oil-free and water-free, otherwise the dishes will be rotten.

12. After all is done, press it with a heavy object and marinate it for a day.

13. The pickled vegetables have a lot of water.

14. Hang it on the rope for seven or eight days, and in the last two or three days, the tide will return at night. The dried vegetables are soft, yellow in color, and beautiful.

15. The dried plum vegetables, the color is yellow, a fragrance, tied up with cotton thread and placed in a ventilated place can be stored for a long time.

Plum vegetables are made with fresh plum vegetables, which have a long history and are famous at home and abroad, and are one of the three famous dishes in Lingnan. Plum vegetables, the main production area is in Meizhou area, Huizhou area, according to legend for the plum fairy to send the vegetable species, so called plum vegetables, is Guangdong (Meizhou, Huizhou) characteristics of traditional dishes, belongs to pickled food.

Plum cabbage is made with snow mushrooms. The best ingredient for making umeboshi is the snow mushroom after the frost falls, and the snow mushrooms after the frost are very sweet and tender. When drying dried plum vegetables, you can smell the fragrance of dried plum vegetables from a long distance, and there are many dried plum vegetables hanging in every house, but they have a unique flavor.

Precautions and history of plum vegetable makingThe cooked dried plum vegetables can be stored in a cool and ventilated place for a long time, so it is very convenient to eat delicious dried vegetables at home. It turned out that in the early days, the rural life in the countryside was poor, and they couldn't afford to buy meat, so they steamed the dried plum vegetables and ate them with rice, or soaked in soup and rice. At that time, every household must be pickled, and in the early spring of each year, every household washes mustard greens by the river and dries dried plum vegetables in the fields has become a landscape.

How to make green vegetables into umeboshi vegetables:

Ingredients: six catties of cabbage, 120 grams of salt (for each extra catty of vegetables, add 20 grams of salt).

1. Clean all the cabbage, put it in the sunny weather, expose it to the sun for three days, and the sunshine time should not be less than 8 hours a day. For this step, you should check the weather forecast carefully before doing so.

2. Cut off the roots of the dried cabbage to form a small cabbage leaf one by one, put it in a large pot of rotten cabbage, add the prepared edible salt, stir repeatedly for three minutes, marinate the water for 20 minutes, and wring out the water.

3. After that, prepare a pickle jar that usually pickles vegetables, press the dehydrated cabbage tightly in the jar, cover it with a lid, and marinate it for 20 days.

4. After looking at the weather forecast, choose two days of sunny weather, and put the pickled cabbage in the sun to dry.

5. The next three steps are very important steps for plum vegetables, although the operation of each step is the same, but the interval between each step is relatively long, and for these three steps, it is called "three steaming and three drying". First of all, we spread the dried plum vegetables in the steamer, steam them on high heat for eight minutes, cover them and simmer for an hour, and then take them out to dry; After following this step three times, you will be able to get the umeboshi of the ideal Shitong.

If you want to make handmade plum vegetables, it will take about a month to return to the potatoes, which will be more time-consuming, but after making them, you can make delicious plum vegetables and meat, which is very delicious!

Summary. The main production area of plum dried vegetables is in the middle and lower reaches of the Yangtze River, where the climate is suitable, in fact, dried vegetables are not just a kind of vegetables, beans, eggplants, etc., when the seasonal vegetables come down in large quantities, they must not be able to eat, they can be made into dried vegetables. Farmers and uncles should not grow vegetables, they will definitely not be willing to throw them away, and they will not let the vegetables grow old in the ground, and the dried vegetables are simple to make, pick them off and blanch them a little and dry them for a few days, and they can be stored until winter.

Hello! I'm white, I've seen your problem, turnips, mustard greens, or snow red.

The main production area of plum dried vegetables is in the middle and lower reaches of the Yangtze River, where the air grip is suitable for the right time, in fact, dried vegetables are not just a kind of vegetables, beans, eggplants and so on. Farmers and uncles should not grow vegetables, they will definitely not be willing to throw them away, and they will not let the vegetables grow old in the ground, and the dried vegetables are simple to make, pick them off and blanch them a little and dry them for a few days, and they can be stored until winter.

1. It is made of mustard greens, first wash the mustard greens picked back with water, put the washed mustard greens on a clean floor and dry them for a day, and dry them until the leaves are soft and the water is less. Then put the mustard greens on a plate, sprinkle with salt, don't sprinkle too much, just sprinkle the salt and rub it with your hands until the vegetable stalks are soft and the leaves are watery.

2. Put the kneaded vegetables in a bucket, cover and leave overnight. The next day, there was a lot of water in the bucket, so I took the vegetables out and let them dry in the sun. 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.