How is plum vegetable made, and how is plum vegetable made

1. First of all, to make umeboshi vegetables, you should choose green leafy vegetables with less moisture. Like the commonly used snow mushroom, mustard greens, baby cabbage, there are also spicy radish tassels. In short, vegetables with less water and more leaves are more delicious in taste than those with more stems.

2. Choose a good weather that is a big sun for several days in a row, dry to 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 taste good if it is sour. In addition, when the dried plum vegetables are eaten in the sun, the tenacity is also relatively sufficient, and it is resistant to cooking and not rotten.

3. 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 fine to be a little salty. 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.

4. Also put it in a clean jar without water and oil, put the kneaded vegetables, and press the porcelain hard. Store tightly sealed, place in a cool place and ferment for at least 20 days.

5. This is a small cabbage that has been pickled for more than 20 days, and you can see that the color has fermented and turned yellow. Then, choose a good weather that is sunny continuously, and open the jar to dry vegetables.

6. Open the jar to dry the vegetables, and this time dry it.

7. After drying, put it in a steamer, pot it with cold water, steam it on high heat for 15 minutes, then turn off the heat and simmer until it cools, about 3 hours. That's right, this step is the beginning of three steaming and three drying. This is the first steaming and the first drying.

8. After simmering, take it out, dry it, and then repeat the steaming process 2 times, and finally dry it.

9. When steaming for the first time, I already smelled the aroma of dried plum vegetables. The second and third times, the fragrance became stronger and stronger, and the color of the dried plum vegetables became more and more positive. At this time, it is a veritable umeboshi dish.

Speaking of the story of writing this recipe, mainly because I often use plum vegetables to make steamed buns, kitchen friends are attracted by my plum vegetables and pork bun filling, today I specially share with you, now is the time when this fresh dish is sold in large quantities, you can learn to do it, in fact, plum vegetables are called "salt vegetables" in our home is suitable for making plum vegetables and meat, we call it "roasted white", haha, Sichuan people understand.

Ingredients: 500 grams of fresh plum cabbage.

Salt 100 to 200 grams.

50 grams of liquor.

Sichuan pepper powder 5 grams.

How to make plum vegetables.

Because I didn't buy fresh ones, I'll show you the steamed buns**, do you want to eat them?

Please click Enter a description.

1. Buy fresh vegetables and dry them naturally for about a week, and you can put them on your balcony if you don't have a place to dry them.

2. Take it back and wash it clean.

3. Evenly spread wine, salt, and pepper powder in an earthen jar, which is the Sichuan kimchi jar. You can put more wine and salt here, and if you put less salt, the dish will be sour.

4. After salting, take it out to dry when there is sun, be sure to dry it, and then tie it up one by one, according to the amount of your own time, you can also divide it according to your own amount at a time, and then put it back in the jar when you are sleepy, when to eat, when to take it, the longer the time, the more fragrant.

5 Warm tips, students who do not have jars can put the fresh-keeping box, take it out to dry it after salting, and then put it in the refrigerator to refrigerate, remember to make it salty, it will not be bad, soak it in cold water for an hour in advance, two hours, and wash it several times.

Wash the cabbage, then drown it with salt, submerge it for 3 days, dry the water of the cabbage slightly, and then dry it in the sun. It is better to drown in the winter, because it is bad in the summer. This is our specialty. In Lu Xun.

It has appeared in the pen. With cabbage is only the most common. You can also use green beans, and you can also use a lot of vegetables to get them. The effect is all the same. You can eat it when it's sunburned.

Use more high-stem cabbage, with more stems and fewer leaves.

Cut the cabbage in autumn, put it in a jar after wilting, a layer of cabbage and a layer of salt, compact, and take it out and dry it after 15 days of pickling.

Umeboshi vegetables. The production method is to trim the fresh vegetables as a whole, cut off the roots, remove the old leaves and dead leaves, dry them in the sun for 1 day, and turn them 1 time in the middle. Then the withered vegetables are stacked and yellowed. Winter vegetables.

Generally, the pile height is 65 cm and 100 cm, the pile is about 7 days, and it is turned once every morning, and when the weather is warm, it should be turned once at night. If the temperature is too low, you can use straw bales, sacks and other materials to cover the vegetable pile to make it yellow. The degree of yellowing is 60% to 70%. Haruna.

The height of the pile is 35 cm 50 cm, and it is turned 1 time in the morning and evening every day, and the pile is 3 days, and the degree of pile yellow is 55% 60%. After the pile of yellowing, the vegetable plants are sorted out once, the bad leaves are picked, washed with water, and the water vapor is dried. If it cannot be dried after washing in rainy days, it should be cut into sections and pickled.

When cutting, put the cabbage head first.

Cut off, taking care not to cut off the leaf buds. Cut the stalk into small pieces about 20 cm long. If the cut vegetables are not yellow enough, they can be stacked on bamboo mats, covered and stuffed for 1 night, and covered and dried on the morning of the second day to make them cold through. Then salt.

First spread salt at the bottom of the tank, mix the vegetables and salt evenly, and put them in layers in the tank to press. The amount of salt is added in the ratio of 4 kg of salt per 100 kg of pile of yellow cabbage. After the marinade jar is filled, the surrounding vegetables are pulled to the center, piled into a steamed bun shape, covered with a layer of covered salt, covered with a bamboo grille, and pressed with heavy objects.

Winter vegetables take about 30 days, and spring vegetables can be pickled and matured after about 20 days.

After pickling, take out the vegetables and expose them to the sun until the stalks are dry. Drying time, winter vegetables for four or five days, to turn 3 times a day; Spring vegetables for two or three days, turning 4 times a day.

Take plum cabbage button meat as an example, the pot is burned until it smokes, and the pork belly is scalded in the pot. The pork belly is watered, add cooking wine and cook until the chopsticks can be easily inserted, coat the meat skin with honey, pour oil into the pot, fry until the pork belly is golden brown, and let the water remove the oil. Put oil in another pot, put tempeh and chili noodles, stir-fry until fragrant, pour in plum vegetables, add salt and light soy sauce, stir-fry until fragrant.

Cut the pork belly into slices, pour the plum cabbage on top and steam it on a steamer for an hour.

1.Fresh greens are dried (deflated).

2.Wash with water two to three times and drain.

3.Then chop and salt, marinate and dry.

How are plum vegetables made? There is a dish called plum cabbage.

Plum cabbage can be made by pickling bok choy.

Ingredients: small stool good cabbage, salt.

Specific steps: Step 1: Wash the cabbage, and place it in the sun to dry, dry until 6 into dry, and dry until the leaves are dry, and when you grasp it, you can not break it.

Step 2: Put the dried cabbage into a **, add 150g of edible salt, and then rub it with your hands to knead out the juice.

Step 3: Prepare a waterless and oil-free vegetable jar, put the kneaded cabbage into the vegetable jar, seal and store it, and place it in a cool place to ferment for 20 days.

Step 4: After fermentation for 20 days, take out the cabbage to dry, dry it, put it in a steamer, pot it with cold water, steam it for 15 minutes on high heat, and then turn off the heat and simmer until it cools, about 3 hours.

Step 5: After simmering, take it out, dry it, and then repeat the steaming process 2 times, and finally dry it.

Plum vegetables, the main production area is in Meizhou area, Huizhou area, according to legend for the Meixian to tell the cave aunt to send the vegetable species, so called Zaoyou lead plum vegetables, is Guangdong (Meizhou, Huizhou) characteristic traditional dishes, belongs to pickled food. Plum cuisine has a long history and is famous at home and abroad, and is one of the three famous dishes in Lingnan, a famous traditional specialty of Lingnan, and one of the important parts of Hakka food culture.

Plum cabbage button meat is a dish that our whole family likes to eat, the fragrance of plum vegetables in the entrance makes people have an endless aftertaste, and it neutralizes the fat of the pork belly very well, even the mother who usually does not stick to the fat meat does not mind the fat meat in the plum cabbage button meat, and eat an extra bowl of rice.

Dried plum dishes are a traditional specialty dish in Guangdong, and the taste is loved by many foodies, and it is rare for it to be appreciated by so many people as a regional specialty food. Plum vegetables taste salty, sour and sweet, with a rich sense of layering with the spring announcement, the food documentary "A Bite of China" has introduced the practice of plum vegetables, let's review its practice together!

Due to the different regions, the raw materials used are also different, and it is generally chosen to make plum vegetables such as mustard greens, rape or cabbage.

Fresh and tender green green reed cabbage can be eaten both immediately and as a plum dish. Pick and wash the fresh greens first, then boil them in boiling water.

After the cooked vegetables are cooled, they are then dried, depending on the weather conditions. After drying until the leaves become soft, the leaves are packed into the pottery urn layer by layer, and the leaves are sprinkled with a layer of salt, stacked and filled, and then the urn mouth is sealed tightly. After half a month or 20 days, the leaves are removed and dried, and you can get a plum vegetable with a golden color and rich flavor.

The cooked plum vegetables can be stored in a cool and ventilated place for a long time, so that the delicious dried vegetables are also very convenient to eat at home.

1. The raw material of plum vegetables is fresh plum vegetables. Plum vegetables are made from fresh plum vegetables as raw materials, and then desalted and other processes. The main production area of plum vegetables is in the Meizhou area and Huizhou area, and it is said that it is a vegetable sent by Mei Xiangu, so it is called plum vegetables, which is a characteristic traditional dish of Guangdong (Meizhou, Huizhou), and belongs to pickled food.

2. Plum cuisine has a long history and is well-known at home and abroad, and is one of the three famous dishes in Lingnan, and is a famous traditional specialty of Lingnan. Historically, it was called "Huizhou Tribute Cuisine" as a palace food, and there are ancient poems that describe it: "Ramie Xizi is ten miles green, and Huizhou plum vegetables are a flower", and Huizhou was awarded the title of "the hometown of plum vegetables in the middle limb silver country".

In Huizhou, it is also known as "Huizhou tribute cuisine". The fresh plum vegetables in the countryside are made by many 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, and has enhanced digestion.