Authentic method of making dried plum vegetables, authentic method of making dried plum vegetables

Ingredients: Salt.

Water milk cabbage.

Preparation of dried plum cabbage.

Prepare fresh cabbage, remove the rotten leaves, boil the water, put salt (taste the water, think it will be salty, don't be salty to bitter), turn off the low heat after the water is boiled, and go down to the water with a few cabbages, and pick it up immediately.

Pick up the cabbage in a hanger, dry it directly, put it in a ventilated place, and it won't get dew at night, and then leave it alone.

After a day of sunbathing cabbage, you can start to smell the faint aroma of plum cabbage.

If the weather is good, you can collect it in three or four days, or you can just dry it, leave it alone, and wait to eat it, take it down, and put it right and not take up space (more than nine catties of cabbage is left with the amount of this hanger).

Tips: Don't boil it for too long when you pass the water, soak it and pick it up immediately.

Umeboshi vegetables? When it comes to plum vegetables, I can't help but drool, I want to eat plum vegetables button meat, plum vegetables roast pork, plum vegetables steamed buns, plum vegetables baked cakes, and so on. As long as it's made of umeboshi, I like it.

Most of us usually buy umeboshi online, but we can also make them at home. The taste made is the same as that of Shaoxing dried plum vegetables, and it is clean and sand-free, so you can use it directly without cleaning. Without further ado, let's see how umeboshi is 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.

What I am sharing today is the recipe for 10 catties of fresh vegetables. Wash the bok choy you bought.

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.

An unpretentious transformation is over, and the taste on the tongue will follow. Every time I eat the food made with umeboshi vegetables, I can't get enough of it.

Don't look at the dried plum vegetables, its nutrition can be a lot, after people eat it, it can be appetizing and help digestion, and so on, I can't say it's good, in short, don't miss it if you like plum vegetables. Try it yourself when you have time!

Wash the plum cabbage, immediately tighten it, and get it out to dry it the next day, so the dried plum vegetables are very delicious.

The authentic preparation method of umeboshi is as follows:

Ingredients required: mustard greens, salt.

1. The mustard greens in the vegetable garden are mossed, the thickness of the thumb, the top with flower buds, crisp and tender and sweet, at this time, pick it off, pick out the whole whole large-leaf mustard, clean it, remove the residues such as pesticides and sediment on it.

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.

3. Spread the mustard greens on the road surface, or hang them up, relying on the power of the sun, until the leaves turn from dark green to light green.

4. The vegetable stalk can shrink and wrinkle, turn it over regularly, let the mustard be heated evenly, and the mustard leaves can be wilted, and the main purpose of drying is to remove the water, about 40% of the weight can be removed.

5. Prepare a large basin without water and oil, put in the dried mustard greens, sprinkle 150 grams of salt, do not use low-sodium salt, the packaging has prompts, and carefully knead the mustard greens.

6. Prepare a waterless and oil-free jar, as shown in the picture, a transparent glass jar is also OK, put in the kneaded mustard greens, sprinkle a layer of salt at the bottom of the jar, then a layer of mustard, a layer of salt evenly sprinkled on it, and press the porcelain every time.

7. Press the lid with a heavy object, the purpose is to avoid air ingress, buckle the lid and let it ferment quietly, ferment for 20-30 days, and the lid is already fragrant.

8. Take out the pickled mustard greens, steam them in a pot, start steaming on high heat, steam them over high heat for 20 minutes, turn off the heat when the time comes, and simmer until cool, simmering for about three hours.

9. A total of 3 times need to be steamed, this is the first time to dry, dry for two days, and wait for the tip of the leaves of the dried plum vegetables to be a little crispy, and then take them down.

10. SAIC began to calculate the time, steam on high heat for 20 minutes, turn off the fire and simmer for one night, this time the simmering time is a bit long, and then dry it the next morning.

11. The second drying, rinsing the steps of the first drying, drying and putting it in, ready to steam for the third time.

12. The third steaming, waiting for SAIC to start calculating, this time steam over medium heat for 20 minutes, turn off the heat when the time comes, or simmer for one night.

13. The third time to dry, repeat the steps of the first two times, often three drying and three steaming, the dried vegetables have become very fragrant, and the color of the dried vegetables is becoming more and more positive.

How to make umeboshi dishes:

1. Carry out the whole renovation of the fresh fish, cut off the roots, remove the yellow leaves and dead branches, dry in the sun for 1 day, roll 1 time in the middle, and then carry out the withered vegetables to pile yellow, pile up for 7 days, roll 1 time every morning, the temperature is warm, and roll 1 time at night, the average temperature is too low, you can cover the vegetable pile with embroidered pillows, sacks and other things, so that it turns yellow, the level of the pile yellow is 60% 70%, after the pile of yellow, the vegetable plants are combed 1 time, pick out the bad leaves, wash with cold water, and dry the water vapor.

2. Cut off the cabbage head when cutting, pay attention not to cut off the top bud, cut the vegetable stalk to develop about centimeters, cut the green cabbage leaves to develop about 20 centimeters, cut the vegetables, if the yellowing level is insufficient, you can pile it on the bamboo mat, add a covering layer to stuff for 1 night, and lift the cover in the morning of the second day to dry it to make it cold. Then carry out salting.

3. Spread salt at the bottom of the tank first, mix the vegetables and salt evenly, put the layers in the main tank and clamp tightly, the amount of edible salt is added to the proportion of 4kg of salt per 100kg pile of yellow cabbage, after the pickling tank is full, the surrounding vegetables are picked up to the management center, piled up in the shape of buns, and then covered with a layer of covered salt, covered with bamboo grids, pressed on the hanging objects, winter vegetables after about 30 days, spring vegetables after about 20 days, can be pickled perfectly.

4. After the vegetables are pickled, they are removed and exposed to the sun until the vegetable stalks are dried, and the drying time is four or five days for winter vegetables, which should be rolled 3 times a day, and spring vegetables for two or three days, and 4 times a day.

The efficacy and role of umeboshi vegetables.

As a traditional pickled vegetable delicacy, umeboshi not only allows us to taste its unique taste, but also has many benefits for our health. In fact, umeboshi has a good therapeutic effect on the human body.

Dried plum vegetables are sweet in taste, and have the effects of appetizing and lowering qi, benefiting blood and rejuvenating food, and replenishing fatigue.

Appetizing. Mustard greens are made from umeboshi vegetables, and we know that mustard greens are hydrolyzed during the pickling process to produce mustard oil, which has a unique aroma that stimulates people's appetite, especially for those who have a bad appetite.

Nourishing blood. Cooking meat dishes such as umeboshi and fish together not only helps to remove the smell of meat, but also acts as a blood tonic.

The content of carotene and magnesium in dried plum vegetables is relatively rich, and people with weak bodies can eat it, which can play a role in replenishing deficiency and labor.

1. Clean the cabbage bai snow fern, remove the bad rotten yellow leaves, and hang it on the railing to dry the version.

2. After drying, cut the dried snow mushroom into small pieces of about 3-5 cm with a knife and place them for 1-3 days to pile yellow, so that the color of the dried plum vegetables will be better.

3. The amount is mostly pickled in traditional jars, and various pickled pottery bottles can be used for small amounts. 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 5 days, the pressed snow mushrooms are turned out and dried in the sun, and the dried plum vegetables are ready.

The method of making umeboshi vegetables is as follows:

1.The fresh vegetables cut at the source are placed in the sun to be shriveled, after the shriveling, the rotten leaves are removed, the impurities mixed in the cabbage are removed, and the vegetables are stacked together after simple processing, so that the leaves turn yellow, so that the dried vegetables made of pickled vegetables are golden in color and fresh in taste.

2.Rinse with water at least 3 times and drain to dry.

3.After removing the old roots, cut them short, cut them short and then dry them for 1 day, then chop them and pour them into the pickling pond, most farmers use a large water tank to pickle, a layer of vegetables and a layer of salt, pour them into the pickling container in an orderly manner, press a heavy object, and help dehydration.

4.After the juice in the marinade pond flows out and is absorbed, the color of the dish is no longer the green color it used to be, and it is the finished product after marinating and drying.

1.Every year in November, it is the time for fresh mustard to be harvested, and the farmers put the harvested fresh vegetables in the DAO sun to dry;

2.After drying, remove the rotten leaves to remove the impurities mixed in the heart of the cabbage;

3.After simple processing, the vegetables are stacked together to make the leaves yellow, so that the dried vegetables made of pickling are golden in color and fresh in taste;

4.Rinse with water at least 3 times;

5.Drain the water to dry;

6.After removing the old roots, cut them short;

7.Cut short and dry for 1 day;

8.After chopping and pouring 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;

9.After the juice in the marinade pond 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;

11.In a relatively closed container, after a period of storage, the color of the dish will slowly press down, and the aroma will become stronger and stronger.

You can make a pie with umeboshi vegetables and make it as follows:

First, the materials. 300 grams of flour, about 150 grams of water, 3 grams of salt, 250 grams of pork (fat), 50 grams of dried plum vegetables (dry), several sections of green onions, appropriate amount of salt, appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of white pepper, appropriate amount of sesame oil, appropriate amount of raw white sesame seeds.

Second, the practice of pork baked cakes with plum vegetables.

1. Dried plum vegetables. Wash it several times. Then soak it in water, and you can taste the umeboshi to see if it is salty. If it's salty, you can put a little less salt in the backdoor filling!

2. Put the flour in the bread machine, reserve a little water first, and then add it if it is not enough. Then turn on the bread machine kneading program, wrap it in plastic wrap or plastic wrap and let it rise for more than half an hour after kneading! If there is no bread maker. Just knead it by hand, the dough can't be too hard!

3. Cut the pork into small pieces and grind it with a meat grinder, I don't think it's too broken. It's better with granules! Then add a little salt, white pepper, stir well, and set aside.

4. After the plum vegetables are soaked, add salt according to whether the plum vegetables are salty or not. Put the sugar. You can put a little more sugar, it's more delicious, light soy sauce, sesame oil, stir well!

5. After mixing well, set aside for later use.

6. Divide the awakened dough into about 50 grams of dough. You can make 9 of the recipes!

7. Roll out a round cake with a rolling pin.

8. Then put the stuffing.

9. Like a bun, it can't be pinched like a bun. Pinch less when pinching. Just pinch it tightly. There is a lot of dough pinched, and finally there will be a ball of noodles in the middle of the cake.

10. Then close the mouth downward.

11. Gently squish some. Then use a rolling pin to gently roll it out, not caring about the shape. Because there is a lot of stuffing. The meat is relatively granular, and it can't be rolled out anymore. (a serious quibble face).

12. Then sprinkle some white sesame seeds. Roll it out twice more with a rolling pin to make the sesame seeds sticky! Then brush with a thin layer of oil!

13. A frying pan. Minimum heat, put the cake in, the side with sesame seeds face down, the minimum heat throughout!

14. After one side is colored, turn the other side!

15. Then it doesn't break much, it will bulge, it's fun!

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, 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, it is taken out and dried, and it becomes a plum dried vegetable with golden color, salty and sour taste.

The umeboshi itself is black, and it needs a little fatter meat to make this dish, so that the oil in the meat makes the umeboshi delicious.

First, steam the dried plum vegetables at home first (because when you buy them, the seller puts them in the bag in order to eat them cleanly).

Second, dry the steamed umeboshi vegetables and prepare them for the next day.

Three, buy pork belly with more fatty meat, or something else. Tell the meat seller in the vegetable market that you want to make steamed pork with plum vegetables, and he will help you choose. (I personally don't eat fatty meat, so I buy pure lean meat, personal hobby problem).

Fourth, cut the meat into pieces and fry it in a pan until it turns yellow on both sides, because there is fatty meat, and some oil will be fried in the pan.

Fifth, pour the dried plum vegetables and meat together, stir the companions, put the chicken essence, and add the sugar. (There is no need to put salt, the umeboshi itself is salty, according to personal taste, you can sprinkle red chili peppers on the umeboshi vegetables).

6. Steaming or steaming directly over low heat in a clean container (this steaming method should pay attention to the release of water, use the smallest fire, after every fifteen minutes, put three to four spoons of water, and the fire will slowly dry up the water.) ）

Seventh, poke the meat with chopsticks, and after touching a small hole (as long as you feel that it is cooked, suitable for the cookedness of your mouth), scatter the green onions, and you can turn off the heat.

Eight, turn off the heat and let it simmer for about ten minutes, nine, start eating.

Note: Finally, steamed pork with umeboshi vegetables, in general, is an abundance. Divide it into several meals. When you want to eat, put some out and fry the green and red peppers back to the pot. But it's okay not to fry, and then steam, it's a matter of personal preference.