Is the steamed umeboshi very dark and why does the umeboshi smell when steamed

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Why are umeboshi vegetables black.

Umeboshi is made by drying fresh mustard vegetables, piling them up, and then pickling them, and after these steps, their color turns black, yellow, or brown. Generally speaking, the longer it is stored, the darker or even blackened it will be.

Preparation of umeboshi vegetables: Pick fresh choy sum and hang 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. Listen to the sound.

Is the darker the umeboshi the better?

No. High-quality umeboshi has a natural gloss, yellowish-black color, and the color is pure black or too black, which is likely to be a chemically treated product. Listen to the sound.

How to choose a prune.

1. Look at the color.

A good umeboshi dish should have a uniform and natural color, yellowish-black color, and shiny. If you see that the color of the umeboshi is dull and uneven, there is no luster, and you can even see signs of mildew, do not buy it.

2. Look at the appearance.

High-quality umeboshi vegetables are clean and neat, uniform in length, without roots, hard stems and debris.

3. Smell the smell.

Normal umeboshi vegetables have a strong aroma of umeboshi and pure fragrance. Moldy and spoiled umeboshi can smell moldy, and other peculiar smells should not be purchased.

4. Hold it with your hands.

High-quality umeboshi vegetables are fluffy immediately after holding them in your hand, indicating that the dryness is relatively good. Hold and release your hand into a clump of unloose umeboshi vegetables may be damp umeboshi vegetables, the quality of the product is poor, and it is not suitable to buy.

Sometimes I bought dried plum vegetables from the supermarket, washed them casually, and ate them as plum vegetables and meat, and I always felt that there was sand. Then Why do umeboshi vegetables have sand? How do you wash dried plum vegetables to be clean? Let's take a look at how to clean umeboshi!

Why do umeboshi vegetables turn black.

1. Different varieties of mustard greens used to make umeboshi will cause the color of umeboshi vegetables to be different, for example, the color of umeboshi vegetables made of yellow mustard greens will be very yellow and bright, and the taste will be quite good. The color of the dried plum vegetables made from yellow mustard greens is not easy to darken after being left for a long time;

2. Depending on the length of pickling time of the dried plum vegetables, too long or too short the pickling time will lead to different colors of the dishes, the color of the vegetables that are too short for the pickling time is green, and the color of the vegetables is dark green if the pickling time is too long;

3. The length of storage time of prune vegetables at room temperature, in general, the longer the storage time, the darker or even blacker the color of prune vegetables;

Why do umeboshi vegetables have sand.

Because umeboshi is dried in the process of making, it will be blown into the sand by the wind when it is dried. And when making the stir-fry, it is not cleaned, so there will be sand.

How to wash the sand inside the dried plum vegetables.

Soak in water for half an hour. Then, under the tap, scrub the rhizomes and leaves while plucking. This will allow it to be washed clean.

Supplement. Dried plum dish is a common traditional Han dish in Cixi, Yuyao and Shaoxing areas of Zhejiang. There are dried mustard greens, dried rape, dried cabbage, dried snow ferns, mostly homemade, so that the leaves are dried, piled yellow, and then salted with salt, and finally dried and packed in jars.

Oily yellow and black, fragrant, relieve heat and heat, clean the viscera, eliminate accumulated food, 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 "moldy dried vegetables and cut meat" is more Shaoxing's special dishes, which has been included in the "Chinese Recipe".

Shaoxing dried plum vegetables are oily and black, mellow in fragrance, and resistant to storage. There are three main varieties of vegetable ingredients: large-leaved mustard, flowering mustard and snow mushroom. Mustard greens contain glucosinolated, proteins, and minerals.

Glucosinolates are hydrolyzed to produce volatile mustard oil, and amino acids are produced after protein decomposition, so the processed pickles have a unique flavor and delicious taste.

Is the steamed dried plum cabbage very dark, this steamed dried plum cabbage is indeed black. You don't mean it's particularly dark.

Yes, it will turn into a sauce color, because the umeboshi itself is very dark in color.

Dried vegetables are also called moldy dried vegetables, dried plum vegetables, plum vegetables, salted dried vegetables, and are famous specialty foods in Shaoxing, Zhejiang. The strip is about three centimeters long. It is processed with fresh snow bracken or other mustard greens, and has the characteristics of freshness, fragrance and tenderness.

I felt that I could already smell that unique fragrance in my nose. I really want to go back to the "musty" smell of Jiangnan! 1. A period of heavy food history Shaoxing, an unfathomable place. Since ancient times, there have been all kinds of "nets" here.

I remember once trying tea and asking Li Mahua to order a pizza. I didn't expect that Xiao Nizi to order a durian flavor, and in the process of tasting tea, the smell of durian wafted over from time to time, which completely affected the tea tasting.

Some tea lovers will choose to keep green tea and yellow tea in the refrigerator, and the low temperature environment of the refrigerator can delay the oxidation of internal substances, so as to ensure that the tea will not deteriorate in a short time. Other teas are based on the characteristics of tea.

Figure: Visual: Why is southern China so tidal and ebbant? The rainy season in 2020 was earlier than in 2019. According to the monitoring of the National Climate Center, Zhejiang, Jiangxi and northern Fujian have entered as early as June 1.

The plum cabbage buckle meat has a new partner, which looks like an egg, jumping out of the imagination of the plum cabbage? Moldy dried vegetables? What is the difference, some people say that after pickling and fermenting black cabbage in the Meizhou area, the unique "musty taste" formed, and the word "mold" will make people feel.

In the eyes of outsiders, the diet of Zhejiang people is always full of "extravagance" - Hangzhou people near the lake eat Longjing shrimp and West Lake vinegar fish, and Ningbo, Taizhou and Wen along the coast.

The most representative of Zhejiang people is actually plum vegetables. In the eyes of outsiders, the diet of Zhejiang people is always full of "extravagance" - Hangzhou people who are close to the lake eat is.