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Anonymous users2024-02-16Dried vegetables, as the name suggests, must be sun-dried or tumble dried. If it is moist, it is a sign that it has gone bad and can no longer be eaten. Even if you dry it, you can't eat it because it has been infected with mold, and if you eat it by mistake, it will cause intestinal diarrhea.
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Anonymous users2024-02-15The freshly bought umeboshi is moist, so it is best to dry it in the sun and store it in a cool and ventilated place.
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Anonymous users2024-02-14The umeboshi vegetables bought at the supermarket are the same as the ones we pickle at home, which are cabbage and snow red. Mustard. Rape or something is pickled after drying, and the production process is repeatedly pickled and dried, so umeboshi can be dried in the sun
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Anonymous users2024-02-13Sun-dried cauliflower, whether it is stewed meat or stir-fry, is very fragrant. Fresh cauliflower is not worth much, the dried cauliflower in the supermarket is close to 20 yuan a catty, I bought it once, it tastes a little old, and it is not as delicious as my own home. The method of dried cauliflower is particularly simple, as long as the cauliflower is blanched and dried, it is much easier than making prune vegetables.
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Anonymous users2024-02-12How to wash the dried plum vegetables.
Rinse the umeboshi first, then put warm water in a pot. Soak the cleaned dried umeboshi in warm water for about 20 minutes. If it takes too long, water cooling is also useless.
Soaking umeboshi in warm water can shorten the soaking time, and the harmful substances in the umeboshi will decrease. It's not that you can't use cold or hot water directly, but it will take a long time to soak in cold water. And it takes at least twice for the umeboshi to be completely soaked.
If the hot water temperature is too high, it will destroy the nutrients of the umeboshi vegetables, so the cooked umeboshi does not taste very good. After the umeboshi is completely soaked, as for washing in warm water, you can remove the remaining stains and wash them in cold water for a while.
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Anonymous users2024-02-11Wash the red inside, put it in the sun until the water is dry, cut into grains, add salt and rub hard, the mustard flavor is particularly flushed, prickly eyes and nose, rub until it is green, put it in a clean glass or ceramic jar without oil and water, seal it in a cool and dark place and ferment for 20 days. 2
Then we need to choose to take it out in the weather when the sun is particularly strong, so that it can be opened and exposed to the sun until it dries. 3
Steam on high heat for 15 minutes and stuff for 20 minutes, and dry under the sun, the flavor of the dried plum vegetables is already very strong, and the color is better. Two steamed and two dried, color.
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Anonymous users2024-02-101. It is best to sun-dry in the collection more and more.
2. Wet ones are easy to mold and deteriorate.
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Anonymous users2024-02-09If you use cold water, soak the umeboshi for 3 hours. If you use warm water, soak it for about 2 hours, and if you use hot water, it will take about half an hour to completely soak it. However, it is not recommended to soak directly in hot water, it is better to use warm or cold water.
Dried umeboshi vegetables need to be soaked before they can be cooked and eaten. Before soaking, you need to wash the umeboshi with clean water, wash it several times, and then soak it in warm or cold water. If the dried plum vegetables are not completely soaked, they cannot be cooked and eaten, and they will taste very hard, which will affect the taste.
Generally, cold water is used to soak dried plum vegetables, and if you are in a hurry to eat, you can use warm water, which can shorten the soaking time, but the nutrients in it will be lost. Although soaking umeboshi in cold water takes a long time, it will not damage the nutrition of umeboshi and will make it more elastic and have a better taste.
As for the dried plum vegetables to soak in cold water or hot water, it is better to soak them in cold water if you are not in a hurry to eat. Friends who like to eat umeboshi vegetables can carry out pickling steps, marinating more at one time, which can be stored for a long time, but pay attention to the preservation method and method. The pickled umeboshi vegetables are easy to eat, which is much more convenient.
Plum vegetables Trim the fresh vegetables whole, cut off the roots, remove the old and dead leaves, and dry them in the sun for 1 day, turning them 1 time in the middle. Then the withered vegetables are stacked and yellowed. Winter vegetables are generally piled up 65 cm to 100 cm high, piled up for about 7 days, turned 1 time every morning, warm weather, and turned 1 time at night. >>>More
Dried plum cabbage. Production methodProduction steps:
1. Choose more tender greens (such as cabbage moss, rape moss, row vegetables, radish vegetables). >>>More
The raw material of authentic umeboshi is mustard greens. >>>More
First, umeboshi can be made into a dish independently, and it is a dish that can be stir-fried directly with umeboshi alone. Second, umeboshi can also be used as a side dish to cook with other ingredients, such as stewed fish with umeboshi vegetables, prune vegetables with meat, and baked pork ribs with umeboshi vegetables. Third, umeboshi can also be used to make cakes, such as umeboshi pot helmets.