Is umeboshi a dark pigmented dish?

Dried plum vegetables can be eaten, this is also a kind of vegetable, eating this will not turn black, don't worry, eat this as long as it is to avoid being too salty, to avoid eating pickled plum vegetables Suggestions: As long as it is not pickled plum vegetables, there will be no harm, if it is pickled plum vegetables, eating too much can easily lead to the occurrence of high blood pressure, usually to strengthen the exercise can be.

Because soy sauce and other ingredients are added to marinate in the production process of dried plum vegetables, it is not good to eat too much soy sauce. And you can't eat much of pickled food alone. There will be no additives to high-quality umeboshi dishes, and the abuse of additives in low-quality umeboshi dishes is very common!

Commonly used additives are as follows:

Caramel Coloring: Dye the plum vegetables black through the pigment to enhance the flavor and pass off as an aged dish**; There are a lot of Chinese dishes on the market at present, so you need to pay attention to them; It is rumored that the production and processing of dried plum vegetables will be punished for the abuse of caramel coloring.

Monosodium glutamate: commonly known as monosodium glutamate, it is commonly found in steamed black vegetables to enhance the taste of the dish and adjust the umami.

A series of sweeteners such as sodium saccharin, acesulfame potassium, cyclamate, etc.: The salt content of dried plum vegetables is generally relatively large, and the saltiness of the vegetables is reduced after adding sweeteners.

Preservatives: Many people think that umeboshi vegetables do not need to be preserved, but in fact, black-hearted traders will buy inferior vegetables at low prices in the warehouse, and then add a large number of preservatives such as benzoic acid to be shipped when the market is high, and be wary of low-cost dishes circulating on the market.

Other additives not understood.

Umeboshi is a raw pigmented dish, because he just asked the greens to become dark.

Dried plum vegetables are made of mustard greens, which belong to the category of Cantonese cuisine and Zhejiang cuisine. The fresh mustard strips are dried, the rotten leaves are removed, and after simple processing, they are pickled into dried vegetables. The dried vegetables are shiny yellow and black, and the fragrance is tangy.

Therefore, the residents of Shaoxing area must cook soup with dried vegetables every hot summer, and its use is endless, and the meat cut of plum vegetables is more Shaoxing special dishes.

Nutritive value. After pickling, the fresh pickles that are not dried are yellow and bright in color, mellow and fragrant, fresh and tender in quality, and contain amino acids, total sugar, and total nitrogen. Each 100 grams contains 250 mg of calcium, 31 mg of phosphorus, mg of iron, and mg of vitamins.

The dried plum vegetable paste is brown and has a unique aroma of dried vegetables. The dried vegetables that are pickled and dried with the whole mustard are called long hanging dried vegetables, and the ones that are chopped and dried are called short hanging dried vegetables. Dried plum vegetables are often used to steam, stew, and boil soup, which can relieve heat and heat, clear the internal organs, and make it appetizing.

How to make it: 1. Finish and clean the fresh vegetables after harvesting, and dry them for about 5 days, and stack them in a cool and ventilated place for 4-5 days.

2. When the leaves are yellow-green and the leaves are soft, cut the dried vegetable leaves into shreds.

3. Put the dried vegetable shreds into the basin, sprinkle with salt, rub them with your hands, and when some vegetable juice oozes out, put them into the clay pot.

4. Seal the clay pot filled with shredded vegetables tightly and store it in a cool place.

5. After pickling for half a month, you can find the lid of the clay pot and take out the finished plum vegetables to eat.

Umeboshi is a dish made by pickling pickles and drying them in the natural wind. The selection of plum vegetables is mostly thick stalks and large leaves of mustard greens, pickled and air-dried into plum vegetables, the color is yellowish, and the taste itself is not strong enough, not to mention that when Sichuan people cook, they have to blanch the plum vegetables first, which makes the salty and fresh flavor lose most of it.

Zhejiang Shaoxing, Ningbo, Jinhua, Lishui, Jiangxi Fuzhou and other places are called dried plum vegetables, Taizhou, Zhejiang is called dried vegetables =, and Meizhou, Guangdong is called dried plum vegetables. There are dried mustard greens, dried rape, dried cabbage, dried winter vegetables, and dried snow ferns, which are mostly homemade. The method is to dry the leaves, pile them yellow, then add salt to pickle, and finally dry them and put them in the jar.

Plum cabbage is 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.

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

Dried plum vegetables, oily yellow and black, fragrant, relieve heat and heat, clean the viscera, eliminate food accumulation, 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 "plum dried vegetables and cut meat" is more Shaoxing's special dish, which has been included in the "Chinese Recipe".

I am from Shaoxing, and our Shaoxing dried plum vegetables are very famous, and the dried plum vegetables are mustard greens (authentic Shaoxing locals use more), and there are also snow mushrooms (that is, snow vegetables), but I personally think mustard greens are more delicious. The authentic method is to be sun-dried, pickled, and sun-dried. Not fumigated, not steamed.

Authentic umeboshi is not jet-black after drying, but brown-colored. The drier, the better.

When I was a child, my mother made it by herself, and now there are fewer and fewer people doing it, I am all ** on Tao, the good and bad bought in the past few years, the brand I bought this year is not bad, it seems to be called the taste of the month or something. You can compare and see for yourself.

Are you eating Qingfeng buns? It's a umeboshi dish.