Which one is better, black or light colored, umeboshi

In generalUmeboshi vegetablesIt's yellow-black, it's not good if it's too yellow or too dark.

Generally, it is tanned after tanning, and if it is too dark, it may have been artificially processed.

The shape is like autumn grapes, crisp and tender, and the taste is 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 in a pot, sprinkle with salt, rub them with your hands, and when some juice oozes out, they are put into a pottery urn, stacked a layer and sprinkled with a layer of salt, and then used mustard leaves after filling.

Or the bamboo shoot shell seals the mouth of the urn tightly.

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.

After cleaning and kneading, you can put it in a ventilated place to dry, or you can put it directly in the sun for exposure, it is more direct to put it in the sun, but you must spread a layer of clean cloth or a layer of clean paper at the bottom, and then put it on, so that you can avoid getting some dust, usually after two or three days of drying.

Generally speaking, it is better to have yellow and black umeboshi vegetables, and it is not good to be too yellow or too dark.

Umeboshi is dried and pickled during the production process, so it will appear yellowish-black. If the color is too yellow or too dark, it may be that the dried vegetables have not been dried during the drying process or the pickling time is not enough, resulting in a poor taste of the dried plum vegetables.

At the same time, it should be noted that umeboshi should be soaked in water before eating, and then rinsed repeatedly to avoid impurities such as sand affecting the taste.

It is very delicious, and I recommend a famous Jiangnan dish "roasted pork with plum vegetables".

As a semi-processed ingredient, umeboshi can be directly mixed with staple foods, such as umeboshi fried rice, which can be directly replaced by eggs and meat cubes.

The first choice is plum cabbage button pork, plum cabbage button meat belongs to Hakka cuisine, is a traditional famous dish of the Han nationality. Ingredients: pork belly, dried plum vegetables.

Ingredients: Shao wine, soy sauce, oil, cinnamon, rock sugar, water starch, green onion, ginger, garlic, star anise. Pay attention to the selection of pork belly here, the meat should be fat and thin evenly with a layer of skin, and it is right to look at the fat and thin layer by layer.

The first step is to soak the umeboshi in water for about four hours, so we have to soak the umeboshi in advance to make this dish, which must be remembered. The second step is to wash the soaked umeboshi and put it in a bowl for later use.

The third step is to wash the bought pork belly with water, control the moisture, and cut out a square piece, we only need a square piece of meat. Step 4: Put water in the pot and then put in the cut meat, and take it out about four minutes after boiling. The fifth step is to drain the meat, drain the water from the pot and put some oil, heat the oil and put the meat into the pan, remember to put the meat side down with the skin of the meat, and then fry it slowly.

Sixth, turn it from time to time, and watch the side of the meat skin fry until golden brown and then take it out. In the seventh step, put oil in the pot, add cinnamon, star anise, rock sugar, green onions, ginger slices and stir-fry, then add the dried plum vegetables and stir-fry, and put in the Shao wine. Step 8: Pour a little soy sauce, add some oil, pour in water and boil.

The ninth step, put the juice away on high heat, and take out the green onions, ginger, star anise and cinnamon, these are not needed. Step 10: Put out the fried umeboshi for later use, cut the meat into slices, then take a bowl and place the meat skin side down neatly in the bowl.

Step 11, finally spread a layer of fried plum vegetables, put the bowl in the steamer and start steaming for about an hour. Once steamed, it's ready to serve, first slowly pour the soup into a bowl and then buckle the meat onto a plate. The juice just poured out can be put into the pot, thickened with water starch and poured on the button meat, and a portion of plum cabbage button meat is ready.

I think it's delicious, and the plum cabbage and meat are delicious, and I like it.

The dried plum dish is okay, you can cook it with the pork belly, and the plum cabbage button meat is a very famous dish.

In the process of making plum vegetables, the vegetables need to be dried naturally, then fermented, salted and salted, and finally dried. When dried, the vegetables will crumpled into a crumpled ball, and the appearance is mostly black or dark yellow. On the other hand, the appearance of the snow cabbage is fresh and full, and its leaves are large and pale green.

Introduction to plum vegetables. Plum vegetables are the general name of dried vegetables, it belongs to the kind of pickled products, the most famous in the Huizhou area of our country, is the use of fresh vegetables after drying, selection, rinsing and other processes, and then processed to make, its color is delicious, the aroma is strong.

Introduction to Yukina. Snow cabbage is one of the pickled products of plum vegetables, also known as snow mushroom, sherion and so on, is a fresh green leafy vegetable, in the autumn and winter, the snow red leaves planted in the northern region will turn purple red, it is a variant of leaf mustard, often used to pickle and eat.

The difference between plum cabbage and snow cabbage.

1. The appearance and form are different.

In the process of making plum vegetables, the vegetables need to be dried naturally, then fermented, salted and salted, and finally dried. When dried, the vegetables will crumpled into a crumpled ball, and the appearance is mostly black or dark yellow. On the other hand, the appearance of the snow cabbage is fresh and full, and its leaves are large and pale green.

2. The taste is different.

In the process of making plum vegetables, because salt is added to pickle, it tastes salty, the taste is relatively heavy, and the texture is chewy. The dish is an original fresh vegetable, which itself has no salty taste, and it tastes refreshing and delicious, with a bitter taste.

1. The dried plum cabbage is fresh in color, dark in color, and the leaves are more tender.

2. The moisture content is moderate and the feel is good.

3. Clean and sand-free, after soaking, there is no sand at the bottom of the plate.

4. The salt content is less, and it can be used directly without processing after soaking.

5. The packaging is exquisite, and the transparent plastic and paper bags are moisture-proof and insect-proof.

Umeboshi is actually a type of pickled cabbage, which is made by pickling the leaves and stems of mustard knots or other mechs. In the case of roasted vegetables, putting a little moldy dried vegetables can enhance the aroma of the dish, especially in the case of clear stewing, which is also a must.

Nutrients of moldy dried vegetables.

Moldy dried vegetables are not just pickled in a kind of meme, the best moldy dried vegetables are mixed with a variety of memetic vegetables to pickle, and their taste is more refreshing. In general, the more common dried mustard is pickled with sharp-leaf mustard, flower-leaf mustard and mustard gnocchi.

It contains glucosinolates, egg whites and minerals. After the hydrolysis reaction, mustard oil and its carbohydrates are produced, releasing a distinctive aroma. Generally, the nutrients in the pickled moldy dried vegetables are very colorful, with carbohydrates, sugar, in addition, every 100 grams of moldy dried vegetables contain 250mg of high-quality protein, 31mg of phosphorus, iron, vitamin B2.

It can be seen that although moldy dried vegetables are pickled ingredients, it gets rid of everyone's basic understanding of pickled cabbage and feels that pickled cabbage has no nutrients.

What's more worth mentioning is that, compared with other pickled vegetables, moldy dried vegetables also have a unique advantage, that is, the carotene content in moldy dried vegetables is relatively high.

The role and efficacy of moldy dried vegetables.

As a traditional pickled sauerkraut specialty, moldy dried vegetables not only let us taste its unique taste, but also have many benefits for our physical and mental health. In fact, moldy dried vegetables have a very good diet** effect on the body.

Moldy dried vegetables are sweet in taste, and have the effects of strengthening the spleen, appetizing, warming and yangizing, benefiting blood and rejuvenating Jin, and replenishing deficiency.

Strengthen the spleen, appetize and warm yang.

The raw materials for the preparation of moldy dried vegetables include memorial vegetables, and we understand that the memorial vegetables undergo a hydrolysis reaction during the whole process of pickling, which will cause mustard oil, and this kind of substance has a unique aroma that can promote everyone's appetite, which is very good for these people who have no appetite.

Nourishing blood. Cooking meat dishes such as dried vegetables and fish together can not only help remove the smell of meat, but also have the effect of replenishing blood and qi.

Repair the deficiency. The carotene and magnesium components in the moldy dried vegetables are all very rich, and the weak people in the human body can take it, which can have the effect of replenishing the deficiency.

How to eat moldy dried vegetables.

Whether it is boiled soup, concocted, steamed, or stewed, the taste is very, very good, especially with noodles, dried tofu, dried shrimp**, pork belly, etc., the taste is better. Very much, in the case of roasting meat, add a trace of moldy dried vegetables, the aroma of vegetables and the flavor of meat penetrate and mix with each other, and the oil is not greasy.

If the dried vegetables are cleaned and chopped, they can be used as fillings, and the flavor of xiaolongbao or flatbread is also very, very good.

Chopping moldy dried vegetables and eating them with the tender bamboo shoots that have been marinated and dried is also a very well-known traditional way to eat.

Authentic Shaoxing plum vegetables. Shaoxing dried plum dishes are very famous! Wish.

1. The dried plum cabbage is fresh in color, dark in color, and the leaves are more tender.

2. The moisture content is moderate and the feel is good.

3. Clean and sand-free, after soaking, there is no sand at the bottom of the plate.

4. The salt content is less, and it can be used directly without processing after soaking.

5. The packaging is exquisite, and the transparent plastic and paper bags are moisture-proof and insect-proof.

Plum vegetables are a specialty of Huizhou, Guangdong, also known as "Huizhou tribute dishes".

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, not only can be a unique dish, but also can be made into dishes such as steamed pork with plum vegetables, steamed beef with plum vegetables, steamed fresh fish with plum vegetables, etc.

From the taste, a good smell generally doesn't feel disgusting or anything.

Dryness is also an aspect to pay attention to.

As for the color, of course it is brown, and cleanliness is also an issue to pay attention to.

The dried plum vegetables in Jiangsu and Zhejiang are also very good, the color is dark, and you should take a closer look when you buy them, and there should be no mildew.

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.