What kind of dish is umeboshi made of, and what kind of dish is authentic umeboshi made of

Fresh vegetables that can be used to make umeboshi are mustard greens, rape, and cabbage.

The steps to make moldy dried vegetables from children's vegetables are as follows:

1.Trim the freshly picked cabbage as a whole, cut off the roots, remove the old leaves and dead leaves, and dry them in the sun for 1 day, turning them halfway.

2.Stack the shriveled vegetables on top of each other to make them turn yellow faster when heated! This one is called pile yellow.

3.It generally takes 1-2 days to wash the dried and yellowed vegetables, mainly depending on the specific situation. (The baby cabbage is easier to wash after sunning).

4.Cut the stems and leaves into small pieces about 2 cm long. Put the cut vegetables into a clay jar, sprinkle in salt, mix the vegetables with the salt evenly, and press firmly.

Store in a cool place, wait for the marinade to fall back, and take it out when it is ripe. Roughly marinate for 4-5 days. (Don't sprinkle too much salt at this time, and then you have to dry and steam it repeatedly, which will make it more flavorful.)

5.Take out the pickled vegetables and continue to dry, generally for 1-2 days, if the sun is good, 1 day is enough. Steamed after drying, (the old house has a big stove is super convenient, directly on the big steamer.)

Ha ha!!! After steaming, continue to dry in the sun, so that it is steamed and dried many times until the color is red and bright, and the aroma is tangy, and the dried plum vegetables are ready.

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 become 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, at this time the vegetable line will become a golden color, salty, sour and sweet plum vegetables.

Dried plum vegetables are mainly produced in Shaoxing, Xiaoshan, Tongxiang and other places in Zhejiang and Huiyang, Guangdong. Zhejiang producers pickle it with fine-leaved or broad-leaved snow fern. Cantonese producers pickle it with a variant of mustard greens, and some of them are pickled with radish stems and leaves or mustard leaves, but the quality is poor and has a bitter taste.

In addition, Jiangsu, Anhui, Fujian and other places are also produced, so we must choose the right food to eat, so that we can eat healthier.

Dried plum vegetables are a traditional Chinese cooking ingredient. It is made by using the stems and leaves of sherry mushroom or other mustard species, salted and air-dried. It is a Hakka native dish.

At the end of autumn and the beginning of winter, the mustard greens in the vegetable garden are smoked with moss, the thickness of the fingers, the top with flower buds, the shape is like autumn grapes, crisp and tender, and the taste is sweet. At this time, pick the choy sum and hang it for a few days. When the leaves become soft, put them into the pot, sprinkle with salt, rub them with their hands, and when some vegetable juice oozes out, they are put into the pottery urn, put a layer of salt on the stack, and seal the urn tightly with mustard leaves or bamboo shoot shells after it is filled.

After ten days and half a month, take it out and dry it, and it will become a plum dried vegetable with golden color, salty and sour taste.

Among pickled vegetables, prune vegetables have high nutritional value, and their carotene and magnesium content are particularly prominent. Its taste is sweet, it can be appetizing, beneficial to blood and rejuvenating, and replenishing fatigue. The old people soak in the soup and drink, and the sound of treatment is not out, so we can find that the plum vegetable itself is a very good food, it is not only very delicious to eat, but also the nutritional value is also very high, so we often eat plum vegetables in our lives It is very beneficial.

Dried plum vegetables are common famous dishes in Cixi, Yuyao and Shaoxing areas, and are mostly dried and pickled by mustard greens, rape, cabbage, winter vegetables, snow mushrooms, etc., among them, dried mustard vegetables are the most common. Food can relieve heat and heat, clean the internal organs, eliminate food accumulation, cure cough, and appetize.

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.

The dried vegetables are shiny and yellow and black, fragrant, relieve heat and heat, clean the internal organs, 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".

Zhejiang plum dried vegetables are a famous specialty of Cixi, Yuyao and Shaoxing, with a long history of production. Cixi, Yuyao, and Shaoxing people generally pickle themselves and make their own vegetables, as a standing vegetable, and also often used as a gift for relatives and friends. As early as in the "Vietnamese-Chinese Profile", it is written:

There are different kinds of dried mustard greens, dried rape and dried cabbage. Mustard is fresh, rape is flat, cabbage is tender, used to cook duck, roast meat has a unique flavor, Cixi, Yuyao, Shaoxing residents 19 homemade. It can be seen that the production of Shaoxing Meiganlai was extremely common at that time.

According to the memories of the old man who had made tribute dishes in the Qing Dynasty, such refined tribute dishes were supervised by Cixi, Yuyao, Shaoxing prefect and Shanyin County, and they were no more than 1,000 catties per year. It is rumored that Emperor Qianlong went to the south of the Yangtze River six times, and when he came to Shaoxing, he had to taste the dishes and vegetable fields made with tribute dishes. Nowadays, not only Shaoxing farmers almost make their own homes, and every household has them all year round, but Cixi in Ningbo is mainly making commercial plum vegetables.

The annual output of commercial plum vegetables is more than 250 tons, which are sold at home and abroad.

Hakka 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 the thickness of the thumb, the top is with flower buds, 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 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, take it out and dry it, and it becomes a plum dried vegetable with golden color, salty and sour, sweet taste, and special fragrance.