Do I need to rinse them with water before drying them?

How 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.

How to preserve umeboshi vegetables.

Refrigerate. Umeboshi can be refrigerated directly in the refrigerator, and umeboshi contains a lot of salt, so you generally don't have to worry too much about the spoilage of umeboshi when you store it. In addition, if stored in the refrigerator, the color of the umeboshi will not change, and the shape of the umeboshi can be stored for a long time.

Store at room temperature. A lot of salt is added to the umeboshi during the pickling process, so you don't have to worry too much about the umeboshi going bad at room temperature. After salting umeboshi vegetables, it is generally not necessary to get excess water from them in the sun outside.

The salt is drained at room temperature with umeboshi to save the water.

Keep out of direct sunlight.

Generally speaking, umeboshi is dried in the sun because the water in the dried plum vegetables should be evaporated, but the salt in the umeboshi has been washed and drained, so there is no need to expose the dried plum vegetables to the sun. And the dried umeboshi vegetables that have been dried for a long time are darker in color and do not have a golden yellow color. Therefore, do not leave umeboshi vegetables in the sun in your daily life, as this will affect the color.

What are the benefits of eating umeboshi vegetables.

Appetizer. Wasabi is contained in the raw material of umeboshi vegetables, and we know that wasabi produces mustard oil when it is hydrolyzed during the pickling process. This substance has a unique flavor and can promote people's appetite, especially those with a bad appetite, and is a good choice.

Nourishing blood. Cooking with meat dishes such as fish not only helps to remove the smell of meat but also helps to replenish blood.

Make up for the futile work.

Carotene in prune vegetables.

and magnesium is abundant, and can be used by the infirm.

No, you don't. When drying dried plum vegetables, you can just take them out and dry them. If you rinse with water, you may wash off some of the smell, which will make the smell lighter.

First of all, prepare a basin of clean water, and then put the prepared plum vegetables into it to soak it slightly, soak it for a minute, rub it with both hands, and when kneading, you must pay attention to it just like washing clothes, wash it thoroughly, and wait until the color of the water becomes very dark, and then pour out the water, change to a plate of clean water and continue to knead until the color of the water becomes clear, then it means that it has been washed.

No, because rinsing it with water will change its color and is not conducive to its preservation.

Yes, in this way, you can wash away some toxins or pollutants from the dish, and it will be healthier later.

I think it should be needed, clean it and then bask in the sun, and after it is dried, you have to continue to wash and soak it when you eat it.

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.

It depends. Wash the dried plum vegetables and soak them in hot water for 15 minutes, about 2 hours in cold water and about 40 minutes in warm water. If the dried plum vegetables are fried before they are soaked, it will affect their taste.

Nutritional value of umeboshi vegetables.

1. Dried plum vegetables can be appetizing after eating, enhance appetite, and can overflow blood, because plum vegetables contain a certain amount of magnesium and vitamins, which can help the human body obtain nutrients.

2. Dried plum vegetables can eliminate swelling and improve the anti-infection of the human body.

3. Dried plum vegetables can play a role in relieving pain and helping individual cells in the human body to regenerate, and it is also a good appetizer for people with loss of appetite, because the vitamin A and vitamin D in plum vegetables are nutrients that are easy for the human body.

4. The plant fiber in prune vegetables can improve the gastrointestinal peristalsis of the human body, promote the function of the digestive system, and enhance the taste and increase appetite.

Hello dear, there are many ways to make umeboshi vegetables, depending on the type of umeboshi dish.

Generally speaking, umeboshi can be prepared by drying them directly or steaming them in the sun.

Direct drying refers to drying the dried plum vegetables in the sun, which generally takes 2-3 days, and the dried plum vegetables have a crisp taste, a harder taste, and a crisp taste.

Steaming and drying refers to putting the dried plum vegetables into the steamer first, and then putting the steamed dried plum vegetables in the sun to dry, which generally takes 2-3 days.

In conclusion, the method of preparing umeboshi depends on the type of umeboshi and can be prepared by drying it directly or steaming it in the sun.

If 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, and 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 umeboshi is not completely soaked, it cannot be cooked and eaten, and it 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, and marinate more at one time, which can be stored for a long time, but pay attention to the preservation method and method. The pickled umeboshi is easy to eat, which is much more convenient.

Put it in a cool and ventilated place for 4 to 5 days, the height of the vegetable pile is not more than 50 cm, turn the vegetables up and down once a day to prevent the vegetable pile from heating and deteriorating, after the pile is yellow-green, according to 3 kg of salt per 100 kilograms of fresh vegetables, remove the salt layer by layer, step on each row of vegetables once, and the juice of the vegetables is the degree. If there is not much juice, you can step again the next day until the juice comes out. The vegetables are marinated and foamed, and the vegetables are dried in the tank after the yellow is ripe and fresh.

Umeboshi is a finished product that is pickled and fermented with mustard greens or sherry mushrooms and then dried in the sun. Dried plum vegetables are a kind of Hakka native cuisine. 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.

It is good to leave the dried plum vegetables in the sun.

Very easily, the ingredients can be cabbage, or cabbage moss, leafy vegetables can be.