In mid-autumn and September, rural women dressed in colorful clothes carry a load of bright green home. Wash the fresh vegetables with clear water first, and then steam them in the hot sun. Wait until the light green turns brown, then use a kitchen knife that grinds quickly to cut them into pieces of about one centimeter and spread them out again. After adding salt, salting, stirring and drying in the sun, a dark dried vegetable with special fragrance was made after more than two months.

-Reading Jinhua by Wang Xiaoming, Jinhua

Ma Fuchang from Mazhai, Dongyang also wrote Dried Vegetables in My Hometown:

Dried Vegetables in Dongyang are mostly nine-headed mustard, and my mother is an old hand at pickles. Just dip your finger into the marinade, taste it on the tip of your tongue, and then grab a handful of pickles to see if they are sun-dried. A few big sunsets, pickles dried. Then, put it in a wooden bamboo hoop "rice Zhen" and steam it thoroughly. If the quantity is not large, put it in a cauldron and stew it thoroughly with slow fire, and then spread it on a clean bamboo pole for drying. At this time, the smell of dried mushrooms is overflowing ...

Is the dish marinated? Sanchuan, a Jinhua writer, omitted the link of pickles when quoting Marvin. Vegetable marinade is a kind of marinade left after pickled nine-headed mustard (potherb mustard variety) in Jinhua city.

don't think that, just like this, Dongyang dried vegetables are finished. Like Ma Fuchang's mother, real expert peasant women have to "put steamed and sun-dried pickles in a tall jar, seal the jar mouth with layers of brown leaves, tighten it with hemp skin, and press bricks on it" to stew. "Braised" is a Dongyang dialect, which means that "fermented" not only enhances the taste but also enhances the fragrance. I am afraid that the "mildew" of moldy dried vegetables comes from this.

From this, we can see that Wang Xiaoming's dried plum program is only the first half, and Ma Fuchang's article also reveals the second half. Then, in my hometown-Meijiang Town, Lanxi City, what is the production of dried mushrooms? It seems to be closer to Wang Xiaoming's article, just need to collect materials to further explain.

after checking the production process of Shaoxing dried mushrooms, I realized that the dried mushrooms written by Wang Wen were sold by others, that is to say, they were sold in large quantities in the market, while the dried mushrooms written by Ma Wen were kept at home, with two more links-steaming and stewing, which were similar to the dried mushrooms produced by farmers in Hunan.

Finally, take the poem "Zhaohui comes first" by fellow villagers as a conclusion.

dried plum (moldy) vegetables (Chinese poetry)

fragrant smell

good color and taste, mother's love

wandering love is always in

famous doctor's dishes

years are unforgettable

life is full of true flavor.