Not the same kind.
Plumb pickles are a traditional and famous dish common in Cixi, Yuyao and Shaoxing areas of Zhejiang. There are different kinds of dried mustard, dried rape, dried cabbage and dried mustard. Most of them are homemade at home. The vegetable leaves are dried, piled yellow, then salted, and finally dried in the sun and put on the altar. The oil is yellow and black, has a fragrant aroma, relieves summer heat, cleanses the internal organs, eliminates food accumulation, cures coughs, promotes fluid production and appetizers.
Pickles, aliases: mustard, mustard, braised vegetables, row vegetables, etc., Brassica, angiosperm, is a type of mustard.
Information:
1. Nutritional value of prunes
Plumps are shiny and black, have a mellow aroma and are resistant to storage. There are three main varieties of vegetables: mustard, mosaic mustard and mustard. Mustard greens contain glucosinolates, proteins and minerals. Glucosinolates produce volatile mustard oil after hydrolysis, and amino acids are produced after protein decomposition, so the processed pickles have a unique aroma and delicious taste. During processing, the harvested fresh vegetables are usually sorted, cleaned and dried for one day, and then stacked in a cool and ventilated place for 4 to 5 days. The height of the vegetable pile should not exceed 50 cm. The vegetables should be turned up and down once a day to prevent the vegetable pile from heating up and deteriorating, and turning into a yellow-green pile. Finally, make it with 3 kilograms of salt per 100 kilograms of fresh vegetables. Arrange the vegetables layer by layer and remove the salt. Step on each vegetable row until the juice is released. If the vegetable juice is not much, you can step it again the next day until the juice comes out. The vegetables are soaked in the brine, cooked and turned fresh, then dried in the vat. Fresh pickles that have been pickled and not dried in the sun are bright yellow in color, mellow in flavor, and tender in quality. They contain 0.15% of amino acids, 0.34% of total sugar, and 0.25% of total nitrogen. Each hundred grams contains 250 mg of calcium, 31 mg of phosphorus, 3.1 mg of iron, and 0.04 mg of vitamin B. The sun-dried prunes turn brown in sauce and have a unique aroma of dried vegetables. Those that are pickled and sun-dried from whole mustard greens are called "long-dried dried vegetables", and those that are chopped and then dried are called "short-dried dried vegetables." Umeboshi is often used for steaming, stewing in oil, and making soup. Eating it can relieve summer heat, clear the internal organs, and stimulate the appetite. "Braised Pork with Dried Plums and Vegetables" is a typical Shao-style dish that was included in "Chinese Recipes".
2. Nutritional value of pickles
(1) Refreshing and refreshing. Red mustard contains a large amount of ascorbic acid, which is a highly active reducing substance that participates in the important redox process of the body. It can increase the oxygen content in the brain, stimulate the brain's use of oxygen, refresh the brain, and relieve fatigue.
(2) Detoxify and reduce swelling. Potherb mustard has the power of detoxification, can resist infection and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, promote wound healing, and can be used to assist in the treatment of infectious diseases.
(3) Appetizer and digestion. Pickled mustard mustard has a special umami taste and fragrance, which can promote the digestive function of the stomach and intestines and increase appetite. It can be used to appetize and help digestion.
(4) Improve eyesight, relieve diaphragm, widen intestines and relieve constipation. The tissue of D. porphyra is thick and hard, and contains carotene and a large amount of dietary fiber. Therefore, it has the effects of improving eyesight and widening the intestines and laxative. It can be used as a good dietary therapy for ophthalmic patients. It can also prevent and treat constipation. It is especially suitable for the elderly and those with habitual constipation.