Dried prunes are mellow in taste and resistant to storage. There are three main varieties of vegetable raw materials: mustard, mosaic mustard and potherb. And there are differences between dried mustard, dried oil and dried cabbage.

Exercise:

(1) Dried plums are the finished products of pickling and fermenting stems and leaves with mustard or potherb mustard, and then drying in the sun. In late autumn and early winter, the mustard in the garden is covered with moss, with thick thumbs and buds at the top, like autumn grapes, crisp and tender.

(2) Pick the cabbage and air it for a few days. When the leaves become soft, put them into the pot, sprinkle with salt and rub them with your hands. When vegetable juice oozes, put it into a pottery urn, sprinkle a layer of salt, and seal the urn with mustard leaves or bamboo shoots. (3) After ten days and a half, take it out and dry it in the sun, and it will become a golden-colored, salty and sour prune.

Dried plums have a variety of nutritional values, such as yellow and black oil, fragrant smell, relieving summer heat, cleaning internal organs, resolving food stagnation, treating cough, promoting fluid production and appetizing. Therefore, Cixi people, Shaoxing people and Yuyao people will cook soup with dried vegetables every summer, which will benefit a lot. As for Shaoxing's special dish "Chopped Meat with Mushrooms", it has been included in "China Cookbook".

Among pickled vegetables, dried mushrooms have high nutritional value, especially the content of carotene and magnesium. Its taste is sweet, and it can stimulate appetite, lower qi, replenish blood and promote fluid production, and relieve fatigue. Those who have been troubled for a long time can't cure their voices.