2. How to dry Shaoxing prunes and pile them in a cool and ventilated place for 4-5 days? The pile height should not exceed 50 cm, and the vegetables should be turned up and down once a day to prevent the pile from deteriorating due to heat. After the vegetables are piled into yellow-green, use 3 kg of salt for every 100 kg of fresh vegetables, and remove the salt layer by layer. Step on the vegetables once in each row until the juice is squeezed out. If there is not much vegetable juice, you can step on it again the next day until the juice comes out. Pickled vegetables are frothy, cooked and fresh, and put in a jar to dry.
1. Dried plum is a common traditional dish of Han nationality in Cixi, Yuyao and Shaoxing. There are different kinds of dried mustard, dried rape, dried cabbage and dried wild vegetables. Most of them are made at home. Let the leaves dry and pile up yellow, then pickle them, and finally dry them and can them. Oil yellow and black, fragrant, relieving summer heat, clearing viscera, resolving food stagnation, treating cough, promoting fluid production and appetizing. Therefore, Shaoxing residents must cook soup with dried vegetables every summer, which benefits them immensely. As for "Cut the meat with mushrooms", it has been included in the "China Menu".
2. Shaoxing prunes are oily and black, with mellow fragrance and storage resistance. There are three main varieties of vegetable raw materials: mustard, mosaic mustard and potherb. Mustard contains glucosinolates, protein and minerals. Hydrolysis of glucosinolates produces volatile mustard oil, and protein decomposes to produce amino acids. The processed pickles have unique fragrance and delicious taste.
3. How to write a composition about dried plums? Speaking of dried plum, everyone knows that it is a famous specialty of Shaoxing, but how to say it is not necessarily clear.
Dried plums are mainly Chinese cabbage (mustard is also acceptable). First of all.
Wash the cabbage and dry it in the sun for 4 to 5 days. When the leaf becomes Huang Chengcheng, cut it into rubber shape, about 3 cm wide. Then, the most important step-pickling.
Put the cut cabbage into the jar, press it down hard, flatten it, sprinkle with a spoonful of salt, and then repeat the operation until the jar is full. In order to taste better, the top layer is usually sprinkled with three spoonfuls of salt to let the salty taste penetrate into the bottom of the altar from top to bottom.
Finally, press it with a stone, and the pickling process is over. About half a month or so, the water in the cabbage is almost pressed.
At this time, pour out the cabbage and spread it evenly on the drying basket for two or three days to completely dehydrate it. In this way, unconsciously, the color is getting darker and darker, and the delicious prunes are ready! Prunes are exquisite in practice and varied in eating methods.
It can be steamed, fried, stewed and made into soup, especially "Steamed Meat with Mushrooms", which is fresh, fragrant and sweet, oily but not greasy, and unforgettable. In hot summer, if you can drink a few mouthfuls of prune soup, it will not only enhance your appetite, but also reduce the temperature and relieve the summer heat.
4. What vegetables are Shaoxing prunes made of? Dried plums are obtained by pickling and drying mustard, rape, cabbage, winter vegetables, potherb mustard, etc. Common are shepherd's purse and potherb mustard.
Dried plum is a common traditional dish in Lishui, Cixi, Yuyao and Shaoxing. There are dried mustard, dried rape, dried cabbage, dried winter vegetables and dried potherb. Most of them are made at home. Let the leaves dry and pile up yellow, then pickle them, and finally dry them and can them. Oil yellow and black, fragrant, relieving summer heat, clearing viscera, resolving food stagnation, treating cough, promoting fluid production and appetizing. Therefore, Shaoxing residents must cook soup with dried vegetables every summer, which benefits them immensely. As for "Sliced pork with dried plum", it is a distinctive dish in Shaoxing and has been included in the China menu.
The preparation method of prunes comprises the following steps:
Ingredients: fresh vegetables, salt, utensils: clay pots.
1. Clean the harvested fresh vegetables, dry them in the sun for about 5 days, and store them in a cool and ventilated place for 4-5 days.
2. When the leaves turn yellow-green and soft, cut the dry leaves into silk.
3. Put the shredded dried vegetables into the basin, sprinkle with salt and rub with your hands. When some vegetable juices ooze, put them in the clay pot.
4. Seal the casserole with shredded vegetables and store it in a cool place.
5. After pickling for half a month, you can find the lid of the earthenware pot and take out the finished dried prunes to eat. At this time, the vegetable line will become dried plum, golden in color and sour in salt.