Dried prunes belong to Zhejiang cuisine and Cantonese cuisine, and the common cooking methods are steaming, braising and making soup.
Dried plums and bamboo shoots are boiled together, which is called dried vegetable bamboo shoots and is especially suitable for making soup.
"Dried plum meat" is a typical Shao-style dish on China menu. Meat tastes crisp but not greasy, while dried prunes taste fresh but not salty.
nutritive value
Shaoxing dialect plum is dark in oil, mellow in taste and storable. 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.
During the processing, the harvested fresh vegetables are usually cleaned, aired for 65,438+0 days, and stacked 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 piling into yellow-green, add 3 kg of salt to each 100 kg of fresh vegetables to make vegetables, remove salt layer by layer, and step on each row of vegetables once until the juice is enough.
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.
Refer to the above content: Baidu Encyclopedia-Dried Plum