Why do dried plums turn black? 1. Different varieties of mustard will lead to different colors of dried plums. For example, dried plums made of yellow mustard will be Huang Liang in color and taste good. Dried plums made of yellow mustard are not easy to darken after long-term storage;
The second is to look at the curing time of dried plum vegetables. Too long or too short curing time will lead to different colors of vegetables. Vegetables with too short curing time are green, and vegetables with too long curing time are dark green;
Third, the length of storage time of prunes at room temperature. In general, the longer the storage time, the darker the color of prunes, or even black;
Why is there sand in prunes? Because dried plums are dry in the process of making, and when they are dry, they will be blown into the sand by the wind. And when making fried food, it is not cleaned, so there will be sand.
How to wash the sand in prunes? Soak in the water for half an hour first. Then under the tap, pick and wash the roots and leaves. So it can be cleaned.
supplement
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".
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.