Dried prunes are different from dried mustard, dried oil and dried cabbage. 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. Dried plums are the finished products that stem, leaf, mustard or wild vegetables are pickled and fermented, and then dried. 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. At this time, 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. After ten days and a half, it was taken out and dried in the sun, and it became a golden, salty and delicious dried plum dish.

Practice of Shaoxing dried plum vegetables

The practice of dried plum vegetables

1. Clean the harvested fresh vegetables, dry them for about 5 days, and put 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 a basin, sprinkle with salt, rub them with your hands, and then put them into a clay pot when the vegetable juice oozes.

4. Seal the earthenware jar filled with shredded vegetables and store it in a cool place.

5. After pickling for half a month, you can find the lid of the pottery jar and take out the finished dried plums to eat. At this time, the vegetable line will turn into a dried plum with golden color and salty taste.

Hakka prunes

Dried plum is a well-known Hakka local dish at home and abroad. In late autumn and early winter, the mustard in the garden is covered with moss. It has a thick thumb and a bud at the top. Shaped like autumn grapes, crisp and tender. At this time, the village woman picked the cabbage (about 5 inches long) and hung it for a few days. When the leaves become soft, put them in a pot, sprinkle with salt and rub them with your hands. When some juice oozes out, put it into a pottery jar, sprinkle salt layer by layer, and seal the jar mouth with mustard leaves or bamboo shoots. After half a month and twenty days, it was taken out and dried in the sun, and it became a dried plum dish with golden color, salty taste and special fragrance.

Zhejiang dried vegetables

Dried plum is a famous specialty in Cixi, Yuyao and Shaoxing, with a long production history. People in Cixi, Yuyao and Shaoxing usually pickle their own vegetables, which are often used as gifts for relatives and friends. As early as "Yue Zhong Bianlan", it was recorded: "(Dried plums are different from dried mustard, rape and cabbage. Mustard is delicious, rape is flat and cabbage is tender. It is used to cook ducks and barbecue, and has a unique flavor. Residents of Cixi, Yuyao and Shaoxing made it themselves. " It can be seen that the production of Shaoxing Meiganlai was extremely common at that time. Lai was once one of the "Eight Tributes" in Cixi, Yuyao and Shaoxing in Qing Dynasty. It has exquisite workmanship and excellent materials. Before Tomb-Sweeping Day, the mustard greens and mustard greens were dried, tied with small bundles of gold and silver wires, pickled in a small jar, taken out after the marinade dripped, dried and steamed until the vegetables were red and black.

According to the memories of the old people who made tribute dishes in the Qing Dynasty, such refined tribute dishes were supervised by Cixi, Yuyao, Shaoxing Magistrate and Shanyin County, with an annual weight of only 1,000 kilograms. The food altar was sealed with a yellow seal and transported to Beijing by special personnel. It is said that Emperor Qianlong visited Jiangnan six times and came to Shaoxing to taste the dishes and food markets made of tributes. Now, not only Shaoxing farmers are almost self-made, but every household has it, which continues all year round. Cixi area in Ningbo mainly produces commercial dried prunes. The annual output of commercial prunes is more than 250 tons, which are exported at home and abroad.

How to wash prunes to preserve nutrition.

Soak in clear water for half an hour first. Then under the tap, pick and wash the roots and leaves. So it can be cleaned. And retain nutrients.