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. [ 1]
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.
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.
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.
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.
Nutritional value editor
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.
The fresh pickled pickles that have not been dried in the sun are Huang Liang in color, mellow in taste and fresh in quality, containing 0. 15% of amino acids, 0.34% of total sugar and 0.25% of total nitrogen. Every100g contains 250mg of calcium, 3 1 mg of phosphorus, 3. 1 mg of iron and 0.04mg of vitamin B. The dried plum sauce is brown and has a unique dried vegetable flavor. Pickled whole mustard is called "long-hanging dried vegetables", and chopped and dried with it is called "short-hanging dried vegetables". Dried prunes are often used for steaming, stewing in oil and cooking soup, which can relieve summer heat, clear dirt and stimulate appetite.
Dried plum meat is a typical Shao-style dish, which was once written into China menu. Both Mr. Lu Xun and Premier Zhou Enlai liked this hometown dish very much. Braised pork with dried plum vegetables has also been praised by many international friends. 1972, US President Nixon visited China and came to Hangzhou. At a banquet on the outskirts of Hangzhou, there was a hometown dish "Dried Plum Meat" by Premier Zhou, and Nixon claimed that it was OK after eating it!
The traditional practice of braised pork with dried plum vegetables is to choose the best and delicious dried mustard tuber, cut it into inches, wash the meat and cut it into pieces (preferably pork belly with skin). Mix mother-child soy sauce and monosodium glutamate. After the meat absorbs the soy sauce, spread it according to 1 layer of vegetables and 1 layer of meat, and steam it in a steamer for about 1 hour. The meat is tender, fragrant with dried vegetables, crisp but not greasy, and dried vegetables are shiny, fresh but not salty, which is a good product to eat.
Dried plums and bamboo shoots are boiled and dried together, which is called dried bamboo shoots. It can be said that fresh vegetables are added to make a good soup. Dried plums are steamed separately and have a special flavor. As the saying goes, "dried plums, white rice". Dried plums can be used as ingredients to make them tender and delicious, such as "dried snakehead fish" and "dried potato vegetables", which all have different flavors.