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.