There are dried mustard tuber, dried rape, dried cabbage, dried winter vegetables and dried wild vegetables, most of which are homemade at home. 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.

The method is to dry the leaves, pile them into yellow, then add salt to pickle them, and finally dry them and put them in a jar.

Dried vegetable oil is 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.

Method step

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 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.

Shaoxing plum:

It has luster and black color, mellow fragrance and storage resistance. 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.