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, I took it out and dried it. It turned into a golden yellow and salty prune. Moldy dried vegetables 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. It is oily yellow-black, fragrant, summer-heat-relieving, viscera-clearing, digestion-resolving, cough-relieving, fluid production and appetizing. Therefore, Shaoxing residents will burn dried vegetables every hot summer, which is inexhaustible. As for "Dried vegetables and cut meat", it is a Shaoxing specialty and has been included in the China menu. Dry mold is a famous specialty of Shaoxing, with a long history of production. Shaoxing people usually make their own pickles, which are often used as standing dishes or as gifts for relatives and friends. As early as "Yue Zhong Bianlan", it was recorded: "(There are dried mustard, dried rape and dried cabbage. Mustard is delicious, rape is flat and cabbage is tender. It is used to cook ducks and barbecue, and Shaoxing residents make it themselves. " It can be seen that the production of Shaoxing dried mushrooms was extremely common at that time. As the stack of "Eight Tributes" in Shaoxing in Qing Dynasty, Muganlai was exquisitely made and well selected. Before Tomb-Sweeping Day, the Chinese cabbage was dried, tied into small bundles with gold and silver wires, pickled in a small jar, taken out after the marinade fell, dried and steamed, and dried when the vegetables were red and black. Repeat this many times until the color turns red and bright. According to the memories of the old people who made tribute dishes in the Qing Dynasty, such refined tribute dishes were supervised by Shaoxing Magistrate and Shanyin County, weighing only one thousand kilograms every year. The altar was sealed in yellow 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. At present, almost all farmers in Shaoxing start from scratch, and every household has a standing stock, which is constant all year round. The annual output of commercial dried vegetables is more than 25 tons, which are exported at home and abroad. Shaoxing dried vegetables are dark and moist in color, mellow in taste and resistant to storage. 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 washed and dried. Days, in a cool and ventilated place for 4-5 days. The height of the pile is not more than 50 cm. Turn the vegetables up and down once a day to prevent them from getting hot and deteriorating. After piling into yellow-green, make salt according to 3 kg of fresh vegetables per 100 kg, arrange the vegetables layer by layer, and remove the salt. Step on the vegetables once in each row until there is enough juice. 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 dried vegetables are sauce brown and have 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 moldy vegetables are often used for steaming, stewing in oil and cooking soup, which can relieve summer heat, clear dirt and stimulate appetite. "Braised meat with moldy dried vegetables" is a typical Shao-style dish, which was once written into China's menu. Both Mr. Lu Xun and Premier Zhou Enlai liked this hometown dish very much. Braised meat with moldy dried vegetables has been praised by many international friends. 1972, US President Nixon visited China and came to Hangzhou. At the banquet outside the building in Hangzhou, there was a hometown dish of Premier Zhou, "Braised Meat with Mildew Dried Vegetables", which Nixon claimed to be ok after eating! The traditional way to stew the meat with moldy dried vegetables is to choose the first-class 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. Moldy dried vegetables and bamboo shoots are cooked and dried together, which is called dried vegetables and bamboo shoots. It can be said that fresh food is added to make a good soup. Mild dried vegetables are steamed separately, which makes the food soft and has a special flavor. As the saying goes, "dried vegetables and white rice". Using dried mushrooms as ingredients can make them fresh and delicious, such as "dried black fish" and "dried potato", which all have different flavors.