Dried plums are the finished products pickled and fermented with mustard, wild vegetables or vegetables, and then dried in the sun.

1. Dried plum is a local dish of Hakka people.

2, plum practice:

(1) At the end of autumn and the beginning of winter, the mustard in the garden is covered with moss, with thumb-thick buds at the top, which looks like autumn grapes, crisp and sweet.

(2) Pick the cabbage and air it for a few days.

(3) After 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 clay pot, sprinkle a layer of salt, and seal the jar mouth with mustard leaves or bamboo shoots.

(4) After ten days and a half, take it out and dry it, and it will become a golden-colored, salty and sour prune.