Wash cabbage, then drown it in salt for 3 days, dry it a little, and then put it in the sun. It's best to submerge them in the winter, because they'll go bad in the summer. This is our specialty. It appears in Lu Xun's writing. Cabbage is the most common. You can use beans, and many other vegetables. The effect is the same. You can eat them after they are dried.

Use a lot of tall cabbages with lots of poles and few leaves.

Cut down the cabbage in the fall, wilted and put in a jar, a layer of cabbage layer of salt, compaction, pickling 15 days after the fish out of the sun can be dry.

Dried Plum Cabbage

The fresh vegetables for the whole plant trimming, trimming the roots, remove the old and dead leaves, in the sunlight for 1 day, the middle of the turn 1 time. Then the wilted vegetables for stacking yellow. Winter vegetables are generally piled 65 cm to 100 cm high, heap 7 days or so, turning 1 time every morning, the weather is warm, the evening should also be turned 1 time. The temperature is too low, available straw bales, sacks and other things covered in the pile of vegetables, so that the yellowing. Heap yellow degree of 60% ~ 70%. Spring vegetable pile height of 35 cm ~ 50 cm, every morning and evening turning 1 time, heap 3 days, heap yellow degree of 55% ~ 60%. After the pile of yellow, and then the vegetable plants to organize 1 time, picking off the bad leaves, water washing, sun drying moisture. If the rainy day after washing can not be sun, that is cut and pickled. Cut the head of the first cut, pay attention not to cut off the leaf buds. Stem cut about 2.5 centimeters long, vegetable leaves cut about 20 centimeters long small section. Cut the vegetables, if the degree of yellowing is not enough, it can be stacked on a bamboo mat, plus the cover smothered for 1 night, the second morning uncovered and spread dry, so that it is cold. And then salting.

First in the bottom of the tank salt, vegetables and salt mix evenly, layered in the tank pressure. Salt dosage according to every 100 kilograms of heap of yellow cabbage plus 4 kilograms of salt ratio to add. Pickling cylinder filled, will be around the dish raked to the center, piled into a steamed bun shape, then covered with a layer of cover salt, covered with a bamboo grille, pressed on the weight. Winter vegetables after about 30 days, spring vegetables after about 20 days, can

pickling mature. Vegetables pickled and taken out in the sun until the stalks dry. Sun-drying time, winter vegetables four or five days, turning 3 times a day; spring vegetables two or three days, turning 4 times a day

Many people may think that the plum dish buckle meat is nothing more than savory buckle meat, in fact, this is not wrong, but not completely right, the plum dish buckle meat in the use of the plum dish is pickled and sun-dried after the dried plum dish, so the dried plum dish is the big family of savory a kind of savory dishes, and it is savory dishes in the top grade. Huizhou, Guangdong Province, that is the authentic preserved mustard greens. Huizhou, is also a Hakka settlement, folk called - Dongjiang Hak, in addition to Hakka dishes in Guangdong, in addition to the plum dishes buckle meat and Dongjiang tofu, Dongjiang salt baked chicken are Huizhou's specialties. The plum dish is a specialty of Huizhou,