There are three treasures in Minqing: rotten vegetables, dried vermicelli and olives, which shows the importance of rotten vegetables to Minqing. General refers to the local culture of Cai Jie, which is 70% dried in the scorching sun, mixed with edible salt with glutinous rice distiller's grains, fermented by traditional techniques, aged and pickled in jars.
It is necessary for minqing to spoil vegetables. It is sweet and sour, invigorating the spleen, appetizing and opening the spleen. Not only do you make it yourself, but different ingredients are well matched. It is simple and easy to make. Every household uses it as a superior seasoning for fried noodles, mixed powder, stewed pig's trotters and fish head soup, especially for cooking soup with waste vegetables, which adds a childhood flavor without other seasonings.
As a traditional product of Minqing, there is also a story about the origin of rotten vegetables. There is a white stone mountain around Liudu in Minqing. In view of the peculiar terrain, ancient trees and jungles, wild animals and birds, especially mountain monkeys, and crop gardens are often destroyed, prompting people to panic all day long. In order to get rid of naughty the Monkey King, we made special tools, such as animal traps and monkey drivers. One day, we released a monkey, but it ran away at once. The little monkey is very vindictive. That night, he attracted a group of monkeys and ate vegetables in the garden at China Everbright Bank. When he left the leftovers, he put the unwanted vegetables on the top of the cliff to dry, then cleaned them with tree skills and mud and hid them in bamboo. The surface was sealed with yellow mud and covered with weeds.
Later, it was found that pickled sauerkraut was hidden in bamboo, and it tasted beautiful. It was deeply inspired to improve the processing technology and make more delicious sauerkraut, which is the origin of rotten vegetables in Fujian. The process of making rotten vegetables is very particular, from the drying of vegetables, the selection of rotten vegetables, the collocation of salt, to the method of rubbing and binding wine jars and edible salt on vegetables, and then putting them in jars to seal the jars. Since ancient times, there has been a set of detailed and standardized steps.
Here, especially after sealing the altar, pour wood ash, preferably in the kitchen stove and throw it out immediately. Because of the dryness and moisture absorption of this ash, the quality of rotten vegetables is guaranteed to be top-notch after six or seven months, and the fragrance is fragrant and widely circulated, and the rotten vegetables will come out.
After testing, waste vegetables in Minqing contain rich and colorful nutrients such as protein, carbohydrates, dietary fiber, lactic acid bacteria, calcium, iron and phosphorus. Minqing waste vegetables have the characteristics of strong fragrance, fishy smell removal, freshness enhancement and appetite enhancement, and are often widely used as condiments in cooking to enhance fragrance and freshness, especially the nourishing soup made of them, which has a unique flavor. Common dishes cooked with waste vegetables in Minqing include: stewed taro with waste vegetables, stewed dried bamboo shoots with waste vegetables, dried noodles with waste vegetables, and fried pork belly bamboo shoots with waste vegetables.