Every weekend, I am looking for all kinds of Zhejiang flavors that I have never eaten, but after a few years, my favorite is still the most homely and common prune.

It is said that dried plums are the fate of Zhejiang people, but in many people's impressions, dried plums are pickled vegetables, which are very salty and may contain carcinogenic nitrosamines. In addition, they often appear in pairs with fatty pork belly, so although they like to eat, they dare not eat.

In fact, we should not demonize a food, but learn to enjoy it reasonably.

Ask friends in Hangzhou, they can trim anything they say. Dried plum is not a dish, but a processing method. All vegetables are preserved in the sun and dried. This is the dried plum.

Of course, this is an exaggeration. The most commonly used prunes are mustard, mustard and rape.

Picking out beautiful potherb mustard, removing roots, cleaning, draining, adding 8% ~ 10% salt for curing, and then naturally drying. Every time I see this series of techniques, I feel similar to making tea.

It is through the polishing of time, wind and sunshine that the protein and amino acids in dried prunes have changed, forming the unique flavor of dried prunes.

The production technology of 1 dried plum is weak acid fermentation, mainly lactic acid fermentation and a small amount of acetic acid fermentation.

Some researchers used Illumina MiSeq high-throughput sequencing technology (which sounds very advanced, but it is actually technical analysis) to analyze dried plum vegetables. Among them, the highest content is lactic acid bacteria, and 12 kinds of lactic acid bacteria can be isolated, with high diversity.

The health function of fermented food is a hot research topic in recent years. Nowadays, many probiotics are developing vigorously, which are used to promote intestinal health, improve constipation and improve sensitive intestines. In the era when probiotics did not appear, fermented food was the natural source of probiotics.

No matter we are familiar with yogurt, bean paste, tofu, steamed bread, bread, pickles and dried plum, they all belong to fermented food. With the passage of time, the molecular structure of food has changed, resulting in rich flora and flavor substances that can replace monosodium glutamate.

Dried prunes are high in calcium, potassium and magnesium.

The prunes in Xiaoshan district of Hangzhou were analyzed. The contents of calcium, magnesium and potassium were 65438 0565,248 and 38282 mg/65438 000 g, respectively.

Therefore, prunes are not useless.

Dried prunes not only contain nutrients such as calcium, potassium and magnesium, but also contain high dietary fiber, which can absorb the oil in meat when cooking with meat.

Dried prunes have certain antibacterial and antioxidant effects.

Studies have shown that prune extract can prolong the shelf life of pork, which may be partly due to the antibacterial effect of some active components in prune.

1 dried plum has low vitamin C content.

The content of vitamin C in fresh potherb mustard is relatively high, but after such a series of processes, it is washed, pickled and dried. Vitamin C is very fragile, and the existence of active vitamin C can hardly be detected after being baptized by air and light.

Solution: Eat foods rich in vitamin C at the same time.

For example, a vegetarian dish at noon: a vegetarian dish is roasted meat with plum vegetables. Vegetarian dishes can be accompanied with fried hearts, fried kale and cold colored peppers, or eat 1 kiwi fruit after meals, or a few winter dates.

2 Dried plums are usually salted with 8~ 10% salt. Before cooking, they still contain very high sodium even after soaking and cleaning.

Solution: Don't add extra salt during cooking, or use prunes as salt and seasoning.

For example, stewed meat with plum vegetables does not add salt. At the same time, it is served with boiled broccoli and boiled okra in fresh water to control the total salt in one day.

For example, after chopping a small amount of dried prunes, fry them with beans and eggplant without salt. Dried prunes can provide not only salt, but also flavor substances.

It is also excellent to cook fried rice with dried plum instead of salt and monosodium glutamate.

After all, prunes are preserved food, which contains a certain amount of nitrite, which will be converted into carcinogenic nitrosamines, so some popular science bloggers suggest that such wonderful food should be thrown away.

However, soda is not necessary, and the nitrite content of prunes in the market is generally lower than the standard, so the safety can be assured.

Solution: Control the number of delicious prunes (for example, per week 1 time) and the consumption per time (no more than 10g per time), and match with fresh vegetables and fruits rich in vitamin C (vitamin C can inhibit the transformation of nitrite into carcinogenic nitrosamines).

The classic roast pork with plum vegetables in Zhejiang Province, cut pork belly into pieces the size of braised pork, add a lot of dried plum vegetables and steam them in a pot. The fat of dried plums moistens the dried plums, and the smell of dried plums makes the pork belly have a special taste, without adding salt or more seasonings. Even the soup is great.

Wang Zengqi described Lu Xun's love for prunes like this:

This is Shaoxing food, which is found all over the country, but unlike Shaoxing people who eat it once every three days, Lu Xun probably can't live without prunes all his life. The steamed black prunes written in The Storm are very attractive, which may mean that there is no meat.

Zhou Zuoren's writing about dried plums has "a feeling of old rain".

Every time I eat prunes, I feel that this delicious food on earth should not be given up, but should be given reasonable use value.

Many times, we should not only avoid deifying a food, but also avoid demonizing a food and enjoy a healthy and delicious life. How to eat is as important as what you eat, or even more important.

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