Plum vegetables are also called dried winter vegetables, salted dried vegetables, dried plum vegetables and dried mildew vegetables. Plum vegetables mainly grow in Shaoxing, Xiaoshan, Tongxiang, Zhejiang and Huiyang, Guangdong, and are very popular foods in these areas. Plum vegetables can be made into pickled food, which is what we often say is sherry red. Plum vegetables can be cooked or stewed, especially braised pork with plum vegetables.

Eating plum vegetables in winter can stimulate appetite, invigorate qi and blood, and promote fluid production.

People can pickle plum vegetables in winter, or make the stems and leaves of plum vegetables into mustard tuber, which is a favorite food for many people. Plum vegetables are pickled and fermented with stems, leaves or potherb mustard, and then dried to become dry products. Plum vegetables are very suitable for winter consumption, because people marinate plum vegetables in late autumn and early winter and can eat them all winter, which can not only stimulate appetite, but also benefit blood and promote fluid production.

Plum dishes are actually very simple to cook. Probably in the late autumn and early winter of each year, the mustard in the vegetable garden is covered with moss, with thick thumb and bud at the top, which is like autumn grapes, crisp and tender. At this time, people will pick the cabbage and hang it for a few days. When the leaves become soft, put them into a pot, sprinkle with salt, and rub them with your hands. When some vegetable juice oozes, put them into a pottery urn, sprinkle a layer of salt on it, and seal the urn mouth with mustard leaves or bamboo shoots. After ten days and a half months, take it out and dry it, and it will become a golden color, salty and sour plum dish.

Usage and dosage of plum vegetables

1, plum vegetables can be cooked, and both vegetarian and vegetarian dishes are suitable. Wash plum vegetables with cold water before eating, and cook them after knife treatment, which can be made into meat and vegetarian dishes;

2. Plum vegetables can be steamed, fried, roasted or made into soup, and can be served with pork or dried beancurd, gluten, edamame and dried shrimps, such as "Fried shredded pork with plum vegetables", "Dried vegetable soup with dried shrimps" and "Fried edamame with plum vegetables".

3. Plum dishes are cooked with meat or steamed meat. The flavor of vegetables and meat permeates each other, and they are oily but not greasy, fresh, fragrant, glutinous and sweet. It is a home-cooked dish in summer. Famous dishes are mostly found in Zhejiang, such as "Roasted Meat with Plum Vegetables" in Shaoxing and "Duck with Dried Vegetables" in Jiande.

4. Plum vegetables can also be boiled and chopped with minced pork as stuffing, and made into dried vegetable buns or sesame cakes, which are famous as "dried vegetable sesame cakes" in Tunxi Old Street, Anhui Province;

5. Chop the plum vegetables and mix them with the tender bamboo shoots after pickling, scalding and sun drying, which is the traditional local product "dried bamboo shoots" in Yuyao and Cixi, Zhejiang Province. The flavor and eating method are similar to those of plum vegetables, which can be used for soup, oil stewing and steaming, and can also be used as ingredients for dishes such as roast meat, stewed duck and boiled tofu.

steamed pork belly with preserved greens

Ingredients: 800g pork belly, 200g plum, a handful of shallots, a few slices of ginger, Shaoxing wine 1 spoon, 2 teaspoons of soy sauce, 2 teaspoons of Pu 'er tea, and garlic 1 spoon.

Sauce: boiled broth 1/2 cups, soy sauce 1 teaspoon, soy sauce 1 tablespoon, cornflour 1/2 tablespoons.

Operation:

1, add onion, ginger and Shaoxing wine to the pot, add water to half full, put it on a big fire, bring it to the boil, put down the pork belly, continue to boil the water until it is boiled again, and cook it for 30 minutes on a medium-small fire instead, take it out, and try to absorb the water of the meat with a clean towel. Remember to keep the broth when cooking.

2. Sweep the soy sauce evenly on the meat surface. Heat the oil in the pan until it is 70% cooked, and slowly fry it on low heat until it is golden. Boil water in another pot, pour in tea leaves, and boil until the tea color is strong.

3. Put pork belly, put water on one side of the flesh and cook for 5 minutes, then cook on the other side for 5 minutes, and fix the bottom with a fork and cook on the other side for 5 minutes. In this way, cook on each side except the skin for 5 minutes, and cook on three sides for 15 minutes.

4. At this time, you can see the excess oil and floating foam, pick it up, rinse it with cold water, and let it cool for a while. At this time, the plum vegetables are washed, soaked for a while, drained, diced, and garlic cut into pieces.

5, the fire, the pot is like plum vegetables, slightly stir-fry and dry the water, add a little oil, then stir-fry the garlic, finally add salt, soy sauce, sugar, and finally put a little broth and boil it. Cut the meat into pieces with the same thickness, and put the meat in a container and code it.

6, finally put plum vegetables, try to fill the gap, compaction. Wrap the container with tin foil, steam it on high fire for 1 hour for 30 minutes, remove the tin foil, and steam it for another 30 minutes. Take it out, pour the excess soup in the bowl into the sauce, boil the juice, buckle the meat and pour it on the surface.

The most famous way to eat plum vegetables is to buckle meat with plum vegetables. Of course, it can also be used to make soup, stir-fry and so on. It tastes very good, especially the vegetables that people often eat in winter. Pickled plum vegetables can stimulate appetite, reduce qi, benefit blood and promote fluid production, and make up for fatigue. Moreover, people who have been drinking plum vegetables for a long time can be treated without sound. Plum food can be eaten by the general population, and people in the north and south like it very much, but plum food should not be eaten with mutton, otherwise it will lead to chest tightness.