1. Organize and clean the harvested fresh vegetables and dry them for about 5 days, and put them in a cool and ventilated place to pile up for 4-5 days.
2. When the leaves become yellowish-green and the leaves become soft, cut the dried leaves into julienne strips.
3. Put the dried shredded vegetables into a pot, sprinkle with salt, rub with your hands, and when some vegetable juice seeps out, it will be loaded into a clay pot.
4. Will be filled with shredded vegetables after the pot sealed tightly, placed in the shade to store.
5. Pickling half over the month, you can find open the lid of the pot, take out the finished dried plum to eat, this time the vegetable line will become a job color golden, salty and sour taste sweet dried plum. [1]
Zhejiang Dried Plum Cabbage
Dried Plum Cabbage is a famous specialty of Cixi, Yuyao and Shaoxing, with a long history of production. People in Cixi, Yuyao and Shaoxing commonly pickle and make their own as a regular vegetable, and it is also commonly used as a gift for friends and relatives. As early as in the "Yuezhong Bianan", there is an account: "There are differences between dried mustard, dried rape and dried cabbage. Mustard fresh flavor, oilseed rape flat, cabbage tender, used to cook duck, roast meat flavor, Cixi, Yuyao, Shaoxing residents nineteen homemade." Visible at that time the production of Shaoxing Meijanlei has been extremely common.
According to the old man who had made tribute dishes in the Qing Dynasty recalled that such refined tribute dishes by Cixi, Yuyao, Shaoxing governor and Shanyin County supervisor, but every year, but a thousand pounds, the dish altar with a yellow seal, special people transported to the capital. According to legend, Emperor Qianlong six to Jiangnan, come to Shaoxing to taste the dishes made with tribute vegetables and vegetable farms. Nowadays, not only Shaoxing farmers make their own vegetables in almost every house, every household is always prepared, through the year, Cixi in Ningbo area is mainly making commercial dried plum vegetables. Commodity dried plum cabbage annual output of more than 250 tons, exported both at home and abroad.
According to the old man who had made the tribute dishes in the Qing Dynasty, such refined tribute dishes were supervised by the governors of Cixi, Yuyao, Shaoxing and Shanyin County, and each year, however, thousands of jin, the dish altar was covered with a yellow seal, and it was specially transported to the capital. According to legend, Emperor Qianlong six to Jiangnan, come to Shaoxing to taste the dishes made with tribute vegetables and vegetable farms. Nowadays, not only Shaoxing farmers make their own vegetables in almost every house, every household is always prepared, through the year, Cixi in Ningbo area is mainly making commercial dried plum vegetables. Commodity dried plum vegetables annual output of more than 250 tons, exported both at home and abroad.
Hakka Dried Plum Cabbage
Dried Plum Cabbage is a kind of Hakka local dish which is famous at home and abroad. At the end of fall and beginning of winter, the mustard in the vegetable garden draws moss, which is thick and thin, with flower buds at the top, shaped like an autumn grape, crispy, tender and sweet. At this time, village women pick the heart of the vegetable (about 5 inches long) and hang it to dry for a few days. When the leaves become soft, put into a pot, sprinkle salt, rubbed by hand, to ooze out some juice, it will be loaded into a ceramic urn, yards of a layer of salt, filled with mustard leaves or bamboo shoots shells to the urn mouth sealed tightly. After half a month and twenty days, take out the sun-dried, will become a golden color, salty and sour taste sweet, with a special flavor of dried plum.
Nutritional value of editor
Shaoxing dried plum cabbage oil light black, mellow flavor, storage resistance. Vegetable material mainly has big leaf mustard, flower leaf mustard and potherb mustard 3 varieties. Mustard contains thioglucoside, protein and minerals. Thioglucoside by hydrolysis produces volatile mustard oil, protein decomposition produces amino acids, so the processed pickles unique flavor, taste delicious. Processing will usually be harvested after the finishing of fresh vegetables cleaning and drying 1 day, placed in the shade and ventilation place stacked 4-5 days, vegetable pile height of no more than 50 cm, turn the vegetables up and down once a day, to prevent heat deterioration of vegetable heap, heap into a yellowish-green, according to the system of 3 kilograms of salt for every 100 kilograms of fresh vegetables, layer by layer row of vegetables to withdraw the salt, every row of vegetables to trample once to the degree of out of the juice of the vegetables. If the vegetable juice is not much, can be repeated on the next day, until the juice. Vegetable brine out of the bubble, yellow cooked to fresh after the cylinder sun dishes.
The pickled and not dried fresh pickles yellow color, taste mellow, texture tender, containing amino acids 0.15%, 0.34% of total sugar, 0.25% of total nitrogen. Each hundred grams of calcium 250 mg, phosphorus 31 mg, iron 3.1 mg, vitamin B 0.04 mg. Sun-dried dried mustard mustard sauce brown, with a unique dried vegetable flavor. With the whole mustard pickled into the sun is called "long hanging dry vegetables", chopped up with the system into the sun is called "short hanging dry vegetables". Dried mustard greens are often used to steamed, stewed, roasted soup, eaten to relieve summer heat, clear the internal organs, and appetizing.
"Stewed Pork with Dried Plum Cabbage" is a typical Shao-style dish, which has been included in "Chinese Recipes". Mr. Lu Xun and Premier Zhou Enlai loved this hometown dish during their lifetime.
The traditional method of stewing meat with dried plums is to use the best dried mustard greens, cut into inch strips, wash the meat and cut it into pieces (preferably with the skin of five flowers). pieces (preferably skinned pork). Mixed with mother and child soy sauce, monosodium glutamate, to be absorbed by the meat after the soy sauce, according to a layer of vegetables, a layer of meat, put in the steamer to steam for about l hours, the meat has been crispy and soft, with the fragrance of dried vegetables, eaten crispy and not greasy, dried vegetables, bright oil, fresh and not salty, "over rice" is very good.
Dried plum and bamboo shoots with boiling, sun-dried, said the dried vegetable shoots, can be said to be fresh on the fresh, do the soup is excellent. Dried plum alone steamed soft rice, also has a unique flavor, the proverbial "dried vegetables, white rice". Dried plum as ingredients, can hair fresh into the flavor, such as "dried vegetables burn snakehead fish", "dried vegetables burn potatoes", etc., all have a special flavor.