Spring vegetables can be made into dried mustard greens, the first spring vegetables pickled and taken out in the sunshine sun-dried vegetable stalks into dried mustard greens. Homemade dried mustard greens time is generally in the spring before and after the Qingming Festival, the ingredients can be green vegetables or snow vegetables. Whole washed, hanging lishui, and then chopped and sun-dried until half-dry, and then put in the pot to steam, and finally take out to buckle dry water to dry in the sun can be.

Introduction of Dried Plum Cabbage

Dried Plum Cabbage is a kind of Hakka local dish which is famous at home and abroad. It is a common dish in Cixi, Yuyao and Shaoxing areas of Zhejiang Province, mostly dried and pickled by mustard, rape, cabbage, potherb mustard and other dried vegetables, of which, the most common mustard in the southern vegetable gardens pumped moss.

Dried Plum Cabbage is a finished product made from mustard, potherb mustard, oilseed rape, cabbage, and winter vegetables that have been pickled and fermented and then dried in the sun. Dried Plum Cabbage is a kind of Hakka vernacular dish, which is called dried plum cabbage in Shaoxing, Ningbo, Jinhua and Lishui of Zhejiang Province, Fuzhou of Jiangxi Province, dried vegetable in Taizhou of Zhejiang Province, and dried plum cabbage in Meizhou of Guangdong Province. There are dried mustard, dried rape, dried cabbage, dried cabbage, dried winter vegetables, dried potherb mustard, mostly homemade. The practice is to make the leaves dry, pile yellow, and then add salt pickling, and finally sun-dried altar.