Materials:

Dried plum vegetables have a mellow aroma and are resistant to storage. There are three main varieties of vegetables: mustard, mosaic mustard and mustard. And there are differences between dried mustard greens, dried mustard greens, and dried cabbage.

Method:

(1) Umeboshi vegetables are made from stems and leaves that are pickled and fermented with mustard greens or mustard greens. The finished product is dried in the sun. In late autumn and early winter, the mustard greens in the vegetable garden are mossed, as thick as a thumb, with flower buds on top, shaped like autumn grapes, crisp, tender and sweet.

(2) Pick off the cabbage hearts and hang them for a few days. When the leaves become soft, put them in a basin, sprinkle with salt, and rub them with your hands. When some vegetable juice oozes out, put them in a pottery jar, put them in a layer and sprinkle them with a layer of salt. When filled, use mustard leaves or bamboo shoot shells. Seal the mouth of the urn tightly. (3) After ten days and a half, take it out and dry it in the sun, and it will become golden-colored prunes with a salty, sour and sweet taste.

Prunus lettuce has a lot of nutritional value. It has a shiny yellow-black oil and a tangy fragrance. It can relieve summer heat, cleanse the internal organs, eliminate food accumulation, cure coughs, produce fluid and appetizer. Therefore, Cixi people, Shaoxing and Yuyao residents must eat it every hot summer. Dried vegetables are used in soups, and their uses are endless. As for "Molded Dried Vegetables and Meat", it is a Shaoxing special dish and has been included in the "Chinese Cookbook".

Among the pickled vegetables, dried mustard greens have higher nutritional value, especially their carotene and magnesium contents. It tastes sweet, can whet the appetite, relieve qi, benefit blood and promote fluid production, and replenish deficiency and fatigue. Elderly people soak in the soup and drink it, and the sound will not come out.