Dried mustard greens in many places have people homemade, but to speak of its origin source, many people do not know, and even the authentic dried mustard greens practice do not understand. So, where is the dried plum cabbage specialty? Dried plum is hairy?

Dried plum is where the specialty

To say that the dried plum is where the specialty, many people only know the area of Zhejiang, but the specific origin of the name of the place probably can not say, after all, the dried plum is now really a lot of people like to eat, and can be eaten all over the world to eat a kind of dish.

Plum dry lei is a famous specialty of Cixi and Shaoxing, with a long history of production. Cixi people and Shaoxing people commonly pickle their own, as a regular vegetable, but also commonly used as a gift to friends and relatives. As early as in the "Yuezhong Bianan", there is an account: "(Dried Plum Dried Vegetables have the difference between dried mustard, dried rape, dried cabbage. Mustard fresh flavor, oilseed rape flat, cabbage tender, used to cook duck, roast meat flavor, Cixi people, Shaoxing residents nineteen homemade." Visible at that time the production of Shaoxing Meijanlei has been extremely common.

Dried plum is hairy

The essence of "hairy" refers to the ingestion of certain foods that can cause the recurrence of old illnesses, generally refers to all can cause dry mouth, red eyes, teeth swelling, constipation, chestnuts, leeks, mushrooms, broccoli, and so on, there is a fever may be, commonly known as "hairy".

Dried mustard greens, dried oil lei, dried cabbage difference, more than the Department of homemade, so that the leaves dry, heap yellow, and then add salt pickling, and finally drying loaded altar. Oil light yellow and black, fragrant, relief of summer heat, clean internal organs, eliminating food accumulation, cough, and appetizers, so Shaoxing residents every summer must be dry vegetables burn Yang, its use is endless, as for the "moldy dry vegetables cut meat" is more Shaoxing specialties, has been into the "Chinese Cuisine".

So dried mustard greens are hairy --

Shaoxing dried mustard greens

Dried mustard greens is a famous specialty flavor of Zhejiang Province, is a Zhejiang dish, a long history of production. Shaoxing people generally pickle their own homemade, as a standing vegetable, but also commonly used as a gift to friends and relatives. Home-made dried bamboo shoots and dried vegetables are more traditional in practice and more authentic in flavor. Dried bamboo shoots and dried vegetables are mixed according to the ratio, and the home-made bamboo shoots are more plentiful and tender than those sold outside. It can be used to cook Four Season Beans with Dried Mui Choy, Dried Mui Choy Buckle Meat, Dried Mui Choy Chicken Wings, Dried Mui Choy Three Fresh Soup and so on.

1. mustard greens can be home pickled, can also be the market to buy ready pickled, cut a small section of spare;

2. dried bamboo shoots pick tender bamboo shoots, shelled and washed under the sliced and sliced finely;

3. prepare a pressure cooker, first half of the bamboo shoots, and then half of the mustard greens, and finally put all the peanuts, and then put the rest of the dried bamboo shoots, mustard greens, and then add water, water to the center of the peanuts, do not add full, water to the middle! Peanuts, do not add full, high heat to boil, medium heat to cook for about 20 minutes. A pot can not cook can cook two pots, the material and then divided in half on it.

Need to beautiful sunshine, the sun is good if the general sun for two days, you can use sun-dried vegetables special night bazaar, if not, you can use their own screen window wash on the line, and dry faster. The sun needs to be turned every 1-2 hours with chopsticks, the purpose is to sun evenly, are able to dry.

Tips

1. bamboo shoots and mustard proportion can be according to their own preferences;

2. peanuts can be used or not, peanuts can be cooked with bamboo shoots and mustard juice, so that bamboo shoots and dried vegetables when cooking will not be peanut skin stained red;

3. cooking can be put on the salt can be put on, according to their own tastes, the general pickled mustard is salty! No need to add salt;

4. Before you do it, it is best to look at the weather forecast, the weather should be clear for a few days in a row, so that the finished product out of the sun taste good, easy to save; if the sun did not dry one day, the next day it rained, you can put the bag in the refrigerator to save, and so on the weather is sunny to come out and then sunshine.

5. Sun good to put the bag sealed and stored, and so do the dishes out of the use, generally used before soaking the water.