Dried plum is not only a kind of vegetable, but also a kind of dried vegetable processed from vegetables, which many people like to eat. So, what is prune made of? What are the steps of Shaoxing dried plum vegetables?
Dried plum is a common traditional dish of Han nationality in Jiangnan area and Hakka area. There are dried mustard, dried rape and dried cabbage. Let's take a concrete look at what prunes are made of and how Shaoxing prunes are made.
1. What is dried prunes made of?
Dried plums are different from dried mustard, dried oil and dried cabbage, and most of them are cooked at home.
In addition, dried plum is the name of a kind of dried pickles in Shaoxing, Zhejiang and Fuzhou, Jiangxi, including dried mustard, dried cabbage, dried rape, dried winter vegetables, dried sherry and so on.
You can also simply understand that dried plums do not refer to a specific dish, but to a kind of pickles.
When making, let the leaves dry and pile up yellow, then add salt to marinate, and finally dry and put them in a jar. Dried plums are the finished products that stem, leaf, mustard or wild vegetables are pickled and fermented, and then dried.
In late autumn and early winter, the mustard in the garden is covered with moss, with thick thumbs and buds at the top, like autumn grapes, crisp and tender. At this time, pick the cabbage and air it for a few days.
When the leaves are soft, put them in a pot, sprinkle with salt and rub them with your hands. When there is vegetable juice oozing, put it into a pottery urn, sprinkle a layer of salt, and seal the mouth of the urn with mustard leaves or bamboo shoots after filling.
After ten days and a half, it was taken out and dried in the sun, and it became a golden, salty and delicious dried plum dish.
Second, the drying process of prunes
1. Clean the harvested fresh vegetables, dry them in the sun for about 5 days, and store them in a cool and ventilated place for 4-5 days.
2. When the leaves turn yellow-green and soft, cut the dry leaves into silk.
3. Put the shredded dried vegetables into the basin, sprinkle with salt and rub with your hands. When some vegetable juices ooze, put them in the clay pot.
4. Seal the casserole with shredded vegetables and store it in a cool place.
5. After pickling for half a month, you can find the lid of the earthenware pot and take out the finished dried prunes to eat. At this time, the vegetable line will become dried plum, with golden color, sweet and sour taste.