Why is dried cabbage black
General sun is black, if too black, it may be artificial treatment.
It is shaped like autumn grapes, crisp and sweet. At this time, village women pick the heart of the vegetable (about 5 inches long or so) and hang it to dry for a few days. When the leaves become soft, put into the basin, sprinkle salt, rubbing with your hands, to be oozing some juice, it will be loaded into the pottery urn, yard put 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 dry, will become a golden color, salty and sour taste sweet dried plum dishes.
Dried mustard greens black or yellow
Generally speaking, dried mustard greens are yellow and black, too yellow or too black are not good.
After cleaning and rubbing the dried plums, you can put it into the ventilation to dry, you can also put it directly into the sun for sun exposure, into the sun under the sun is more direct, but be sure to lay a layer of clean cloth or a layer of clean paper at the bottom, and then put it up, in this way, you can avoid staining some of the dust, usually after two or three days of sun exposure. It will be fine.
How to make delicious dried plums
1 dried plums roast duck
Prepared dried plums into the pot slightly boiled, boiled and ready to use, wash duck meat and chopped into small pieces, put into cold water and boiled, boiled and rinsed duck meat with cold water clean foam. Ginger cut into large pieces, the pan is hot, add soybean oil stir-fried, and then put the prepared duck meat, the duck meat stir-fried oil, stir-fried until the skin is slightly yellow and then poured into the wine and braised juice, stir-fried for 2 minutes, then add the dried plum cabbage to continue to stir-fry, will be stir-fried after the dried plum cabbage and the duck meat poured into a pressure cooker, pressure for 20 minutes can be, and then add the appropriate salt to taste can be out of the pot.
2 dried plums roasted scallops
Soak the dried plums for about an hour, clean, cut into small sections and spare. The prepared scallops cut off the head to remove the viscera, cut into long sections plus mash juice, sliced green onions, ginger, marinated for about 30 minutes, marinated scallops into the pan fried until both sides were golden brown, sheng up and drain the oil. Prepare the pot on the fire to add the right amount of oil to heat, sautéed chopped pepper sauce, ginger, and then add cut into segments of the dried plum cabbage stir fry, stir fry, add the appropriate water to boil, code into the scallop section, add soy sauce to a small fire simmer for 20 minutes, after the big fire juice can be released.
3 dried cabbage slag pancakes
The appropriate flour add 2 grams of salt and mix well, the prepared lard slag chopped, dried cabbage soaked after washing and squeezing the water, pour boiling water into the flour and mix well after kneading into a ball covered with plastic wrap to stand for about half an hour. Add soybean oil in the pan, oil temperature 7 minutes hot pour into the dried plums and lard residue stir-fry flavor and then add salt stir-fry evenly out of the pan to cool, wake up the dough divided into small groups, the dried plums and lard residue wrapped into the dough, with a rolling pin rolled into a pancake, and then put into the pan pan frying until light brown on both sides can be out of the pan.
Preservation of dried plums
1, refrigerator: dried plums can be placed directly in the refrigerator for refrigeration, the amount of salt contained in the dried plums is relatively large, so generally in the storage of the dried plums can not worry too much about the dried plums will deteriorate, and put into the refrigerator for storage, you can also ensure that the color of the dried plums will not change, can be long time to save the shape of the dried plums.
2, room temperature preservation: because the dried plums in the pickling has added a lot of salt, so do not have to worry too much about the dried plums will be at room temperature in the case of spoilage, and the dried plums in the salt pickling is generally not needed to get outdoors with the sun to dry the dried plums in the excess water, the salt has been in the dried plums in the water drainage, room temperature can be preserved.
3, avoid direct sunlight: generally drying dried plums in the sun because to dry the water in the dried plums, but the salt in the dried plums has been dried plums in the water leaching clean, so do not have to dry the dried plums to the sun, and long time drying dried plums color is darker, no golden yellow look, so do not put the dried plums in sunlight in daily life! So do not put dried plums under the sun in your daily life, which affects the color.
4, plastic bag preservation: dried plum long time and air contact will be very easy to bugs, after pickling dried plums do not directly placed in the air, you can find a plastic bag will be sealed dried plum, do not leakage, so as not to air into the dried plum, the more dry dried plums the more prone to bugs, so in daily life to pay attention to a little relative.