What is the umeboshi in pork with preserved mustard greens? What should I do?

I. What is mustard greens?

Mustard greens. Mui Cai is a traditional Han Chinese dish in Guangdong (Meizhou, Huizhou), belonging to the pickled food. Huizhou is also known as Huizhou Gongcai. Rural fresh (mustard) prune dishes are made by drying, selecting, floating salt and many other processes. They are golden in color, aromatic, sweet and refreshing, not cold, not dry, not wet and not hot. They can be used not only as a dish, but also as an ingredient to make dishes such as stewed pork with preserved plums, steamed beef with preserved plums, steamed fresh fish with preserved plums, and preserved plum soup. Plum Cabbage is a traditional Hakka specialty with golden color, rich aroma, sweet and refreshing taste, not cold, not dry, not wet and not hot. It is known as a "positive dish" and has been famous for a long time. It is said to be called the three treasures of Hakka along with salted chicken and fermented tofu. According to legend, there is another beautiful legend about "pork with preserved vegetables". During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he sent two famous chefs to the West Lake in Hangzhou to learn cooking. After the two chefs returned to Huizhou, Su Dongpo told them to imitate the West Lake "pork with preserved mustard greens", made "pork with preserved mustard greens". The flavor is delicious and refreshing, but not greasy, very popular with the people of Huizhou. For a while, it became the Huizhou banquet.

Two, what to do?

The whole fresh vegetables trimmed, cut off the roots, remove the old and withered leaves, dry in the sun for a day, turning once in the middle. Then the wilted vegetables are piled up in a yellow color. Winter vegetables are usually piled 65 cm ~ 100 cm high and stacked for about 7 days, turning once a day in the morning and once at night when the weather is warm. If the temperature is too low, straw bales, sacks, etc. can be used to cover the vegetable pile to make it yellow. The degree of yellowing is 60% ~ 70%. Spring vegetables pile height 35 cm ~ 50 cm, turn once in the morning and evening, 3 consecutive days, the degree of yellowing 55% ~ 60%. After the heap is yellow, organize the vegetable plants again, pick out the rotten leaves, wash with water and dry in the sun. After washing in the rain can not be sun, cut into segments to pickle. When cutting, cut off the head of the vegetable first, taking care not to cut off the leaf buds. Vegetable stems cut into small pieces about 2.5 cm long, vegetable leaves cut into small pieces about 20 cm long. If the cut vegetables are not browned enough, stack them on a bamboo mat, cover them overnight, and then uncover and spread them out the next morning so that they are thoroughly cooled. Then marinate.

First, sprinkle salt on the bottom of the jar, mix the vegetables and salt well, and put them into the jar in layers to compact them. Salt is added at the rate of 4 kilograms of salt per 100 kilograms of stacked yellow vegetables. When the jar is full, bring the surrounding vegetables to the center and pile them into buns, then cover with a layer of salt, cover with a bamboo grill, and press on a heavy object. It takes about 30 days for winter vegetables and 20 days for spring vegetables to be ready for pickling. After the vegetables are pickled, they are taken out into the sun until the stems are dry. The drying time is four or five days for winter vegetables, turning three times a day, and four times a day for spring vegetables, two or three days.

The above is about what is the prune in the prune buckle meat, how to do all the content, I hope it will help you!