Specific steps:

The first step: select the more tender green vegetables, cabbage, turnip greens can be.

The second step: cabbage moss in a pot, boil a pot of boiling water to scald, to all hot.

The third step: encountered bad weather, hot dishes can be placed directly in the water soak, as long as the period of frequent replacement of water, hot dishes can be put many days.

The fourth step: when the weather is sunny, put the blanched vegetables into the sun to dry.

The fifth step: dry until there is little moisture, the color becomes yellow and white, this process takes a day or two.

Sixth step: two days of drying water almost dry, this time you can cut it, drying time does not take up space (you can also not cut), cut can be mixed with a little salt marinade, marinade, and then put into the sun until the whole dry, not a little water.

Seventh step: sun-dried dried mustard greens, put it into the pot of water steamed for 20 minutes, steamed until the color becomes yellow-brown, exuding flavor.

Step 8: Steamed dried plum once again into the sun to dry, dry to no moisture can be placed in a bag sealed storage, eat when you take some out of the water soaking so that pickled, dried plum color, salty and sour taste sweet, mellow aroma, vegetable quality tender. Dried plums are fragrant, relieve summer heat, clean the internal organs, eliminate food accumulation, cure coughs, and appetizing.