Shangyu moldy dried vegetables [Zhejiang Shangyu specialty]

What is Shangyu moldy dried vegetable? Authentic Zhejiang Shangyu specialty: Shangyu moldy dried vegetable

Content summary:Do you want to know what Shangyu moldy dried vegetable is? This article is a detailed introduction toZhejiang Shangyu specialty - Shangyu moldy dried vegetable. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shangyu moldy dried vegetable. The full text takes about 4 minutes to read, mainly including the basic introduction of Shangyu moldy dried vegetable and its nutritional value? How did the history of Shangyu moldy dried vegetables come about? The production method of Shangyu moldy dried vegetables, etc

Basic introduction of Shangyu moldy dried vegetables

In the past, farmers not only ate pickled vegetables for more than half a year as "long staple food", but moldy dried vegetables were also one of the "long staple foods" that could be seen on the dining tables of every household in rural areas at that time. We call moldy dried vegetables "dried vegetables" here, which are pickled vegetables made from mustard greens and dried in the sun. Pickled vegetables are usually pickled with mustard greens such as fine leaf mustard, broad-leaved mustard, nine headed mustard, snow lotus, and Maitreya mustard

Making pickled vegetables is a traditional Chinese cuisine, which has been repeatedly recorded in pre Qin literature. The production of moldy dried vegetables originated from pickled vegetables, but when it was born is still unknown. It was first seen in the Collection of Materia Medica published in 1765 by Qianlong of the Qing Dynasty, which recorded the winter pickle custom in Hangzhou: "After the vernal equinox, the weather is getting warmer, the dishes are also getting darker, and the taste is bitter. Dry them in the sun, steam them in the rice pot, and then steam them in the sun. After several times of exposure, they are extremely dry. They can be stored in the fountains for a long time. They are called mouldy dried vegetables, that is, dry winter vegetables. For those who are old, they are quite appetizing, and have no diarrhea and puerperal. The Congee below them is very helpful." Secrets of Shixian Hung and Suiyuan Food There are also records of "musty vegetables" in Shan, but the description is relatively simple. The production techniques have greatly improved and there are now small packaged goods available in the market

Method of making Shangyu moldy dried vegetables

1. Wash moldy dried vegetables with cold water before consumption, and after knife processing, they can be cooked and made into meat and vegetable dishes<33

3. Dry vegetables, roasted meat or steamed meat, with the aroma and flavor of the vegetables permeating each other, oily but not greasy, fresh, fragrant, glutinous, and sweet, are home cooked dishes in summer. Famous dishes are often found in Zhejiang, such as Shaoxing's "dried vegetable roasted meat" and Jiande's "dried vegetable duck"

4. It can also be boiled and chopped with minced pork as stuffing to make dried vegetable buns or Shaobing (Baked cake in griddle), which are famous products such as "dried vegetable Shaobing (Baked cake in griddle)" in Tunxi Old Street, Anhui Province<5. Cut the dried vegetables into small pieces and mix them with tender bamboo shoots that have been marinated, blanched, and dried. This is the traditional local specialty of "dried vegetable shoots" or "bamboo shoots and dried vegetables" in the Yuyao, Cixi, Shangyu, and Shengzhou areas of Zhejiang Province. Its flavor and consumption method are similar to dried vegetables, and it can be made into soup, oil braised, steamed, or used as an ingredient for dishes such as braised meat, stewed duck, and boiled tofu