Shengzhou moldy dried vegetables [Zhejiang Shengzhou specialty]

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

Content summary:Do you want to know what Shengzhou moldy dried vegetable is? This article is a detailed introduction to the special product of Shengzhou, Zhejiang Province - Shengzhou moldy dried vegetable. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shengzhou moldy dried vegetable. The full text takes about 5 minutes to read, mainly including the basic introduction of Shengzhou moldy dried vegetable and its nutritional value? What are the product characteristics of Shengzhou moldy dried vegetables? How did the history of Shengzhou moldy dried vegetables come about? The production method of Shengzhou moldy dried vegetables, etc

Basic introduction of Shengzhou moldy dried vegetables

moldy dried vegetables are a famous specialty of Shaoxing with a long production history.

. Shaoxing households generally self pickle and make their own vegetables, which are often kept as regular items and also used as gifts for friends and family. The production is extremely meticulous, and the selection of ingredients must be excellent. Before the Qingming Festival, the mustard greens are dried in the sun, tied up in small bundles of gold and silver wire, and salted in small jars. After the sauce falls back and matures, they are taken out, dried, steamed, and the vegetables turn red and black. They are then dried in the sun multiple times until the color is bright red and the aroma is strong. Finally, they are sealed in a vegetable jar decorated with figures and mountains on the outside. Using moldy dried vegetables as ingredients can produce a fresh and flavorful taste, such as "dried vegetables cooked with snakehead fish" and "dried vegetables cooked with potatoes", both of which have unique flavors

Relieve heatstroke, clean organs, eliminate accumulated food, treat cough, produce fluids and stimulate appetite

The aroma is rich, the taste is delicious and tender, and it remains unchanged after long-term storage. The more you steam, the darker it becomes, the softer it becomes, and the more fragrant it becomes

How did the history of Shengzhou moldy dried vegetables come about

It is said that there was once a clever and clever girl named Peihong. Due to her poor family background, she worked as a maid in a wealthy family surnamed Zhang from a young age. This wealthy man surnamed Zhang is very harsh, eating yellow vegetables and rotten leaves for his maidservants and long-term workers. Pei Hong secretly marinated the vegetable leaves with salt, which indeed made the dishes taste delicious. One day, the wealthy man discovered it. The wealthy man felt very strange and tried it. The taste was certainly unusual, so Pei Hong immediately made a bowl for him and sent it over. Pei Hong cooked a large bowl of unpasteurized rotten vegetables and brought it to the wealthy man's table. When the wealthy man tasted it, it was bitter and salty, and he immediately became furious. He cursed loudly and picked up the bowl of rotten vegetables, smashing it at Pei Hong's head. Pei Hong couldn't escape and the bowl hit her temple, bleeding to death. After hearing the news, the long-term workers were furious and rushed forward, killing the wealthy man. Later, in commemoration of Pei Hong, people called this pickled vegetable Pei Hong Cai. The pronunciation of Peihong and Beihong in the ancient town is the same, so they kept calling out like this. And I know that the correct name should be called Bei Hong Cai, pickled mustard greens with mold dried vegetables, and also called Xue Li Hong Cai

The production method of Shengzhou moldy dried vegetables

1. Wash the dried vegetables with cold water before consumption, and after knife processing, they can be cooked and made into meat and vegetable dishes<37

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), the latter 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