Meigan cai-China Special product Meigan cai

Short Description:

Zhejiang Shaoxing, Ningbo, Jinhua, Lishui, Jiangxi Fuzhou and other places called plum dried vegetables, Zhejiang Taizhou said dried vegetables, Guangdong Meizhou called plum dried vegetables. There are dried mustard greens, dried rape, dried cabbage, dried winter vegetables, dried mustard and other differences, most of them are home-made. The practice is to dry the leaves and pile yellow, add salt to marinate, and dry the container.


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Product description:


Lin 'an dried plum vegetable is one of the local delicacies with unique characteristics and delicious taste in Lin 'an. Because of its selection of Linan Mountain mustard as raw materials, color, fragrance, product freshness are higher than similar plum dried vegetables, in many diners also enjoy a reputation. The nutritive value of Linan dried vegetable is high, especially the content of carotene and magnesium. Local people often use dried plum vegetable soup in hot summer to quench thirst. It is a natural and organic food.

Nutritional value:Among pickled vegetables, plum dried vegetables have high nutritional value, especially the content of carotene and magnesium. Its sweet taste, can be appetizing qi, beneficial blood production of Jin, tonifying deficiency. A long time to drink, cure the sound can not come out.

Production process: 

  1. 1.Clean and dry the fresh vegetables after harvest for about 5 days, and store them in a shady and ventilated place for 4-5 days.
  2. 2.When the leaves are yellow-green and soft, shred the dried leaves.
  3. 3.Put the dried vegetables into the basin, sprinkle with salt, rub with your hands, and then put into the clay pot when some vegetable juice oozes out.
  4. 4.Seal the pot full of shredded vegetables and store it in a shady place.
  5. 5.After half a month of marinating, you can open the lid of the pottery pot, take out and eat, at this time, plum dried vegetables are golden in color, salty and sour.

How to eat: Mei Cai Kou Rou

  1. 1.Soak the dried plum vegetables for 20 minutes
  2. 2.Boil the whole pork belly in water until 7-8 rare. Remove and drain, apply a layer of honey evenly and marinate for 30 minutes
  3. 3.Put the marinated pork belly into the oil pot to juice the gold, remove the oil to drain and let cool
  4. 4.Make the sauce with oyster sauce, light soy sauce, dark soy sauce, rotten milk juice, white sugar, chopped red onion, ginger salt and MSG
  5. 5.Thinly slice the cooled pork belly and arrange it neatly in a bowl over the skin
  6. 6.Cover the pork belly with plum vegetables, pour sauce over it and steam for an hour
  7. 7.After steaming, pour the sauce into part of the bowl, add cornflour, cook until thick, and cook the last sauce
  8. 8.Put the pork belly upside down in the bowl, pour the sauce and serve

 

   

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