It's still the taste in my memory
Introduction:
"Moldy dried vegetables are mainly produced in Shaoxing, Xiaoshan and Tongxiang of Zhejiang Province and Huiyang of Guangdong Province. It is produced in Zhejiang Province and pickled with fine leaf or broad leaf mustard. Moldy dried vegetable is a kind of product which is pickled and fermented with mustard or potherb mustard and then dried in the sun. Moldy dried vegetable is a kind of local dish. At the end of autumn and the beginning of winter, the mustard in the garden is covered with moss, with thick and thin fingers and flower buds on the top. It is as crisp and tender as autumn grapes. At this time, take off the vegetable heart, hang for a few days. When the leaves become soft, put them into the basin, sprinkle salt, rub them with hands, and when some vegetable juice seeps out, put them in a pottery urn, stack them and sprinkle a layer of salt. After filling, seal the mouth of the urn tightly with mustard leaves or bamboo shoot shells. After ten and a half days, take it out and dry it in the sun. It's a golden, salty, sour, sweet and moldy dish. "
Production steps:
Materials required:
Meicai: moderate
Streaky pork: moderate
Flour: right amount
Salt: half a teaspoon
Sugar: half a teaspoon
Soy sauce: moderate
White pepper: right amount
Chicken essence: appropriate amount
Sesame oil: right amount
Cooking wine: half spoon
matters needing attention:
Production difficulty: simple
Process: firing
Production time: 10 minutes
Taste: slightly spicy
Chinese PinYin : Yi Ran Hai Shi Ji Yi Zhong De Wei Dao Mei Gan Cai Shao Bing
It's still the taste in my memory
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