It's still the taste in my memory

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