Preserved Mustard Greens: Nutrition and Prep

Chinese cabbage dried is a traditional Chinese cooking ingredient. Used Chinese mustard greens or other mustard varieties' stems and leaves, salted and air-dried. It is a local cuisine in the home province of guests. At the end of autumn and beginning of winter, when the mustard greens have grown to thumb-thick stalks with flower buds on top, they are crisp, tender, and sweet. When the heart leaves are picked, let them dry for a few days.Once the leaves soften, place them in a basin, sprinkle with salt, knead by hand until some juice exudes, then pack into a earthenware jar layer by layer with salt, seal the mouth of the jar with mustard greens or bamboo shootsshells.

After ten to fifteen days,

the dry Chinese cabbage is golden in color and has a salty-sour taste with a sweet flavor.In terms of nutritional value, carrotand magnesium content stand out among pickled vegetables.Sweet-tasting, it can stimulate appetite, benefit the blood, promote body fluid production, and replenish deficiencies. Long-term stored ones are suitable for brewing tea to treat hoarseness.

Notable

avoid eating Chinese cabbage dried with mutton as it may cause chest tightness.

Usage and Dosage

1. Before using, wash the Chinese cabbage dried in cold water,and after cutting and preparing it, it can be used to make both meat and vegetable dishes; 2. In cooking, it can be steamed,

fried, stewed or made into soup, paired with pork, mung bean curd,tofu skin, green peas,shrimp shreds, such as "Shrimps and Chinese cabbage soup" and "Stir-fried green peas with Chinese cabbage";3. When stewing meat or steaming meat , the aroma of the Chinese cabbage penetrates the meat, resulting in a fatty but not greasy dish that is fresh, fragrant, tender, and sweet, making it a staple summer meal; 4. You can also simmer and chop it with pork mince to make fillings for rice dumplings or steamed buns;

5. Cut the Chinese cabbage dried into pieces and mix with tender, sun-dried young bamboo shoots,forming a traditional specialty in Yuyao and Cixi of Zhejiang province called "dry vegetable bamboo shoots", which can be used for soups, stir-frying, or steaming, and also as ingredients for meat stews, duck dishes, and tofu.

4 It can also be cooked until soft, chopped, mixed with minced pork, and used as filling to make dry vegetable buns.buns or baked cakes

5 Merry dried vegetables can be chopped and mixed with slices of tender young bamboo shoots that have been preserved, sun-dried, and blanched, making traditional local specialties such as "dried vegetable bamboo shoot" in Yuyao and Cixi, Zhejiang. The flavor and method of consumption are similar to those of dried vegetables, suitable for soup, braised in oil, steamed, or used in meat or duck stewing.tofu as well as other dishes.