The practice of authentic Jiangxi dialect plum; Pickling season and method of dried plum vegetables.

Wash the Chinese cabbage, then flood it with salt for 3 days, dry it a little, and then bask in the sun, preferably in winter, because it is easy to deteriorate in summer.

Preparation method of plums:

1. Prune the whole fresh vegetable, cut off the roots, remove the old leaves and dead leaves, dry in the sun 1 day, turn over the middle 1 time. Then stack the withered vegetables in yellow for about 7 days, turning them 1 time every morning and 1 time at night when the weather is warm.

2. Cut off the vegetable head when cutting, and be careful not to cut off the leaf buds. The stem is cut into about 2.5 cm, and the leaves are cut into small pieces of about 20 cm. If the cut vegetables are not yellow enough, they can be piled on bamboo mats, covered with plastic film for 1 night, uncovered and spread dry the next morning, so that they can be thoroughly cooled. Then add salt.

3. Spread salt on the bottom of the tank first, mix the vegetables and salt evenly, and put them into the tank in layers for compaction. The amount of salt added is 4 kg of salt per 100 kg of yellow vegetables. After the pickled cans are full, scrape the surrounding vegetables into the middle and pile them into steamed bread, then cover them with a layer of salt, cover them with bamboo grates and press on heavy objects. It takes about 30 days for winter vegetables and 20 days for spring vegetables.

4. After the vegetables are pickled, take them out and dry them until the stems are dry. The drying time is four or five days for winter vegetables, three times a day for spring vegetables and four times a day.

1. Clean the harvested fresh vegetables, dry them for about 5 days, and store them in a cool and ventilated place for 4 or 5 days.

2. When the leaves turn yellow-green and soft, cut the dry leaves into silk.

3. Put the shredded dried vegetables into the basin, sprinkle with salt and rub with your hands. When some vegetable juices ooze, put them in the clay pot.

4. Seal the casserole with shredded vegetables and store it in a cool place.

5. After pickling for half a month, find the lid of the earthenware pot and take out the finished dried prunes to eat. The vegetable line will turn into golden and salty prunes.