Xiushui dry mustard greens nutrition specialty farm dry goods are made

"Pickled dry" is a Hakka native dishes. Hakka spread for thousands of ancestral dishes, but also a month of Hakka dish (that women do have children to eat vegetables month), it can be used to make pickled pork, or pork stew three, etc., fragrant and delicious taste , it is a good appetite. This product can steamed, but also soup. Stew carnivorous, mellow flavor, not greasy, it has a thirst, hot weather appetizer of power; cook meat or fish dishes, spicy and salty and fragrant, have induced appetite, aid digestion, weight loss fat effect. This product is fragrant sweet and tender, tasty, and is adorned with gifts. Qiumodongchu, garden mustard smoked tongue, it thumb thickness, top with bud, shaped like autumn grapes, crisp and sweet. Then, off the cabbage, hung in a few days. When the time until the leaves become soft, into the bowl, sprinkle with salt, rub their hands, etc. Some oozing juice, then into the jars, stacked layer sprinkle a layer of salt, filled with mustard leaves or bamboo shoots shell The urn mouth seal. After a couple of weeks, dried out, then into the post golden color, salty sour Gan dried vegetables. Uses: dry cooked with pickled dishes of its delicious taste, Jie Ling eater unforgettable. Such as pickled dry pork, pickled dry because the meat penetrate the scent, and pickled meat was dry and, therefore complement each other, fragrant smell of fat and not greasy. Cook tune ways: first with warm water and soak for 5-10 minutes before consumption picked up, and then rinsed with water several times. Then you can tune in any cook cooking and eating alone, Ren also tune the recipe. Such as pickled pork pot soup, pickled steamed fish, pickled duck stew, pickled pound patties, pickled pork, pickled steamed pork ribs and so on.