How to make dried plum cabbage 。。。。

The fresh vegetables are trimmed whole, the roots are trimmed, the old and withered leaves are removed, and they are dried in the sun for 1 day, turning once in between. Then the wilted vegetables are stacked yellow. Winter vegetables are generally piled 65 cm to 100 cm high, heap 7 days or so, turning 1 time every morning, the weather is warm, the evening should also be turned 1 time. The temperature is too low, available straw bales, sacks and other things covered in the pile of vegetables, so that the yellowing. Heap yellow degree of 60% ~ 70%. Spring vegetable pile height 35 cm ~ 50 cm, every morning and evening turning 1 time, heap 3 days, heap yellow degree of 55% ~ 60%. After the pile of yellow, and then the vegetable plants to organize 1 time, picking off the bad leaves, water washing, sun drying moisture. If the rainy day after washing can not be sun, that is cut and pickled. Cut the head of the first cut, pay attention not to cut off the leaf buds. Stem cut about 2.5 centimeters long, vegetable leaves cut about 20 centimeters long small section. Cut the vegetables, if the degree of yellowing is not enough, it can be stacked on a bamboo mat, plus the cover smothered for 1 night, the second morning uncovered and spread dry, so that it is cold. And then salting.

First in the bottom of the tank salt, vegetables and salt mix evenly, layered in the tank pressure. Salt dosage according to every 100 kilograms of heap of yellow cabbage plus 4 kilograms of salt ratio to add. Pickling cylinder filled, will be around the dish raked to the center, piled into a steamed bun shape, then covered with a layer of cover salt, covered with a bamboo grille, pressed on the weight. Winter vegetables after about 30 days, spring vegetables after about 20 days, can

pickling mature. Vegetables pickled and taken out in the sun until the stalks dry. Sun-drying time, winter vegetables four or five days, turning 3 times a day; spring vegetables two or three days, turning 4 times a day