The soul of Zhejiang flavor-plum, how to eat it is healthy? These three tricks are simple and practical.

After graduating from graduate school, I came to work in Hangzhou from Beijing. For a child in the north, everything in the south is new.

Every weekend, I'm looking for all kinds of Zhejiang flavors I haven't eaten, but after several years, my favorite is prune, which is the most homely and commonest.

It is said that dried plums are the fate of Zhejiang people, but in many people's impressions, dried plums are pickled vegetables, which are very salty and may contain carcinogenic nitrosamines. In addition, they often appear in pairs with fat pork belly, so although they like to eat, they dare not eat.

In fact, instead of demonizing a food, it is better to learn to enjoy it reasonably.

Ask friends in Hangzhou, they can trim anything they say. Dried plums are not a dish, but a processing method. All vegetables are preserved and dried in the sun, which is dried plums.

Of course, this is an exaggeration. The most commonly used prunes are wild vegetables, mustard greens and rape.

Select beautiful mustard seeds, remove the roots, wash them, drain them, add 8% ~ 10% salt to pickle them, and then dry them naturally. Every time I see this series of techniques, I feel similar to making tea.

It is through the polishing of time, wind and sunshine that the protein and amino acids in dried plums have changed, forming the unique flavor of dried plums.

The production process of 1 plum dry wine is a weakly acidic fermentation process, mainly lactic acid fermentation and a small amount of acetic acid fermentation.

Some researchers used Illumina MiSeq high-throughput sequencing technology (which sounds very advanced, but it is actually technical analysis) to analyze dried plum vegetables. Among them, the highest content is lactic acid bacteria, and 12 kinds of lactic acid bacteria can be isolated, with high diversity.

The health function of fermented food is a hot research topic in recent years. Now many probiotics are booming, which are used to promote intestinal health, improve constipation and improve sensitive intestines. In the era when probiotics did not appear, fermented food was the natural source of probiotics.

No matter we are familiar with yogurt, bean paste, tofu, steamed bread, bread, pickles and dried plum, they are all fermented foods. Over time, the molecular structure of food has been changed, resulting in rich flora and flavor substances that can replace monosodium glutamate.

Dried prunes are high in calcium, potassium and magnesium.

The prunes in Xiaoshan district of Hangzhou were studied and analyzed. The contents of calcium, magnesium and potassium were 65438 0565,248 and 38282 mg/65438 000 g, respectively.

Therefore, dried plums are not useless.

Dried prunes not only contain nutrients such as calcium, potassium and magnesium, but also contain high dietary fiber. When cooked with meat, they can absorb the fat in the meat.

Dried plums have certain antibacterial and antioxidant effects.

Studies have shown that prune extract can prolong the shelf life of pork, which may be partly due to the antibacterial effect of some active components in prune.

1 dried ebony has low vitamin C content.

The content of vitamin C in fresh potherb mustard is relatively high, but after such a series of processes, it is washed, pickled and dried. Vitamin C is very fragile. After being baptized by air and light, the existence of active vitamin C can hardly be detected.

Solution: Eat foods rich in vitamin C at the same time.

For example, a vegetarian dish at noon: a vegetarian dish is bacon with plum vegetables, and a vegetarian dish can be served with fried heart, fried kale, cold colored pepper, or 1 kiwi fruit after dinner, or a few winter dates.

2 Dried plums are generally preserved with 8~ 10% salt. They still contain very high sodium before cooking and even after soaking and cleaning.

Solution: Don't add extra salt during cooking, or use dried plums as salt and seasoning.

For example, braised pork with plum vegetables without salt. At the same time, it is served with light boiled broccoli and boiled okra to control the total amount of salt in a day.

For example, after chopping a small amount of dried plums, fry them with beans and eggplant without salt. Dried plums provide not only salt, but also flavor substances.

It is also excellent to cook fried rice with dried plums instead of salt and monosodium glutamate.

Dried plums, after all, are preserved foods, containing a certain amount of nitrite, which will be converted into carcinogenic nitrosamines. Therefore, some popular science bloggers suggest that such exotic foods should be thrown away.

However, soda is not necessary, and the nitrite content of prunes in the market is generally lower than the standard, so the safety can be assured.

Solution: control the number of delicious prunes (for example, per week 1 time), the consumption per time (no more than 10g per time), and match with fresh vegetables and fruits rich in vitamin C (vitamin C can inhibit the transformation of nitrite into carcinogenic nitrosamines).

Zhejiang classic braised pork with plum vegetables, cut pork belly into pieces the size of braised pork, add a lot of dried plum vegetables, and steam in a pot. The fat of dried plums moistens dried plums, and the fragrance of dried plums gives pork belly a special taste, without adding salt or seasoning. Even the soup is great.

Wang Zengqi wrote about Lu Xun's love for prunes:

This is Shaoxing food, which is found all over the country, but unlike Shaoxing people who eat it once every three days, Lu Xun probably can't live without prunes all his life. The steamed black dried prunes written in the storm are very attractive, which probably means no meat.

Zhou Zuoren wrote that dried plums have "a feeling of old rain".

Every time I eat prunes, I feel that this delicious food on earth should not be given up, but should be given reasonable use value.

Many times, we should not only avoid deifying a food, but also avoid demonizing a food and enjoy a healthy and delicious life. How to eat is as important as what you eat, or even more important.

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