I brought back a pack of moldy dried vegetables from Shaoxing. Can anyone tell me how to make it?

Moganlai is a famous specialty of Shaoxing with a long production history. People in Shaoxing generally pickle their own vegetables as a regular vegetable, and they are also often used as gifts for relatives and friends. As early as in the "Yuezhong Bianlan", there is a description: dried mustard greens, dried rapeseed, and dried cabbage. Mustard greens are delicious, rapeseed is mild in nature, and cabbage is tender in texture. It has a unique flavor when used to cook ducks and roasted meats. Shaoxing residents made their own vegetables in the 19th century. It can be seen that the production of moldy dried vegetables in Shaoxing was extremely common at that time. In the Qing Dynasty, mustard greens were used as one of the "eight tributes" of Shaoxing. The production was very particular and the materials had to be well selected. Before the Qingming Festival, the mustard greens were dried in the sun and tied up in small bunches with gold and silver wire. Put it in a small jar and salt it, wait for the marinade to subside, take it out when it is mature, dry it and steam it until it turns red and black, and then dry it in the sun. Repeat this process for many times until the color is bright red and the aroma is fragrant. It is sealed in a vegetable altar decorated with figures and landscapes on the outside. According to the memories of an old man who made tribute dishes in the Qing Dynasty, such refined tribute dishes were supervised by the prefect of Shaoxing and Shanyin County. Each year, they weighed only a thousand catties, and were stamped with yellow seals on the vegetable altar and transported to the capital by dedicated personnel. It is said that Emperor Qianlong visited the south of the Yangtze River six times, and when he came to Shaoxing, he always tasted the dishes and markets made with tribute dishes. Nowadays, almost every farmer in Shaoxing makes homemade rice, and every household has it ready all year round. The annual output of commercial molded vegetables is more than 250 tons, which are sold at home and abroad.

Stewed Pork with Mold and Dried Vegetables

The traditional method is: select the best quality dried mustard greens, cut them into strips, wash the meat and cut it into pieces (preferably with the skin on) pork belly). Mix with mother-child soy sauce and MSG. After the meat absorbs the soy sauce, lay out one layer of vegetables and one layer of meat. Steam it in a steamer for about an hour. The meat will be soft and fragrant with dried vegetables. It will taste crisp but not greasy. Dried vegetables It's shiny, fresh but not salty, and it's great for eating. The molded dried vegetables and bamboo shoots are boiled and dried together, and are called dried vegetables and bamboo shoots. It can be said that the freshness is added to the freshness, and it is especially good for making soup. Mold dried vegetables can be steamed separately to make them soft and serve with rice. They also have a unique flavor. As the saying goes, "wugan vegetables, white rice". Using molded dried vegetables as ingredients can bring out freshness and flavor, such as "roasted blackhead with dried vegetables", "roasted potatoes with dried vegetables", etc., all of which have unique flavors.

Tiger skin meat with molded dried vegetables

The main ingredients are 1000 grams of pork belly, 200 grams of molded dried vegetables, soaked red pepper, garlic cloves, onions, ginger, dry starch, sugar, monosodium glutamate, soy sauce, cooking wine, Appropriate amount of peanut oil.

Preparation method

1. Scrape off the remaining hair and dirt from the pork skin. Chop the pickled red pepper into small pieces. Crush the garlic. Soak and wash the dried musty vegetables, cut off the roots, then cut into sections and squeeze out the water. Finely chop onions and ginger.

2. Put the meat into the soup pot, take it out when it is cooked, wipe off the oil on the skin, and apply soy sauce while it is hot. At the same time, put the meat skin side down into a hot oil pan, fry until small blisters appear on the skin, take it out and let cool. Cut into slices about 7 cm long and 1 cm thick, cut a knife in the middle of each slice without cutting off the skin, and put it in a bowl. Add cooking wine, soy sauce, sugar, green onions, ginger, garlic, pickled red peppers, mix the mustard greens with a little lard, put it on the meat, steam it in a basket, take it out and flip it on the plate.

Features: The meat is rotten and the flavor is strong.