Is plum vegetable mustard?

Plum vegetables and mustard can be made into dried plum vegetables, so many people will not distinguish between plum vegetables and mustard, and even think that plum vegetables are mustard, but in fact this is not the case. Here is to introduce the difference between plum vegetables and mustard.

I. the difference between plum vegetables and mustard

Fresh plum is a large-leaf mustard of Brassica in cruciferae, which is similar to mustard in appearance, but the difference is that the stem of mustard is flat, the stem of plum is slightly round and sunken in the middle. Mustard is an annual herb of Brassica in Cruciferae, which is cultivated all over China. Leaves are salted for food, seeds and whole herbs are used for medicine. Large-leaf mustard is a cultivated variety of Brassica mustard. It can be said that there are both differences and relations between the two. In the traditional sense, plum vegetables generally refer to Guangdong (Meizhou, Huizhou) characteristics of traditional dishes, belonging to pickled food, is the use of fresh plum vegetables as raw materials after salting and then desalting products.

Plum pickles, sprouts, salt vegetables, and other common pickles, pickles, pickles and so on, most of them are all kinds of mustard, eat salty, and most of them have a fermentation process, they can be collectively referred to as vegetable pickles, but they do not belong to the same kind of dish. Plum cuisine is also called "Huizhou tribute cuisine" in Huizhou. It is made of fresh plum dishes in the countryside through cool drying, selection, floating salt and other processes. it can be used as ingredients to make dishes such as plum vegetable buckle meat, plum vegetable steamed pork, plum vegetable steamed beef, plum vegetable steamed fish, plum vegetable soup and so on.

Second, the main methods of withholding meat with plum vegetables

Plum dish may be the most famous dish is plum vegetable buckle meat, this dish tastes very crisp, the taste is very strong, the meat is fat but not greasy, its practice is also very diverse, here to introduce the common practice of plum vegetable buckle meat.

First of all, scrape and wash the pork skin, put it in a cold water pan and cook until medium well, remove the moisture from the meat skin with a clean cloth and spread it with soy sauce while it is hot. After heating the pan, pour in the clear oil, heat until 80% hot, deep-fry the pork skin down into the pan until dark red, remove and dry, put the skin down on the chopping board, cut into large pieces 7 cm long and 2 cm thick, and cut across the middle. Don't cut off the skin. Finally, code the meat neatly in a bowl, put dried plum vegetables on the meat, pour into soy sauce evenly, steam in a steamer for about 30 minutes until the meat is soft and rotten, remove and buckle on a plate.

The above is some related knowledge about plum vegetables and mustard, although they are all mustard, but there is still a distinction, we can not be foolish to distinguish.