1. Raw material selection: Select the fine-leaf snow pods, uniform plants, general spring vegetables weighing 500-750 grams, winter vegetable weight 250-500 grams. 2. Raw material formula: 2 kg of salt per 50 kg of dried vegetables. 3, Note: 1 The first exposure, the middle should be turned once. 2 When the withered vegetables are piled in yellow, according to the difference between the winter vegetables and the spring vegetables, they are stacked in different heights for about one week. Every morning, it is necessary to turn the dish over, and when the weather is warm, it should be turned once in the evening. If the temperature is too low, it should be covered, otherwise it is not easy to yellow, but do not make the dish hot. 3 heap yellow level: spring cabbage heap 35-50 cm high, sooner or later each turn once, heap yellow level of 55% to 60%, time is 3 days; winter vegetable heap height 65-100 cm, sooner or later each time, for a week, The degree of yellow heap is 60% to 70%. 4 The duration of the second exposure should be short to dry the water. 5 Dig out the vegetables when cutting vegetables, but do not cut off the leaves. The cut stems are about 25 cm long, and the leaves of the dish are about 20 cm. 6 If the cut vegetables are not yellow enough, they can be piled on bamboo mats and covered with stuffy nights. The next morning, they are uncovered and turned cold. 7 When salting, spread salt first, and mix vegetables and salt evenly, layering tightly in the tank. After filling up, roll the surroundings to the center to form a skull shape, then cover with a layer of salt on the cylinder surface. Cover it with a bamboo shed and press it with heavy objects. This kind of winter dish is about 30 days, spring vegetables can be eaten about 20 days. 8 When drying, it is necessary to suck out the vegetable brine first, then pick it up and take it out on a bamboo mat and expose it to sunlight until it is dried and it should be turned carefully.
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