Taiwanese farmers make good use of agricultural planting to make vegetables before the autumn harvest and spring plowing of rice fields. The mustard greens grown quickly and collected during the calendar year are the first choice for farmers in Hakka Village and Shancheng. The picked raw mustard greens can be used as a soup with chicken soup, ginger-fried or simmered with simmered sauce, and can also be made into Hakka sauerkraut, Fucai and dried plums for a long shelf life, but do you know the difference between sauerkraut, Fucai and dried plums?

● Mustard greens (grabbing, long-term vegetables):

Mustard greens are sown after harvesting in the rice fields, growing to 2 or 30 cm high, and the farmers continue to pick and eat or marinate sauerkraut. Mustards are harvested during the autumn and winter seasons, so there is a saying that "I have the intention to cut vegetables in June", which means that there is no mustard in June at all. Mustard greens collected during the calendar year are often used to cook chicken soup, which is called "permanent dishes" for auspiciousness and popularity.

Mustard greens, sauerkraut, Fucai, and dried plums are actually members of the mustard green family, and the difference is different in the process of marinating. Jiang Zengwei, a businessman in Dabeikeng, Taoyuan, came up with a clear and easy-to-understand and easy-to-record explanation based on the processing process and time of Hakka sauerkraut marinade.

Jiang Zengwei said that the sauerkraut made from fresh mustard greens is "grandfather", Fucai is "son", and dried plums are "shouzi", and the mustard greens used to cure Hakka sauerkraut is "Azu". Depending on the regional nature and the customs of the dishes, there are sometimes different names or sayings, such as sauerkraut, Fucai, and dried plum (dried vegetables), but they are all made of mustard greens and marinated.

●Sauerkraut (fried vegetables):

Making dishes is an important ingredient for Hakka cuisine. After fresh mustard greens are harvested, they need to be softened for about 1 to 2 days, then rubbed and killed the cyanine with coarse salt, put them in a wooden barrel or jar, pile up a layer of salt and a layer of vegetables, and then put them on top and put them under a stone block. After about 7 days of marinating, you can make delicious sauerkraut (fried vegetables).

Hakka Village uses sauerkraut made from sauerkraut, and puts a few steamed sweet potatoes above to produce natural lactic acid bacteria. They are fused with salt and vegetable juices to ferment. The sauerkraut and sauerkraut produced have a particularly fragrant taste. The juice of boiled chicken soup and ribs soup is sweet and sour, which is the unique taste of Hakka pickled cabbage.

●Fucai (cucumber):

You can’t finish eating the sauerkraut made from large buckets. If you put it down, it will become dark, moldy and sour. In the early days, there was no vacuum packaging and refrigeration technology. Hakka people developed wisdom and took out the excess vegetables, tore them into long strips and apply salt, and hang them on bamboo poles or on the ground for sunshine. When they were not completely dry and had moisture, they used chopsticks to put wine bottles and other glass bottles or actin, and stuffed them tightly for 3 to 6 months to store them. This is a lucky dish (coated dish).

When sauerkraut is torn into strips, put it in an empty wine bottle, oil bottle or actinium sealed and stored, the moisture of the sauerkraut is still retained, and the top of the bottle is narrow and gravity is added to the bottom of the bottle. When Hakka people store the bottle, they will place the bottle mouth "upside down".

Hakka "reverse play", and the reading sound is "reverse" (ㄆ一ㄡˋ), so it is translated into the Chinese pronunciation, called "reverse", and is also called "reverse dish" because it is stored in the actin.

Why is "repellent" called "luxury dish"? Liao Chengwen, deputy director of the School of Tourism Catering and Drinking at Wanneng University, said that when the former president visited Hakka Village in Xiamen, he tasted the delicious "coated dishes" cuisine. After he asked the name of the dish, he thought that the sound was indecent. He believed that such delicious ingredients should be eaten by people with "blessings", and from this, he was named "blessings".

The "Fucai" of Hakka Village is that the sauerkraut stored in bottles is often used to hook it out and eat it slowly during the spring festivals of the farm or when vegetables are short of winter. Before the Spring Festival, the family posted a spring meeting. The words "Fu" and "Spring" above the windowsill will be stamped upside down, just like the body of a sauerkraut bottle with an upside down, so that the name "Fu Cui" will be given.

●Dried plum vegetables (dried vegetables):

When sauerkraut is made with sauerkraut, most of them choose the stew parts of the dish, and the remaining tender leaves cannot be discarded or wasteful. Continue to dry until they are completely dry, and then roll into a round ball, which is dried plum vegetables (dried plum vegetables). Mustard greens that are dry until they are completely free of moisture will last longer.

Most restaurants have a "dried plum buckle" dish, but Taiwan's traditional Hakka villages are called "dried vegetables". In addition, mustard greens and salted rice are used to make the whole dry vegetables dry. Many people feel sweet, sweet, sour and delicious, and they will think of "plums". However, dried plums (dried vegetables) do not add plums to taste, which can ignite the stomach and promote appetite.

Associate Professor Liao Chengwen of Wanneng University of Technology said that Mei County, Guangdong Province is a Hakka farm, and it also produces dried vegetables made of mustard greens. Guangzhou Guests call it "Liang Plum Breed" and is easy to understand in today's food application. The dish "Liang Plum Breed" is named "Liang Plum Breed" by "Liang Plum Breed" over time.

The dishes of sauerkraut, Fucai and dried plums are diverse. The dishes of sauerkraut are cooked with duck meat, slices of meat, and pork belly. The taste is even more beautiful after cooking for a long time. Liao Chengwen said that "Sauerkraut fried beef stockings" is one of the dishes selected for the Chinese B-level license class. China Airlines has launched Taoyuan Hakka Treasures on the aircraft, and it also launched foods such as dried tofu sauerkraut and dried tofu sauerkraut.

In addition, sauerkraut is cut into fine mud and mixed with meat to make sauerkraut buns. Some sauerkraut can also be added to taste for the sauerkraut. The beef noodle shop will also prepare large bowls of sauerkraut and add sauerkraut when eating beef noodle. Plum buckle, bitter melon seal, sauerkraut ginger, steamed Hakka meatball and other dishes. sauerkraut all plays a role that enhances flavor and makes people feel very popular..