How to make a good roast meat with plum vegetables, and the practice of roast meat with plum vegetab

"Plum dried vegetables" in the south, is a kind of dried vegetables that is generally popular among people, it is also one of the favorite delicacies of the Hakka people, and it was first transmitted to overseas by the Hakka people, and is deeply loved by overseas Chinese. There are many ways to make plum vegetables, and you can use it to make plum cabbage button meat, plum cabbage steamed fish, plum vegetable roasted chicken nuggets, and so on. In the previous log, I have made "plum vegetable button pork", and today, I will use plum vegetables to make another "plum vegetable roast pork".

This dish, although it does not look good, but the fragrant taste is very attractive and very delicious, and it tastes fragrant and very satisfying! ”

Tags: mild spicy burnt one hour ordinary.

Ingredients. Dried plum vegetables (50 g) and pork belly (500 g).

Seasoning. Dried chili pepper (5 3 grams), star anise (3 grams), green onion (25 grams), ginger slices (20 grams), rock sugar (25 grams), rice wine (25 grams), soy sauce (15 grams), dark soy sauce (5 grams), salt (2 grams), chicken powder (2 grams), water (appropriate amount), kitchen utensils. Not.

1 Main raw materials.

2 Cut the pork belly into mahjong-sized pieces.

3 Soak the dried plum vegetables in hot water to swell.

4 Then, wash the soaked and swollen umeboshi repeatedly to remove the sediment.

5 Put the pork belly in a pot under cold water, then bring to a boil over high heat, boil the water for 5 minutes, and remove it.

6 Heat a stir-fry spoon over the heat, add a little oil and stir-fry the star anise.

7 Then add the rock sugar and stir-fry until it melts and is light amber.

8 Stir-fry the rock sugar until amber and stir-fry the boiled and drained pork belly.

10 After the meat is golden brown, add the dried chilies, green onions, and ginger slices and stir-fry.

11 Stir-fry the green onions, ginger and chili peppers until fragrant, then add the plum vegetables and stir-fry.

12 Stir-fry the dried plum vegetables until they are dry and fragrant, then cook in the rice wine and stir-fry well.

13 Then pour in the soy sauce and stir well.

14 Stir well, add boiling water, cover the pot and simmer for 40 minutes.

15 After simmering the meat for 40 minutes, reduce the juice over high heat and season with a pinch of salt.

16 Add about 2 grams of chicken broth to make it fresh and stir-fry well.

17 When the soup is cleaned, it can be taken out of the pot.

18 Features of this dish; The meat color is red and bright, the plum cabbage is brown and red, the aroma is strong, the meat is soft and rotten, salty and fresh, and the taste is strange and fragrant.

Tips: 1. The pork belly should be fresh and sour, and the meat should be cut evenly, similar in size to mahjong tiles.

2. After the dried plum vegetables are soaked, they should be washed repeatedly until there is no sediment and no salty taste.

3. To make braised meat dishes, it is best to use rock sugar and rice wine, which will make the meat red and bright after the finished product, and the smell is fragrant, which is both beautiful and delicious.

4. The length of time the meat is stewed depends on the degree of tenderness of the meat, and the more tender pork can be stewed for 40 minutes.

Go to search for recipes. It's good to practice it yourself.

Steps:

1. Pork belly with skin. Cut into 3 cm cubes. Blanch in boiling water.

2. Put the wok on a hot fire, and stir-fry the pork belly, white sugar, ginger pieces, and cooking wine (rice wine can be used) after the oil boiling pot. Continue to add soy sauce to color, then add the broth to boil, pour in the cooked plum vegetables, and simmer over low heat until the meat crispy vegetables are soft. Before cooking, add monosodium glutamate and serve on a plate.

Pork belly, also known as "three-layer meat" or "three-line meat", is located in the abdomen of pigs, and there are many fatty tissues in the abdomen of pigs, which are sandwiched with muscle tissue, fat and lean intervals, so it is called "pork belly". This part of the lean meat is also the most tender and juicifier.

Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia. Sweet and salty in taste, flat in nature, into the spleen, stomach, kidney meridian; Nourish the kidneys and blood, nourish yin and moisten dryness; It is mainly used for the treatment of fever, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating two stools and quenching thirst. Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by insufficient fluid.

Shaoxing, Ningbo, Jinhua, Lishui, Jiangxi Fuzhou and other places are called "dried plum vegetables", Taizhou, Zhejiang is called "dried vegetables", and Meizhou, Guangdong is called "dried plum vegetables". There are dried mustard greens, dried rape, dried cabbage, dried winter vegetables, and dried snow ferns, which are mostly homemade. The method is to dry the leaves, pile them yellow, then add salt to pickle, and finally dry them and put them in the jar.

The dried vegetables are shiny and yellow and black, fragrant, relieve heat and heat, clean the internal organs, eliminate food accumulation, cure cough, and appetize. Therefore, the residents of Shaoxing area must cook soup with dried vegetables every hot summer, and its use is endless, as for the "plum dried vegetables and cut meat" is more Shaoxing's special dish, which has been included in the "Chinese Recipe".

Ingredients: 500g of sandwich pork, 100g of dried plum vegetables, appropriate amount of oil, appropriate amount of salt, 1 piece of ginger, 5 cloves of garlic, appropriate amount of shallots, appropriate amount of cooking wine, 7 pieces of rock sugar, appropriate amount of soy sauce, appropriate amount of water, appropriate amount of chicken essence.

Method: 1. Wash the sandwich pork and cut it into small pieces. (Its practical pork belly is the best, because the family likes to eat leaner, so choose sandwich meat).

2. Soak the dried plum vegetables in hot water to rise, wash them, remove them and drain them.

3. Put the meat pieces into a pot of cold water, bring to a boil over high heat, then cook for 5 minutes, remove and drain the water for later use.

4. Slice the ginger and mince the garlic for later use.

5. Pour oil into a hot pan, add ginger slices and minced garlic and stir until fragrant.

6. Add the boiled and drained meat pieces and stir-fry evenly.

7. Pour in an appropriate amount of cooking wine to remove the smell.

8. Cover the pot and cook for 2 minutes to evaporate the water.

9. Pour in the prunes and stir-fry evenly, add the water that covers the prunes and cook over medium heat.

10. Add soy sauce, salt and rock sugar at one time when cooking, and then stir-fry evenly.

11. Cover the pot and simmer to reduce the juice, then sprinkle in an appropriate amount of chicken essence to taste, and mix evenly.

12. Sprinkle with chopped green onion and enjoy.

The practice of roasting meat with dried plum vegetables is two.

Ingredients: 500g pork, appropriate amount of oil, appropriate amount of plum vegetables, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of ginger slices, appropriate amount of orange peel, appropriate amount of sugar, appropriate amount of cooking wine.

Method: 1. Cut the pork into pieces and wash it.

2. Prepare the seasoning.

3. Soak the dried plum vegetables in warm water and wash them.

4. Rinse the duck meat in a pot under cold water.

5. Pour oil into the pot, heat the oil for 5 minutes, add white sugar and fry the sugar.

6. After that, add the duck meat and stir-fry evenly, then add the ginger slices and orange peel.

7. Add an appropriate amount of cooking wine.

8. Add light soy sauce and dark soy sauce.

9. Add water, the water should cover the food, then cover the fire and boil to low for half an hour.

10. After that, open and keep the heat high to reduce the juice.

11. Turn off the heat after the juice is collected.

The practice of roasted meat with dried plum vegetables is three.

Ingredients: 750g pork belly, 1 large bowl of dried plum vegetables, appropriate amount of sugar, appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of water, appropriate amount of cooking wine.

Method: 1. Put the pork belly in a pot, add water and cooking wine.

2. Blanch and rinse.

3. Put it in the electric pressure cooker, add water over the edge, and add cooking wine.

4. "Pork ribs" for 40 minutes.

5. Pour the stewed meat back into the pot, add dark soy sauce, and put an appropriate amount of broth.

6. Add sugar and salt.

7. Burn until colored.

8. Soak the dried plum vegetables for a while.

9. Colour the braised pork and set aside.

10. Pour the dried plum vegetables into the pot and add the broth.

11. Add dark soy sauce and sugar, and burn until slightly colored.

12. Add the braised pork and cook for about 20 minutes. 

Soak the dried plum cabbage first, then put the seasoning in the red pot and let the roast meat simmer for about 20 minutes.

Material. Ingredients: 500g pork;

Excipients: appropriate amount of dried plum vegetables, appropriate amount of light soy sauce, appropriate amount of ginger.

Roasted pork with umeboshi vegetables.

1. Put the pork cubes you bought back into a boiling pot and boil to remove the blood. 2. Pour out the boiled pork and rinse it with water. 3Put an appropriate amount of water in the pressure cooker, add a little light soy sauce, ginger cubes, and then add pork.

4. Cover the lid and burn on high heat for 20 minutes and turn off the heat. 5. Open the lid after the pressure cooker is depressurized. 6. Prepare the dried plum vegetables and soak them in water.

7Pour the pork juice from the pressure cooker into the clay pot. 8Then put in the umeboshi cabbage. 9. Put the cooked pork in the pressure cooker on top of the umeboshi vegetables and cook on high heat for another 30 minutes.

This "Umeboshi Vegetable Roast Pork" pork is cooked in a pressure cooker and then boiled with umeboshi vegetables, and its taste and texture are very good.

The method of roasting the meat with umeboshi is very simple, soak the umeboshi in warm water, wash it and stew it with the meat.

Soak the plum vegetables first to soften, cut the pork belly into pieces, blanch the water first, boil the rock sugar into sugar color, put the pork belly and stir-fry to color, and then put the pork belly on the soaked plum vegetables, add light soy sauce, cooking wine, green onion and ginger, and steam it in the basket drawer for 20 minutes before putting it in a bowl.

Method. Cut the pork belly into pieces about 3 fingers wide, wash the dried plum vegetables with water, put the dried plum vegetables in a large bowl of water and rub them by hand, wash off the salty plum vegetables, circulate about 4-5 times, and then cut into small pieces and set aside.

Fry the pork belly on the surface of the pan.

After stir-frying with plum vegetables, stir-fry evenly, add Shaoxing wine, rock sugar or brown sugar and stir-fry slightly.

Add water to cover the meat more, simmer over medium-low heat, during which you have to turn over the meat, try the taste, add sugar and water according to the situation, about an hour or so, and it's done. Served.

The preparation of roasted pork with umeboshi vegetables is as follows:Ingredients: Dried plum vegetables, pork belly.

Excipients: dried chili, Sichuan pepper, cinnamon, bay leaves, star anise, jujube liquid, onion ginger, grass fruit, cooking wine, light soy sauce, dark soy sauce, oyster sauce, salt, rock sugar.

1. Wash the pork belly and cut it into larger pieces, add the meat under cold water, add cooking wine, boil green onion and ginger and cook for a while.

2. Drain the pork belly and rinse it well. Soak the dried plum vegetables in advance to soften, squeeze out the water and cut them into stools.

3. Pour a little oil into the pot, bury the pork belly and stir-fry the oil until the surface is slightly yellow.

4. Add the ingredients and stir-fry until fragrant, add an appropriate amount of light soy sauce, dark soy sauce and oyster sauce and stir-fry well.

5. Pour in the dried plum vegetables and stir-fry together, add water to stew, add an appropriate amount of rock sugar and salt and simmer for 40 minutes, reduce the juice from the pot over high heat.

The preparation of roasted pork with umeboshi vegetables is as follows:Ingredients: 500 grams of pork belly, 1 large potato, 1 bowl of plum vegetables.

Accessories: 1/2 green onion, 1 piece of ginger, 2 star anise, 1 head of garlic, 1 chives, a little oil, a little salt, an appropriate amount of soy sauce, 2 bowls of water.

1. Clean the pork belly and cut the meat into 2 finger-wide pieces.

2. Pick out the debris from the dried plum vegetables and rinse them with cold water.

3. Peel and wash the large potatoes, cut the green onions into sections, and slice the fresh ginger.

4. Pour a little oil into the pot, and stir-fry the green onions, ginger slices, and star anise into the pot until fragrant.

5. Put the meat pieces into the pot and stir-fry over medium heat until the meat pieces are slightly reduced and the fat is removed.

6. Pour in an appropriate amount of soy sauce, stir-fry and color, and pour an appropriate amount of hot water. Cover and simmer for 20 minutes.

7. Simmer until the soup is thick and the meat is 8 minutes cooked, sprinkle a little salt.

8. Cut the potatoes into hob pieces and put them in the meat pot, stir evenly, cover and simmer for 15 minutes.

9. Put the garlic and plum vegetables into the pot, stir evenly, open the lid and simmer for 5 minutes.

10. Turn off the heat, sprinkle minced chives, remove from the pot and put on a plate, and the roasted pork with plum vegetables can be made.