My friend gave me some dried plum vegetables and didn t know how to eat them

Plum cabbage button pork: choose pork belly, cut it into pieces (about the same size as braised pork), cook it in boiling water (put some ginger at the end to remove the smell), drain it over water, put a little oil to boil the meat, put cooking wine, then put soy sauce to fry it, and put sugar. o(o(The amount of this seasoning is controlled by yourself), and then put the dried vegetables and stir-fry.

Then remove from the pot and put it in a bowl, put it in the pressure cooker and steam, remember to take a little longer, so that it can absorb the flavor. Every time I go back to school, my roommate must let me bring this, o( o is the most popular specialty.

Dried vegetable soup: Put boiling water into a pot, put a little dried vegetables, and then add a little salt. In the summer, there will be this bowl of soup every day at home to quench thirst and replenish salt.

Roasted bamboo shoots with dried vegetables: a little oil in the pot, slice the bamboo shoots (or cut them diagonally into 0 sections, burn them after putting the bamboo shoots, then put a little dried vegetables, then put some water, and simmer for a while. In this way, the bamboo shoots will not feel astringent.

Dried vegetable eel: Cut the eel into pieces (don't cut off, connect them) and put them on a plate, add a little cooking wine, ginger and monosodium glutamate. Then put the umeboshi on top and steam it in a pressure cooker.

Private dish: roasted pork with plum vegetables.

Ingredients: 500 grams of pork belly.

1 pack of dried plum vegetables.

Seasoning: 1 tsp salt.

2 tablespoons rice wine.

2 tablespoons dark soy sauce.

2 tbsp sugar.

Ginger 4 5 slices.

Preparation: 1Soak the dried plum vegetables in warm water for 15 minutes, drain and chop them for later use.

2.Wash the pork belly and cut it into small pieces, heat the oil in a pan, add ginger slices and stir-fry until fragrant, and then add the pork belly and fry until it is slightly yellow on several sides. (It is best to put in the fatter part and fry for a while, so that the fat in the pork can be removed, and it will not be greasy to eat, and the fried oil will also be soaked into the umeboshi later).

3.At this time, add rice wine, stir-fry with refined salt, and the amount of refined salt is best added according to the variety of dried plum vegetables. Then add dark soy sauce and some sugar, mix well, add water over the ingredients, simmer over medium heat until the meat pieces are cooked and rotten, and add water at any time on the way.

4.Finally, add the dried plum vegetables, simmer over medium heat until the juice is reduced, at this time you can add the chicken essence and the remaining sugar. (The amount of sugar is poured according to personal taste).

Roast pork with dried plum vegetables is a meat dish that southerners eat the most in summer, make more at a time, you can't finish one meal, and continue to steam it before eating next time It will become more and more flavorful; This is also the dish that can be stored for the most days in the summer when there was no refrigerator in the past, and after steaming, the amount of a meal will be allocated before each meal, and the rest of the part will touch raw water and saliva respectively, and it can really be stored for a long time.

Plum vegetables are buckled with meat, you can also make plum vegetables and green beans, and the steamed bamboo shoots with plum vegetables also taste very good.

It can be wrapped in small buns with dried plum vegetables, or fried meat as an auxiliary dish, or stewed chicken.

Steamed pork belly, base absorbs oil, and the taste is very good.

The ways to eat umeboshi are: prune cabbage button meat, plumboshi steamed chicken wings, plumboshi buns, plumboshi pancakes, prune vegetables roasted potatoes, prune vegetables braised snakehead fish, prune vegetables meat cakes, prune vegetables fried bamboo shoots, prune vegetables fried vermicelli, prune vegetables stewed pork belly, etc.

Plum dried dishes belong to Zhejiang cuisine and Cantonese cuisine, and the more commonly used cooking methods include steaming, oil stewing, and boiling soup.

Dried plum vegetables and bamboo shoots are boiled and dried together, called dried vegetable shoots, and are especially suitable for soup.

"Braised pork with plum vegetables" is a typical Shao-style famous dish that has been written into the "Chinese Recipe", the meat tastes crispy but not greasy, and the dried plum vegetables taste fresh but not salty.

How to make umeboshi dishes:

1. Finish and clean the fresh vegetables after harvesting, and dry them for about 5 days, and stack them in a cool and ventilated place for 4-5 days.

2. When the leaves turn yellow-green and the leaves become soft, cut the dried vegetable leaves into shreds.

3. Put the dried vegetable shreds into the basin, sprinkle with salt, rub them with your hands, and when some vegetable juice oozes out, put them into the clay pot.

4. Seal the clay pot filled with shredded vegetables tightly and store it in a cool place.

5. After pickling for half a month, you can find the lid of the clay pot and take out the finished plum vegetables to eat.

It can be eaten as a bun. Here's how:Ingredients: 500g minced pork, 150g dried plum vegetables, 800g dough.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of ginger, appropriate amount of light soy sauce, appropriate amount of chicken essence.

1. Prepare the ingredients.

2. Soak the dried plum vegetables in warm water for 1 hour.

3. Remove the thick rod, wash and chop.

4. Heat the oil in the pot, add the dried plum vegetables and stir-fry, add some water and simmer for 10 minutes.

5. Put in the minced meat.

6. Add sugar, salt, cooking wine, first smoke, minced ginger, chicken essence.

7. Stir-fry until the juice is dry, remove and set aside.

8. Knead the fermented dough well and cut it into agents.

9. Roll out the dough and wrap it in the plum vegetable filling.

10. Wake up for 20 minutes and put it in a greased steamer.

11. High heat for 6 minutes, low heat for 6 minutes, and simmer for 2 minutes.

12. a finished product.

Fried rice with plum vegetables, scrambled eggs, and meat with plum vegetables.

1. Wash the dried plum vegetables and soak them in water in advance.

2. Wash the whole piece of pork belly and put it in boiling water to blanch, remove the foam, add green onions, ginger and cooking wine and cook for 20 minutes.

3. Put oil in a pan, add the boiled pork belly and fry until golden brown, then pour in the dark soy sauce to color.

4. After the meat cools, cut into thin slices, and evenly stack the meat skin down at the bottom of the bowl.

5. Put oil in the pot, stir-fry chives, ginger, star anise, put in the plum vegetables soaked in advance, pour in the broth and cook for about 2 minutes, add sugar and salt to taste.

6. Cover the fried plum cabbage on the meat, and steam it in the basket drawer for about 50 minutes until cooked.

7. After steaming, pick up the star anise, green onion and ginger, buckle the meat on the plate, pour the excess soup back into the wok, and pour the soup with water and starch on the meat.

You can make a dish of plum cabbage and pork:

1. Ingredients: Cubes of pork belly.

Umeboshi star anise, ginger, garlic.

Oyster sauce, light soy sauce, dark soy sauce, chicken essence, cooking wine, sugar.

Stock, red bean curd.

Second, the practice of buttoning meat with plum vegetables.

1. Pick a piece of plum cabbage, soak it slightly, then wash it piece by piece, squeeze out the water and chop it, and soak it in clean water; For about half an hour, take a little plum cabbage and try it, and you can take it out and squeeze out the water for later use;

2. Put water in the pot, add the pork belly pieces, ginger slices, and star anise, and cook for about 10 minutes.

3. Remove and serve hot, apply dark soy sauce, and then use a toothpick to tie the holes messily.

4. Set aside, air dry and color.

5. Heat oil in a pan and stir-fry ginger and garlic until fragrant.

6. Pour in the plum cabbage and stir-fry.

7. Add an appropriate amount of oyster sauce, light soy sauce, dark soy sauce, chicken essence, cooking wine, sugar and water, boil and turn off the heat for later use; * If there is red bean curd, crush it and add it to seasoning, the color and taste are better;

Stock, instead of water, will taste better;

8. Heat the oil in the pot, put the meat skin down into the oil pan, cover and fry until silent, the meat skin is browned, and then you can remove it; Before putting it in the pan, you can use a kitchen paper towel to dry the surface of the water;

9. Wait for it to cool after taking it out, or you can put it in a basin of cold water to soak for a while;

10. Cut the skin side down into large slices of meat with a thickness of 2 to 3 mm;

11. Also with the skin facing down, put the meat slices into a bowl;

12. Pour the fried plum vegetables on top of the meat together with the soup and spread them flat;

13. Put an appropriate amount of water in the pressure cooker, put the bowl in, steam it, and continue to steam for 30 minutes; If you don't use a pressure cooker, you can steam it directly in the pot and steam it for an hour; You can also use the microwave oven for about 40 minutes; Adjust the steaming time according to the amount of meat and the size of the fire, and it is better to steam for a long time, so that the meat of this dish is delicious;

14. After steaming, you need to pour out the soup in the bowl first, and the soup will be spilled and burned to your hands if you turn it over directly.

15. Then take a saucer and put the plum cabbage and meat upside down on the plate.