How long does it take to steam the plum cabbage button meat, and how to steam the semi finished plum

How long is the right time to steam the plum cabbage and meat, 40 minutes to about an hour.

Plum cabbage is a very delicious dish in the southern region, and it is very suitable for cooking at home.

The steaming time of the vegetable button meat should not be too long, nor too short, and it is generally enough to steam for about 40 minutes to an hour.

Plum cabbage button meat generally needs to be steamed over high heat for about 30 minutes, button meat also needs to be boiled in water for about 50 minutes before steaming, boiled button meat cut into thin slices, and then placed in the steamer with plum vegetables, sprinkled with some prepared sauce, steamed plum vegetables taste relatively soft and rotten, and there is no greasy feeling to eat.

The plum cabbage button meat must earn for nearly an hour, so that the meat can be very fragrant and not greasy. The lack of vegetables is also very soft. The plum cabbage button meat is boiled for an hour, and the plum cabbage flavor and some seasoning flavors in the meat enter the meat grains.

This kind of meat is very sweet, and it fattens in the mouth without being greasy.

Plum cabbage and pork steamed for 20 to 30 minutes.

Tip for about 30 minutes: Pieces of meat coated with soy sauce can easily burst the pan, so you should cover the pan as soon as possible. The soaked lotus seeds will be easier to roll when they are dried and watered. It is okay to simply use the steamed pork rolls with dried plum vegetables, but the color of the dish will be relatively dull.

The meat should be boiled over high heat, and the water should be steamed for half an hour.

The plum cabbage button meat with such a growth rate is rotten and delicious.

The steaming time of the plum cabbage button meat is not long, about 20 minutes of steaming, because the meat in the plum cabbage button meat is cooked meat that has been cooked, so the steaming time is very short.

How long is plum cabbage button meat steamed? Plum cabbage button meat is generally steamed for 20 minutes, because the meat used to make button meat is cooked, and plum vegetables are also soaked.

Plum cabbage button meat generally needs to be steamed for an hour. Because the meat needs to be steamed soft and glutinous, so that the taste is better, and the aroma of plum vegetables and the seasoning of the meat are more flavorful.

The plum cabbage button meat has to be steamed for about an hour, and the steamed cabbage button meat is very fragrant and very delicious. And it's also very good for the body.

The semi-finished plum cabbage button meat plastic bowl is poured into the porcelain bowl at home and steamed. Its bowl is plastic, but it can be steamed at high temperatures. Semi-finished plum button meat plastic bowls can be steamed in water, now there are many plastic bowls that can be steamed eight treasure rice, and the outside is also a plastic bowl, which can also be steamed, or poured out and placed in an iron plate, and steamed in a porcelain plate.

If the merchant is packed in a bowl, then directly put the bowl into the steamer and steam for ten minutes, and the frozen one should be appropriately extended, and then take it out after steaming, then prepare a plate to put the meat upside down on the plate and eat it.

How to make plum cabbage button meat

1. Cut the pork belly into cubes and soak the dried plum cabbage in warm water for 15 to 25 minutes.

2. Put pork belly, green onion, cooking wine and ginger slices in the boiling water in the pot and blanch for 6 to 8 minutes.

3. Remove the pork belly, then evenly spread light soy sauce on several sides of the pork belly to color the meat.

4. Put oil in another pot again, put the pork belly in the pot and fry it over medium and high heat, then take out the pork belly and let it cool slightly.

5. Stir-fry the dried plum cabbage with seasoning and set aside, and mix the seasoning together for later use.

6. After the pork belly cools slightly, cut into thin slices, each slice is about 8 cm long, 4 cm wide and cm thick.

7. Put water in the pot, put the bowl where the meat is laid, turn the heat to medium, and steam for 50 to 60 minutes until the meat is soft and rotten. Or steam over water, a little longer. After steaming, take out the juice and pour it directly into the bowl again, so that it will be more flavorful.

After extracting the juice, put the meat back in the ** and put the dried plum cabbage around the meat in a circle.

It generally takes about 30-40 minutes to steam the plum cabbage button meat, and use a pressure cooker to steam the plum cabbage button meat for 15-20 minutes after steaming. Plum cabbage button meat is a traditional famous dish of the Han nationality, belonging to the Hakka cuisine, because of its color and oiliness, rich aroma, soft meat, fat but not greasy and other characteristics, and is deeply loved by the public.

The ingredients for making plum cabbage button pork include roast pork, umeboshi Yuqiao vegetables, peanut oil, oil consumption, rock sugar, soy sauce, etc.

To make plum cabbage button meat, it is best to choose fat and thin pork belly to make Xiyin.

Before steaming, the pork needs to be boiled in water for about 50 minutes, and then cut into thin slices and placed in the steamer together with the plum vegetables.

Steam the plum cabbage and meat for about 30 minutes. Plum cabbage button meat is the traditional famous dish of the Han nationality, belongs to Hakka cuisine, Cantonese cuisine, the production materials are pork belly, plum vegetables, green onion white, ginger slices, etc., eat the pork belly fat but not greasy, the dried plum cabbage absorbs the fat of the meat, the salty slightly sweet, fat but not greasy, the meat is rotten and fragrant. Plum cabbage button meat and salt chicken, stuffed tofu, known as the three treasures of Hakka.

The practice of buttoning meat with plum vegetables:

1. Soak the dried plum cabbage in water for half an hour, wash the sediment hidden inside, drain the water and chop it. 2. Heat the wok, pour the dried plum cabbage into the dry pan, and slowly fry the moisture inside over medium-low heat. 3. Stir-fry the dried plum cabbage until it is completely dry, season with the juice and sugar, and serve.

4. Reheat the wok, pour in an appropriate amount of peanut oil, pour in the thinly sliced roast pork and stir-fry until fragrant. 5. Pour a large amount of ginger rice and minced garlic into the pot, stir-fry until fragrant, pour in the water that has been roasted at the end, season with rock sugar, oyster sauce and pepper, mix with dark soy sauce, and serve.

6. Layer the buckled meat with plum cabbage, and put it upside down into a deep bowl, and each layer must be pressed tightly. 7. Pour the gravy over the plum cabbage button meat and steam for about 45 minutes. 8. After steaming thoroughly and souring into the flavor, buckle the dish on the large bowl, flip it over, and uncover the large bowl.

1. Plum cabbage button meat generally needs to be steamed over high heat for about 30 minutes.

2. The button meat also needs to be boiled in water for about 50 minutes before steaming, the boiled button meat is cut into thin slices, and then placed in the steamer with the plum vegetables, sprinkled with some prepared sauce, the steamed plum vegetables taste relatively soft and rotten, and there is no greasy feeling to eat.