The practice of roasting beef with umeboshi vegetables, and the practice of roasting meat with umebo

1.Wash and chop the beef, wash the moldy dried vegetables, squeeze out the water, and chop them for later use.

2.Put oil in the pot, stir-fry the pot with green onion and ginger, add the beef and stir-fry until loose, cook cooking wine, soy sauce, moldy dried vegetables, continue to stir-fry, add monosodium glutamate, sugar, sesame oil and stir-fry well, and it is ready to cook.

The practice of detaining meat with moldy dried vegetables:

Ingredients: 400 grams of pork belly, 50 grams of moldy dried vegetables, 4 grams of refined salt, 35 grams of sugar, 15 grams of soy sauce, 10 grams of green onions, 5 grams of ginger, 1 gram of monosodium glutamate, 2 grams of water starch, 10 grams of salad oil.

Cooking method: 1. Scrape and wash the square meat, put it in a pot of boiling water, remove it, add enough water to the pot, put the meat to boil, add cooking wine, soy sauce, green onions, ginger slices, and burn it until it is colored, and add sugar. Simmer over low heat for about 1 hour, take it out, let it cool, cut it into slices of consistent thickness, and neatly buckle it into a bowl.

2. Soak the moldy dried vegetables in boiling water, wash off impurities, put them in the broth pot and cook them until they are flavorful, put them in a buckle bowl, and steam them on the basket with a strong fire until they are crispy and take out. Buckle back in a deep dish and go to the bowl.

3. Pour the original juice into the pot, season it, thicken it with water starch, pour 10 grams of salad oil, and pour it on the moldy dried vegetables and meat to form moldy dried vegetables fried rice

Ingredients: moldy dried vegetables.

Excipients: rice, eggs, minced beef.

Seasoning: monosodium glutamate, beef powder, chili noodles, sugar, sesame oil, a little sesame Method: 1Wash the moldy dried vegetables, squeeze out the water, and chop them for later use. 2.Put the pot on the fire, put the oil, heat it, add the moldy dried vegetables and stir-fry, then add the rice.

2. Add seasoning to the rice and continue to stir-fry for 3 minutes, then add sesame oil and put on a plate. 3. Make eggs into poached eggs (the yolk can be made into half-cooked or slightly hard-boiled eggs according to personal taste), put them on top of the rice, and finally sprinkle some sesame seeds.

Method 1. Preparation of ingredients.

Pork belly with skin, Ningbo plum vegetables, Shaoxing rice wine, ginger, fine salt, Jiangnan soy sauce, broth, monosodium glutamate, white sugar.

Steps: 1. Pork belly with skin. Cut 3 cm cubes of meat. 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.

Note: Let the dish sit for about five minutes before serving. ）

Wash the beef and cut it into pieces for later use, soak the plum vegetables in warm water, wash them 3 to 5 times, heat the oil in the pot, put in the green onions, ginger and garlic, star anise chili peppers, put the beef in it, add an appropriate amount of water, and then put in the plum vegetables, and collect the soup.

The method of roasting beef with plum vegetables is to stew the beef until it is seven or eight ripe, and then put the soaked plum vegetables into the pot and cook for more than half an hour to almost cook.

The method of roasting beef with umeboshi vegetables is to soak the umeboshi vegetables in water, then wash them off, and then use them to roast the beef with a little taste.

The beef is washed, then stewed, and finally stir-fried with umeboshi vegetables.

The method of braising roasted beef with dried vegetables is to stir-fry the beef after it is stewed, and it is okay not to stir-fry.

If you want to make roast beef with umeboshi vegetables, you will step on it first, and fry my rice together.

Say that if you use beef directly, it would be good to cook the dried vegetables at all.

The practice of roasting beef with plum vegetables, wash the beef and cut it into your favorite size, and the prepared plum vegetables also need to be cleaned, prepare green onions, ginger and garlic, and stew them together with Sichuan peppercorns.

Ingredients

Pork with a sandwich (pork belly is best) 500g plum cabbage, 100g ginger, 1 small piece of garlic, 5 cloves of garlic.

Appropriate amount of shallots and appropriate amount of cooking wine.

Salad oil to taste: 1 tablespoon of salt.

7 small pieces of rock sugar and appropriate amount of soy sauce.

Appropriate amount of water Appropriate amount of chicken essence.

How to roast meat with umeboshi vegetablesWash 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).

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

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;

Slice the ginger and mince the garlic and set aside;

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

Add the boiled and drained meat pieces and stir-fry evenly;

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

Cover the pot and cook for 2 minutes to evaporate the water;

Pour in the dried plum vegetables in a boiling pot and stir-fry evenly, add the water that just covers the plum vegetables, and cook over medium heat;

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

Cover the pot and simmer to reduce the juice; Then sprinkle in an appropriate amount of chicken essence to taste, stir well;

Sprinkle with chopped green onion and enjoy.

Tips:

Because umeboshi is more able to absorb oil, it is poured into the pot. Slightly more oil so that it is easier to absorb the flavor.

Nutritional value of pork bellyPork belly, also known as "three-layer 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.

<> "Roast pork with dried plum vegetables."

Ingredients: Umeboshi.

Method: 1. Pot the pork belly under cold water, add cooking wine and ginger to boil, remove the foam and continue to cook for a minute or two, then remove the mold and wash it for later use;

Pour a little base oil into the pan and fry the pork belly until slightly charred on both sides;

2. Put the pork belly aside, add rock sugar and stir-fry;

3. Stir-fry the pork belly evenly with the source sugar, pour in the dried plum vegetables and stir-fry for a while;

4. Add ginger slices and dried chili peppers and stir-fry, appropriate amount of light soy sauce, dark soy sauce, salt and oil to taste;

5. Cover the hot water with the ingredients, bring to a boil over high heat, cover and simmer for 40 or 50 minutes on low heat;

6. Slow down the ruler chain and finally collect the juice over high heat and sprinkle with chopped green onions.

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.

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.