How to make plum vegetables back to the pot meat, how to make plum vegetables buckle meat pot?

Ingredient breakdown. 500 grams of pork belly with skin.

100 grams of lettuce leaves.

5 grams of coriander leaves.

100 grams of prune.

15 grams of fresh minced garlic.

Shao wine 25 grams.

50 grams of soy sauce.

25 grams of sugar.

5 grams of monosodium glutamate. 10 grams of wet starch.

5 grams of sesame oil. 75 grams of soup.

Peanut oil to taste. Amount.

Detailed steps of the practice of plum vegetable button meat pot.

1.Cut the pork belly into large pieces, boil water in the pot, put in the bamboo grate, add the pork belly and cook until it is just cooked (about 45 minutes), take it out and prick the hole on the skin surface of the meat with a thin steel needle, and dry the water. Use 10 grams of soy sauce, 5 grams of Shao wine, 5 grams of wet starch, add a little water to make a pulp, and evenly coat the meat skin while it is hot to make it light yellow.

2.Cook well, add peanut oil, burn until 70% hot, add pork belly pieces, cover and fry until there is no oil explosion, when the meat skin is golden red, drain the oil in a colander, and cut the top knife into 5 cm long and cm thick meat slices. Remove the roots of the dried plum vegetables, rinse and remove the sand, pinch the water and chop it, boil the water in the pot, put the chopped plum vegetables into the water, take it out, pour off the remaining sand at the bottom of the pot, and squeeze the water into the draining basket.

3.Cook in the pot, add 10 grams of peanut oil, burn until 50% hot, add 5 grams of fresh garlic, stir out the fragrance until cooked, cook 10 grams of Shao wine, add 15 grams of meat slices, 15 grams of soy sauce, 10 grams of sugar, stir-fry over medium heat for about 5 minutes, wait for color and flavor, and put out of the pot and put into the plate.

4.Put 25 grams of peanut oil into the pot, cook until it is hot, add 10 grams of fresh garlic to stir until fragrant, cook Shao wine, add chopped plum cabbage, 20 grams of soy sauce, 15 grams of sugar, stir-fry over medium heat for about 5 minutes, wait for the stir-fry to be thoroughly flavored, and put it out of the pot and into the plate. Stack the fried meat slices with the skin side down into the buckle bowl (can be stacked"Cross the bridge"After the yard is good, spread the fried plum cabbage on top, put the remaining oil juice in the plate into the bowl, steam it in a steamer for 2 hours, wait for steaming and raking, and get out of the cage.

Squeeze the juice from the bowl into the wok and place the bowl into the clay pot (casserole) with the lettuce leaves. Put the wok on the heat, add the soup, add monosodium glutamate and soy sauce until red, pour the second-rate potato with sesame oil and wet starch on the meat in the pot, bring the claypot to a boil, sprinkle in the coriander leaves, and cover the lid.

Tips for how to make a meat pot with plum vegetables.

Tips: The appearance of fresh plum cabbage is similar to that of large mustard greens, and it belongs to the same genus of mustard greens, with slightly round plum stems, concave grooves in the middle, sweet taste, and flat mustard stems. Dried plum vegetables, with Guangdong Huizhou plum vegetables of high quality, its color is golden and bright, crisp and fragrant, not wet or dry, rich in nutrition.

Change the main ingredient in this way, such as using Fujian Yongding dried beet, can be made"Dried vegetables and meat"。Fujian Yongding dried beet is processed from fresh and tender mustard greens, its color is black brown and oily, and the taste is delicious and sweet.

Plum cabbage button meat pot is a delicacy, since it is full, there must be soup and fire to heat, plum cabbage button meat is really a dish that needs to be soaked in plum vegetables, and then the meat is placed on it for steaming.

Materials:

Ingredients: 120 grams of moldy dried vegetables, 400 grams of pork ribs (pork belly), seasoning: 5 grams of five-spice powder, 10 grams of dark soy sauce, 3 grams of white sugar, 2 grams of monosodium glutamate.

Method

1.Scrape the remaining hair on the skin of the belly, wash it, put it in boiling water and roll it for 15 minutes, pick it up, that is, wipe it evenly with dark soy sauce, use plum blossom needles to insert the skin and meat and fry it in boiling oil, pick it up when it is fragrant, and cut it into pieces;

2.Wash the plum cabbage, chop it, put it in a white pot and burst it thoroughly, add some sugar and stir-fry it until it is shoveled;

3.Heat the clay pot and put the oil, stir-fry the garlic, the meat, the next some old soy sauce and blast, pour down three bowls of water, add monosodium glutamate, sugar to cook, later, add plum vegetables and boil, until the belly is cooked, try the appropriate taste.

Tips

Food restraint: moldy dried vegetables: moldy dried vegetables should not be eaten with mutton, otherwise it will cause chest tightness.

Roasted pork with umeboshi vegetables is not only delicious, but the umeboshi vegetables in it absorb the oil of the pork, which is more fragrant than meat. Let's take a look at how to make the roasted pork with plum vegetables!

Ingredients: Ingredients500g of pork belly and 200g of dried plum vegetables

Excipients

Appropriate amount of rock sugar, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of garlic, appropriate amount of star anise.

Step 1

1.Soak the dried plum vegetables.

2.Wash and chop.

3.Peel the garlic cloves.

4.Scrape the pork belly clean and cut into cubes.

5.Heat up the wok and stir-fry the pork belly.

6.Stir until two ** yellow oil.

7.Shovel the meat to the side of the pan, add star anise in oil, rock sugar and garlic cloves and sauté until fragrant.

8.Stir-fry the light soy sauce and a small amount of dark soy sauce.

9.Pour in the chopped umeboshi cabbage.

10.Add an appropriate amount of water, bring to a boil over high heat, and simmer for 40 minutes before removing from the pot.

Cooking is not only an essential skill in life, but also enjoyable. In fact, the benefits of cooking are much more than that.

Prepare the materials. Plum cabbage, pork belly.

Add water to the pot and cook the pork belly until it can be forked in with chopsticks.

3.Cut the boiled meat into even slices, add light soy sauce, dark soy sauce, and salt to marinate for half an hour.

4.Add a small amount of oil to the pot and heat it, squeeze out the soaked plum cabbage and add it to the pot to stir-fry.

5.Add sugar, salt, and marinated meat to the soy sauce and bring to a boil (try the salty and sweet flavors at the moment)6Place the slices of meat in a large bowl and spread the sautéed plum vegetables on top of the meat.

7.Fill the pressure cooker with water, put the plum cabbage button meat into the lid tightly and boil, and press over high heat for 20 minutes to get out of the pot.

8.Place the steamed plum cabbage upside down in another bowl and serve.

The steps of the home-cooked practice of roasting plum vegetables are as follows: 1. After unpacking the bagged plum vegetables, soak them in warm water for half an hour, wash the sediment, soak them in clean water and change them to water several times to wash off the sand. Then chop it, use a dry pan without oil, and fry to remove the water; 2. Wash the pork belly with clean water, put it in a pot of cold water, **, after the water is boiled, continue to boil for a few minutes, the purpose is to remove the blood stains in the meat, and it will also remove the smell of meat; 3. Put a little oil in another pot to fry the rock sugar, add the chopped pork belly, and fry the sugar; 4. Brush the wok, heat it on the heat, when the oil temperature is 6 hot, add the green onion and ginger and stir-fry until fragrant, then add the fried pork belly, cook the flower carving wine, and stir-fry; 5. Add the dried plum vegetables and stir-fry over high heat; 6. Finally, put water in the pot and add the ingredients, wine, and brown sugar soup to dry up and remove from the pot.

Nutritional value of roast pork with plum vegetables:

Plum vegetables contain a large amount of carotene and magnesium, which is sweet in taste, can be appetizing, beneficial to blood and rejuvenating, and replenish fatigue. Those who are old take the soup and drink, and the sound of treatment is not out. Pork can have the effects of nourishing the kidneys and blood, nourishing yin and moisturizing dryness.

People who should avoid roast pork with plum vegetables:

Appropriate: It can be eaten by the general population, and can be eaten by people with insufficient yin deficiency, dizziness, anemia, dry cough and no phlegm in the elderly, dry stool, and malnutrition.

Contraindications: People with dampness, heat, phlegm stagnation, obesity, high blood lipids and high blood pressure should not eat more or avoid it; In addition, patients with external infections should not consume it, while people with respiratory diseases should be cautious about consumption.

Summary. 9.Add the blanched pork belly, bring to a boil over high heat, reduce the heat to low and cook for an hour.

Kiss you with a group! I'm a little expert in life, and I'm glad to answer for you! <> Tongtong will find the following main ingredients for you to make the home-cooked cooking of roast pork with plum vegetables:

Wide dried plum vegetables (appropriate amount), pork belly (400g) Ingredients: light soy sauce (30 ml), salt (1 tablespoon), sugar (1 tablespoon), water (appropriate amount), Shen Laoyu cooking wine (3 tablespoons), ginger (3 slices).

1.Cut the pork belly into cubes of equal size and two centimeters square.

2.Soak the umeboshi in hot water in advance, be sure to wash it several times and wash it thoroughly.

3.Prepare the ingredients.

4.Put an appropriate amount of water in the soup pot, add ginger slices, a spoonful of cooking wine, and bring to a boil.

5.Pour in the pork belly and blanch.

6.Remove the blanched pork belly and set aside.

7.In another pot, add one litre of water and bring to a boil.

10.An hour later, the juice was reduced on high heat, and the fragrant roasted pork with plum vegetables was ready.

8.When the water is boiling, pour in two tablespoons of cooking wine, light soy sauce, salt and sugar, and stir well.

9.Add the blanched pork belly, bring to a boil over high heat, reduce the heat to low and cook for an hour.