Is plum cabbage button meat Cantonese cuisine or Sichuan cuisine, and what does plum cabbage button

Plum cabbage button meat is also known as salty roasted white, is a characteristic traditional famous dish, belongs to Cantonese Hakka cuisine, including Guangdong Meizhou.

In the traditional Sichuan banquet dishes, salty roasted white (plum cabbage button meat) and sweet roasted white just form a pair of dishes).

Plum cabbage is Cantonese cuisine, not Sichuan cuisine, it is very famous in the Guangdong area. Pretty good. And it's very sweet to ask.

Meilai button pork should be Sichuan cuisine, not Cantonese cuisine.

Plum cabbage button meat, a traditional famous dish of the Han nationality, belongs to Cantonese Hakka cuisine, Hakka signature dish of Guangdong Province, and authentic plum cabbage button meat in Meizhou area. It is characterized by the color of red sauce and bright oil, the soup is viscous and delicious, the button meat is slippery and mellow, fat but not greasy, and the food is soft and mellow. Plum cabbage absorbs oil, and the pork belly will carry the fragrance of plum cabbage, the mellow fragrance of pine nuts, and the combination of plum vegetables, pine nuts and fatty pork belly can really be said to be just right.

The plum cabbage button meat should be Sichuan cuisine, although it is not numb and not spicy.

Plum cabbage button meat should belong to Sichuan cuisine, this category, so it is also good to wear plum cabbage button meat in Hakka cuisine, you can try it, there is no specified which cuisine.

There is no evidence of the specific origin time of plum cabbage and meat. Plum cabbage is a Hakka specialty of Guangdong, which is made of fresh plum vegetables as raw materials and then salted and salted. Plum cuisine has a long history and is famous at home and abroad, it is one of the three famous dishes of Lingnan, a famous traditional specialty of Lingnan, and is known as "Huizhou Tribute Cuisine" as a palace food in history.

Folk with fresh plum vegetables by cooling, selection, salt and other processes to make, the color is golden, the aroma is tangy, sweet and refreshing, not cold, not dry, not wet, not hot, has the effect of enhancing digestion, clearing heat and relieving heat, eliminating stagnation and strengthening the stomach, lowering lipids and lowering blood pressure. The long history, unique flavor and efficacy, and nearly 1,000 years of transmission have created the reputation of "Huizhou plum cuisine" [4] . There is an ancient poem that says:

Ramie Xizi ten miles green, Huizhou plum cabbage one branch flower", plum cabbage button meat (English name: pork with salted vegetable), a traditional Han dish, belongs to Hakka cuisine [1] . The ingredients include pork belly, plum vegetables, green onions, ginger slices, etc.

Usually the pork belly is boiled thoroughly in a soup pot, dark soy sauce, fried and colored, and then cut into slices. After that, add green onions, ginger and other seasonings and fry for a while, then simmer the soup over low heat, put the pork belly into a bowl, spread plum cabbage segments, pour in the original soup and steam thoroughly. When cooking, put the meat on the plate.

After the dish is cooked, the meat is rotten and fragrant, and it tastes salty and slightly sweet, fat but not greasy. [2]

Plum cabbage button meat, salt-baked chicken, stuffed tofu, known as the three treasures of Hakka.

Plum cabbage button pork is a delicacy of Sichuan cuisine.

Is plum cabbage pork Cantonese or Sichuan? If you want to use Sichuan cuisine, the dish is delicious and tasteful.

Plum cabbage and button pork are Cantonese dishes. Learn.

I think plum cabbage and pork must be Cantonese cuisine, not Sichuan cuisine. Because it doesn't have chili peppers. So the buckle meat of this plum vegetable is very good, and the nutritional value is also good

Plum cabbage button meat should be Cantonese cuisine, but Sichuan cuisine also has this dish, which is very popular and has it in many places.

Of course, this is Cantonese cuisine, because Sichuan cuisine is very spicy, and this is a shaking dish.

Food is the intangible cultural heritage of the Chinese nation. The Chinese Food Dictionary contains many culinary recipes.

Plum vegetables and meat are boiled in Cantonese cuisine, and Sichuan cuisine is generally spicy. The plum cabbage button meat is not spicy, so it does not belong to Sichuan cuisine.

The plum cabbage button meat dish is Sichuan cuisine, and this plum cabbage button meat is also very delicious, a dish that goes well with rice.

Is plum cabbage pork Cantonese or Sichuan? Plum cabbage button meat, is a more famous vegetable kiln in our country, its taste is very delicious, sales of the majority of friends' love.

Is plum cabbage pork Cantonese or Sichuan? Generally speaking, he belongs to that kind of Hakka cuisine, and some are Sichuan cuisine.

Plum cabbage button pork is an Austrian dish, not a Sichuan dish.

Is plum cabbage pork Cantonese or Sichuan? Let me talk about it, plum cabbage button meat is sweet and salty and tastes fragrant, of course it is Cantonese cuisine, if it is Sichuan cuisine, it must be numb and spicy, do you know friends, okay, I will share it here today!

Plum cabbage button meat, not Cantonese cuisine is not Sichuan cuisine, this is the national local cuisine, especially in the Shaoxing area, it is plum cabbage button meat, the most famous.

It should belong to Cantonese cuisine! Sichuan cuisine is all spicy. The plum cabbage button meat is not spicy.

Pork with salted vegetable, a traditional dish of the Han nationality, is a Hakka dish.

Plum vegetables are generally called dried plum vegetables, and the specific method is as follows:

1. Soak the dried plum vegetables in water for 4 to 5 hours and wash them.

2. Cook the meat in a pot under water, boil the water for 5 minutes and take it out.

3. Control the moisture of the meat side, put a little oil in the pan and fry the meat side.

4. Fry until the skin is golden brown and take out.

5. Put the bottom oil in the pot, pour in star anise, cinnamon, rock sugar, green onions, ginger slices and stir-fry, stir-fry until fragrant, pour in the soaked plum vegetables and stir-fry for two minutes, then cook in Shao wine and stir-fry well.

6. Pour in an appropriate amount of soy sauce, then pour in oyster sauce and stir well, then pour in an appropriate amount of water and bring to a boil.

7. After collecting the soup of the plum vegetables, pick out the green onions, ginger, star anise, and cinnamon.

8. But then pour out the fried umeboshi and set aside.

9. Cut the meat cubes into large slices and stack them in a container with the skin side down.

10. Spread the sautéed plum vegetables on top and steam them for an hour.

11. After steaming, decant the soup into the pot and put the meat on the plate.

12. The decanted original soup is thickened with water starch, and then poured on the button meat to decorate the button meat a little before it can be served.

Plum cabbage buckle meat cuisine should be regarded as a Hakka dish in Guangdong, but because it is too delicious, it is spread to everyone in the north and south, and it is also one of the hard dishes that many families must do for the New Year, although the method is not very difficult, but because it is slightly cumbersome to make, most people are usually reluctant to touch this dish. I just learned to cook this dish with a Guangdong netizen, this dish was called a "super project" by this netizen, after trying it, I feel that although it is not "super", it can also be described as a "big project", how to get two or three hours before and after, although it is a little troublesome, but after tasting it, it is a word "value". There are not so many so-called "secret recipes" made at home, what you eat is the original fragrance of the ingredients that you bring out with time, you are not happy without meat, what are you waiting for if you don't try it?

The practice of buttoning meat with plum vegetables.

Step 1

Choose a three-layered pork belly.

Step 1

Cut into pieces that fit the size of my bowl, and I divided 600 grams of pork into two piecesStep step

Put the pork in cold water, add 1 small piece of green onion, 2 slices of ginger, and 1 tablespoon of cooking wine to blanch the waterStep step

After the pot is boiled, simmer for 15 minutes, and use chopsticks to basically fork through to remove the steps

Use a fork to evenly tie small holes in the skin of the meat.

Step 1

Use kitchen paper to blot the moisture from the skin.

Step 1

Spread an even layer of dark soy sauce to color the skin.

Step 1

Apply the top layer of honey and place it in a ventilated place to dry the epidermis.

Step 1

Soak the umeboshi in cold water in advance, wash and drain.

Step 1

Stir-fry 4 slices of ginger in a hot pan with cold oil until fragrant.

Step 1

Pour in the drained umeboshi and stir-fry a few times.

Step 1

Then add 1 tablespoon of cooking wine.

Step 1

Add 1 star anise.

Step 1

Add 1 tablespoon of light soy sauce, 1 2 tablespoons of dark soy sauce, and add about 200ml of boiling waterStep step

Add 10 grams of sugar, 1 teaspoon of salt, 1 2 teaspoons of chicken essence, plum vegetables originally have salt, so a little salt is enough, you can taste the taste of plum vegetables, because the meat also absorbs salt, and it is saltier than the usual vegetables.

Step 1

Cook over medium heat until there is basically no moisture in the pot.

Step 1

Heat a pot of oil in the pot, the amount of oil should be basically not over the meat, and when the oil temperature is 7 hot, step into the meat pieces

If the meat skin is browned in color, the meat skin is washed down and fried in the pot for about 30 seconds and turned over, the meat skin is quickly colored, and then fried until all sides are browned and can be fished out, step step

The fried pieces of meat are quickly soaked in cold water.

Step 1

Soak for more than 15 minutes, and the skin will foam into a tiger skin.

Step 1

Cut into slices of about 4 mm.

Step 1

Stack into a bowl. Step 1

Fill the fried umeboshi and steam it for 60-70 minutes on high heat

The meat is upside down, decant the soup and pour it into the pot to hook a little thin, and pour it on the meat again to eat the finished product of the plum cabbage button meat.

It's plum cabbage and button meat, and plum cabbage is pickled leaves.

What does it mean that someone who has an estrangement suddenly sends a few dragon fruits, walnuts, and a bowl of plum cabbage and meat to Hengyong?

Love each other, not separate.

Tightly connected! Describe the relationship of a couple, I don't know if you are in the aspect.

Plum cabbage button meat is a traditional famous dish of the Han nationality and belongs to Hakka cuisine.

Taste characteristics of the dishes:

Salty and umami, the meat is soft and rotten, fat but not greasy, the plum cabbage is rich and fragrant, and it tastes salty and slightly sweet. When you chew a piece and your mouth is full of oil, you will feel that it is not fatty at all. Plum cabbage absorbs oil, pork belly will carry the fragrance of plum cabbage, the soup is viscous and delicious, the food is soft and mellow, and the combination of plum cabbage and pork belly is just right.

Nutritive value. 1. Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness.

2. The nutritional value of plum cabbage is high, and the content of carotene and magnesium is particularly prominent. Its taste is sweet, it can be appetizing, beneficial to blood and rejuvenating, and replenishing fatigue. Those who are old take the soup and drink, and the sound of treatment is not out.

Pairing contraindications

1. Plum vegetables: avoid eating mutton together, otherwise it will cause chest tightness.

2. Pork: It should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, mutton liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork.

Plum cabbage and meat cuisine: Cantonese cuisine, Hakka cuisine.

Hello! Plum cabbage button meat, a traditional famous dish of the Han nationality, is a famous Hakka dish. It belongs to Cantonese cuisine.