How to make dried vegetables and meat delicious, and the homely practice of dried vegetables and mea

Ingredients: pork belly, dried vegetables.

Ingredients: ginger slices, garlic slices, light soy sauce.

Seasoning: fermented bean curd, five-spice powder, chili powder, brown sugar.

Method: A complete set of home-cooked recipes.

1.After the pork belly is washed, boil in a pot, add ginger slices and garlic segments, and cook until it can be easily pierced with chopsticks; Soak the dried vegetables in warm water;

2.After taking it out, poke the hole in the pork skin noodles with a toothpick, and evenly spread the soy sauce for later use.

3.In a hot oil pan, fry the pork belly until golden brown and the pork skin is blistered, then take it out and cut it into thin slices about a centimeter thick;

4.Mix all the seasonings in a large bowl with warm water;

5.Put the pork belly and dried vegetables in a bowl with the seasoning, coat the sauce and spread it on a plate, with the pork skin facing down;

6.Cover the plate with the buckle meat with another equal plate;

7.Put it in an electric high-pressure steamer and steam it for 2 hours according to the meat cooking button;

8.When the meat is soft, put it upside down on a plate and serve.

1 Wash the pork belly, boil in a pot of boiling water until it is mature, drain the water, coat the meat skin with 15 grams of soy sauce, and dry. Put the wok on medium heat, add the cooked lard, cook until it is 80% hot, fry the pork belly in the pan, fry until the skin is bubbly and reddish-brown, pour it into a colander and drain the oil, and then cut it into 3 cm long and 1 cm wide slices.

2 Soak the dried vegetables and wash them softly, squeeze out the water and chop them into minced pieces. Remove the membrane from the fish and cut it into slices. Put the wok on a slight fire, put in 15 grams of cooked lard, burn until it is hot, put in the fish fillet, add 35 grams of sugar and soy sauce, fry until the meat is thick red, add garlic cloves, eye fish fillets, Shao wine, fry for another 5 minutes, then scoop in the bone broth, simmer for 5 minutes, remove the ingredients, add the juice in the pot to the dried vegetables, cook for a while, and take out.

3 Put the stewed meat slices skin down into the buckle bowl, then put in the garlic cloves and milkfish slices, spread the dried vegetables on the bowl noodles, pour the stewed juice, steam the basket drawer over high heat for 1 hour and take it out, decant the steamed juice, and turn it over the plate.

4 Put the wok on a high fire, pour in the steamed juice and boil, dilute and thicken with starch, and pour it on the dried vegetables and meat.

3 catties of pork belly, 80 grams of dried vegetables, 2 chives, 2 star anise, 2 bay leaves, 1 cinnamon, 1 small handful of peppercorns, 2 slices of ginger, 30 grams of cooking wine.

Sauce: 3 grams of thirteen spices, 30 grams of light soy sauce, 30 grams of oyster sauce, 15 grams of dark soy sauce, 1 gram of salt, 20 grams of cooking wine, 5 grams of sugar, 1 bean curd, 1 gram of chicken essence.

1. Soak and clean the dried vegetables in advance, soak them in cold water for about 1 hour, put the spices into clean water, cut the pork belly into cubes, put it in a pot and boil it over high heat, and then cook it over low heat until the meat can be pierced with chopsticks.

2. Let the pork cool, prick the pork skin with a toothpick, and mix 3 tablespoons of light soy sauce, 2 tablespoons of rice vinegar and 2 tablespoons of dark soy sauce into a sauce.

3. Spread the sauce on the pork skin, put the pork skin down on the plate and marinate for about half an hour. Heat the oil, dry the pork and put it in the pan, and fry it slowly over low heat until the surface turns yellowish-brown. Soak the pork in the broth of the freshly cooked meat for 4-5 hours, and finally see that the pork skin is all bubbly.

4. Cut the button meat into evenly sized slices. Mix the ingredients of the sauce well, dip the meat slices with the sauce one by one, put the skin side down in a bowl, cut the dried vegetables into small pieces and spread them on the surface, and pour the remaining sauce into the bowl.

5. Put the button meat into the steamer, steam it for an hour and a half on high heat, if you use a pressure cooker, steam it for 45 minutes.

1. Wash the pork belly, cut the fingers into long pieces, boil in a large pot for 15 minutes, and let cool. Prick the pork belly skin with a fork and dry the water from the surface with kitchen paper. Mix honey with half a spoonful of cold water, coat the pork belly skin, let it dry for 15 minutes, and dry it with kitchen paper.

2. Dry the pork belly and fry it in hot oil until the skin is brown and crispy, because the meat skin is coated with honey and is easy to burn, this degree is just right! If it is fried too lightly, it will not be fragrant, and if it is fried too dark, it will be bitter! Be careful when frying, wear an apron and gloves, cover the lid when the meat goes down, and fry it slowly over medium-low heat!

The fried pork belly is cooled into thick slices and ready to be developed.

3. Salt, soy sauce, sugar, five-spice powder, mix well, stir well with the chopped pork belly, and marinate. The marinated meat, skin side down, is neatly stacked in a stainless steel basin and marinated in the refrigerator overnight.

4. Soak the dried cabbage for four or five hours, wash it, chop it, fry it with ginger slices, oil, salt, and stir-fry until fragrant, cover it on the button meat that has been marinated overnight, steam it for 90 minutes on medium and high heat, and the dried cabbage button meat is good, fragrant.

5. The steamed button meat, with a lot of soup, is upside down with a deeper plate, and it can be served!

6. The buckle meat is soft and glutinous, the cabbage is dry and flavorful, absorbing each other's fragrance, and with a bowl of rice, it is super satisfying!

1. Ingredients: about 500 grams of a large piece of pork belly, 100 grams of dried plum vegetables, sugar, Chubang soy sauce, appropriate amount of monosodium glutamate, 2 star anise, appropriate amount of Sichuan pepper, appropriate amount of green onion, 2-3 grams of salt, 15 grams of cooking wine;

2. Wash the dried plum vegetables one day in advance, soak them in water (you can soak more or less as you like, soak more if you like) for later use;

3. Wash the pork belly and cut it into palm-sized squares for later use;

4. Add salt, cooking wine, green onions, star anise, and peppercorns to the water, add the meat pieces, boil over high heat and turn to low heat, until the chopsticks can easily pierce the meat and no blood flows out. You can also use a pressure cooker to cook for about 20 minutes, remove the meat, and spread soy sauce on the pork skin while it is hot to dry;

5. After the pork belly is dried, fry the pork skin in an oil pan until the pork skin is dry and hard and slightly charred;

6. The meat is so cold that it is not hot, and the slices are as thin as possible, all of which are cut into thin slices;

7. Take a deeper bowl, put the skin of the meat slices towards the bottom of the bowl and put some plum vegetables between each piece of meat, try to fill a bowl (it looks better when deducted), and after placing it, cover the plum vegetables with sugar, monosodium glutamate and soy sauce as much as possible, and the seasoning depends on each person's personal taste.

8. Steam in a pot, bring to a boil over high heat, turn to low heat and steam for one hour or steam in a pressure cooker for 20 minutes;

9. After steaming, take another bowl to drain out the juice first, then take a deep dish to buckle the steamed plum dried vegetables and meat into the plate, and then pour the drained juice back to the meat.

1. Ingredients: 500g of pork belly, appropriate amount of dried plum cabbage, appropriate amount of ginger, 10 Sichuan peppercorns, appropriate amount of soy sauce, appropriate amount of sugar.

2. Wash the pork belly, pot under cold water, remove and cool after 5 minutes after the water boils.

3. Add 30ml of rapeseed oil or peanut oil to a hot pan, add Sichuan pepper granules to the waterproof fryer, slide in the pork belly after the oil is hot, fry until the fat turns golden brown and remove it, about 5 minutes. This operation can make the pork belly more fragrant and flavorful, and it can be used without frying, and the quality is lowered by one gear.

4. Chop the dried plum vegetables, put them in the oil that has just been fried in the pork, fry them until fragrant, and remove them.

5. Cool the fried pork belly for a while and cut into slices.

6. Put the cut and changed meat slices into the sauce and stir evenly to marinate, marinate for 5 minutes, then evenly stack the meat slices at the bottom of the steaming bowl, and pour the remaining sauce on the meat slices.

7. Put the fried sprouts evenly on the meat slices.

8. On the stacked meat, evenly spread the dried plum cabbage and steam it in a steamer for an hour. After steaming, take a medium-sized porcelain bowl, buckle it on the steaming bowl, buckle the speed back, and you can serve.

Ingredients: Pork (fat and lean) 230 grams of moldy dried vegetables 300 grams of seasoning: monosodium glutamate 2 grams of soy sauce 10 grams of coriander 5 grams of each appropriate amount of dried vegetables to buckle the meat method:

1.sliced pork belly (about centimeters thick); Chop the dried vegetables.

2.Spread the slices of meat neatly in a small soup bowl, add MSG, soy sauce and dried vegetables, and then seal the bowl with cellophane.

3.Transfer the soup bowl to the pot, steam over medium heat for about 50 minutes, take out, put it upside down on a plate, add coriander (minced) as a garnish, and it is ready.

Blanch the pork belly, stir-fry the pork belly under the sugar color, add green onions, ginger, star anise, cinnamon, bay leaves, dried chili peppers, light soy sauce, dark soy sauce, and stir-fry for 40 minutes.

The dried vegetables at home have been placed for a long time, and today I cleaned up the food box, and found that there are two large bags, the color has become darker, but the smell is so fragrant, I immediately took out the soaked hair, and made a dried vegetable button meat at night, and ate it beautifully. Share this delicious dish with everyone!

Materials. Flower meat.

1 large piece. Dried vegetables.

1 small tie. Garlic

5 petals. Oil to taste. Salt.

Amount. Light soy sauce.

Amount. Dark soy sauce.

Amount. Essence of chicken.

Amount. White sugar

Amount. Method.

Prepare the materials.

Soak the dried vegetables in warm water for 2 hours, wash the dried vegetables after 2 hours, and soak for another 15 minutes.

Bring boiling water to a boil in a pot, add the pork and cook for 8 minutes. Scoop up and set aside.

Marinate the meat with salt, light soy sauce and dark soy sauce for 30 minutes, chop the garlic into puree, and chop the dried vegetables for later use.

Heat the oil in a pan, add the flower meat, fry the skin side down, fry until the surface of the skin is blistered, and then fry the rest of the place.

Slice the fried pork.

Fry the sliced pork in a pan, add sugar, salt, light soy sauce and dark soy sauce, stir-fry well and color, and turn off the heat.

Serve the fried flower meat and let it cool for later use.

Heat the oil in the pot, stir-fry the minced garlic until fragrant, pour in the dried vegetables and stir-fry until cooked, add salt, light soy sauce and chicken essence and stir-fry well, turn off the heat.

Take a bowl and put it into the flower meat, with the skin of the flower meat facing down.

Put the fried dried vegetables on top of the stacked pork.

Take a pressure cooker, put it in the steaming rack, put the dried flowers and vegetables on the steaming rack, cover the pressure cooker lid, turn on high heat, turn to low heat and steam for 50 minutes after the pot is steamed.

After 50 minutes, turn off the heat, after the pot is steamed, open the lid, and the dried vegetables and meat are completed.

Finished product drawing. Tips: 1. When operating Figure 5, the skin of the fried meat will splash out of the oil, you can cover the pot and let it fry slowly over low heat, so that it will not be splashed with oil and scalded. 2. Fry the sliced flower meat in the pan again, which will make the meat more fragrant and not greasy.

Ingredients for the production of prune vegetables and pork:

Ingredients: pork belly, dried plum vegetables.

Excipients: green onion, ginger, garlic, star anise

The practice of buttoning meat with plum vegetables:

1.Blanch the pork belly in boiling water, remove the floating powder, add green onions, ginger and cooking wine and cook for 20 minutes.

2.After removing it, spread the soy sauce evenly on all sides.

3.Add oil to the pan and fry in the pan over medium heat.

4.Fry until browned.

5.Soak the dried plum sedan potatoes in warm water for 10 minutes, wash them thoroughly, and stir-fry them with oil, garlic, cooking wine, sugar, soy sauce, and salt.

6.Cut into slices of appropriate thickness.

7.Row in a bowl with the skin side down.

8.Evenly spread the stir-fried plum vegetables, put star anise, and steam in a pot for 40 minutes.

1000 grams of pork belly, 150 grams of dried vegetables, 15 grams of tempeh, 10 grams of red bean curd, 5 slices of ginger, 5 pieces of garlic, a tablespoon of sugar, a teaspoon of Sichuan pepper wine, a tablespoon of dark soy sauce, 1 teaspoon of light-colored soy sauce, an appropriate amount of cornstarch, production process].

Scrape and wash the flesh, boil it in water until it is just cooked, remove it, and coat the skin with 1 3 tablespoons of dark soy sauce. Stir up the front or heat the wok, add oil, burn until seven mature, put the meat into the oil, cover and fry until there is no sound, scoop up, cool and then change to cut into blocks of 8 cm long, 4 cm wide and 0 5 cm thick, and discharge them in the buckle bowl to form a windmill shape.

Crush the tempeh, garlic and red bean curd into a puree, put it in a bowl, add Sichuan pepper wine, salt, 1 tablespoon of sugar, dark soy sauce and ginger slices, mix into a sauce, pour it into the meat, and then put the whole bowl in a pot and steam for about 40 minutes.

Wash the dried cabbage heart, cut it into slices with a length of 3 cm and a width of 1 cm for the base banquet, mix well with sugar and light-colored soy sauce, put it on the meat, steam it for another 5 minutes and take it out, filter out the original juice, and then put the meat back in the deep dish, boil the original juice, add cornstarch water to dilute it and pour it into the deep dish crack.

Ingredients: 500 g pork belly, 150 g dried vegetables. Seasoning (flavor ruining): Cooking oil, soy sauce, sugar, ginger, garlic, monosodium glutamate, Shao wine, wet starch each appropriate amount.

The system is quiet:

1.The pork belly is steamed in a basket until it is five ripe, and then marinated in soy sauce. Cut the dried musty cabbage into minced pieces, add soy sauce, meat fat and sugar, and steam them in the basket until crispy.

2.Put the wok in a hot fire, put 2000 g of cooking oil, cook until seven mature, put in the pork belly and fry until the skin is foamy, remove and drain the oil. Put another wok to leave the bottom oil, add ginger and garlic to fry until the flavor comes out, add the appropriate amount of pork belly, Shao wine, soy sauce, sugar and water, simmer over low heat for 15 minutes, collect the marinade, and cool.

3.Cut the cooled pork belly into thin slices, neatly stack it at the bottom of the buckle bowl, then stuff the moldy dried vegetables into the bowl, steam the basket until the meat is crispy, drain the marinade, buckle it into a basin, hook the marinade into a thin thickener, and pour it on the button meat.