Dried plums and pork How to make them delicious

1.Cut the pork belly into cubes and marinate in rice wine.

2.Plum vegetables in water (don't soak for too long!) Over the water you can), spread a layer at the bottom of the bowl.

3.Then spread a layer of pork belly, then a layer of plum vegetables, then meat, then dry vegetables, meat, dried vegetables Spread a few layers depending on how big you want to make a bowl. Eventually, though, it's going to be covered with dried vegetables.

Tips: You can put the fattest meat on the top layer, so that when steaming, the fat will flow down, hehe!

4.Sprinkle 3 tablespoons of sugar on top. (It depends on everyone's taste, but if you put too little sugar in this dish, the taste will not be good enough).

5.Steam! Note: It is best to use a pressure cooker. Didn't I study abroad and the cooking utensils were simple, and I could only steam them in a pot for a few hours. The pressure cooker is steamed out and the taste is the most fragrant and soft.

6.After three hours, the umeboshi is out of the pan.

Method 1. Preparation of ingredients.

Roasted pork with umeboshi vegetables.

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 into 3 cm cubes. 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. ）

Practice 2. Preparation of ingredients.

Pork belly with dried plum vegetables.

Steps: 1. Cut the pork belly into pieces, blanch it, drain it and set aside, and at the same time take a bowl to wash the plum vegetables, soak them, and drain them.

2. Remove the oil from the pan, put a little more oil, add the blanched pork belly and stir-fry.

3. When the meat is almost a little burnt, pour cooking wine, stir-fry a few times, pour in the dried plum vegetables just soaked, add sugar and continue to stir-fry, add some water and turn on low heat to cover the pot after mixing.

4. Let it sit for 20 minutes before opening the lid and removing from the pot. (You need to stir fry a few times halfway).

Method three. Preparation of ingredients.

Ingredients: Dried plum vegetables, pork belly.

Various recipes of roasted pork with umeboshi vegetables (16 photos).

Excipients: chopped green onion, ginger, garlic, red pepper.

Seasoning: cooking wine, soy sauce, salt, monosodium glutamate.

Steps: 1. Cut the pork belly into large pieces and marinate them with cooking wine, soy sauce, ginger and garlic.

2. Stir-fry the meat in a pan until it is bloodless.

3. Put in a few red peppers of dried plum vegetables, add water and cover the pot, boil over medium heat, add salt and monosodium glutamate when the water is almost dry.

4. After boiling the water, put it up, sprinkle with chopped green onions, and you're done[1].

Method 4. The practice of roasted pork belly with umeboshi vegetables.

1.Cut the pork belly into square pieces, put cold water into the pot, pour in an appropriate amount of cooking wine, bring to a boil over high heat, and cook for a few minutes to remove the blood foam.

2.Rinse the umeboshi in advance and soak it in water to bring out the excess saltiness for a little longer.

3.Take out the blanched pork belly, put it in the pressure cooker, add boiling water, because it will be burned in the later stage, so it can be pressed for 20 minutes until it is soft and not rotten (warm tips, the electric pressure cooker and the ordinary pressure cooker are not the same, the ordinary pressure cooker uses an open flame, and the pressure is about 10 minutes, and the electric pressure cooker is far less powerful than the open flame high pressure, it takes about 20 minutes, some friends have questions about the time I used the pressure cooker, mainly because the pressure cooker is different, everyone pay attention to it!). Remove the pressed pork belly and keep the broth).

4.Put a small amount of oil in a pan and fry the sugar.

5.The sugar color is suitable, and the pork belly is immediately stir-fried.

6.Add a small amount of dark soy sauce to continue coloring, add the soaked and squeezed dried umeboshi vegetables, and add or without sugar according to taste.

7.Add the broth of the pressed pork belly and make it almost flush with the meat. Umeboshi has a salty taste, and the amount of salt should be small or non-existent.

8.Bring to a boil over high heat, reduce heat to low heat, cover and simmer for 20-30 minutes. Because it has been high-pressured, it doesn't take too long. Pay attention to the state of the meat, and when it is appropriate, you can dry the soup on high heat.

You can make plum vegetable meatloaf, plum vegetable pork soup, and plum vegetable button meat.

Plum cabbage button meat, the most classic and delicious.

Ingredients Main ingredients: 400 grams of dried plum vegetables.

Other ingredients: 500 grams of pork belly, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of oil, appropriate amount of ginger, appropriate amount of rock sugar, appropriate amount of soy sauce, appropriate amount of water, appropriate amount of watercress.

Steps. 1. Remove the hair of the pork belly, wash it and cut it into 3 cm thick cubes, and crush the ginger.

2. If you buy dried plum vegetables outside, you have to wash them, I made them clean at home, and stored them with chili pepper noodles and salt.

3. Pour some oil into a hot pan, pour in diced meat and stir-fry, pour some cooking wine and add ginger, and fry until the meat has changed color.

4. The meat has changed color and some oil is stir-fried, then add watercress and stir-fry, soy sauce to adjust the color.

5. Pour in the prepared plum vegetables and stir-fry, add the water that has just not passed the meat, boil over high heat and turn to medium-low heat for 30 minutes (turn over several times halfway), and finally collect the juice and taste it out of the pot.

Plum dried vegetables and roast pork efficacy: nourishing blood and replenishing fatigue.

1. Scrape and wash the skin of the pork, put it in a pot of cold water, cook it on the heat until it is eight ripe, remove the water from the meat skin with a clean cloth, and smear it with soy sauce while it is hot;

2. Put the pot on the fire, pour in the clear oil, burn until it is hot, put the pork belly skin down into the pot and fry it until it is dark red, take it out and let it cool, put it on the cutting board with the skin side down, cut it into large slices 7 cm long and 2 cm thick, and cut the skin off;

3. Stack the meat skin of the sedan chair neatly in the bowl with the skin facing down, put the dried plum vegetables on the meat, pour in the soy sauce evenly, steam it in the steamer for about 30 minutes until the meat is soft and rotten, take it out and buckle it on the plate.

Cut the pork belly into large pieces and marinate it with cooking wine, soy sauce, ginger and garlic.

Stir-fry the meat in a pan until it is bloodless.

Put in a few red peppers of dried plum vegetables, add water to cover the hole and cover the pot, boil over medium heat, add salt and monosodium glutamate when the water is about to dry to adjust the taste.

After boiling the water, serve, sprinkle with chopped green onions, and you're done.

"Plum meat" is also called "plum meat", in fact, it should be a miscommunication of "piece meat". Because there are only two pieces per pig, it is called "piece meat". The main raw material for making barbecued pork in Hong Kong, Guangdong and Hong Kong is the meat, and the origin of the pork is explained in detail in an issue of the Hong Kong Star Fruit Food Network about the barbecued pork in the southern milk honey sauce.

Chinese name pork plum meat.

Main ingredient. Pork rump tip meat, egg yolk.

Categorize home cooking.

The taste is tender and delicious.

Ingredients: edible salt, tender meat powder, white sugar, custard powder.

Quick navigation. Nutritional value of the procedure.

Menu features. The location is in the center of the shoulder blades. This part of the meat can be said to be the best piece of meat on the pig, with fat, lean and tendons. It is the most tender meat in pork, which can be sliced, shredded, diced, fried, boiled, stir-fried, and fried.

Method 1: Rinse the plum meat you bought with water, and wipe the moisture on the meat with a paper towel in the kitchen. Then put it in the freezer compartment of the refrigerator and freeze for about 15 minutes. The purpose of this is to make the meat easier to cut, and of course, if you are confident that you have good knife skills, you can cut it directly.

2. Take the plum meat out of the refrigerator and place it on the cutting board, and use an oblique knife to open the meat in four to form irregular strips. Each piece of meat is then cut into irregular slices separately. The meat slices should be thicker, and the specific size is **.

3. After the meat slices are cut, rinse them with water again to rinse off the blood of the meat itself. Pour into a fence and control the water.

4. Mix the marinade below. The ratio of marinade to meat is: 1 coin of meat with 1 coin of salt, 1 coin of chicken powder, 1 coin of tender meat powder, 1 coin of sugar, 1 coin of custard powder and 2 coin of corn starch.

Of course, this is a more professional ratio, and when marinating at home, there is not much meat, so it is almost enough to grasp a little bit of everything by hand. ）

5. Put the meat with controlled water into a large basin, put the marinade together in a small bowl, mix it with a small amount of water, and pour it into the meat in the basin. Stir clockwise.

6. With the stirring, you will find that the meat is still relatively "eating" water, so we add water to the meat, and the water should be added in small quantities, so that the meat can be fully marinated.

7. The meat is about marinated to the extent that it feels smooth. After leaving for 20 minutes, add the egg yolk and stir well to marinate the meat.

Nutritive value. 1 At the end of marinating, put the egg yolk in the ratio of one per two catties of meat, if it is not enough for two catties of meat, also put in an egg yolk, and put less water into the meat before.

2 Custard powder is a must-add when marinating and is available at major farmers' markets.

Ingredients: 500g pork rib (pork belly) 100g dried musty vegetables.

Seasoning: 2 grams of salt, 10 grams of soy sauce, 10 grams of cooking wine, 25 grams of ginger, 2 grams of monosodium glutamate.

How to roast meat with plum vegetables:

1.Scrape off the skin of the pork belly, cut it into 3 cm square pieces, skin side down, cut the cross knife upward, keep the skin surface intact, and blanch it with boiling water;

2.Soak the prunes in water, wash them, and set aside;

3.Put the wok on the fire, boil the pot with oil, stir-fry the pork belly, ginger and cooking wine, put in the soy sauce, and fry together;

4.After coloring, add 500ml of stock and cook over a hot fire;

5.After boiling, pour in the dried plum vegetables, turn to low heat and cook until the meat is crispy, the dried vegetables are soft and delicious, until the pot is thickened, and then put on a plate.

Southern China is rich in umeboshi vegetables. Dried plum vegetables are mainly produced in Huiyang, Guangdong Province, Yongding, Fujian Province, Shaoxing, Xiaoshan, Hangzhou, Tongxiang, Jinhua and other places in Zhejiang Province. Mustard and plum dried vegetables have a dark and oily color and rich fragrance.

Guangdong Huiyang (Zhou) plum vegetables have a great relationship with Su Dongpo, and will be called Huizhou plum vegetables.

Yongding dried cabbage in Fujian Province has a history of more than 400 years, and there are two kinds: dried beet and dried sauerkraut. The dried beets are dark and oily in color, and the taste is sweet and delicious.

When making, the fresh mustard greens are washed first, dried for 1-2 days, until the leaves are soft, and then fumigated with a steamer, steamed and then dried, and steamed again after drying, and so on more than three times, that is, the so-called "three steaming and three drying". Some of the finely processed ones have to be steamed and dried seven times. The dried sauerkraut is yellow-brown in color and has a sweet and sour taste.

When making, wash the fresh mustard greens first, then dry them soft and chop them, add salt and rub them into the urn to make them sour, take them out for about a week and stew them to dry, then fumigate them with a steamer, dry them after steaming, steam them again after drying them, and collect them after steaming and drying them more than twice.

Jinhua City, Zhejiang Province is also the main production area of dried plum vegetables. In ancient times, eating dried plum vegetables and wearing homespun shirts was a portrayal of the people of Dongyang, Zhejiang. Actually, in junior high school and high school, umeboshi also accompanied me, that is, when my mother was cooking, she used a little more lard.

After the steamed umeboshi is frozen, the surface is a layer of white flowers. Now, the living conditions are better, and the roasted pork belly with dried plum vegetables has become a famous dish in the north and south of the country.

1 - Plum cabbage button meat (steamed meat).

At noon the day before yesterday, there was a delicacy on the table, which was steamed buns and "button meat". It is packed into a medium plate, and each piece of meat is three inches long and about five minutes thick. Even though I was a big fat man, I dropped two pieces in a row, and oil flowed down the corners of my mouth when I ate them.

Mr. Lu Xun's plum dried vegetables and meat make people salivate through the paper. So much so that many people travel to Jiangsu and Zhejiang, and they will order this famous dish of Zhejiang. However, after eating, I will have some regrets that are not worthy of the name, and I will always think that it is not as fragrant as described in the book.

Maybe the recipe is still an ancient tradition, but the quality of the meat and vegetables is not as authentic as it used to be, and the taste is naturally reduced. The bowl of plum vegetables steamed on the rice pot can only last for a long time in books.

2 - Roasted pork with plum vegetables (stew).

Roast pork with plum vegetables is the name of Zhejiang people. The main ingredients are umeboshi and pork belly, and the main cooking process is stew. Dried vegetables absorb meat fat and go to astringency and run, pork is fat but not greasy by dried vegetables, and the aroma of dried vegetables and meat reflects each other, which is the perfect match between dried vegetables and meat.

Cooking steps: 1. Take an appropriate amount of dried plum vegetables and soak them in hot water for 20 minutes;

2. Wash the pork belly, dry it and cut it into thin slices;

3. Take a large bowl, put a layer of dried plum vegetables first, then a layer of meat, a layer of dried vegetables and a layer of meat until finished, then pour vegetable oil and put it in a pressure cooker to stew;

4. After stewing, take it out and re-fry it in the oil pan, put on sugar and other seasonings, and after more than ten minutes, the fragrant dried vegetables and roast meat will be out of the pot.

Note: If you can't finish it on the first day, put it in a rice wok (huo) and steam it again on the second day, it will be even more delicious.

Ingredients: 300 grams of pork belly, 30 grams of dried plum vegetables, 2 star anise, 1 piece of cinnamon, 1 piece of green onion and ginger, 60ml of Lee Kum Kee braised sauce, 1 4 teaspoons of salt.

Method: 1. Cut the pork belly into pieces, star anise, cinnamon, green onion and ginger in a seasoning bag, soak the plum vegetables and wash them and dry them.

2. Heat the meat in the pot (less is enough) and stir-fry the pork belly until the surface is yellowed.

3. Add Lee Kum Kee braised sauce and stir-fry well.

4. Add plum vegetables, seasoning packets, salt, and heating water to the ingredients; Bring to a boil on high heat and simmer for 1 hour, turn to high heat to reduce the juice.

I have to be verbose:

1. The dried plum vegetables here are very dirty, so we have to soak them well, and then take the trouble to wash them several times, otherwise we can't eat them!

2. After this braised sauce is put on, you don't need to put dark soy sauce, sugar and the like, 300g of meat is about 60ml!