How to make plum cabbage, how to make plum dried vegetables

Ingredients: 800 grams of pork belly, 60 grams of dried plum vegetables, four slices of ginger, five chives, two star anise, ten chili peppers, one teaspoon of salt, one tablespoon of dark soy sauce, one teaspoon of five-spice powder, two teaspoons of honey, one tablespoon of light soy sauce, and two tablespoons of cooking wine.

The practice of plum cabbage button meat 1Wash the dried plum vegetables and soak them in the mud and sand overnight.

2.Wash and soak the pork belly for half an hour, then blanch it to remove the remaining hairs.

3.Mix one tablespoon of dark soy sauce with two teaspoons of honey and brush the meat with a brush. Marinate for ten minutes.

4.Wipe the surface of the meat with kitchen paper with water. Put oil in a pan and fry golden brown.

5.Finely chop the green onion and ginger and cut the red pepper into rings for later use.

6.Put oil in a wok and sauté chives, ginger, star anise, dried chilies.

7.Pour in the umeboshi vegetables, add salt, five-spice powder, 1 tablespoon light soy sauce, and 2 tablespoons of cooking wine. Stir-fry evenly, reduce heat and drain the juice for later use.

8.Slice the fried pork belly and feel the thickness arbitrary. yard in a bowl.

9.Spread the fried plum vegetables, steam in a pot or simmer in a casserole for 2 hours, the pressure cooker is better and saves trouble.

10.Strain out the soup and set aside in a separate bowl, while the plum cabbage and meat are placed upside down on a plate.

11.Thicken the remaining soup, add some MSG to enhance the flavor and pour it over the meat.

Tips for how to buckle the meat with plum vegetables.

Afterword: 1, the link of frying meat is easier to splash out of oil. So be sure that there is no water in the pot and on the meat. This kind of meat is available in large supermarkets, and you can make it directly with that "oily meat".

2. The plum cabbage must be soaked thoroughly, otherwise it will be hard when steamed.

3. The more this dish is returned to the pot, the better it tastes.

4. I used rib pork belly this time, so it is not easy to cut, you can buy that kind of big square to get pork belly, which is easier to cut thin.

5. Fry the meat with the skin down first, and fry it a little older, which will have the feeling of tiger skin.

Thank you!

First of all, to make umeboshi vegetables, choose green leafy vegetables with less moisture. Like the commonly used snow fern, mustard greens, cabbage, and spicy radish tassels, in short, vegetables with less water, and more leaves, make it more delicious than the taste of more stems, today I share the recipe of 10 catties of fresh vegetables, and clean the cabbage I bought.

Choose a good weather that is sunny for several days, dry until 6, and dry until the leaves are dry, and when you grab it, you can't break it. To put it bluntly, this step is the moisture drying point, because there is too much water, it will be sour when fermented, and the dried plum vegetables will naturally be sour, and it will definitely not be delicious if it is sour.

Now find a large basin without water and oil, put in the dried plum vegetables, add 150 grams of edible salt, and do not use low-sodium salt. It's okay to be a little salty, and next, rub the vegetables, and the whole body of the vegetables should be kneaded to bring out the juice. After kneading, if there is a lot of juice, you should save it vigorously.

Description:

Also put it in a clean jar without water and oil, put on the kneaded vegetables, press the porcelain hard, seal and preserve, put it in a cool place, ferment for at least 20 days, open the altar to dry the vegetables, this time it is dried, dried and dried, put it into the steamer, cold water pot, steam for 15 minutes on high heat, and then turn off the fire and simmer until it is cool, almost 3 hours, yes, this step is the beginning of three steaming and three drying.

This is the first steaming and first drying, after simmering, take it out, dry it, and then repeat the steaming and drying process 2 times, and finally dry it.

When I steamed it for the first time, I could already smell the aroma of dried plum vegetables. The second and third time down, the fragrance is getting stronger and stronger, and the color of the plum vegetables is getting more and more positive, at this time, it is a veritable plum vegetables, an unpretentious transformation is over, and then it will bring the delicious taste on the tip of the tongue.

When it comes to plum vegetables, the most common way is to button meat with plum vegetables, and friends who like to eat meat will definitely be tempted to swallow a mouthful of saliva.

It is a common practice to button meat with plum vegetables.

Ingredients: 1000 grams of pork belly with skin, 200 grams of plum vegetables.

Seasoning: 20 grams of soy sauce, 1000 grams of clear oil (about 50 grams).

Method: 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 mature, remove it and wipe off the moisture on 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 to dry, put the skin down on the cutting board, cut it into large slices 7 cm long and 2 cm thick, and then cut it horizontally in the middle, do not cut off the skin, 3. Stack the meat neatly down in the bowl, 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.

Features: red and bright color, crispy meat, fragrant taste, fat but not greasy.

Nutritional value and efficacy of plum vegetables.

Among pickled vegetables, prune vegetables have high nutritional value, and their carotene and magnesium content are 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.

Appetizing. Mustard greens are made from umeboshi vegetables, and we know that mustard greens are hydrolyzed during the pickling process to produce mustard oil, which has a unique aroma that stimulates people's appetite, especially for those who have a bad appetite.

Nourishing blood. Cooking meat dishes such as umeboshi and fish together not only helps to remove the smell of meat, but also acts as a blood tonic.

The content of carotene and magnesium in dried plum vegetables is relatively rich, and people with weak bodies can eat it, which can play a role in replenishing deficiency and labor.

1. Arrange and clean the fresh vegetables after harvesting, dry them for about 5 days, and stack them in a cool and ventilated place for 4-5 days.

2 When the leaves are yellow-green and the leaves are soft, cut the dried leaves into shreds.

3 Put the dried vegetables in a basin, sprinkle them with salt, rub them with your hands, and when some juice comes out, put them in a clay pot.

4 Seal the clay pot filled with shredded vegetables and store it in a cool place.

5 After marinating for half a month, you can find the lid of the clay pot and take out the finished plum vegetables to eat.

The traditional way to stew meat with umeboshi is to use the best and delicious dried mustard greens, cut them into inch strips, wash the meat, and cut it into pieces (preferably pork belly with skin). Mix with mother and child soy sauce, monosodium glutamate, after the meat absorbs the soy sauce, according to 1 layer of vegetables, 1 layer of meat is laid, put in the steamer to steam for about l hours, the meat is already crispy and soft, with the fragrance of dried vegetables, it tastes crispy but not greasy, the dried vegetables are shiny, fresh but not salty, and the "rice" is excellent.