Kneel and beg to fry shredded pork with moldy dried vegetables, do you put salt?

If the meat has not been marinated, you can put a little bit of it.

Material. Ingredients: 150 grams of dried plum vegetables, 200 grams of pork belly.

Excipients: 20 Sichuan peppercorns, 2 star anise, 10 grams of ginger, 10 ml of cooking wine, 5 ml of dark soy sauce, 2 grams of salt, 4 grams of sugar.

Method. 1. Soak the dried plum vegetables in advance.

2. After soaking, rinse with water repeatedly, beware of sand residue.

3. Boil the pork belly with Sichuan pepper star anise ginger for 20 minutes, remove the moisture and cut into thin slices.

4. Put a little oil in the pot, stir-fry the minced ginger and stir-fry the pork belly.

5. Stir-fry the meat until it turns yellow, then add sugar.

6. Add cooking wine and stir-fry and add plum vegetables.

7. Add dark soy sauce and a little water and simmer for 3 minutes.

8. Add green peppers and stir-fry.

9. Finally, add salt and stir-fry evenly.

Cut the meat into cubes, rinse in water and cold water.

Dried plum vegetables, soak soft, wash, also water, scoop up and drain.

Stir-fry the dried plum vegetables separately from the frying pan, serve them and set aside.

Stir-fry the meat in an oil pan again until the meat is slightly yellow, add the dried plum vegetables, add water, bring to a boil, add soy sauce, and a little sugar. Then it is boiled all the time, and when the soup is relatively small, taste the taste, and season it according to the situation, that is, it is salty. The soup is almost dry.

You can put a little dried chili pepper when stir-frying umeboshi vegetables.

Steps. 1.Boil the pork belly and slice it raw, then cut the trimmings.

2.Wash the dried plum vegetables and control the water.

3.Put oil in the pan and stir-fry the pork belly.

4.Add the trimmings and stir-fry.

5.Put thirteen spices, the taste is very fresh and stir-fried.

6.Stir-fry the dried plum vegetables.

7.Add a pinch of salt and stir-fry.

8.Stir-fry until fragrant, and put it on a plate.

Moldy dried vegetables in detail.

Raw material introduction. Moldy dried vegetables are mainly produced in Shaoxing, Xiaoshan, Tongxiang and other places in Zhejiang and Huiyang, Guangdong. Zhejiang producers pickle it with fine-leaved or broad-leaved snow fern. Cantonese producers pickle it with a variant of mustard greens, and some of them are pickled with radish stems and leaves or mustard leaves, but the quality is poor and has a bitter taste.

In addition, Jiangsu, Anhui, Fujian and other places are also produced.

Dried mustard vegetables are pickled and fermented with stems and leaves, and then dried in the sun. Moldy dried vegetables are a kind of Hakka native vegetables. At the end of autumn and the beginning of winter, the mustard greens in the vegetable garden are smoked with moss, the thickness of the fingers, the top with flower buds, the shape is like autumn grapes, crisp and tender, and the taste is sweet.

At this time, pick the choy sum and hang it for a few days. When the leaves become soft, put them into the pot, sprinkle with salt, rub them with their hands, and when some vegetable juice oozes out, they are put into the pottery urn, put a layer of salt on the stack, and seal the urn tightly with mustard leaves or bamboo shoot shells after it is filled. After ten days and half a month, take it out and dry it, and it will become a moldy dried vegetable with golden color, salty and sour taste.

Nutritional analysis. Among the pickled vegetables, the nutritional value of moldy dried vegetables is high, and its carotene and magnesium contents 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.

Related Populations. It can be consumed by the general population.

Food is a restraint. Moldy dried vegetables should not be eaten with mutton, otherwise it will cause chest tightness.

Production guidance. 1.Moldy dried vegetables are washed with cold water before eating, and can be cooked after knife processing, which can be made into meat and vegetarian dishes;

2.It can be steamed, fried, burned or made into soup, and can be served with pork or dried tofu, gluten, edamame, dried shrimp, etc., such as "fried shredded pork with moldy dried vegetables", "dried shrimp soup", "fried edamame with moldy dried vegetables", etc.;

3.Roasted meat or steamed meat with moldy dried vegetables, the flavor of vegetables and meat penetrates into each other, oily but not greasy, fresh, fragrant, glutinous and sweet, it is a home-cooked dish in summer. Famous dishes are mostly seen in Zhejiang, such as Shaoxing's "moldy dried vegetables and roast meat", Jiande's "dried vegetables and ducks", etc.;

4.It can also be boiled and chopped with minced pork as a filling to make dried vegetable buns or baked cakes, the latter is famous for such as the "dried vegetable baked cakes" in Tunxi Old Street, Anhui Province;

5.Chop the moldy dried vegetables, mix with the tender hair bamboo shoots after pickling and drying, that is, the traditional native products "dried vegetable bamboo shoots" in Yuyao, Cixi, Zhejiang, the flavor and eating method are similar to the moldy dried vegetables, can be made into soup, stewed, steamed, and can also be used as ingredients for dishes such as roast meat, stewed duck, boiled tofu, etc.

Ingredients: Dried plum vegetables.

200g mustard 200g

250g of minced meat with auxiliary oil.

Salt to taste, green pepper to taste.

Chopped green onion to taste. Garlic to taste.

Light soy sauce to taste. Red pepper to taste.

Cooking wine to taste. Appropriate steps.

1.Wash the mustard, soak for a while, chop into minced pieces and set aside.

2.Homemade umeboshi and washed several times with water.

3.Soak the washed plum vegetables in water for 10 minutes.

4.Soak until the umeboshi is soft, wring out the water and set aside.

5.Finely chop the green peppers, garlic and green onions and set aside.

6.Marinate the minced meat in cooking wine and oil for a while.

7.Heat the wok, add an appropriate amount of oil, warm it and add minced garlic, green pepper and red pepper and stir-fry over low heat for 8Stir-fry until garlic is fragrant, turn to medium heat and stir-fry with minced meat.

9.Stir-fry until the meat changes color, then add the umeboshi and stir-fry.

10.Stir-fry until the plum vegetables are fragrant, add the mustard and stir-fry for a while;

Add an appropriate amount of light soy sauce and salt and stir-fry until flavorful;

Sprinkle with chopped green onions and stir-fry for a while.

11.A dish of umeboshi and minced meat is ready.

Because the umeboshi itself is salty, and with the soy sauce, the flavor naturally goes into the meat.

If you have a heavy mouth, you can add more soy sauce, but don't put salt, it won't taste good.

The plum vegetables themselves have a salty taste, but it is difficult to control the saltiness of the plum vegetables themselves, generally the plum vegetables are lightly soaked, and when they are added and stir-fried after the garlic is fried (at least a lump of peeled), salt, sugar, and cooking wine sauce are added as appropriate after tasting. Check out the following blog posts.

After the meat is fried, soak it in warm water for 20 minutes, take out the slices, do not completely cut off the meat skin, put the meat first and then put the plum cabbage on top, and then put salt, chicken essence, cooking wine, light soy sauce, sugar, and stock (water can also be used) and steam it in a pressure cooker for 15 minutes or steam it in an ordinary pot for 1 hour.

You taste a little bit of the soup that boils, and if it's a little salty, that's just right, and the salt is put in slowly.

Zhejiang's home-cooked practices:

1.Do not soak or wash plum vegetables, that is, it must be dry and salty in order to produce the fragrance of plum vegetables;

2.Put a little oil into the pot, add shredded ginger and stir-fry until fragrant, then add dried plum cabbage to stir-fry to bring out the fragrance, and add some sugar and rice wine by the way;

3.Blanched meat and plum vegetables are steamed in a steamer.

Or the third step is to stir-fry the meat 5 After it is ripe, add the fried plum vegetables and fry them together, add some water, and fry them for a while, so that the color and flavor of the plum vegetables can enter the meat.

But steamed is the most flavorful.

Roasted meat with moldy dried vegetables.

1. 250g of low flour, 8g of sugar, 4g of baking powder, 2g of yeast, 3g of lard, 50g of milk, and roast meat with dried vegetables.

75g, mix the above ingredients and form a smooth dough, cover gauze and let rise for 15 minutes, then put a small agent, flatten and roll into a long circle.

2. Brush a thin layer of oil in the middle and fold it in half, and now press out the pattern on the surface with a scraper, and then use a scraper to push it on the rounded edge on one side.

3. On the other side, also use a scraper to retreat, and then pinch out a tip with your hand in the back, put on the oil paper after completion, put it in 15-20 minutes to wake up, steam for 15 minutes, turn off the heat and simmer for 2 minutes, and then open the lid of the steamer.

4. Cut the fresh pork belly into suitable pieces, boil water to go out of the blood, soak the moldy dried vegetables in water for later use, and the pork after the water must be rinsed with live water to feel the blood, drain the water and set aside, and put oil in the pot to stir fragrant ginger. Roasted meat with moldy dried vegetables.

5. After putting in the pork belly, stir-fry for a while, then add the fine sugar, preferably rock sugar (beat it with a grinder), stir-fry until it becomes caramel color, put butter, light soy sauce, dark soy sauce and stir-fry again to bring out the fragrance, put an appropriate amount of water, and drain the moldy dried vegetables.

6. Pour the moldy dried vegetables into the pot and boil together, prepare a casserole, put the ingredients together and simmer for 2 hours, because it is a meat dish, so there is no need to put monosodium glutamate, after the pot is filled with a small bowl to sprinkle a little pepper and green onion, the moldy dried vegetables buckle meat made around the lotus leaf cake should be rich in meat aroma, crisp and delicious, ruddy in color, and delicious.

This is how salt is used in stir-frying, which is healthy and delicious.

It is said that it is best to add salt when the dish is cooked, is this suitable for all situations? In fact, there is a lot of attention to salt in cooking, is it better to add salt before stir-frying, or is it better to add salt at the same time as stir-frying, or even add salt before stir-frying? Here, the senior chef has a few tips on how to put salt in different stir-fried dishes to make them healthy and delicious.

1. When the meat is almost cooked, add salt.

Seasoning order to add: sugar, wine, vinegar, salt, soy sauce. For stir-frying meat dishes, vinegar must be added after sugar and wine, otherwise the sugar is not easy to dissolve, and the aroma of the wine is difficult to volatilize.

And salt should be added when the meat is ripe, otherwise it will make the meat old. The soy sauce should be added at the end to prevent the rich amino acids in it from being destroyed by the high temperature. For example, celery fried shredded pork, first heat the pot, put in oil, burn until five or six percent hot, put in shredded meat and stir-fry until white, a little vinegar, pour in celery and stir-fry, add salt when it is almost cooked, and then put some soy sauce to get out of the pot.

2. When stir-frying vegetarian dishes, stir-fry a few times and add salt.

Seasoning order added: sugar, vinegar, salt, monosodium glutamate. Stir-fried vegetables are different from stir-fried meat dishes, and salt should be added to stir-fried vegetarian dishes.

This way the vegetables cook faster and therefore retain more nutrients. Heat the pot first, put in the oil to burn until five or six percent hot, you can put the green onion and ginger according to your preference to burst the fragrance, put in the green vegetables and stir-fry a few times, add salt and continue to stir-fry, the color becomes green and cooked, such as vegetarian fried spinach, stir-fried oil and wheat vegetables, etc.

3. Stir-fry vegetables with lard and chicken fat should be salted first.

If you are stir-frying vegetables with lard, chicken fat, peanut oil that does not reach the selected peanuts, etc., it is advisable to add a small amount of salt before stir-frying. For peanut oil, which does not achieve fully selected peanuts, the iodide in the salt can remove very small amounts of aflatoxins present in the peanut oil; For animal oils, adding a small amount of salt first can help eliminate organochlorine pesticide residues.

4. Add salt while cooking.

This is mainly for animal proteins such as fish, meat, shrimp, etc. When cooking animal meat, salt can be combined with amino acids to form sodium amino acid salt, which is a component of monosodium glutamate, which can make the taste delicious, and the salt at this time is fresh. However, at this time, the amount of salt used to increase freshness must be small, which can play the role of the finishing touch, and too much salt will make the meat quality poor.

5. If the oil we use for stir-frying is other vegetable oils, there is no problem of aflatoxins, and salt should be added before the dishes are cooked.

When stir-frying vegetables with other vegetable oils, you can reduce the loss of vitamins and other nutrients in the vegetables during cooking, and also taste good.

Generally, when stir-frying vegetarian dishes or shredded meat and sliced meat dishes, salt and monosodium glutamate should be put within 1 minute before cooking, and salt should be put within 10 minutes before cooking when stewing meat, and monosodium glutamate within 5 minutes can achieve the best salty and fresh effect, because the amino acids that present umami will only produce a strong umami flavor under the appropriate salt ratio. It should be reminded that MSG also contains a lot of salt, so dishes with MSG must be less salted to avoid excessive salt intake.

A study by Tongji University found that adding salt early in the stir-fry will cause a higher loss of vitamin C in vegetables than salt in the evening. Because salt is added before stir-frying, it will let the ingredients out of the water and take away vitamin C and other water-soluble vitamins.

Green leafy vegetables such as oily wheat cabbage and cabbage have a large water content, and are easy to cook when heated, after stir-frying fragrant meat and seasoning accessories, you can put in the main dish, stir-fry for a while, add salt, and then get out of the pot. Dishes such as stir-fried meat with garlic sprouts and celery lily need to be stir-fried for a while before adding salt because of the hard texture of the vegetables.

Everyone can't live without salt, but eating too much salt is the opposite. According to the recommendations of the Chinese Nutrition Society, the daily salt intake of adults in China should not exceed 6 grams. Excessive salt consumption increases the risk of hypertension and cerebrovascular disease, so it is recommended to control the total salt intake.

Experts suggest that you should always have a salt control spoon at home, pay attention to the salt and sodium content in food packaging labels, and reduce the number of meals you eat out.

When stir-frying, salt should be put first or salt later, this is determined by the dish, and different dishes will be different.

Because the salt generally used now is iodized salt, if you put salt first, it will destroy the iodine, and the salt will make the vegetables water or discolored, in short, it is not beneficial to put salt too early.

Early release and heating will produce undesirable substances! Putting it at the end won't let it spoil!

Because the purpose of copying vegetables is to make the vegetables cook first

Put salt at the end and monosodium glutamate and stuff like that to add flavor to the dish, and put these at the end because they melt better and dissolve into the dish, so put them last.

Ingredients: Dried plum vegetables.

200g mustard 200g

250g of minced meat with auxiliary oil.

Salt to taste, green pepper to taste.

Chopped green onion to taste. Garlic to taste.

Light soy sauce to taste. Red pepper to taste.

Cooking wine to taste. Appropriate steps.

1.Wash the mustard, soak for a while, chop into minced pieces and set aside.

2.Homemade umeboshi and washed several times with water.

3.Soak the washed plum vegetables in water for 10 minutes.

4.Soak until the umeboshi is soft, wring out the water and set aside.

5.Finely chop the green peppers, garlic and green onions and set aside.

6.Marinate the minced meat in cooking wine and oil for a while.

7.Heat the wok, add an appropriate amount of oil, warm it and add minced garlic, green pepper and red pepper and stir-fry over low heat for 8Stir-fry until garlic is fragrant, turn to medium heat and stir-fry with minced meat.

9.Stir-fry until the meat changes color, then add the umeboshi and stir-fry.

10.Stir-fry until the plum vegetables are fragrant, add the mustard and stir-fry for a while;

Add an appropriate amount of light soy sauce and salt and stir-fry until flavorful;

Sprinkle with chopped green onions and stir-fry for a while.

11.A dish of umeboshi and minced meat is ready.

Tip 1) Avoid eating moldy dried vegetables with mutton, otherwise it will cause chest tightness.

2) Plum vegetables absorb oil, and minced meat is best used with pork belly, so that it will not be pasted in the pot and has the fragrance of added vegetables.