How to make the practice of salted vegetables and meat, the practice of salted vegetables and meat,

Material. Buckle the meat blank.

600 grams. Accessories.

Salt vegetables. 50 grams.

Dried red peppers. 3 grams.

Ground chili peppers. 3 grams.

Star anise powder. 2 grams.

Old godmother. 10 grams.

Dark soy sauce. 1 ml.

Oyster sauce. 3 ml.

Monosodium glutamate. 10 ml.

Rice wine. 1 gram. Salt. Amount.

Steps. <>

2.Cut into half-finger-thick slices.

3.Wash with warm water.

4.Put the sliced meat in a container, add salt, dark soy sauce, oyster sauce, rice wine, monosodium glutamate, star anise powder, chili powder and mix well.

5.Place the skin of the meat on top of the meat and arrange it in a large bowl one by one; Fill the remaining slices of meat into a bowl and gently press and flatten.

6.Soak the salted vegetables in warm water and wash them, squeeze out the water, pick the slices, and chop them.

7.Dried red pepper top knife chopped.

8.Heat oil in a wok, pour in chopped salted vegetables, chopped dried red peppers, Lao Gan Ma, add a little salt and stir-fry over medium heat until fragrant.

9.Place the fried dried vegetables in a bowl filled with meat and lay them flat.

10.Put the finished button meat into the steamer, steam for 50 minutes.

11.Take the steamed button meat out of the steamer, buckle the plate containing the button meat on the bowl, turn it over, remove the button bowl, and pour the sauce on the table.

Tips: Let's talk about how to make salted vegetables in my hometown. The main ingredient of salt vegetables is green vegetables, that is, mustard greens for leaves.

Take its young leaves and tips, remove the fascia, wash and hang on the rope to dry for three days and then take it off, put it in a large wooden basin, add salt and rub it until the juice comes out and add pepper, star anise, cinnamon and other spices and mix well (you can also add no spices), put it into a sack and press it with a stone mill, marinate it for seven days, take it out and dry it for another day, and it has to be dried after steaming through the basket, so after steaming and kneading twice, wrap a few vegetables into 1, and put it into an inverted jar (a special jar with a mouth facing down and the bottom facing the sky), the mouth of the altar is covered with fresh vegetables, and then plugged with dry straw, Pour it into a water basin and ferment for half a month, then it can be opened and used.

The steps of salted vegetables to buckle the meat.

1.Wash the pork belly first, boil it in water, and cook it until the chopsticks can pass through it with gentle force. Just rinse it with cold water.

The practice of salted vegetables and meat **22Add oil to the pot, put the pork belly in after the oil is hot, and the skin will be golden brownAfter putting the meat in the sweet wine, spread all the meat evenly and set aside.

4.Put oil in the pot, after the oil is hot, put the chopped ginger foam in it and fry until fragrant, add sugar, monosodium glutamate, soy sauce and stir-fry the salted vegetables until they are fragrant.

The practice of salted vegetables and meat **55Cut the meat into slices and put it down in a bowl, spread the fried salted vegetables on top of the meat, put it in the steamer, and steam it.

The most authentic way to make salted vegetables and meat is as follows:

Main ingredients: 500 grams of pork belly, 100 grams of cooking oil, 200 grams of homemade pickles or supermarket-bought plum vegetables, 10 grams of fresh soy sauce, 20 grams of dark soy sauce or fried sugar, 2 grams of salt, 5 grams of cooking wine, 20 peppercorns.

Steps:

1. Soak the plum vegetables or homemade salted vegetables for later use, and it is best to soak for more than 1 hour to soak out the excess salt.

2. Blanch the prepared pork belly in a red-hot wok, remove the smell of meat and excess pig hair, and scrape and wash it for later use.

3. Boil the water in cold water, put the scraped and washed pork belly in, add cooking wine, cook for about 30 minutes, and it can be easily penetrated with chopsticks.

4. Take out the boiled pork belly and put it in cold water to cool thoroughly, take it out and dry it after it cools thoroughly, and evenly smear it with dark soy sauce or sugar.

5. Heat the oil at a temperature of 50% hot, fry the meat in the pan and fry the skin more, and fry it all around.

6. Put the fried meat in cold water, the skin of the meat will rise, so that it will be softer to eat.

7. After the pork belly is cooled, it can be changed into even slices.

8. Prepare a bowl with peppercorns and light soy sauce, put the pork belly slices in it and mix well, and then put the salted vegetables in and mix it.

9. Prepare a steamed handful of meat and spread it one by one, and add the mixed pickles on top.

10. The last step is to prepare a pressure cooker, add enough water and then put the prepared button meat in it and steam it for half an hour to get out of the pot.

Salted cabbage button meat. In Sichuan, we also refer to it as roasted white, which is one of the special dishes in Sichuan cuisine. The main ingredient of this dish is pork belly, and the ingredients are sprouts.

Its method is mainly steamed, with vegetarian meat at the same time, fat and thin are suitable, the taste is salty and sweet, and at the same time fat but not greasy, suitable for autumn and winter consumption, suitable for all ages.

Ingredients: Ingredients: 600g pork belly

Excipients: 300g sprouts

Seasoning: 5g shallots, 10g ginger, 10g light soy sauce and steamed fish soy sauce, 15g brown sugar, 5g cooking wine, 3g garlic, 3g dried chili pepper, 5g Sichuan pepper

Process: 1. Wash the meat and cut it into small pieces.

2. Wash the salted vegetables repeatedly, otherwise there will be sediment!

3. Boil the meat. Put water, shallots (knotted), 3 4 slices of ginger, a few Sichuan peppercorns, 2 spoons of cooking wine, pot under cold water, cook for 15 minutes, and then remove from the pot.

Meat in the pot! Emphasize that the boiled meat water should not be poured out!

4. Touch the brown sugar after the meat is out of the pot.

5. Fried meat. 6. Soak the meat.

7. Stir-fry the sprouts in oil, minced ginger and peppercorns for two minutes.

8. Slice the meat and put the seasoning.

9. Cover the sprouts and put the seasoning.

10. Steam over high heat for 20 minutes, medium and low heat for 90 minutes, then remove from the pot. Finally, cover the bowl with a more **, turn it upside down, sprinkle a little green onion, and enjoy the food!

Ingredients. 500g pork belly, 1 small bowl of plum vegetables, white onion, ginger slices, cooking wine, sugar, dark soy sauce, light soy sauce, tempeh paste, sugar, cooking wine, and five-spice powder.

Steps. Steps.

Here's how. Step 1

Cut the pork belly into cubes and soak the dried plum cabbage in warm water for 15-25 minutes.

Step 2Put pork belly, green onion, cooking wine and ginger slices in boiling water in a pot and blanch for 6-8 minutes.

Step 3: Remove the Zhihu pork belly, and then evenly spread light soy sauce on several sides of the pork belly to color the meat.

Step 4: Put oil in another pot and put the reeds again, put the pork belly in the pot and fry it over medium and high heat, then take out the pork belly and let it cool slightly.

Step 5: Add seasoning (a) to the dried plum cabbage and stir well and set aside. At the same time, mix the seasoning (b) together and set aside.

Step 6: Let the pork belly cool slightly, then cut into thin slices, each slice about 8 cm long, 4 cm wide and cm thick.

Step 7: Take a round bowl and evenly coat the round bowl with a layer of seasoning (c) to make the meat pieces on the spread more colorful.

Step 8 In a round bowl, put 1 3 dried plum cabbage at the bottom of the bowl, spread the cut pork belly pieces neatly on the dried plum cabbage, apply a layer of seasoning (b) for each layer of meat pieces, be sure to coat it evenly, and finally spread a circle of dried plum cabbage around the bowl, and then pour the remaining seasoning (b) on the outermost layer of meat and dried plum cabbage.

Step 9 Put water in the pot, put the bowl where the meat is spread, turn the heat to medium, and steam for 50-60 minutes until the meat is soft and not rotten. Or steam over water, a little longer. After steaming, take out the juice and pour it directly into the bowl again, so that it will be more flavorful.

Step 10: After taking the juice, put the meat back in the ** and put the dried plum cabbage around the meat in a circle.

The practice of salted vegetables and meat.

Wash the meat and put it in the pot to cook (add an appropriate amount of salt), chopsticks can be inserted into the pot of salt vegetables for later use (the snow cabbage sold in supermarkets without salt dishes is also very good), and the meat skin is coated with honey on one side (pay attention to the heat, otherwise it will become black charcoal if you are not careful, and the protection measures for frying oil must be prepared, I usually have sleeves and lids.

Fry until golden brown.

Slice (thickness according to your own drip like cut).

The steaming bowl is slightly larger, add ginger and garlic to the spare salted vegetables and mix well, the meat skin is towards the bottom of the bowl and then spread the salted vegetables, and steam in the pot for 1 hour (when the steaming is done, the meat will be put on the plate, which is beautiful and appetizing).

Let me introduce you to two methods!! 1. Raw materials: 500 grams of pork belly with skin, 100 grams of dry salt vegetables, 50 grams of oil, 20 grams of dark soy sauce, 10 grams of sweet noodle sauce, 5ml of cooking wine, 2 grams of sugar, 1 green onion, 5 slices of ginger

1. Pick the remaining pig hair from the pork belly with the skin, scrape the skin with a knife and wash it, then cook it in a pot under cold water until it is 8 mature. 2. Chop one end of the green onion and ginger into minced pieces, stir-fry the salt vegetables in the pot and set aside! 3. After the pork belly is taken out and dried for a while, use the kitchen oil blotting paper to absorb the water from the skin, and wipe the soy sauce while it is hot to color (it should have been sprayed with a brush, I am wrong, so I sprayed it with a spray bottle) 4. Put the colored pork belly skin down into the oil pan, fry it until the meat skin is bright red, take it out and let it cool, and cut it into large slices of 7 cm long and cm.

5. Put the sliced meat skin down in a bowl evenly, then add dark soy sauce, sugar, sweet noodle sauce, cooking wine, green onion and ginger slices. Spread the fried salted vegetables and steam them in a pot for 1 hour until the meat is soft and rotten. 6. Take out the steamed meat, decant the original soup, cover the bowl with a plate, and turn it upside down.

Bring the original soup to a boil, thicken it with water starch, and pour it over the meat. 2. Raw materials: 1. Select a piece of pork belly with skin (less fat and more lean meat layer.)

A small rice bowl of slightly chopped semi-dried plum vegetables (if the vegetables are too dry, you can wash them with water and then drain them, preferably vegetables with stems, as the leaves are not delicious) 3. Dried red peppers, finely chopped 4. Glutinous rice liqueur about two tablespoons of process:

1. Wash the whole piece of meat with hot water, put the meat skin on the red-hot iron pot to remove the hair, scrape it clean, put it in the pot and boil it in cold water until it is half-cooked. 2. Fry the whole piece of meat in blended oil (medium heat), first the skin of the meat, then the other five sides. 3. Cut the fried meat into slices (slightly thinner) in a non-chaotic order and place them on a cutting board.

4. Add an appropriate amount of soy sauce and salt together, smear the soy sauce and salt on the meat slices with your fingers one by one, and put the meat slices in the bowl in the original order, with the meat skin facing down. 5. Drizzle about two tablespoons of liqueur over the meat. 6. Use the oil for frying meat (appropriate amount) to fry salt vegetables and red peppers until they are slightly dry but not scorched, if the salt vegetables are not salty enough, you need to add salt.

In short, salt vegetables are separated from the salt of meat. 7. Cover the fried salted vegetables on top of the meat, and sprinkle a pinch of sugar to increase the umami, without monosodium glutamate. 8. Put enough water in the pressure cooker, steam for 45 minutes from the upper gas, medium heat, and maintain the sound of "sizzle".

Remember to pair it with some vegetarian dishes after eating salted vegetables and meat, so that it won't be too fatty! 【Demoiselle loofah】Method: Scrape the skin of the loofah, cut it into strips, put it on a plate and sprinkle wolfberries and minced garlic into the pot and steam.

Decant the original hot flavor and bring to a boil, hook the glass with water starch, and pour it on the loofah.

The main ingredient of the ingredients, square pork belly with skin (with a small amount of pork ribs) is two catties and two taels.

Ingredients, dried vegetables and bamboo shoots five dollars.

Seasoning, soy sauce five coins, three points of grain and salt, four taels of vegetable oil (no consumption), green onions.

Step Method.

First, use a red-hot iron to remove the hair from the skin.

Soak in cold water and then scrape with a knife.

With an aluminum pot, put about 2 catties of water, put in the pork belly at the same time, and cook until 8 mature

It is used to wipe off the moisture on the skin of the meat with a clean cloth, and the soy sauce is smeared on the skin of the meat while it is hot (if there is cold sweet wine, it can also be sweetened.)

Spread the sauce on the skin of the meat and fry it in the pan to make the wrinkles more even).

Put the wok on the fire, heat the vegetable oil, fry the pork belly (skin side down) in the steel oil, and immediately sign the lid to avoid oil splashing.

For deep frying, immediately sign the lid to avoid splashing the oil stars. After the meat skin is fried to a chestnut color, take it out, then put it in an aluminum pot and boil, wait for the meat skin to wrinkle, remove it and put it on the cutting board.

Cut it with a knife into large pieces about three inches long and three minutes thick.

8. Skin-side down neatly arranged in the mushroom bowl, the corner meat is arranged around, the pork ribs are placed in the middle, refined salt and soy sauce are evenly added, and then dried vegetable shoots are added, and steamed for about an hour with a strong fire can be eaten.

The rural father has been a "one-stop" chef for 30 years, teaching you how to steam plum vegetables and button meat, and see how it goes.