How do you cook the best dried plum vegetables? How do you cook dried plum vegetables to make them d

Umeboshi is a traditional pickled vegetable with a unique salty and sour taste and aroma that can be used in a variety of dishes. Here are a few ways to make umeboshi delicious:

Soak to remove saltiness: Soak the umeboshi in clean water to remove some of the saltiness, then rinse it with running water and cut it into shreds or small pieces for later use.

Cook soft to remove sourness: Put the soaked plum vegetables into boiling water and cook for about 5 minutes, then remove and drain the water for later use. This makes it possible to cook the fiber of the soft umeboshi and at the same time remove some of the sourness, making the umeboshi more delicious.

Match with other ingredients: Pairing umeboshi with other ingredients, such as grilled meat, fried rice, scrambled eggs, etc., can make the umeboshi taste more prominent.

Proper seasoning: When cooking umeboshi vegetables, you can add seasonings such as green onions, ginger, garlic, and red peppers in moderation to make the flavor more intense. In addition, a small amount of sugar or bell pepper can be added to adjust the salty and sour taste, making the umeboshi more delicious.

Make plum vegetables and pork: Plum vegetables and pork are a classic plum vegetables dish, which is used with pork, seasoned with brown sugar, soy sauce, etc., and steamed after flavoring, which can make the plum vegetables and meat judgment stove and class of fresh digging and staring perfect fusion, and the taste is better and richer.

Ingredients: Umeboshi, pork, green onions, white sesame seeds. Defeated.

Seasoning]: salt, five-spice powder, oyster sauce, light soy sauce, dark soy sauce, white sugar, chicken essence.

Production process]:

1. Pour the flour into the basin, add an appropriate amount of water and knead the dough, then knead it again after five minutes of proofing until smooth, then pour in an appropriate amount of cooking oil to smooth the dough, and then cover the lid and let it rise again for half an hour.

2. Chop the pork into minced meat, rinse the plum vegetables 3 times and drain the water, and cut the green onions into chopped green onions for later use.

3. Add an appropriate amount of light soy sauce, dark soy sauce, oyster sauce, five-spice powder, chicken essence, salt and sugar to the minced pork, stir well in one direction, and add an appropriate amount of green onion and ginger water or Sichuan pepper water to remove the smell and increase the flavor.

4. After stirring well, add chopped green onion and plum cabbage and mix well again for later use.

5. Divide the proofed dough into 6 dough of equal size.

6. Fill the filling after rolling out the dough agent thin or dry matter, wrap the filling and pinch the seal tightly.

7. Use a rolling pin to slowly roll out the dough into the shape of a cow's tongue, because there are more fillings, so slowly roll it out, then brush a layer of sugar water on the surface and sprinkle an appropriate amount of sesame seeds.

8. Put the finished pot helmet into a baking dish, then put it in the oven at 220 degrees and bake for 15 minutes.

1. Ingredients: dried plum vegetables, pork belly.

2. Auxiliary materials: green onion, ginger, garlic, cooking wine, star anise, sugar, soy sauce, salt.

3. Steps: 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 taking out, evenly smear the soy sauce on several sides;

3. Put oil in the pan, fry in the pan over medium heat, and fry until colored;

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

5. Cut into slices of appropriate thickness, and row them in a bowl with the skin facing down;

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

Dear, with my cooking experience, I will give you some suggestions and operations, I hope it will be helpful to you:

First of all, we need to know that umeboshi is a very common home-cooked dish, with a moderate salty and sour taste, and it goes well with rice, noodles, etc.

The following recitations refer to some of the ways to make umeboshi delicious into a base:

1.Soak in advance: The taste of dried plum vegetables is relatively hard, so you need to soak in advance, and the soaking time is generally 30 minutes to 1 hour.

2.Clean: After soaking, the dried plum vegetables need to be rinsed with water repeatedly, and after the treatment is cleaned, the dry water should be controlled for later use.

3.Ingredients: Umeboshi goes well with meat, tofu, vegetables, etc., and can be paired according to your taste.

4.Stir-frying, boiling, stewing: Umeboshi vegetables can be cooked in a variety of ways such as frying, stir-frying, boiling, and stewing, and different cooking methods can bring different tastes. Generally speaking, when stir-frying plum vegetables, you need to stir-fry ginger and garlic first, and then add the dried plum vegetables and stir-fry them with other ingredients.

5.Add an appropriate amount of sugar: The umeboshi itself has a sour taste, and adding an appropriate amount of sugar can neutralize the sourness and increase the taste.

6.Commonly used seasonings: When stir-frying plum vegetables, you can add some salt, monosodium glutamate, chicken essence, vinegar and other seasonings, which can be adjusted according to your taste.

In short, the preparation method of umeboshi is relatively simple, and it is important to note that it is soaked and processed cleanly, with the right ingredients, using different cooking methods, and adding the right amount of sugar and seasonings, you can make a delicious umeboshi dish.

Dried plum is a common pickled ingredient, and its unique sweet and sour taste is perfect for cooking a variety of Chinese cuisines. Here are some tips on how to make umeboshi delicious:

1.Wash before making: Soak the umeboshi in water and rinse it to remove excess salt, dirt and impurities.

2.Blanch before cooking: Soak the cleaned umeboshi in hot water to remove some of the salt and odor, and reduce the salty and sour taste. Blanch and then rinse with cold water and set aside.

3.Serve with other loose ingredients: Dried plum vegetables have a mixed flavor on their own, so they need to be used with other ingredients, such as meat, tofu, etc.

4.Use less oil and salt: Umeboshi dishes have their own flavor, so use less salt and less oil when cooking them to ensure that they are fragrant and juicy. Min Sui Lu.

5.Cook for a moderate amount of time: The cooking time should not be too long or too short when cooking umeboshi vegetables, otherwise it will affect the taste. Generally, it can be boiled for about 20-30 minutes.

With the above tips, you can make umeboshi dishes more delicious.

To make umeboshi delicious, you can consider the following steps:

Prepare the umeboshi vegetables. Wash the umeboshi and remove excess salt and impurities.

Cut the ingredients. Cut the pork belly into cubes, cut the green onion and ginger into seasoning packets, and cut the umeboshi into small pieces.

Sauté umeboshi vegetables. Add an appropriate amount of vegetable oil to the pan, stir-fry the pork belly pieces until the surface is yellowed, add the green onion and ginger and the seasoning packet, and continue to stir-fry. Add the umeboshi vegetables.

Put the umeboshi vegetables into a pot, stir-fry evenly, add an appropriate amount of salt, cooking wine, sugar, water and dark soy sauce, and stir-fry until the umeboshi vegetables are soft.

Collect the juice. Stir-fry the umeboshi and meat cubes in the pan and reduce the juice over high heat until the soup is thick.

Dry. Put the dried plum vegetables in the steamer and steam for a while, then take them out to dry.

Cooking. Put the dried plum vegetables into a pot, add an appropriate amount of seasoning and water, bring to a boil, turn to low heat and simmer for a period of time until the plum vegetables become soft and flavorful.

According to the above steps, you can make a delicious umeboshi dish. Of course, in the actual production, it is also necessary to make appropriate adjustments and improvements according to personal tastes.

Plum cabbage button meat. Ingredients: pork belly, plum cabbage, oyster sauce, light soy sauce, dark soy sauce, fermented bean curd, sugar, corn starch, honey, chopped shallots or onions, minced ginger, salt, monosodium glutamate, cooking oil.

The practice of plum cabbage buttoned cherry oak.

Whole pieces of pork belly are put in water and boiled until 7 or 8 are ripe. Remove and drain, spread an even layer of honey and marinate for 30 minutes.

Fry the marinated pork belly in an oil pan until golden brown, remove and drain the oil, and let it cool.

Mix the sauce with oyster sauce, light soy sauce, dark soy sauce, fermented bean curd, sugar, chopped shallots, minced ginger, salt and monosodium glutamate.

Cut the cooled pork belly into thin slices and arrange them neatly in a bowl on top of the subcutaneous meat.

Cover the pork belly slices with plum cabbage, pour the sauce on the side of the loin, and steam in a steamer for 1 hour.

After steaming, pour out some of the sauce from the bowl, add the cornstarch, and cook until thick as the final sauce.

Place the plum cabbage and pork belly in a bowl upside down on a plate and pour the sauce over you.

Plum cabbage button meat. Ingredients: Prepare an appropriate amount of plum cabbage and pork belly, oyster sauce, light soy sauce, dark soy sauce, fermented bean curd, sugar, corn starch, honey, chopped onion, minced ginger, salt, monosodium glutamate, and edible oil.

Method: 1) Wash the prepared pork belly and boil it in water until it is seven or eight mature, remove and drain the water, and then apply honey for pickling, the time is about half an hour;

2) Put the marinated pork belly into the oil pan and fry it until golden brown, then remove it;

3) Mix oyster sauce, light soy sauce and other seasonings into a sauce;

4) Cut the pork belly into thin slices and stack them neatly in a bowl, pay attention to the subcutaneous meat, cover with plum cabbage, and pour the sauce;

5) Put it in a pot and steam for about 1 hour, pour out part of the sauce, add cornstarch to make a paste;

6) Put the plum cabbage pork belly in the bowl upside down on a plate and pour the sauce over it.

Efficacy: Eating plum cabbage button meat can increase appetite, nourish and strengthen the body, and when there is a loss of appetite, eating this dish can improve the appetite.

Grilled eggplant with umeboshi vegetables.

Ingredients: Prepare three eggplants, a handful of dried plum vegetables, green and red peppers, salt, light soy sauce, and sugar.

Method: 1) Soak the dried plum vegetables in water for a while, wash the eggplant and cut it into strips, sprinkle it with an appropriate amount of salt for pickling, and look at the time, generally half an hour;

2) Put an appropriate amount of oil in the pot and heat it, then add the eggplant to stir-fry, and then put it out after it is soft;

3) Pour in the plum cabbage and green and red peppers in order and stir-fry evenly;

4) Add eggplant, light soy sauce, sugar and an appropriate amount of water and stir well, then reduce the juice and serve.

Efficacy: Roasted eggplant with plum vegetables is quite delicious, not only delicious, but also can make your appetite and stomach digestion.

Umeboshi and roasted eggplant with umeboshi are two very delicious recipes. If you usually like to eat umeboshi, but you haven't eaten these two recipes, then don't miss it, be sure to give it a try, I'm sure everyone will love the taste. A word of caution should be given to you that umeboshi is a specially processed ingredient with a high salt content, so don't overdo it.

Dried plum vegetables and green beans are made from plum vegetables and green beans, which have the effect of strengthening bones, beautifying and nourishing skin, and enhancing immunity.

Ingredients: 250 grams of green beans, 10 grams of dried plum vegetables, 4 cloves of garlic, 3 shallots. Seasoning:

5 grams of cooking oil, 2 grams of light soy sauce, 1 gram of white pepper, 2 grams of chicken essence. Wash the green beans, remove the tendons, cut off, boil the water in the pot, add the green beans, blanch for 2 minutes, drain and set aside. Wash the dried vegetables with water repeatedly, wash off the excess salt, squeeze out the water, and chop them.

Mince the garlic. Slice the shallots. Pour oil into a hot pan, when the oil temperature is 5 hot, add shallots, garlic, and plum vegetables, and stir-fry until fragrant.

Pour in the green beans and stir-fry well. Add light soy sauce, white pepper powder, chicken essence, and stir-fry for 2 minutes.