How to cook dried vegetables and roast meat deliciously, the homely practice of dried vegetables and

Roast pork with dried vegetables is a delicious and delicious traditional famous dish, which belongs to the Zhejiang cuisine. The meat is tender and juicy. Wash the pork, cut it into pieces, put it in a bowl, add a little soy sauce and mix well to marinate; Soak the dried plum cabbage, wash it and cut it into sections; Put the pot on the fire, put the oil and boil it until it is hot, put in the pork pieces, soak and fry it over medium heat for 3-5 minutes, fry it until it is eight ripe and yellow, decant the oil in the pot, put in the green onion section, ginger slices, soy sauce, cooking wine, ingredients, cumin and an appropriate amount of water, boil, roll on two rolls, change to medium-low heat and burn for about 30 minutes, when half of the soup is left, put in the plum vegetables, add salt, and then boil, continue to burn over medium-low heat for 15-20 minutes, cook until the meat crispy vegetables are cooked, when the marinade is sticky, thicken it with wet powder.

The main ingredients of Chinese famous dried vegetables and roasted pork, plum dried vegetables, fatty pork classification, Zhejiang cuisine, delicious and fragrant origin, Zhejiang.

Directory. 1 Gourmet ingredients.

2 Gastronomy practices.

Gourmet ingredients. 500 grams of pork with skin, 25 grams of dried plum vegetables, 1000 grams of peanut oil (50 grams of actual consumption), 15 grams of green onions, 10 grams of ginger, 50 grams of soy sauce, 2 grams of salt, 20 grams of cooking wine, 10 grams of sugar, 2 grams of ingredients, 1 gram of cumin, 50 grams of wet starch.

Gastronomy practices. 1. Wash the pork, cut it into pieces, put it in a bowl, add a little soy sauce and mix well to marinate; Soak the dried plum cabbage, wash it and cut it into sections;

2. Put the pot on the fire, put the oil and boil it until it is hot, put in the pork pieces, soak and fry it over medium heat for 3-5 minutes, fry it until it is eight ripe and yellow, decant the oil in the pot, put in the green onion, ginger slices, soy sauce, cooking wine, large ingredients, cumin and an appropriate amount of water, boil, roll on two rolls, change to medium-low heat and cook for about 30 minutes, when half of the soup is left, put in the plum vegetables, add salt, and then boil, continue to burn over medium-low heat for 15-20 minutes, burn until the meat crispy vegetables are cooked, and when the marinade is sticky, thicken it with wet powder.

Ingredients: 2 handfuls of dried vegetables, 600 grams of pork belly, appropriate amount of auxiliary oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of ginger, appropriate amount of dried chili pepper, appropriate amount of pepper.

Steps. Step 11 of the practice of roasting pork belly with dried vegetablesSoak the dried vegetables slightly and wash them well.

Step 22 of the practice of roasting pork belly with dried vegetablesCut the pork belly and dried chili ginger and set aside.

Step 33 of the practice of roasting pork belly with dried vegetablesHeat in a pot. Stir-fry the pork belly in oil.

Step 44 of the practice of roasting pork belly with dried vegetablesThen pour the dried chili peppers and ginger and stir-fry.

Step 55 of the practice of roasting pork belly with dried vegetablesPour the dried vegetables down again.

Step 66 of the practice of roasting pork belly with dried vegetablesAdd salt.

Step 77 of the practice of roasting pork belly with dried vegetablesAdd soy sauce and pepper.

Step 88 of the practice of roasting pork belly with dried vegetablesFinally, add an appropriate amount of water to boil the pork belly.

Step 99 of the practice of roasting pork belly with dried vegetablesFinish.

The home-cooked recipe for roasting pork with dried vegetables is as follows:Ingredients: 500 grams of pork belly, 1 large potato, 1 bowl of dried vegetables.

Accessories: half a green onion, 1 piece of ginger, 2 star anise, 1 head of garlic, 1 chives, a little oil, a little salt, an appropriate amount of soy sauce, 2 bowls of water.

1. Clean the pork belly and cut the meat into two finger-width pieces.

2. Pick up the debris from the dried vegetables and rinse them with cold water.

3. Peel and wash the large potatoes, cut the green onions into sections, and slice the fresh ginger.

4. Pour a little oil into the pot, and stir-fry the green onions, ginger slices, and star anise into the pot until fragrant.

5. Put the meat pieces into the pot and stir-fry over medium heat until the meat pieces are slightly reduced and the fat is removed.

6. Pour in an appropriate amount of soy sauce, stir-fry and color, and pour an appropriate amount of hot water. Cover and simmer for 20 minutes.

7. Simmer until the soup is thick and the meat is medium-cooked, sprinkle a little salt.

8. Cut the potatoes into hob pieces and put them in the meat pot, mix evenly, cover and simmer for 15 minutes.

9. Add the garlic and dried vegetables to the pot, stir well, and simmer for 5 minutes. Fight the manuscript.

10. Turn off the heat, sprinkle minced chives, remove from the pot and put on a plate, and the dried vegetables and roasted meat can be completed.

Ingredient breakdown. Ingredients.

500 grams of pork belly.

Accessories. 100 grams of prune.

Ingredient. Oil to taste.

Light soy sauce to taste. Appropriate amount of dark soy sauce.

Cooking wine to taste. Star anise to taste.

Ginger slices to taste.

Shallots to taste. Sugar to taste.

Salty and umami taste. Burning process.

One hour is time-consuming.

Easy difficulty. Steps to prepare braised pork with plum vegetables.

Please click Enter a description.

Soak the dried plum vegetables in water for half an hour and wash them.

Cut the pork belly into cubes.

In a pot under cold water, remove the pork belly and wash it.

Seasoning. <>

Please click Enter a description.

Pour less oil into the pot, and when the oil is hot for 5 minutes, pour in star anise and ginger slices and stir-fry until fragrant.

Please click to enter a description of the mask.

Then pour the five macro stalls into the Shenhua meat, stir-fry until fragrant, and then add cooking wine.

Please click Enter a description.

Add 2 spoons of light soy sauce and 2 spoons of dark soy sauce.

Please click Enter a description.

Pour in the dried plum vegetables and stir-fry evenly.

Please click Enter a description.

After that, add boiling water and add shallots, so that the water is level with the food.

Please click Enter a description.

Cover over high heat and bring to a boil and reduce to medium heat for 45 minutes.

Please click Enter a description.

Then add an appropriate amount of sugar to taste, stir-fry evenly, and then turn off the heat.

Tips. Dried plum vegetables should be rinsed repeatedly, and each time the water should be squeezed dry and then rinsed, if it is not clean, it will have a sour smell.

Braised pork does not need to be seasoned with chicken essence, I like the original taste of stupid Jane.

If you add light soy sauce and dark soy sauce, you don't need to add salt.

Soak the dried vegetables directly in water, blanch the pork, put the pork in the pot first, and fry the sugar.

Materials:

Dried vegetables, pork belly, salt, soy sauce, sugar, chicken essence.

Do the trap demolition method1.Soak the moldy dried vegetables you bought in water to clean them, remove the soil and sand and other debris on the vegetables, wash them and drain them

2.Chop the pork belly into pieces, wash with water and drain.

3.When the oil is hot, pour in the pork belly and stir-fry, first fry the meat over low heat.

4.After the meat shrinks and changes color, add the moldy dried vegetables and stir-fry Add soy sauce and sugar one after another, and finally add water to cover the vegetables and cook over high heat.

5.After boiling, change to low heat and cook until the vegetables and meat are soaked together, turn on high heat to reduce the soup 6Finally, see if you want to add salt to the taste, add chicken essence and stir-fry evenly, and then you can get out of the potTips or tricksWhen choosing meat, don't pick the one that is too lean, no oil, too fat, no one eats it We make this dish here, and we generally choose pork belly, and the aunt next door told me! Like the couple, you need to lose the fat of Wang Tuan jujube, remember to eat meat too, no matter what, the nutrition is still balanced Even, right?

1. Raw materials: dried moss, peanut oil, tenderloin, salt, light soy sauce, cooking wine, etc.

2. Steps: 1. Wash and cut the dried moss into sections, put it in boiling water for half a minute, and then remove it to cool.

2. Cut the tenderloin into shreds, put the water in the pot, add the oil and salt to the flowers, and boil until boiling.

3. Stir-fry the green onion and ginger until fragrant, pour in the shredded meat and stir-fry for 10 minutes.

4. Pour in the moss separately, add salt, light soy sauce, cooking wine and other seasonings. After stir-frying, it can be made into dried moss and roasted meat.

Summary. What can you do with dried meatAir dried meat is generally fried to eat more, because it is more fragrant and delicious. Air-dried meat can be fried with a lot of home-cooked side dishes, and I usually do more with air-dried meat and fried cauliflower.

Here's how to make this dish. First prepare the ingredients: 130 grams of celery, 250 grams of cauliflower, 100 grams of air-dried meat, accessories:

Appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of chicken essence Brush the air-dried meat first, and then cut it into pieces. Remove the leaves and roots of the celery, then wash and cut into sections, not too long. Then break the cauliflower into small florets and clean them.

Heat the oil, pour in the cut air-dried meat and stir-fry about ten times, then pour in the cleaned cauliflower, continue to stir-fry, stir-fry until it is broken. Then pour in the cut celery, stir-fry again, stir-fry a few times, pour in the appropriate amount of light soy sauce, the right amount of salt, the appropriate amount of chicken essence and continue to stir-fry, stir-fry until seasoning and stir-fry well, you can take it out and put it on the plate.

What can you do with dried meatAir dried meat is generally fried to eat more, because it is more fragrant and delicious. Air-dried meat can be fried with a lot of home-cooked side dishes, and I usually do more with air-dried meat and fried cauliflower. Here's how to make this dish.

First prepare the ingredients: 130 grams of celery, 250 grams of cauliflower, 100 grams of air-dried meatAccessories: appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of chicken essence Brush the air-dried meat first, and then cut it into pieces.

Remove the leaves and roots of the celery, then wash and cut into sections, not too long. Then break the cauliflower into small florets and clean them. Heat the oil, pour in the cut air-dried meat and stir-fry about ten times, then pour in the cleaned cauliflower, continue to stir-fry, stir-fry until it is broken.

Then pour in the cut celery, stir-fry again, stir-fry a few times, pour in the appropriate amount of light soy sauce, the right amount of salt, the appropriate amount of chicken essence and continue to stir-fry, stir-fry until seasoning and stir-fry well, you can take it out and put it on the plate.

Dried meat can also be steamed salted fish, you can also fry Dutch lanes, you can fry garlic sprouts. You can fry it, etc., the above is my personal suggestion, I hope it can help you, I wish you happiness every day<>

Ingredients: dried plum vegetables, pork belly, green onions, ginger, garlic.

Seasoning: soy sauce, chicken essence, sugar, cooking wine.

Method: 1. Wash and soak the dried plum vegetables, wash the pork, blanch after cutting into pieces, crush the ginger, and tie the green onion.

2. Heat the oil in the pot, put in the drained pork belly pieces and stir-fry until the surface spits oil, pour in cooking wine, add soy sauce, stir-fry until the meat is completely colored, add sugar, pour boiling water without meat surface, change to low heat and simmer for an hour after boiling.

3. Add drained plum vegetables and garlic to method 2, stir-fry evenly, change to low water and simmer for 40 minutes after boiling over high heat, add chicken essence and then start the pot.

300g pork belly, 30g 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.

Pork belly with skin ......500 grams.

Refined salt .........2 grams.

Umeboshi vegetables .........100 grams.

Soy sauce .........25 grams.

Cooking wine .........10 grams.

Stock .........500 grams.

Whole ginger .........25 grams.

MSG .........2 grams.

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.Wok on the fire, with oil boiling pot, pork belly, ginger, cooking wine stir-fry, put in soy sauce, to be colored, add 500 grams of broth, boil with a strong fire and pour in the good plum vegetables, turn to low heat and burn until the meat is crispy, the dried vegetables are soft and delicious, until the pot is thickened, and the pot is put on the plate.

Key: Pork belly with skin.

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.

1.Take a piece of pork belly.

2.Cold. Put it in the pot and boil it

3.Cut into cubes.

4.The condiments are: star anise cinnamon, garlic daozi, vanilla (a unique spice in the hometown, a place called mille-feuille tower), oil and salt, rock sugar.

5.In addition to the rock sugar, all the condiments above are stir-fried in the oil pan, and then the pork belly is fried until it is a little burnt, and the fragrance comes out.

6.Soak the dried plum cabbage.

7.Stir-fry the soaked dried plum cabbage.

8.Add rock sugar and boiling water (stock is also fine) and simmer for an hour.

9. Drain the water and put it on a plate.