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

There are the following main steps in the production of dried plum cabbage:

1. Wash the fresh mustard greens and remove the old leaves.

2. Put it in a cool place and wait for it to wilt.

3. Then rub with appropriate salt and hands in the dish.

4. Then put it in the porcelain jar and cover it tightly, don't leak air, just don't leak.

Dried plum dish is a kind of Hakka native cuisine that is well-known at home and abroad. In late autumn and early winter, the mustard greens in the vegetable garden are mossed, it is thick and thin, with flower buds on the top, shaped like autumn grapes, crisp and tender and sweet. At this time, pick the choy sum (about 5 inches long) and hang it for a few days.

When the leaves become soft, put them into the basin, sprinkle with salt, rub them by hand, and when some juice oozes out, they are put into the pottery urn, stack a layer and sprinkle a layer of salt, and seal the urn tightly with mustard leaves or bamboo shoot shells after it is filled. After half a month and 20 days, it is taken out and dried, and it becomes a plum dried vegetable with golden color, salty and sour taste.

1. Clean the cabbage and snow ferns, remove the bad rotten yellow leaves, and hang them on the railing to dry. 2. Use a knife to dry the snow mushrooms.

Dried plum cabbage is delicious in this way:Ingredients: 500 grams of pork belly, dried plum vegetables.

400 grams. Excipients: cooking wine.

Appropriate amount, appropriate amount of salt, appropriate amount of oil, appropriate amount of sugar, 8 pieces of rock sugar, appropriate amount of organic soy sauce, appropriate amount of water.

Steps: 1. Soak the dried plum vegetables in water for 1 hour and soak them, drain them and set aside; Cut the pork belly into cubes, clean and drain for later use.

2. Pour in the prepared pork belly in a hot pan with cold oil, stir-fry evenly, and pour in an appropriate amount of cooking wine to remove the smell.

3. Cover the pot and cook for 2 minutes to evaporate the water; Pour in the dried plum vegetables and stir-fry evenly; Add just enough water to cover the umeboshi and bring to a boil over medium heat.

4. Add organic soy sauce, salt, sugar and rock sugar at a time when cooking, and then stir-fry evenly.

5. Cover the pot and cover it to remove the juice.

6. The finished product is as follows.

Dried plum cabbage is delicious to make dried plum vegetables and meat, and the specific steps are as follows:

Ingredients: dried plum cabbage, pork belly.

Excipients: ginger, garlic, cayenne pepper, oil.

1. Choose Ningbo-type dried plum vegetables as ingredients. Bu You're hungry.

2. Soak the Ningbo plum vegetables until soft and soak for more than two hours.

3. Add ginger, garlic, chili pepper and pork belly slices and stir-fry the oil.

4. Put the soaked Ningbo plum vegetables in and stir-fry.

5. After stir-frying for a while, put it in a clay pot and pour a little water to soak Ningbo plum vegetables. Bring to a boil and simmer.

6. It's okay if the water is almost gone. In winter, you can use a casserole to keep warm, so that it doesn't cool down so quickly. It is also possible to add water directly to the wok.

Dried plum cabbage is delicious when made in the following way:

Ingredients: prunes, pork, white sesame seeds.

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

Specific steps: 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, ginger, water or pepper water to remove the fishy 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. Roll out the dough and fill it with the filling, 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.

9. Finished products. <>