What can you cook with umeboshi? What kind of dish is used to make umeboshi vegetables?

First, umeboshi can be made into a dish independently, and it is a dish that can be stir-fried directly with umeboshi alone. Second, umeboshi can also be used as a side dish to cook with other ingredients, such as stewed fish with umeboshi vegetables, prune vegetables with meat, and baked pork ribs with umeboshi vegetables. Third, umeboshi can also be used to make cakes, such as umeboshi pot helmets.

You can make a plum vegetable stew, first put the meat in boiling water and blanch it, then take it out, add a little oil to the pot, put the meat in, add a little salt, water, and then add the plum vegetables to it and stew it.

Dried plum dish is a kind of Hakka native cuisine that is well-known at home and abroad. Drying and processing in late autumn and early winter, three steaming and three drying are indispensable, the method is simple to see, like to eat plum cabbage button meat, plum vegetable meatloaf, plum cabbage buns, hurry up and collect it!

Roasted pork with plum vegetables. 1. Cut the pork belly into large pieces and cut the plum vegetables into small pieces.

2. Sit on the fire in the pot, turn on low heat and add sugar, boil until dark yellow, add the meat pieces and stir-fry until colored, add green onion white segments, ginger pieces (crushed), dark soy sauce, light soy sauce star anise, cinnamon, bay leaves, add water and stew until soft.

3. Add the plum cabbage section and simmer over high heat until the flavor is absorbed.

What kind of dish is umeboshi made?

There are dried mustard greens, dried rape, dried cabbage, dried winter vegetables, and dried snow ferns, which are mostly homemade. Mustard is fresh, rape is flat, cabbage is tender, used to cook duck, roast meat has a unique flavor, Cixi, Yuyao, Shaoxing residents 19 homemade.

The method is to dry the leaves, pile them yellow, then add salt to pickle, and finally dry them and put them in the jar.

The dried vegetables are shiny and yellow and black, fragrant, relieve heat and heat, clean the internal organs, eliminate food accumulation, cure cough, and appetize. Therefore, the residents of Shaoxing area must cook soup with dried vegetables every hot summer, and its use is endless, as for the "plum dried vegetables and cut meat" is more Shaoxing's special dish, which has been included in the "Chinese Recipe".

Methodological steps. 1. Arrange and clean the fresh vegetables after harvesting, dry them for about 5 days, and stack them in a cool and ventilated place for 4-5 days.

2 When the leaves are yellow-green and the leaves are soft, cut the dried leaves into shreds.

3 Put the dried vegetables in a basin, sprinkle them with salt, rub them with your hands, and when some juice comes out, put them in a clay pot.

4 Seal the clay pot filled with shredded vegetables and store it in a cool place.

5 After marinating for half a month, you can find the lid of the clay pot and take out the finished plum vegetables to eat.

Hakka plum vegetables.

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 the thickness of the thumb, the top is with flower buds, the shape is like autumn grapes, crisp and tender, and the taste is sweet. At this time, the village woman picks the cabbage sum (about 5 inches long) and hangs 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, take it out and dry it, and it becomes a plum dried vegetable with golden color, salty and sour, sweet taste, and special fragrance.

Shaoxing dried plum vegetables:

The oil is shiny and black, the fragrance is mellow, and it is resistant to storage. There are three main varieties of vegetable ingredients: large-leaved mustard, flowering mustard and snow mushroom. Mustard greens contain glucosinolated, proteins, and minerals.

Glucosinolates are hydrolyzed to produce volatile mustard oil, and amino acids are produced after protein decomposition, so the processed pickles have a unique flavor and delicious taste. When processing, the fresh vegetables after harvesting are usually cleaned and dried for 1 day, stacked in a cool and ventilated place for 4-5 days, the height of the vegetable pile is not more than 50 cm, and the vegetables are turned up and down once a day to prevent the vegetable pile from heating and deteriorating, after the pile is yellow-green, according to 3 kilograms of salt per 100 kilograms of fresh vegetables, the vegetables are removed layer by layer, and each row of vegetables is trampled once, until the vegetable juice is the degree. If there is not much juice, you can step again the next day until the juice comes out.

The vegetables are marinated and foamed, and the vegetables are dried in the tank after the yellow is ripe and fresh.

Umeboshi is a finished product made by pickling and fermenting mustard greens, sherry mushrooms, or greens, and then drying them in the sun.

1. Dried plum vegetables are a kind of Hakka native cuisine.

2. How to make dried plum vegetables:

1) In late autumn and early winter, the mustard greens in the vegetable garden are mossed, with thick fingers, top buds, shaped like autumn grapes, crisp and tender and sweet.

2) Remove the choy sum and let it hang for a few days.

3) When the leaves become soft, put them into the pot, sprinkle with salt, rub them with your hands, and when some vegetable juice oozes out, put them 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 filling.

4) After ten days and half a month, take out and dry, and it will become a golden color, salty and sour plum vegetables.

1. First of all, to make umeboshi vegetables, you should choose green leafy vegetables with less moisture. Like the commonly used snow mushroom, mustard greens, baby cabbage, there are also spicy radish tassels. In short, vegetables with less water and more leaves are more delicious in taste than those with more stems.

What I am sharing today is the recipe for 10 catties of fresh vegetables. Wash the bok choy you bought. 2. Choose a good weather that is a big sun for several days in a row, dry to 6, and dry until the leaves are dry, and when you grab it, you can't break it.

To put it bluntly, this step is the moisture drying point, because there is too much water, it will be sour when fermented, and the dried plum vegetables will naturally be sour, and it will definitely not taste good if it is sour. In addition, when the dried plum vegetables are eaten in the sun, the tenacity is also relatively sufficient, and it is resistant to cooking and not rotten. 3. Now find a large basin without water and oil, put in the dried plum vegetables, add 150 grams of edible salt, and do not use low-sodium salt.

It's fine to be a little salty. Next, rub the vegetables, and the whole body of the vegetables should be kneaded to bring out the juice. After kneading, if there is a lot of juice, you should save it vigorously.

4. Also put it in a clean jar without water and oil, put the kneaded vegetables, and press the porcelain hard. Store tightly sealed, place in a cool place and ferment for at least 20 days. 5. This is a small cabbage that has been pickled for more than 20 days, and you can see that the color has fermented and turned yellow.

Then, choose a good weather that is sunny continuously, and open the jar to dry vegetables. 6. Open the jar to dry the vegetables, and this time dry it. 7. After drying, put it in a steamer, pot it with cold water, steam it on high heat for 15 minutes, then turn off the heat and simmer until it cools, about 3 hours.

That's right, this step is the beginning of three steaming and three drying. This is the first steaming and the first drying. 8. After simmering, take it out, dry it, and then repeat the steaming process 2 times, and finally dry it.

9. When steaming for the first time, I already smelled the aroma of dried plum vegetables. The second and third times, the fragrance became stronger and stronger, and the color of the dried plum vegetables became more and more positive. At this time, it is a veritable umeboshi dish.

An unpretentious transformation is over, and the taste on the tongue will follow.

Umeboshi vegetables are generally made from mustard leaves, but there are also those made with snow mushrooms, dried rape, and dried winter vegetables. With mustard greens, dried plum vegetables taste the freshest and most delicious.

In the countryside, the mustard greens are harvested in March and piled up in a shady place, and the heat turns yellow, so that the vegetables are more delicious. Then clean the leaves, minus the rotten, chop the vegetables, put them in a ventilated place to dry, and remove the surface water. Finally, I received the dish in the jar and salted it again, put about 3 catties of salt in the proportion of 100 catties of vegetables, put the plastic sheet on the mat and press it with your feet, put the plastic sheet on the cover, press the stone, and pickle it for about ten days.

Drying into dried vegetables will do. This is called short hanging dried vegetables, and there is a kind of salted and dried with the whole plant of which bright vegetables are called long hanging dried vegetables, which can be used to deduct meat, make soup, steam meat, make bun stuffing, and so on. But there are also contraindications, do not eat with fish and mutton, causing chest tightness.

Plum cabbage button meat: Ingredients: pork belly, dried plum vegetables, green onion and ginger, dark soy sauce, cooking wine, minced garlic, sugar, light soy sauce, salt, starch.

Steps: 1. Select four layers of fatty pork belly, cut it into large pieces, put the pork belly in a pot with cold water, and cook in green onion and ginger cooking wine for about 20 minutes.

2. After taking it out, tie the meat skin with a toothpick and tie the small holes with a toothpick while it is hot, evenly smear the dark soy sauce around it, and then put the side with the small holes on the plate that you can understand how to understand the old soy sauce to make the meat more flavorful, and wait until the meat is cold.

3. Heat the oil in the pot and slowly simmer, put the pork belly, fry until it is colored, and the pork skin can be fried for a while to be more delicious.

4. Soak the plum vegetables for 40 minutes in advance, and if you like soft ones, you can soak them for a longer time. Wash the soaked plum vegetables, add oil, minced garlic, cooking wine, sugar, light soy sauce, salt and stir-fry until fragrant, and put seasonings according to personal taste.

5. Slice the fried pork belly, drain the skin side down into a bowl, evenly spread the fried plum vegetables on top, and steam in the pot for about 1 hour.

6. After steaming, put the meat upside down on the plate, drain out the soup and pour it into the pot to make the starch go thin, and pour it on the meat again to make it more delicious.

Summary. Hello, you can follow the steps below to make it.

1. Dry the snow fern in the sun for a day or two and cut off the roots.

2.Wash well.

3.Boil a pot of boiling water, put the dishes in and blanch them out (to soak them all) 4, when the weather is fine, put the hot vegetables in the sun to dry for 2 days (when the weather is bad, you can take the water to soak it first, and change the water frequently for a few days) 5, until there is no water, the color turns yellow and white, and then sprinkle a little salt to pickle, continue to dry completely (you can also chop and sprinkle salt to dry, do not take up space) 6, after it is completely dry, put it in the pot and steam it for 20 minutes to become yellow-brown, exuding fragrance 7, continue to dry, After three steaming and three drying, you can cook or put it in a plastic bag for storage.

How to make umeboshi and what kind of dishes can be made into umeboshi vegetables?

Hello, you can follow the steps below to make it. 1. Dry the snow fern in the sun for a day or two and cut off the roots. 2.

Wash well. 3.Boil a pot of boiling water, put the dishes in and blanch them out (to soak them all) 4, when the weather is fine, put the hot vegetables in the sun to dry for 2 days (when the weather is bad, you can take the water to soak it first, and change the water frequently for a few days) 5, until there is no water, the color turns yellow and white, and then sprinkle a little salt to pickle, continue to dry completely (you can also chop and sprinkle salt to dry, do not take up space) 6, after it is completely dry, put it in the pot and steam it for 20 minutes to become yellow-brown, exuding fragrance 7, continue to dry, After three steaming and three drying, you can cook or put it in a plastic bag for storage.

Fresh vegetables that can be used to make umeboshi are mustard greens, rape, and cabbage. It's all fine.

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.