Is plum chop meatloaf sweet or salty?

Actually, it should be salty, but there will be a little sweetness in it, because it will have a sweet taste when you eat this dish.

There should be sweet and salty, I have only eaten salty flavors, and there are also spicy flavors.

After weighing, soak the dried plum vegetables in water for half an hour, and there will be sand grains in the dried plum vegetables, and rinse them with water repeatedly. The soaking time varies flexibly according to the firmness of the umeboshi vegetables, so you can taste the soft and hard texture.

Heat the oil in the pan, the amount of oil is twice as much as when stir-frying (if the meat is more fat, you don't need to pour too much oil) chopped green onions, stir-fry, minced meat, add cooking wine, pepper, salt, stir-fry, add light soy sauce, dark soy sauce, stir-fry until the meat is broken, add the drained plum vegetables, stir-fry, add sugar to taste. The specific amount of seasoning here, after tasting it halfway, the taste is modulated with the taste of the plum cabbage button meat we have eaten, sweet and salty.

1.In advance, use warm water to live a piece of dough with moderate hardness and softness, without fermentation, and wake aside; Chop the meat with a knife, the more crushed the better.

2.The dough is kneaded into a dough, the size depends on the pan of the pancake, the pot is not big, and the size of the agent should be between the bun skin and the dumpling skin; The pot is big enough to make it the size of a bun skin.

3.Flatten the dough slightly and wrap in a slightly smaller amount of plum cabbage than the steamed bun.

4.Seal the dough, don't need to be as careful as a bun, just knead it tightly.

5.Flatten the dough and carefully roll it out with a rolling pin.

6.Try to roll it out as thin as possible, the thinner the better, and it doesn't matter if there will be a little bit of stuffing exposed.

7.I still use a rice cooker, but it's more convenient to use a frying pan. Do not put oil in the pan, dry and cook it over a very small fire, pay attention to turning it frequently, and burn it until there are some bulging browns on both sides, and the cake can be taken out when it is cooked. If rolled out thin enough, the process will be quick.

8.The baker will ask you if you want to eat spicy, and if you do, he will brush a circle of chili oil on the edge, then fold the cake in half and put it in a bag and hand it over. You can also brush other favorite sauces according to your taste, or it is fragrant and delicious without sauce.

Generally, the plum cabbage button meatloaf is salty.

The sports lottery and meatloaf are salty, and you can try to make this dish is still more delicious.

If you don't deduct the meat, of course it's salty, is it sweet? I don't think I'm definitely idle.

Today, Xiaoyi wants to share with you a Chongqing delicacy - plum vegetable button meatloaf. This is also the favorite item of many office workers and students. Crunchy, salty and sweet, loved by many people.

But some people will think that it is not healthy to eat such cakes outside often, so today Xiaoyi will share with you how to make homemade plum cabbage button patties at home. You can also turn the leftover plum cabbage button meat in the house into fragrant pancakes.

Ingredients: Pork belly, plum vegetables, green onion and ginger, light soy sauce, sugar, black pepper.

Specific steps] 1. Soak the plum cabbage in water in advance, and then chop it with a knife. Then cut the pork belly, green onion and ginger into cubes and set aside.

2. Then sprinkle salt into the flour and stir well, then pour in water, and knead the water and flour evenly.

3. After the dough is kneaded, you can cover it with plastic wrap and simmer for about 10 minutes. In the meantime, mix the plum cabbage and pork belly and set aside as a filling.

After a few minutes, divide the raised flour into 5 equal parts.

5. Flatten the dough with your hands and roll it out with a stick. Note that when rolling out slowly with a rolling pin, if you want to be very thin, you have to be slow, and it is easy to break when you push it at once, and the plum cabbage can be thin until it can be rolled out.

6. Then add the filling, and then close the mouth.

7. After wrapping the dough, you can put it in a pan and heat it and pour oil to fry.

8. When one side is fried until golden brown, you can change to the other side and fry until both sides are golden brown and can be eaten out of the pot!

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Summary. Dear, the reasons why the plum vegetables you made are not delicious helped you to make the following analysis:1

The meat is not stewed long enough, resulting in the meat not being soft enough. 2.Umeboshi is not properly processed, or too many umeboshi are added, resulting in a taste that is too salty or too sour.

3.The batter is not prepared properly, or not enough water is added, resulting in the biscuit being too dry. 4.

The time or temperature of the bake is not enough, resulting in the biscuits not being cooked or charred.

Dear, the reasons why you make the prune vegetables and meat that are not delicious helped you do the following analysis:1The meat is not stewed long enough, resulting in the meat not being soft enough.

2.The umeboshi is not cleaned up, or too many umeboshi are added, resulting in a scrambled taste that is too salty or too sour. 3.

The batter is not prepared properly, or enough water is not added to the pastry, resulting in the biscuit being too dry. 4.The time or temperature of the bake is not enough, resulting in the biscuits not being cooked or charred.

It is recommended that you pay attention to the above problems the next time you make it, and adjust the cooking method and the combination of ingredients to have a better taste

Dear, are you still there? You can see that Naolu is not adding too many umeboshi vegetables, resulting in too much salty or sour taste. It is recommended to soak the dried plum vegetables in a clean and bent state, change the water several times until the water becomes clear, and then chop the remaining pieces or shred them and add them to the meat filling, being careful not to add too much, so as not to affect the taste.

Dear, did you forget that you are still in the consultation<>

If you want to do a good job of buttoning meat, it is very important in choosing meat, what kind of meat is generally better to choose to make this plum vegetable button? Is plum cabbage pork sweet or salty?

What is the best meat to use for plum cabbage button meat.

Pork belly (also known as rib meat, three-layer meat) is located in the abdomen of the pig, and there are many fatty tissues in the abdomen of the pig, which is sandwiched with muscle tissue source weaving, fat and lean intervals, so it is called "pork belly". This part of the lean meat is also the most tender and juicifier. Its fat meat is easy to melt when heated, and the lean meat is not firewood when cooked for a long time.

Whether the plum cabbage button meat is sweet or salty.

The plum cabbage button meat is very delicious, and the meat is soft and glutinous. Salty, and then the meal is also very good. If you say that the plum cabbage button meat is sweet, it may be because the chef who made it put more sugar in the process.

Can plum cabbage button meat be pressed in a pressure cooker.

1.Plum cabbage button meat can be used in a pressure cooker.

2.But you need to get the timing right. If you use a pressure cooker to steam the plum cabbage and button the meat, steam it for 15-20 minutes, otherwise the fat will be steamed.

If it is an ordinary steamer, it is generally steamed for about 30-40 minutes. It should be noted that when using a pressure cooker to steam plum cabbage, add more water to prevent dry boiling.

How to adjust the sauce with plum cabbage button meat.

Savory sauces. The first thing you need to do is to do some preparation, so you need to take a bowl when preparing the sauce. Then put two spoons of light soy sauce and one spoonful of dark soy sauce into the bowl, as well as two spoons of soy sauce, so if you have cooking wine at home, you can also add some cooking wine.

In this way, you can remove the fishy smell of the pork belly, and you can also add a spoonful of sugar, because the sugar can enhance the umami of the meat. After stirring well, dip the sauce evenly on top of the cut pork and place it on a plate, so that a savory sauce is ready.

Sweet sauce. Another way is to prepare some hoisin sauce and some sweet noodle sauce and mix the sauce together in the corresponding proportions. Then add some oyster sauce and some salt, monosodium glutamate and some encrypted seasonings such as ** to these sauces, and mix these sauces evenly according to the proportion of this sauce.

Summary. Dear Glad for your question: Plum cabbage button meat is a very delicious thing, we can generally eat some at breakfast, and secondly, one of the reasons why the plum cabbage button meat patty is not crispy may be that our test time is relatively short, or its noodles are relatively soft, although it can be eaten, but it is not so delicious.

You're remaking the food. It's also very convenient.

Dear Glad to have your question: Plum cabbage button meat Bu Xin is a very delicious thing, we can generally eat some when we eat breakfast, and secondly, one of the reasons why the plum dry cabbage button meat patty is not crispy is that the type of friend wheel is that the time of our test is relatively short, or its noodles are relatively soft, although it can be eaten, but it is not so delicious. You're remaking the food.

It's also very convenient. I make Jingshu scones and sell them, sometimes I guess it's crispy when I make spike sparrows, sometimes it's not delicious and it's not crispy, and I don't know how to do it, so what are the precautions for making noodles and flour in winter?

Dear Glad for your question: to master the time, you can't bake it for too short a time and not too long ,..

In winter, the flour is not so soft, what to do, like the weather is good, and the flour is also better to make soft.

Dear Glad for your question: If you want to be too soft, if you want to be harder, it is also possible to sprinkle some raw noodles on the panel when kneading the disadvantages (don't put too much at a time, according to personal needs). Flour fermentation tips:

1. The dough is selected from the mother fungus, and it needs to be "activated" before use.

I know that for example, it is better to ferment in warm or cold water.

Yes, with cold water.

Summary. Dear very happy for your question: the reason for his general appearance is that the heat or flour is not exhausted, if the flour is not done, the general smashed plum vegetable button patty is not very crispy, and it is to see if the heat is mastered, if the heat is not mastered, no matter how you do it, he will not be crispy, let alone delicious This series of problems.

Hello, I have seen your question, and I am sorting out the answer, please wait a while Dear I am very happy to have your question: The reason why he generally appears is that the heat or flour is not exhausted, if the flour is not done, the general smashed out of the plum cabbage button patty is not very crispy, and it is to see if the heat is mastered, if the fire brother He does not master it well, the plum vegetable button patty will not be crispy no matter how you do it, Not to mention the series of problems that late spring is delicious.

Because I bought a temperature, I will try it, and I will measure the temperature, yes, dear, so I wonder how to copy it out and it will not be so crispy to others, and if the baked cake is cold, it will be very hard.

Yes, pro is normal.

Recipe Ingredients:

Selected Hengli Tuqiao plum vegetable core, pork belly, dark soy sauce, peanut oil, green onion, ginger, garlic, star anise, soup, white wine, salt, light soy sauce, sugar, water starch.

Method: 1. Appropriate amount of pork belly, plum vegetables, flour, salt, light soy sauce, sugar, cooking wine, and oil. Chop the pork into a filling, wring out and chop the dried plum vegetables after soaking in water, mix the pork and plum vegetables together, add an appropriate amount of salt, cooking wine, light soy sauce, a little sugar, drop two or three drops of oil and mix well. Flour add water and form into a dough.

Divide the dough into equal portions and wrap the filling. Roll out a little thinner with a rolling pin. Brush the pan with a layer of oil.

Fry the cake until golden brown and slightly charred.

2. Soak the vegetable core in water until it is refreshing and light, and cut the plum cabbage into several sections for later use;

3. Scrape the skin of the pork belly, boil it in a soup pot and remove it, put a layer of dark soy sauce on the skin while it is hot, put the skin down, fry it in a hot peanut oil pot, fry it for color, soak it in a basin of clean water to soften, and then cut it into large meat slices with a thickness of three to four millimeters;

4. Wash the pot and pour peanut oil, add green onions, ginger, garlic and star anise before the flavor is fried, add the pork belly and fry for a while, then add soup, white wine, salt, light soy sauce and sugar, after the soup is boiled, move to low heat until it is simmered;

5. Then take out the roasted pork belly, put the inside (the skin at the bottom) in a bowl flatly, spread a layer of plum vegetables on top, then pour in the original soup, and steam it thoroughly on the basket. When you go to the dish, decant the original soup, turn the meat upside down and buckle it on the plate, the original soup tastes good and boils, thickens it with water starch, pours it on the meat, and the plum cabbage buckles the meat to serve.

Ingredients: 300 grams of flour.

Water about 150 grams.

Salt 3 grams. Filling: 250 grams of pork (fatty).

Dried plum cabbage (dried) 50 grams.

A few green onions. Salt to taste.

Sugar: Appropriate amount.

Light soy sauce to taste.

Ground white pepper to taste.

Sesame oil to taste.

Raw white sesame seeds to taste.

Preparation of pork pancakes with umeboshi vegetables.

Umeboshi vegetables. Wash it several times. Then soak it with water. You can try the umeboshi to see if it is salty. If salty. You can put a little less salt in the backdoor filling!

Place the flour in a bread maker. Reserve a little water for the first time. Not enough to add more. Then turn on the bread maker kneading program. After kneading, wrap it in plastic wrap or plastic wrap and let it rise for more than half an hour! If there is no bread maker. Just rub it with your hands. The dough can't be too hard!

Pork cut into small pieces. Ground with a meat grinder. I don't think it's too broken. It's better with granules! Then put a pinch of salt. Ground white pepper. Stir to combine. Set aside.

After the umeboshi is soaked. Squeeze out the moisture. Chop.

Finely chop the green onions. Put it on top of the meat! Then add salt according to whether the dried plum vegetables are salty or not.

Put the sugar. You can put a little more sugar. It's more delicious.

Light soy sauce. Sesame oil. Stir to combine.

After mixing well. Set aside.

Put the dough awake. Divide the dough into about 50 grams. You can make 9 of the recipes!

Roll out the round cake with a rolling pin.

Then put on the filling.

It's like a bun and can't be pinched like a bun. Pinch less when pinching. Just pinch it tightly. There is a lot of dough pinched, and finally there will be a ball of noodles in the middle of the cake.

Then close the mouth downward.

Gently squishish some. Then gently roll it out with a rolling pin. Hahahaha. Don't care about the shape. Because there is a lot of stuffing. Meat is more granular. I can't roll it out anymore. (a serious quibble face).

Then sprinkle with some white sesame seeds. Roll out two more times with a rolling pin. Let the sesame seeds stick! Then brush with a thin layer of oil!

Saucepan. Minimal fire. Put the bread in. The one with the sesame seeds is side down. The smallest fire in the whole process!

After one side is painted. Turn the other side!

And then it didn't break much.

It's going to bulge.

It's fun! The thin skin and the big stuffing are me.

Tip: This can be done more at once. Do step 12Then make a cover with plastic wrap. Make another stack on top of each other. are separated by plastic wrap. Make sure to freeze in the refrigerator. There is no need to warm up when eating. Get straight into the pot!

This one can also be oven-baked. Generally according to size. Preheat the oven at 200 degrees. Bake for about 10-15 minutes. Turn over in the middle. The skin baked in the oven is much crispier!

If you love spicy food. You can add chili peppers to the filling! Well.