The home cooked recipe for stir frying umeboshi dishes, and the home cooked recipe for umeboshi dish

Scrambled eggs with umeboshi vegetables <>

Eggs are rich in protein and have the ability to maintain potassium and sodium balance; Eliminates edema. Boosts immunity. Regulate blood pressure, buffer anemia, and be conducive to growth and development.

Rich in cholesterol, it maintains the stability of cells and increases the flexibility of blood vessel walls. Maintain normal sexual function and increase immunity. Rich in copper, copper is an indispensable micronutrient for human health, which has an important impact on the development and function of blood, central nervous system and immune system, hair, ** and bone tissue, as well as brain and liver, heart and other internal organs.

Egg. 3 pcs.

Umeboshi vegetables. 30g

Oil to taste. Salt to taste.

Cooking wine to taste. Ingredients: eggs, dried umeboshi (washed).

Crack the eggs into a bowl.

Subsequently, add an appropriate amount of cooking wine.

Add salt to taste.

Season and beat into egg mixture.

Next, add the washed umeboshi and mix well.

Then, pour oil into a pot and heat it, add the mixed plum vegetables and egg mixture, stir-fry and stir-fry until cooked, and it is ready.

Remove from pan and serve. <>

Dried plum vegetables can be made into plum vegetables and meat, and the specific methods are as follows:

Tools Ingredients: pork belly with skin, green onion and ginger, cooking wine, light soy sauce, dark soy sauce, oyster sauce, sugar, bean curd juice, water, pots, basins, plates, chopsticks.

1. Prepare a large piece of pork belly with skin and rinse it, divide it into small pieces with a knife, put the meat pieces into the pot with cold water, add ginger, peppercorns, and cooking wine to remove the smell, in the process of cooking, remember to turn over the meat pieces and cook them until they are eight mature, about 15 minutes, and you can pierce them with chopsticks.

2. Add dark soy sauce to the bowl, start to color the meat pieces, smear each piece of meat and each piece of noodles, evenly coat the whole body, the meat skin is facing down, and soak in the dark soy sauce for about 20 minutes.

3. Dry the colored meat pieces naturally, restart the pot, put in an appropriate amount of vegetable oil, put the meat pieces under the oil heat, immediately cover the pot, and fry slowly over low heat.

4. Put the fried pork belly pieces into cold water, soak them for about 10 minutes, and after they dry naturally, start to slice the meat pieces, require the knives to be sharp, in one go, with a thickness of about centimeters, and then start to marinate the meat.

5. Add the remaining dark soy sauce from the previous step, then add sugar, light soy sauce, oyster sauce and fermented bean curd in turn, stir well, evenly coat the meat slices, and marinate for 20 minutes.

6. Start to process the dried plum vegetables, soak the dried plum vegetables 3 hours in advance, wash them several times, rinse them clean, and control the moisture.

7. Heat the oil, add chopped green onion and ginger and stir-fry until fragrant, add the dried plum vegetables and stir-fry, add the sauce of the marinated meat, stir-fry evenly, put it in a basin for later use, don't fry for too long.

8. Prepare a large white bowl, put the meat skin downward, evenly stack it neatly, spread dried plum cabbage around and on the top, press it tightly, and steam it in the pot for about an hour, if it is a pressure cooker, it only takes half an hour, according to the thickness of the meat slices.

9. Take a plate upside down and buckle the state of the front, the speed should be fast, the clouds are smooth, and then you can get a plate of fragrant plum cabbage button meat, if the sauce is more, you can give priority to pouring it into a small bowl, and then buckle it again, pay attention to the operation steps, try to succeed at one time, the meat is delicious, and the soup can be bibimbap.

Dried plum vegetables, there are dried mustard greens, dried rape, dried cabbage, dried winter vegetables, dried snow mushrooms, mostly homemade, so that the leaves are dried, piled yellow, and then salted and pickled, and finally dried and packed in jars.

How to make umeboshi dishes——

1. November every year is the time for fresh mustard to be received, and farmers will put the harvested fresh vegetables in the sun to dry;

2. After drying, remove the rotten leaves to remove the impurities mixed in the cabbage;

3. After simple processing, pile the vegetables together to make the leaves yellow, so that the dried vegetables made of pickled vegetables are golden in color and fresh in taste;

4. Rinse with water at least 3 times, dry and drain the water;

5. After removing the old roots, cut them short;

6. Cut short and then dry for 1 day;

7. After chopping, pour it into the pickling pool, most farmers use a large water tank to pickle, a layer of vegetables and a layer of salt, and pour it into the pickling container in an orderly manner;

8. Pressing heavy objects to help dehydration;

9. After the vegetable juice in the marinade pool flows out and is absorbed, the color of the dish is no longer the green color it used to be;

10. After pickling and drying, it is the finished product.

The specific steps for preparing umeboshi are as follows:Ingredients: 100 grams of dried plum vegetables, 3 tablespoons of cooking wine, 10 grams of sugar, 5 grams of salt, 5 slices of ginger, 5 tablespoons of light soy sauce, 20 grams of rock sugar, etc.

1. Boil a pot of rotten water, put the vegetables in and scald it, first scald the root in the leaves and infiltrate the Qiaozi, and each leaf is infiltrated and scalded.

2. Take it out and put it in a basin to compact, cover it while it is hot and let it sit overnight. then rotten.

3. Squeeze out the water and hang it to dry.

4. Put it in a steamer and steam it over high heat for 20 minutes, turn off the heat and let it cool naturally in the pot.

5. After it is completely dry, cut it into small clumps of key segments and store them in a cool place.

6. When eating, just soak it in water and chop it softly.