What kind of dishes can be made with umeboshi, how to make umeboshi vegetables, and what kind of dis

Braised pork with plum vegetables, meat patties with plum vegetables, pork with plum vegetables, Sichuan flavor plum vegetables with pork - salted and braised white, braised with plum vegetables, steamed pork ribs with plum vegetables, roasted duck meat with plum vegetables, fried shredded potatoes with plum vegetables, etc.

There are many kinds of dishes that can be made with umeboshi. One of the most delicious is plum cabbage and pork. You can also put umeboshi vegetables in the pie, you and so on. It's all very tasty. Therefore, there are still many ways to make umeboshi dishes. It was also very tasty.

Umeboshi is a finished product that is fermented with stems, mustard greens or pickled leaves, and then dried in the sun. Dried plum vegetables are a kind of Hakka native cuisine. In late autumn and early winter, the mustard greens in the vegetable garden are mossed, the thick fingers are thick, and the top is covered with flower buds, which are shaped, crisp, tender and sweet.

At this time, pick the choy sum and hang it for a few days. When the leaves become soft, put them into the pot, sprinkle with salt, rub them with their hands, and when some vegetable juice oozes out, they are put 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 it is filled. After ten days and half a month, take it out and dry it, and it will become a plum dried vegetable with golden color, salty and sour taste.

Dried plum vegetables can be used as button meat, can be stewed with tofu, can be mixed with side dishes, and so on.

Plum cabbage button pork: "Wash the pork belly, simmer for 20 minutes on low heat, remove and smear with dark soy sauce." Pour oil into the pan and fry the meat on all sides to color.

Put the soaked plum cabbage into the pot, pour in the juice of the boiled meat, add seasonings and simmer over low heat for 15 minutes, cut the meat into slices, evenly arrange it in a bowl and spread the plum cabbage on top, put it in the pot and steam for 20 minutes, then pour out the steamed fat. ”

Plum cabbage button meat! Fish stew is also fine.

After pickling, the fresh pickles that are not dried are yellow and bright in color, mellow and fragrant, fresh and tender in quality, and contain amino acids, total sugar, and total nitrogen. Each 100 grams contains 250 mg of calcium, 31 mg of phosphorus, mg of iron, and mg of vitamins. The dried plum vegetable paste is brown and has a unique aroma of dried vegetables.

It is called by pickling and drying whole mustard greens"Long hanging dried vegetables", chopped and dried with the system called"Short hanging dried vegetables"。Dried plum vegetables are often used to steam, stew, and boil soup, which can relieve heat and heat, clear the internal organs, and make it appetizing.

Braised meat with umeboshi vegetables"It is a typical Shao-style famous dish and has been written into the "Chinese Recipe". Mr. Lu Xun and Prime Minister loved to eat this hometown dish before their deaths. The stewed pork with dried plum vegetables has also been praised by many international friends.

In 1972, Nixon of the United States visited China and came to Hangzhou, and there was a first-class hometown dish at the banquet in the outer building of Hangzhou Building"Braised meat with dried plum vegetables, Nixon even claimed OK after eating it!

The traditional way to stew meat with umeboshi vegetables is to use the best and delicious dried mustard greens, cut them into inch strips, wash the meat, and cut it into pieces (preferably pork belly with skin). Mix with mother and child soy sauce and monosodium glutamate, after the meat absorbs the soy sauce, lay it according to 1 layer of vegetables and 1 layer of meat, put it in the steamer and steam it for about 1 hour, the meat is already crispy and soft, with the fragrance of dried vegetables, it tastes crispy but not greasy, and the dried vegetables are shiny and shiny, fresh but not salty"Over the meal"Fabulous.

Plum dried vegetables and bamboo shoots are boiled and dried together, called dried vegetable bamboo shoots, which can be described as fresh and fresh, and it is excellent to make soup. The dried plum vegetables are steamed separately and softly under the rice, which also has a unique flavor, as the saying goes"Ugan vegetables, white rice"。Using dried plum vegetables as an ingredient can be fresh and flavorful, such as"Roasted snakehead with dried vegetables"、"Dried vegetables and roasted potatoes"etc., all have a unique flavor.

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

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

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

5.After pickling for half a month, you can find the lid of the clay pot and take out the finished plum vegetables to eat, and then the vegetable line will become a plum vegetable with golden color, salty and sour taste.

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

Hello, dear, mustard greens are generally used to make umeboshi vegetables. Here's how:1

The fresh mustard greens after harvest are cleaned and dried for about 5 days, and stacked in a cool and ventilated place for 4 to 5 days. 2.When the leaves are yellow-green and the leaves are soft, cut the dried leaves into shreds.

3.Put the shredded dried vegetables in a pot, sprinkle them with salt, rub them with your hands, and when some of the juice oozes out, put them into a clay pot. 4.

Seal the clay pot filled with shredded vegetables tightly and store it in a cool place. 5.After pickling for half a month, you can find the lid of the clay pot and take out the finished plum vegetables to eat, and then the vegetable line will become a plum vegetable with golden color, salty and sour taste.

What is the best dish to make with umeboshi vegetables?

1. Plum cabbage button meatPlum cabbage button meat is a traditional famous dish of the Han nationality and belongs to Hakka cuisine. The ingredients include pork belly, plum vegetables, green onions, ginger slices, etc. 2. Umeboshi Steamed Buns Umeboshi steamed buns are a delicacy made from lard residues, umeboshi vegetables and other ingredients.

Its rich flavor is appetizing, and the aftertaste lingers after eating.

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.