How to make plum vegetable stew delicious? How to cook roast pork with plum vegetables delicious?

Dried plum vegetables are also called "moldy dried vegetables", which are made by drying, pickling, and drying in the snow or mustard greens, and the dried plum vegetables are mellow in fragrance, and are relatively convenient to store, and are used to stew meat, stewed fish, and stewed duck are extremely delicious! You can smell the aroma of dried umeboshi before you get close to it, but after stewing, the aroma is even stronger, and it is more popular than meat!

A friend gave me a pack of dried plum vegetables, the dried plum dishes I made are very clean, I have been reluctant to eat if I get the treasure, I bought a piece of pork belly a few days ago, to say that the dried plum vegetables and the pork belly is a perfect match, not to mention the classic dried plum vegetables buckle the meat, just stew directly on a pot are very delicious, decided to make this dish at noon, I specially steamed a cup of rice, you must know that such a dish used to be eaten in the hometown, there may be one or two pieces of pork left in the bowl at the end, but there will definitely not be a mouthful of dried plum vegetables.

Plum vegetable stew, I don't like to put too many ingredients, I feel that pepper, star anise, bay leaves and other big ingredients will definitely affect the aroma of the plum cabbage itself, just add a few slices of ginger and green onions when stewing, and make this dish, there are still tips, the method is appropriate, the plum vegetables will be fragrant, pork fat but not greasy, see how I do it!

Plum vegetable stew] Main ingredients: 200 grams of pork belly, 100 grams of plum vegetables, 1 piece of ginger, 2 chives, 1 spoon of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 piece of rock sugar, 2 grams of salt, appropriate amount of cooking oil.

Specific method] 1. Cut the pork belly into pieces and soak the plum vegetables in water in advance to soften, and the plum vegetables will have dust and soil in the process of drying, so be sure to wash them several times.

2. Pour oil into the pot, pour in the pork belly and stir-fry over low heat, stir-fry the fat of the pork belly, so that the pork belly can be fat but not greasy, add green onion and ginger and stir-fry to make the fragrance, add a spoonful of cooking wine and stir-fry to remove the fish.

4. Add two bowls of boiling water, add two spoons of light soy sauce, one spoonful of dark soy sauce and a piece of rock sugar, bring to a boil over high heat, turn to low heat and simmer for 30 minutes.

5. Add an appropriate amount of salt to taste and sprinkle chives out of the pot.

The plum vegetable stew that comes out of this way is super rice, and other dishes on the table are not eye-catching at all, and if you can't eat the plum vegetables, you can also use them to make noodles, and you will drool when you think about it.

Tips] 1. The pork is not in a hurry to put the seasoning, fry the fat, and the surface is slightly charred and fragrant.

2. Stew the meat with hot water, fry until the pork is hot, if you add cold water to it, the heat will expand and contract, the taste of the pork will be firewood, and there will be a fishy smell.

3. Some umeboshi vegetables have a salty taste, so be sure to pay attention to the amount of soy sauce and salt when stewing.

Roasted pork with umeboshi vegetables.

Ingredients & Ingredients].

Ingredients: Pork belly, dried plum vegetables.

Ingredients: cooking wine, light soy sauce, dark soy sauce, salt, garlic, ginger, five-spice powder.

Practices and Steps].

Wash the umeboshi and soak it an hour in advance. Squeeze out the water and cut into small pieces for later use.

Wash the pork belly in cold water several times to remove the blood and cut into cubes.

Add cold water to the pot, add the pork belly, throw a few slices of ginger at the same time, wait for the water to boil, add cooking wine, cook for 5 minutes, and then remove the water.

Heat the oil, put the pork belly that has been controlled by water, fry on both sides until golden brown and fry the oil, and fry the fat.

Add ginger slices and dried plum vegetables and stir-fry, until the fragrance is stir-fried, add rice wine, boiling water that has not passed the plum vegetables, it is boiling water!

Bring to a boil for 3 to 5 minutes on high heat, then reduce the heat to low and simmer on the lowest heat for 30 minutes.

After 30 minutes, season and add a large handful of garlic cloves, an appropriate amount of dark soy sauce, light soy sauce, five-spice powder, and if the taste is light, add an appropriate amount of salt.

When the pork belly is soft and rotten, the plum cabbage inhales the excess fat of the pork belly and turns to high heat to reduce the juice.

Ingredients for plum vegetable stew: plum cabbage, gram pork belly, gram rock sugar, white sugar, gram braised soy sauce, spoon salt, gram ginger, green onion root. Steps to prepare the stew with dried plum vegetables:

1.Soak the dried plum vegetables in water to soften 2Pork cuts (don't cut too small, the pork will shrink when cooked.)

3.Add water, green onion (to remove the fish, cut into sections, put 7-8 pieces) and ginger (to remove the fish, put 2-3 small slices), and simmer in a pressure cooker. 4.

Put some oil in the pot, add the drained umeboshi after it is hot, stir-fry a few times, then put the stewed meat into the pot along with the soup, put some soy sauce (I use braised soy sauce, if you don't have it, you can also use a combination of light soy sauce and dark soy sauce instead), cover the pot, and cook over medium heat. 5.Wait for the water to evaporate halfway, add some sugar and salt to taste, and wait a little longer.

6.After the juice is reduced, sprinkle the chopped green onion and remove from the pan.

First of all, after cutting the meat into thin slices, add umeboshi vegetables to the bottom, and then put it in a pot to steam, at this time, the oil of the meat will enter the umeboshi vegetables, which is very flavorful, fresh and delicious.

Ingredients: dried plum vegetables, pork belly, green onions, ginger, garlic.

Seasoning: soy sauce, chicken essence, sugar, cooking wine.

Method: 1. Wash and soak the dried plum vegetables, wash the pork, blanch after cutting into pieces, crush the ginger, and tie the green onion.

2. Heat the oil in the pot, put in the drained pork belly pieces and stir-fry until the surface spits oil, pour in cooking wine, add soy sauce, stir-fry until the meat is completely colored, add sugar, pour boiling water without meat surface, change to low heat and simmer for an hour after boiling.

3. Add drained plum vegetables and garlic to method 2, stir-fry evenly, change to low water and simmer for 40 minutes after boiling over high heat, add chicken essence and then start the pot.

300g pork belly, 30g dried plum vegetables, 2 star anise, 1 piece of cinnamon, 1 piece of green onion and ginger, 60ml of Lee Kum Kee braised sauce, 1 4 teaspoons of salt.

Method: 1. Cut the pork belly into pieces, star anise, cinnamon, green onion and ginger in a seasoning bag, soak the plum vegetables and wash them and dry them.

2. Heat the meat in the pot (less is enough) and stir-fry the pork belly until the surface is yellowed.

3. Add Lee Kum Kee braised sauce and stir-fry well.

4. Add plum vegetables, seasoning packets, salt, and heating water to the ingredients; Bring to a boil on high heat and simmer for 1 hour, turn to high heat to reduce the juice.

Pork belly with skin ......500 grams.

Refined salt .........2 grams.

Umeboshi vegetables .........100 grams.

Soy sauce .........25 grams.

Cooking wine .........10 grams.

Stock .........500 grams.

Whole ginger .........25 grams.

MSG .........2 grams.

1.Scrape off the skin of the pork belly, cut it into 3 cm square pieces, skin side down, cut the cross knife upward, keep the skin surface intact, and blanch it with boiling water.

2.Wok on the fire, with oil boiling pot, pork belly, ginger, cooking wine stir-fry, put in soy sauce, to be colored, add 500 grams of broth, boil with a strong fire and pour in the good plum vegetables, turn to low heat and burn until the meat is crispy, the dried vegetables are soft and delicious, until the pot is thickened, and the pot is put on the plate.

Key: Pork belly with skin.

The meat is roasted for four or five years, changed the knife, put it into the pot, stir-fried, seasoned, and then added the dried plum vegetables (clean and dry), put it in the steamer and steam, the longer the steaming time, the better the taste.

Moldy dried vegetables buckle meat method:

Ingredients: pork belly.

500g, 150 moldy dried vegetables

g。Seasoning (flavor):

Edible oil, soy sauce, sugar, ginger, garlic, monosodium glutamate, Shao wine, and wet starch.

Method: 1The pork belly is steamed in a basket until it is five ripe, and then marinated in soy sauce. Finely chop the moldy dried vegetables, add soy sauce, meat fat and sugar, and steam them until crispy.

2.Put the wok in a hot fire and put 2000 cooking oil

g, burn until seven ripe, put in the pork belly and fry until the skin is blistered, remove and drain the oil. Put another wok to leave the bottom oil, add ginger and garlic to fry until the flavor comes out, add the appropriate amount of pork belly, Shao wine, soy sauce, sugar and water, simmer over low heat for 15 minutes, collect the marinade, and cool.

3.Cut the cooled pork belly into thin slices, neatly stack it at the bottom of the buckle bowl, then stuff the moldy dried vegetables into the bowl, steam the basket until the meat is crispy, drain the marinade, buckle it into a basin, hook the marinade into a thin thickener, and pour it on the button meat.

Ingredients: 600g pork, 200g of dried plum vegetables, appropriate amount of salt, appropriate amount of syrup, appropriate amount of shallot, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of cinnamon.

Step 11Soak the fatty and lean meat in warm water for about half an hour.

Step 22 of the practice of roasting pork with plum vegetablesSoak the umeboshi overnight and set aside.

Step 33 of the practice of roasting pork with umeboshi vegetablesPrepare green onions, ginger, cinnamon and star anise.

Step 44 of the practice of roasting pork with umeboshi vegetablesCut the meat into large pieces and pat the ginger on it.

Step 55 of the practice of roasting meat with dried plum vegetablesRemove the meat from a dry pan over low heat.

Step 66Stir-fry the meat until it is watery.

The practice of roasting pork with umeboshi vegetables is step 77Add the green onion, ginger, cinnamon and star anise and stir-fry until fragrant.

The practice of roasting pork with dried plum vegetables step 88Pour in the syrup and turn a few times to color.

The practice of roasting meat with umeboshi vegetables is step 99Pour in the dark soy sauce and turn it over a few times to color.

The practice of roasting pork with umeboshi vegetables is step 1010Add water and spread over the meat.

The practice of roasted meat with plum vegetables is step 1111Cover the pot, bring to a boil over high heat, and simmer the meat over low heat.

The practice of roasting meat with plum vegetables is step 1212Dried plum vegetables.

The practice of roasting meat with umeboshi vegetables step 1313Cover the pot, bring to a boil over high heat, and simmer the dried plum vegetables over low heat.

The practice of roasted meat with plum vegetables is step 1414Simmer until the water is slightly juicy and ready to go.