How to make fried shredded pork with dried plum vegetables, fresh and fragrant rice, and the family

Today I will share with you a delicious fried meat with plum vegetables, the taste is no worse than the plum cabbage button meat, but the method and its steps are relatively simple. It's also a coincidence, today I was rummaging in the food cabinet, and I accidentally turned out a large bag of uneaten plum vegetables. I really can't remember when I bought it, so I quickly took a look at the shelf life, but fortunately it was still within the expiration date, so I immediately decided to solve some problems today.

When it comes to dried plum vegetables, everyone will definitely think of "plum vegetables and pork" at the first time. No, it's too well-known. But in our hometown, there is a very down-to-earth name, that is, "salty roasted white".

Don't look at the name a bit earthy, but it is an indispensable delicious dish for banquets.

It is a bit time-consuming to make a meat button, and there are many processes. So you decided to make it simpler and only make the most common fried pork with plum vegetables, which tastes very good, and my friends should do it with me! 【Stir-fried shredded pork with plum vegetables】Information required:

Umeboshi, raw pork, shallots, ginger, Maggi soy sauce, salt, and monosodium glutamate are as follows

Start by preparing some dried umeboshi vegetables. Soak the umeboshi in cold water 1 hour in advance. After the vegetables have been soaked, soak the dried plum vegetables in tap water until the water is completely clear. (That will clean up the smell of umeboshi.)

Squeeze the water out of the prune; and cut the raw pork into thin strips; Ginger and shallots chopped into crumbles. Prepare a stir-fry pan in advance, pour an appropriate amount of vegetable oil into the pan, wait for the oil temperature to be high, add ginger and shallots to stir-fry until fragrant, and then pour in the meat slices.

After the shredded meat has faded, pour in the dried plum vegetables and stir-fry well. Pour a little Maggi soy sauce into the pot, then add an appropriate amount of salt and monosodium glutamate to prepare. Finally, put the fried plum vegetables on a plate, and then put some chopped shallots.

In the end, you can also do without shallots, but don't put chives, it is very easy to qualitative) A stir-fried shredded pork with a "moldy" flavor of dried plum vegetables is done! The taste is different and delicious!

First, soak the plum vegetables in boiling water, slice the garlic, shred the ginger, chop the shallots, cut off the dried chilies, pour oil into the pot, heat the oil, add the dried chili peppers and stir-fry until fragrant. Add green onions, ginger and garlic, pour in shredded meat and stir-fry, about 5 6 minutes later, add a small half bowl of water, pour in the plum vegetables, and then pour in light soy sauce, vinegar, salt, thirteen spices, collect the juice and put it on a plate.

It is best to choose the tenderloin of shredded meat, the outer loin can be, the ordinary can also check the taste a little, cut the shredded meat and put in cornstarch and a little water, salt, and extremely fresh marinate for 5 minutes for later use, and then fry in a wide oil until half-cooked and take it out, and the dried plum vegetables can be seasoned in the pot and the half-cooked meat can be, and the marinated meat will be more smooth.

Add the fatty meat to the pan and stir-fry, be sure to fry the oil inside, then add the dark soy sauce and add the plum vegetables to stir-fry.

Material. Ingredients: 150 grams of dried plum vegetables, 200 grams of pork belly.

Excipients: 20 Sichuan peppercorns, 2 star anise, 10 grams of ginger, 10 ml of cooking wine, 5 ml of dark soy sauce, 2 grams of salt, 4 grams of sugar.

Method. 1. Soak the dried plum vegetables in advance.

2. After soaking, rinse with water repeatedly, beware of sand residue.

3. Boil the pork belly with Sichuan pepper star anise ginger for 20 minutes, remove the moisture and cut into thin slices.

4. Put a little oil in the pot, stir-fry the minced ginger and stir-fry the pork belly.

5. Stir-fry the meat until it turns yellow, then add sugar.

6. Add cooking wine and stir-fry and add plum vegetables.

7. Add dark soy sauce and a little water and simmer for 3 minutes.

8. Add green peppers and stir-fry.

9. Finally, add salt and stir-fry evenly.

Cut the meat into cubes, rinse in water and cold water.

Dried plum vegetables, soak soft, wash, also water, scoop up and drain.

Stir-fry the dried plum vegetables separately from the frying pan, serve them and set aside.

Stir-fry the meat in an oil pan again until the meat is slightly yellow, add the dried plum vegetables, add water, bring to a boil, add soy sauce, and a little sugar. Then it is boiled all the time, and when the soup is relatively small, taste the taste, and season it according to the situation, that is, it is salty. The soup is almost dry.

You can put a little dried chili pepper when stir-frying umeboshi vegetables.

1. Finish 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 tightly 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, and then the dish line will become a plum dried vegetable with golden color, salty and sour taste.

Ingredients: 500 grams of pork belly with skin, appropriate amount of dried plum vegetables, 1 piece of ginger, a handful of chives, 3 bay leaves, two star anise.

Seasoning: light soy sauce, sugar (1 teaspoon is good), dark soy sauce, cooking wine, rock sugar (3 small ones are good).

How to make:1Remove the skin of the pork, wash it and set aside.

2.Wash the umeboshi with salt, chop it and soak it until there is no saltiness. (I can only buy this kind of umeboshi dish).

3.Put water in the pot, put the pork in, add light soy sauce, rock sugar, ginger cubes, chives, star anise, simmer the pork for 20 minutes, and skim off the foam.

4.Cook the pork and fill the hole with a toothpick. Then evenly coat all sides with dark soy sauce or dark soy sauce. Drain the water (otherwise the oil will burst out when frying).

5.Heat the oil in the pan to 160 degrees.

6.Add the pork pieces and fry them skin side down, covering the pan for two minutes (just in case the oil bursts).

8.Cut into 5-8 mm slices.

9.Heat oil in a pan and stir-fry the drained umeboshi until fragrant. Add a small amount of sugar and light soy sauce to taste. (To taste, don't be too salty).

10.Place the sliced meat, skin side down, into a round bowl. Sprinkle evenly with a small amount of sugar and salt to taste. (It tastes when marinated).

11.Then spread the sautéed plum vegetables on the surface. and press tightly with a spoon.

12.Put cold water in the steamer, put the bowl on it, do not cover it, cover the pot, and steam for 60 minutes over medium heat.

13.Add a few slices of lettuce to the bottom of the plate. You can also plant another vegetable and blanch it on the bottom.

14.Pour out the steamed gravy and serve it in a small bowl, then turn the bowl upside down.

15.Buckle out of the meat, you can see that the skin is wrinkled.

16.Then pour the steamed gravy back into the pot, add a small amount of water starch, thicken, and pour it on the meat surface.

Materials. Ingredients.

150 grams of dried plum vegetables.

250 grams of fatty meat.

Accessories. Salt.

Amount. The recipe for stir-fried meat with delicious umeboshi vegetables.

Prepare an appropriate amount of umeboshi 150g

A little water can remove the dust from the surface when it is dry.

Fatty meat slices. <>

Stir-fry the fatty meat in the pan until it is dry for 7 minutes.

Pour in the umeboshi and stir evenly.

After stirring evenly, put it on a plate and put it in a steamer to steam for about 90 minutes, or you can put it on it to steam together when cooking in the rice cooker, and it will be soft after steaming a few more times.

Stir-fried meat with steamed umeboshi vegetables.

Picture of the finished product of fried meat with dried plum vegetables that is not greasy to eat.

<> cooking skills. Umeboshi vegetables are very good at eating oil, must have more oil, but don't worry about feeling greasy with too much oil, not at all, when steaming, must be steamed for a longer time, steamed until soft, so that it is more delicious.

Roast pork with dried plum vegetables is a famous dish with traditional flavor in Shaoxing, Zhejiang, which belongs to Zhejiang cuisine. It is mainly made from umeboshi vegetables and pork belly. People in Shaoxing City like to use plum vegetables to make dishes, which are shelf-stable and delicious, and can be boiled in soup, stir-fried vegetarian and stewed meat.

The practice of roasting pork with plum vegetables is basically the same as that of braised pork, adding plum vegetables during the period, plum vegetables are bright and mellow, the pork belly is soft and glutinous and fresh, fat but not greasy, and white rice should be eaten in a few more bowls.

Roasted pork with umeboshi vegetables: Food: pork belly, umeboshi vegetables.

Umeboshi vegetables can be purchased at shopping malls, and there are umeboshi vegetables chopped in sealed bags, and there are also whole umeboshi vegetables. Preparation process: Whether it is a whole plum vegetable or a plum vegetable cut in a sealed bag, it needs to be soaked in small water in advance.

After soaking the whole plum cabbage, cut it into 1-2 cm pieces and set aside. Prepare green onions, ginger slices, ginger, cinnamon, sand kernels, white peony, star anise, and old rock sugar. Cut the pork belly into small pieces, put cold water into the pot for 3min, and at the same time put in ginger slices, green onion knots, and rice wine to remove the fishy smell of meat.

Heat the pan with cold oil, put the pork belly in the water, and gradually burst the water and oil out of the pot over a simmer, so that it is not easy to feel tired after eating. Then pour in the old rock sugar and fry until it melts, and the pork belly is also covered with sugar. Then pour in the dark soy sauce, light soy sauce, and rice wine and stir-fry, not only to stir-fry the aroma, but also to color the pork belly.

At this time, add boiling water, add green onions, ginger slices, cinnamon, ginger, star anise, sand kernels, and white peony. Wait for the water to boil thoroughly, turn to Chinese heat, simmer for 50min, and then add the cut dried plum vegetables.

After the dried plum vegetables are put into the pot, simmer for another 20min, turn to high heat to reduce the juice. In the case of high heat to reduce the juice, pour in a spoonful of rice vinegar, not only to get greasy and fragrant, but also to eat fat but not greasy. There is no need to worry about the sour taste of glacial vinegar, which will quickly evaporate when the sugar is fried.

Many people don't know this method, so you must try it if you learn it well.

When blanching the pork belly, cold water should be put into the pot to force the bleeding water faster and remove the fishy smell. Be sure to add warm water when draining the water to prevent the texture of the meat from shrinking and harming the taste. The dark soy sauce should be put more to have the effect of coloring, and the thick oil red sauce is more delicious.

In the case of high heat to collect the juice, you don't need to cover the lid, pour in a spoonful of rice vinegar to get tired of the fragrance, and the more you eat, the more addictive you become. You don't have to put the umeboshi too early, and you can simmer it for about 20-30 minutes.

Roast pork with plum vegetables is a traditional famous dish in Shaoxing, Zhejiang; Soak the plum vegetables in advance, wash them and take them out, then wash and chop the pork belly, add salt, cooking wine, light soy sauce and other seasonings to marinate, heat oil in the pot, and then put in a little sugar, put the meat in the pot and stir-fry, stir-fry until golden on both sides, pour in the dark soy sauce and then put in the green onions, ginger, garlic, and chili peppers, then put in the plum vegetables, add an appropriate amount of water, cover the lid, and simmer for about 30 minutes.

Roasted pork with dried plum vegetables is a famous dish in Shaoxing, Zhejiang; The prunefish should be soaked for an hour in advance, then the pork belly is watered, cut into pieces, the meat and ginger are stir-fried together with oil in the pot, and simmer for about four minutes, then pour in beer, spread the umeboshi vegetables on the meat, and stew for about 40 minutes.

Roast pork with plum vegetables is a famous dish of Han nationality in Hangzhou, Zhejiang, which belongs to Zhejiang cuisine. The main ingredients are umeboshi and pork belly, and the main cooking process is stew. Here are 3 ways to cook the pork with umeboshi vegetables that I brought you, welcome to read.

Preparation of ingredients. Pork belly with skin, Ningbo plum vegetables, Shaoxing rice wine, ginger, fine salt, Jiangnan soy sauce, broth, monosodium glutamate, white sugar.

Steps: 1. Pork belly with skin. Cut 3 cm cubes of meat. Blanch in boiling water.

2. Put the wok on a hot fire, and stir-fry the pork belly, white sugar, ginger pieces, and cooking wine (rice wine can be used) after the oil boiling pot. Continue to add soy sauce to color, then add the broth to boil, pour in the cooked plum vegetables, and simmer over low heat until the meat crispy vegetables are soft. Before cooking, add monosodium glutamate and serve on a plate.

Note: Let the dish sit for about five minutes before serving. ）

Preparation of ingredients. Pork belly with dried plum vegetables.

Steps: 1. Cut the pork belly into pieces, blanch it, drain it and set aside, and at the same time take a bowl to wash the plum vegetables, soak them, and drain them.

2. Remove the oil from the pan, put a little more oil, add the blanched pork belly and stir-fry.

3. When the meat is almost a little burnt, pour cooking wine, stir-fry a few times, pour in the dried plum vegetables just soaked, add sugar and continue to stir-fry, add some water and turn on low heat to cover the pot after mixing.

4. Let it sit for 20 minutes before opening the lid and removing from the pot. (You need to stir fry a few times halfway).

Preparation of ingredients. Ingredients: Dried plum vegetables, pork belly.

Excipients: chopped green onion, ginger, garlic, red pepper.

Seasoning: cooking wine, soy sauce, salt, monosodium glutamate.

Steps: 1. Cut the pork belly into large pieces and marinate them with cooking wine, soy sauce, ginger and garlic.

2. Stir-fry the meat in a pan until it is bloodless.

3. Put in a few red peppers of dried plum vegetables, add water and cover the pot, boil over medium heat, add salt and monosodium glutamate when the water is almost dry.

4. After boiling the water, put it up, sprinkle with chopped green onions, and you're done.

Nutritional value of pork belly

Pork belly, also known as "three-layer meat", is located in the abdomen of pigs, and there are many fatty tissues in the abdomen of pigs, which are sandwiched with muscle tissue, fat and lean intervals, so it is called "pork belly". This part of the lean meat is also the most tender and juicifier. Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia.

Sweet and salty in taste, flat in nature, into the spleen, stomach, kidney meridian; Nourish the kidneys and blood, nourish yin and moisten dryness; It is mainly used for the treatment of fever, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating two stools and quenching thirst. Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by insufficient fluid.