How to make plum cabbage button meat and dried plum vegetables

The technique of making dried plum vegetables is a traditional skill that has been passed down among farmers in Yinong Township. At the end of the Ming Dynasty, in order to prevent the collapse of the river, the local villagers began to enclose the pond, and after the pond was successful, they began to make it. Because the clip stove was originally under the jurisdiction of Shaoxing County, it has always been named after Shaoxing's dried plum vegetables.

Method. The harvested fresh vegetables are placed in the sun to shrivele, after the shrivel, the rotten leaves are removed, the impurities mixed in the cabbage are removed, and the vegetables are stacked together after simple processing, so that the leaves turn yellow, so that the dried vegetables made of pickled vegetables are golden in color and fresh in taste.

Please click Enter a description.

Rinse with water at least 3 times and drain to dry.

Please click Enter a description.

After removing the old roots, cut them short, cut them short and then dry them for 1 day, then chop them and pour them into the pickling pond, most farmers use a large water tank to pickle, a layer of vegetables and a layer of salt, pour them into the pickling container in an orderly manner, press a heavy object, and help dehydration.

Please click Enter a description.

After the juice in the marinade pond flows out and is absorbed, the color of the dish is no longer the green color it used to be, and it is the finished product after marinating and drying.

Please click Enter a description.

1. Soak the dried plum cabbage in warm water for 10-15 minutes, put the pork belly in the pot and blanch it, and then evenly smear the dark soy sauce on the pork belly for coloring.

2. Put oil in the pot, put the pork belly in the pot and fry it over medium and high heat, then take it out and let it cool, put the dried plum vegetables into the pot and stir-fry, add light soy sauce and rock sugar.

3. Cut the pork belly into thin slices, put the plum vegetables into the bowl and put them at the bottom, spread the cut pork belly on the plum vegetables, and then spread a circle of dried plum vegetables around the bowl.

4. Put water in the pot, put the bowl with plum cabbage and meat into the pot and turn to medium heat and steam for 50-60 minutes.

Medium cuisine. Plum cuisine is a traditional famous dish of the Han people in Guangdong (Meizhou, Huizhou) and belongs to the category of pickled food. Huizhou is also known as Huizhou tribute cuisine.

Plum vegetables are made by a variety of production techniques such as dry, preferred, and floating salt. They are golden, fragrant, sweet and delicious, neither hot nor noisy, neither wet nor cold. They can be used not only as a dish, but also as a seasoning to make dishes such as stewed pork with plum vegetables, steamed beef with plum vegetables, steamed live fish with plum vegetables, and soup with plum vegetables.

Plum vegetables are traditional Hakka culture products, golden color, fragrant fragrance, sweet and delicious taste, not hot, noisy, not wet or cold. It is known as the "Haoran Righteous Dish" and is quite prestigious. I heard that it is called the Three Treasures of Hakka culture at the same time as salted chicken and mellow water tofu.

It is said that there is also a beautiful story about "plum vegetable raw pork". During the Northern Song Dynasty, when Su Dongpo settled in Huizhou, he specially sent two chefs to Hangzhou West Lake to learn cooking. After the two chefs returned to Huihui, Su Dongpo asked them to imitate the "plum vegetable raw pork" of West Lake and make "plum vegetable raw pork".

Delicious and delicious, but not greasy, it is very popular with the people of Huizhou. All of a sudden, it became a Huizhou banquet.

Cut the whole fresh vegetable, cut off the roots, remove the yellow leaves and dead branches, and dry it for a day, turning it once in the middle. Then the withered vegetables were piled up and turned pale yellow. In winter, vegetables are generally stacked at 65cm and 100cm, stacked for about 7 days, turned once a day in the morning, and turned once at night when the weather is warm.

If the ambient temperature is too low, embroidered pillows, burlap bags, etc. It can be used to cover piles of vegetables to make them yellow. The level of yellowing is 60% to 70%.

Spring vegetables are stacked 35cm 50cm, turn over sooner or later, last for 3 days, and lose 55% 60% of the green level. After the pile of yellow, comb the vegetables and plants again, pick out the rolled leaves, wash them with water, and dry them.

If it is washed on a rainy day, it can not be dried, so it is cut into sections and pickled. In the case of cutting, cut off the head of the cabbage first, and be careful not to cut off the apical bud. The stems of the vegetables are cut into small pieces about 20 cm long, and the leaves of the vegetables are cut into small pieces about 20 cm long.

After cutting vegetables, if the yellowing level is insufficient, you can fold them on a mat, cover them overnight, and the next morning lift the lid and spread them out to cool completely. Pickle subsequently.

First, sprinkle salt on the bottom of the tank, mix the vegetables and salt evenly, and put them into the tank in layers to tamp down. The amount of salt added is based on the proportion of 4 kg of salt per 100 kg of pale yellow vegetables deposited. After the clay pot is full, the surrounding vegetables are taken to the core, piled up in the shape of a bun, and then covered with salt on one side, covered with bamboo geshan, and pressed on the hanging object.

Vegetables must be cooked for about 30 days in winter and 20 days in spring. Once the vegetables are marinated, take them out to bask in the sun until they reach the stems. Drying time, four or five days of winter vegetables, three times a day; Spring vegetables are turned four times a day, two or three days.

The umeboshi vegetables are generally pickled, and the plum vegetables are not made of the kind of plum vegetables, so the pork belly should be boiled first, and then the oil is boiled in the pot, and the pork skin is scalded into tiger skin-like slices.

The umeboshi in it is the stems and leaves of some mustard greens. The production method is to marinate the meat first, then put the meat into a pot and marinate, and finally put the umeboshi in a bowl, then cover the meat on top of the umeboshi vegetables, and then put it in the pot to steam it.

It is a plum vegetable made by pickling and drying raw plum vegetables. First, make the buckle meat, and then the plum vegetables are at the bottom, and turn them over when eating.

The method of buttoning meat with plum vegetables is as follows:Ingredients: 600 grams of pork belly, 60 grams of dried plum vegetables.

Excipients: 1 star anise, 1 tablespoon light soy sauce, 15 grams of green onion, 10 grams of sugar, 1 tablespoon dark soy sauce, 15 grams of ginger, 2 tablespoons of cooking wine, 1 2 tablespoons of honey, 1 2 teaspoons of chicken essence, 300 ml of vegetable oil.

First, choose a three-layer five-layer flower with clear layers.

2. Put the pork in cold water, add 1 small green onion, 2 slices of ginger, and 1 tablespoon of cooking wine to blanch.

3. After the pot is boiled, simmer for 15 minutes, and use chopsticks to fork through and take it out.

4. Use a fork to tie small holes in the skin of the meat.

5. Evenly smear a layer of dark soy sauce to color the skin.

6. Apply the upper layer of honey and put it in a ventilated place to dry the epidermis.

7. Soak the dried plum vegetables in cold water in advance and wash them and drain them.

8. Stir-fry 4 slices of ginger in a hot pan with cold oil.

9. Pour in the drained plum vegetables and stir-fry a few times.

10. Then cook 1 tablespoon of cooking wine, add 1 star anise, add 1 tablespoon light soy sauce, 1 2 tablespoons dark soy sauce, and add about 200ml of boiling water.

Ten. 1. Add 10 grams of sugar, 1 teaspoon of salt, 1 2 teaspoons of chicken bouillon.

Ten. 2. Cook over medium heat until there is basically no moisture in the pot.

Ten. 3. Heat a pot of oil in the pot, the amount of oil should be basically not over the meat, and the meat pieces should be put into the meat when the oil temperature is 7 hot.

Ten. Fourth, fry until the skin of the meat is browned, the skin of the meat is rushed down into the pot and fried for about 30 seconds to turn over, the skin of the meat is quickly colored, turn over and then fry until all sides are browned and can be removed.

Ten. 5. Cut into slices of about 4 mm.

Ten. Sixth, put it into a bowl.

Ten. 7. Fill the fried plum vegetables and steam them for 60-70 minutes.

Ten. 8. The meat is upside down, decant out the soup and pour it into the pot to hook a little thin, and pour it on the meat again to eat.

Ten. 9. Finished products.

In hot weather, the sun is very good, it is very suitable for drying some umeboshi vegetables, if you like to eat umeboshi vegetables, it is better to make some by yourself, the way is relatively simple.

Buy some fresh green leafy vegetables, cabbage, mustard gnocchi, radish leaves, rape seeds, Chinese cabbage, winter vegetables, clean them with tap water, put them on the balcony to dry for 5 days, and then pile them in the shade and natural ventilation for another 5 days.

When the leaves of the fresh fish turn light green and are loose, cut the green cabbage leaves into shredded vegetables with a knife, put them into a plate, add an appropriate amount of salt, and rub them with your hands for a few minutes to let the shredded vegetables seep out the juice. Prepare a clean pottery, blanch it with water and dry it, put the vegetable shreds into the pottery, clamp it tightly with your hands, seal it and put it in the shade for natural ventilation and marinate for more than half a month.

After half a month, take out the shredded vegetables in the pottery, and it is a fresh plum cabbage, salty, fragrant, sour and sweet, and can be taken directly. Or put it to dry in the sun, it becomes a dried plum vegetable, which can be stored for a long time and will not spoil for 1 or 2 years. How to make prune vegetables and meat delicious?

Many people make the button meat is not strong in color, not enough flavor, the taste is not soft, all are not mastered the proper method, below I will share with you the practice of the chef of the restaurant, friends who like to eat quickly learn, to ensure that it is as delicious as the restaurant made.

Prepare pork belly, dried plum vegetables, salt, star anise, cinnamon, dried chili peppers, light soy sauce, dark soy sauce, rice wine, and old rock sugar in advance. Soak the dried plum vegetables in warm water for 4 hours, soak them sufficiently, wash them well, and drain the water. There is a lot of sand in the dried plum vegetables, so you need to wash a few more, otherwise it will harm the taste.

Wash the pork belly with skin, no need to cut it, put a whole piece into cold water, add dongru, ginger slices, star anise, rice wine, boil for 20min, and then take chopsticks to pierce and drain the water. Make some holes on the surface of the pork belly with a cutting, brush some dark soy sauce, have the effect of coloring, and leave it for 5min. Pour oil into a pot, heat over low heat, add the pork belly pieces, cover the pot and fry for a while.

When the pork belly no longer splashes with oil, turn the pork belly over with chopsticks, fry all 6 noodles until browned, and then scoop them up and drain the oil. After it is not too hot, cut it into thin slices with a knife, add salt, light soy sauce, dark soy sauce, rice wine, old rock sugar, ginger and garlic, grasp it well with your hands and marinate for 30min.

Heat the oil, put in the soaked plum vegetables and stir-fry the pot, add an appropriate amount of salt and light soy sauce after stir-frying until fragrant, stir-fry well and turn off the heat. Place the pork belly slices at the bottom of the steaming bowl, spread the fragrant plum vegetables on top, sprinkle the marinated pork sauce on the vegetables, and add the dongru, ginger slices, and dried chili peppers. Add water to the wok and boil, cover the steaming bowl tightly with the plate, steam for 1 hour, turn it over on the plate after removal, and sprinkle the green onion segments.

To make umeboshi vegetables, choose green leafy vegetables with less moisture. Like the commonly used snow mushroom, mustard greens, baby cabbage, there are also spicy radish tassels. Choose a good weather that is sunny for several days, dry until 6, and dry until the leaves are dry, and when you grab it, you can't break it.

Now find a large basin without water and oil, put in the dried plum vegetables, add 150 grams of edible salt, and also put it in a clean jar without water and oil, put the kneaded vegetables, and press the porcelain hard. Store tightly sealed, place in a cool place and ferment for at least 20 days. Open the jar to dry the vegetables, and this time dry it.

Then repeat the steaming process 2 times, and finally dry it.

The practice of buttoning the meat of the plum vegetables, the plum vegetables are soaked in water half a day in advance and chopped. Bring water to a boil, add the pork belly, bring the water to a boil over high heat, turn to low heat and cook for 30 minutes. Rinse in cold water.

Mix dark soy sauce and cold water 1:2 and spread evenly over the pork belly. Heat oil in a pan at 180 degrees and add the pork belly.

Soak in cold water for 30 minutes until the skin softens. Slice the ginger, green onion, dried chili pepper and pork belly. Put salad oil, ginger, green onion, dried chili pepper and star anise in a pot and stir-fry until fragrant.

Add the dried plum vegetables, pour in water, dark soy sauce, add salt, sugar, monosodium glutamate, and cook for 30 minutes. Add the pork belly, bring to a boil, reduce the heat and cook for another 45 minutes. Put it in a bowl, cover the plate, and buckle the bowl.

Because there is no pork belly at home, only a piece of tip tip, so the meat is lean, but it also tastes good, if you can't eat the fat of pork belly then you can try to replace it with such a tip meat, it tastes just as good. This time, I used the salted vegetables I made myself, and I paired them with umeboshi vegetables, which made it taste even better. Salt vegetables are made by grandmothers, Sichuan people call "salt vegetables", in fact, its usage is the same as ordinary plum vegetables, but it is a little more crispy, after a long time of steaming, the salt is just fully integrated with the meat.

The first is to prepare the raw materials, and then the meat is put into the pot with cold water to cook for about 15 minutes, the second is the ratio of plum vegetables and homemade salted vegetables 1:1, the third is to squeeze out the water and chop and mix it together after soaking, and the cooked meat is drained and drained, and the fourth is to sprinkle the condiments, and then put in the meat to complete.

1. Ingredients: 500g of pork belly, appropriate amount of dried plum cabbage, appropriate amount of ginger, 10 Sichuan peppercorns, appropriate amount of soy sauce, appropriate amount of sugar.

2. Wash the pork belly, pot under cold water, remove and cool after 5 minutes after the water boils.

3. Add 30ml of rapeseed oil or peanut oil to a hot pan, add Sichuan pepper granules to the waterproof fryer, slide in the pork belly after the oil is hot, fry until the fat turns golden brown and remove it, about 5 minutes. This operation can make the pork belly more fragrant and flavorful, and it can be used without frying, and the quality is lowered by one gear.

4. Chop the dried plum vegetables, put them in the oil that has just been fried in the pork, fry them until fragrant, and remove them.

5. Cool the fried pork belly for a while and cut into slices.

6. Put the cut and changed meat slices into the sauce and stir evenly to marinate, marinate for 5 minutes, then evenly stack the meat slices at the bottom of the steaming bowl, and pour the remaining sauce on the meat slices.

7. Put the fried sprouts evenly on the meat slices.

8. On the stacked meat, evenly spread the dried plum cabbage and steam it in a steamer for an hour. After steaming, take a medium-sized porcelain bowl, buckle it on the steaming bowl, buckle the speed back, and you can serve.

1. Ingredients: about 500 grams of a large piece of pork belly, 100 grams of dried plum vegetables, sugar, Chubang soy sauce, appropriate amount of monosodium glutamate, 2 star anise, appropriate amount of Sichuan pepper, appropriate amount of green onion, 2-3 grams of salt, 15 grams of cooking wine;

2. Wash the dried plum vegetables one day in advance, soak them in water (you can soak more or less as you like, soak more if you like) for later use;

3. Wash the pork belly and cut it into palm-sized squares for later use;

4. Add salt, cooking wine, green onions, star anise, and peppercorns to the water, add the meat pieces, boil over high heat and turn to low heat, until the chopsticks can easily pierce the meat and no blood flows out. You can also use a pressure cooker to cook for about 20 minutes, remove the meat, and spread soy sauce on the pork skin while it is hot to dry;

5. After the pork belly is dried, fry the pork skin in an oil pan until the pork skin is dry and hard and slightly charred;

6. The meat is so cold that it is not hot, and the slices are as thin as possible, all of which are cut into thin slices;

7. Take a deeper bowl, put the skin of the meat slices towards the bottom of the bowl and put some plum vegetables between each piece of meat, try to fill a bowl (it looks better when deducted), and after placing it, cover the plum vegetables with sugar, monosodium glutamate and soy sauce as much as possible, and the seasoning depends on each person's personal taste.

8. Steam in a pot, bring to a boil over high heat, turn to low heat and steam for one hour or steam in a pressure cooker for 20 minutes;

9. After steaming, take another bowl to drain out the juice first, then take a deep dish to buckle the steamed plum dried vegetables and meat into the plate, and then pour the drained juice back to the meat.