Moldy dried vegetables with what boiled delicious, moldy dried vegetables and umeboshi vegetables

1. Fried meatloaf with plum vegetables.

Method:1Add salt, chicken essence, cooking wine, sesame oil, eggs, water starch, and a little sugar to the meat foam.

2.Soak the umeboshi slightly, wash it well, and squeeze out the water. Chop and mix with the minced meat.

3.Divide the mixed minced meat into small portions and fry in oil until fragrant. Fry until golden brown.

4.Add the remaining umeboshi to it, add a little water, add salt, chicken essence, pepper, cooking wine, sesame oil, soy sauce, and a little sugar to taste, and finally thicken.

Tips:1Seasoning of minced meat, salt, monosodium glutamate, pepper, cooking wine, sesame oil, minced ginger, chopped green onion, egg, water starch, a little sugar.

2.Because the umeboshi itself has a bit of a salty taste, pay attention to the amount of salt. And add a little sugar, which is to enhance the taste.

2. Steamed pork with moldy dried vegetables.

1.Choose a good moldy dried vegetables, wash them, and dry them.

2.Buy some pork belly and wash it well.

3.Put the whole piece of pork belly in hot water and copy it.

Then cut into small pieces.

4.Stir-fry the meat in a pan over high heat. Add ginger, rice wine, and optionally some soy sauce. Stir-fry the wine and soy sauce dry. (

Don't put too much).

5.Add the moldy dried vegetables and mix with the meat.

It can also be a layer of meat, a layer of moldy dried vegetables. Add some sugar.

6.Take another steamer and steam the mixture of moldy dried vegetables and meat for 20-30 minutes, and then you can eat.

Note: The best meat to eat must be fat and thin.

3.Pay attention to the amount of sauce.

Stewed meat with umeboshi vegetables

Main ingredients: 200 grams of pork belly, 100 grams of dried plum vegetables, 1 piece of ginger, 2 shallots, 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.

3. Squeeze out the water and chop the plum vegetables, pour them into the pot and stir-fry, so that the plum vegetables are coated with the fat fried in lard, so that the stewed plum vegetables are more fragrant.

Stir-fried beans and eggplant in umeboshi is a mouth-watering blend of the nutritional value of legumes, vegetables and various accessories. The operation is simple and fragrant, and it is more delicious than big fish and meat.

Moldy dried vegetables and umeboshi vegetables are one type of food.

Chinese name: mold dried vegetables.

English name: molded dried vegetable, alias: black dried vegetables, dried winter vegetables, salted dried vegetables, plum vegetables, plum vegetables.

Main raw materials: snow mushroom, nine-headed mustard.

Dried vegetables are cracked and oily yellow and black, fragrant, relieve heat and heat, clean the internal organs, eliminate accumulated food, treat cough, and appetize. Therefore, the residents of Shaoxing area must cook soup with dried vegetables every hot summer, and its use is endless, as for the "plum dried vegetables and cut meat" is more Shaoxing's special dish, which has been included in the "Chinese Recipe".

Dear, with my cooking experience, I will give you some suggestions and operations, I hope it will be helpful to you:

First of all, we need to know that umeboshi is a very common home-cooked dish, with a moderate salty and sour taste, and it goes well with rice, noodles, etc.

The following recitations refer to some of the ways to make umeboshi delicious into a base:

1.Soak in advance: The taste of dried plum vegetables is relatively hard, so you need to soak in advance, and the soaking time is generally 30 minutes to 1 hour.

2.Clean: After soaking, the dried plum vegetables need to be rinsed with water repeatedly, and after the treatment is cleaned, the dry water should be controlled for later use.

3.Ingredients: Umeboshi goes well with meat, tofu, vegetables, etc., and can be paired according to your taste.

4.Stir-frying, boiling, stewing: Umeboshi vegetables can be cooked in a variety of ways such as frying, stir-frying, boiling, and stewing, and different cooking methods can bring different tastes. Generally speaking, when stir-frying plum vegetables, you need to stir-fry ginger and garlic first, and then add the dried plum vegetables and stir-fry them with other ingredients.

5.Add an appropriate amount of sugar: The umeboshi itself has a sour taste, and adding an appropriate amount of sugar can neutralize the sourness and increase the taste.

6.Commonly used seasonings: When stir-frying plum vegetables, you can add some salt, monosodium glutamate, chicken essence, vinegar and other seasonings, which can be adjusted according to your taste.

In short, the preparation method of umeboshi is relatively simple, and it is important to note that it is soaked and processed cleanly, with the right ingredients, using different cooking methods, and adding the right amount of sugar and seasonings, you can make a delicious umeboshi dish.

Dried plum is a common pickled ingredient, and its unique sweet and sour taste is perfect for cooking a variety of Chinese cuisines. Here are some tips on how to make umeboshi delicious:

1.Wash before making: Soak the umeboshi in water and rinse it to remove excess salt, dirt and impurities.

2.Blanch before cooking: Soak the cleaned umeboshi in hot water to remove some of the salt and odor, and reduce the salty and sour taste. Blanch the water and then rinse with cold water and set aside.

3.Serve with other loose ingredients: Dried plum vegetables have a mixed flavor on their own, so they need to be used with other ingredients, such as meat, tofu, etc.

4.Use less oil and salt: Umeboshi dishes have their own flavor, so use less salt and less oil when cooking them to ensure that they are fragrant and juicy. Min Sui Lu.

5.Cook for a moderate amount of time: When cooking umeboshi vegetables, the time should not be too long or too short, otherwise it will affect the taste. Generally, it can be boiled for about 20-30 minutes.

With the above tips, you can make umeboshi more delicious.

Summary. Right away.

What is the good taste of umeboshi vegetables?

Right away. Hello, plum cabbage button meat, plum cabbage buns and plum cabbage roasted chicken wings, this is very delicious with the plum cabbage motherland, you not only have the aroma of meat, the fullness of meat, but also have the greasy relief of plum vegetables. The whole combination is very fragrant and delicious.

Hope it can help you, thank you, dear.