What is the plum cabbage in the plum cabbage button pork? What should I do?

Plum vegetables are dried plum vegetables. Umesai are generally dried wasabi (wasabi), salted, and then fermented. Dried plum cabbage is sour, naturally slightly sweet, and fragrant.

They can be used to make dried roasted pork with plum cabbage, steamed buns with dried plum vegetables, fried rice with dried plum vegetables, steamed steamed buns with dried plum vegetables, etc. Ume cabbage is made from fresh plum vegetables as raw materials, salted and then desalted. It belongs to preserved foods.

Its main production area is Huizhou area of China. Legend has it that it is the dish of Mei Xiangu, so it is called Mei Cai. It has a long history and is well-known both at home and abroad.

It is one of the three famous dishes in Lingnan.

<> the nutrition of plum cabbage, it contains a certain amount of amino acids, iron and calcium, as well as less vitamins. In addition, it contains a certain amount of carotene and magnesium, nutrients that are good for the body. Plum vegetables are mainly produced in Meizhou and Huizhou.

It is said that it is a vegetable sent by Mei Xiangu, so it is called plum vegetables. Umesai is a product made by salting and desalting fresh plum vegetables. In Huizhou, it is called"Huizhou tribute cuisine"。

In other parts of China, mustard greens, turnips, and mushrooms are used in a similar way, but with different varieties. The pickled vegetables are then dried until the stems are dry. The time of drying is four or five days, turning 3 times a day; Spring vegetables for two or three days, turn 4 times a day.

Plum cuisine is a traditional famous dish of the Han nationality in Guangdong (Meizhou, Huizhou). It is a pickled food. Huizhou is also called"Huizhou tribute cuisine"。

The fresh plum vegetables of the rural folk go through the process of drying, selecting, floating salt, etc., the color is golden, the fragrance is rich, sweet and refreshing, not cold or dry, not wet and not hot, not only blindly, but also we can make the ingredients of plum vegetables into braised pork and steamed pork with preserved vegetables, steamed beef with preserved vegetables, steamed fish with preserved vegetables and other plum vegetable soup dishes.

Do a detailed interpretation of the problem, I hope it will help you, if you still have any questions, you can leave me a message in the comment area, you can comment with me more, if there is something wrong, you can interact with me more, if you like the author, you can also follow me, your like is the biggest help to me, thank you.

The plum vegetables inside the plum cabbage button meat are dried plum vegetables. You can fry the plum vegetables first, and then put the fried meat in, and add a variety of seasonings, and the plum vegetables that come out of this way are particularly delicious.

The plum vegetables in this are actually mustard greens, so you can wash the mustard greens first, then boil them in boiling water, and finally put them on the roasted meat.

Ume cabbage is a vegetable and is really troublesome, so I think it is better to stir-fry the plum cabbage first, then put the fried meat in it, and add a variety of seasonings.

What is the plum cabbage in the plum cabbage button pork? What to do?

1. What is plum cabbage?

Mustard. Plum vegetables are the traditional famous dishes of the Han nationality in Guangdong (Meizhou, Huizhou) and belong to pickled foods. Huizhou is also known as Huizhou tribute cuisine.

Rural fresh (mustard) plum vegetables are made by a variety of processes such as drying, selecting, and floating salt. They are golden, fragrant, sweet and refreshing, neither cold nor dry, neither wet nor hot. They can be used not only as a dish, but also as an ingredient in dishes such as stewed pork with plum vegetables, steamed beef with plum vegetables, steamed fresh fish with plum vegetables, and soup with plum vegetables.

Plum vegetables are a traditional Hakka specialty, with golden color, rich aroma, sweet and refreshing taste, not cold, not dry, not wet and not hot. It is known as "Zhengqi dish" and has a long reputation. It is said to be known as the Hakka Three Treasures along with salted chicken and fermented tofu.

According to legend, there is also a beautiful legend about "plum vegetable pork". During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he sent two famous chefs to Hangzhou West Lake to learn cooking. After the two chefs returned to Huihui, Su Dongpo asked them to imitate the "plum cabbage pork" of West Lake and make it into "plum cabbage pork".

The taste is delicious and refreshing, but not greasy, and it is very popular with Huizhou citizens. All of a sudden, it became a banquet in Huizhou.

2. What should I do?

Prune the whole plant with fresh vegetables, cut off the roots, remove the old and dead leaves, and dry them for a day, turning them once in the middle. Then the withered vegetables were piled up yellow. Winter vegetables are generally piled up 65 cm 100 cm high, piled up for about 7 days, turned once a day in the morning, and once in the evening when the weather is warm.

If the temperature is too low, straw bales, sacks, etc. It can be used to cover piles of vegetables to turn them yellow. The degree of yellowing is 60% to 70%.

The height of the spring cabbage pile is 35 cm 50 cm, and it is turned once in the morning and evening for 3 consecutive days, and the yellowing degree is 55% to 60%. After piling up yellow, tidy up the vegetable plants again, pick out the rotten leaves, wash them with water, and dry them in the sun. After washing in rainy days, it can't be dried, so it is cut into sections and pickled.

When cutting, cut off the cabbage first, taking care not to cut off the leaf sprouts. The stems of the vegetables are cut into small pieces about centimeters long, and the leaves of the vegetables are cut into small pieces about 20 centimeters long. If the cut vegetables are not yellowed enough, they can be stacked on a bamboo mat, covered overnight, and dried the next morning to let them cool thoroughly.

Then marinate. > first sprinkle salt on the bottom of the tank, mix the vegetables and salt evenly, and put them in layers in the tank for compaction. The amount of salt added is 4 kg per 100 kg of yellow vegetables piled up. After the jar is filled, the surrounding vegetables are taken to the center, piled into a steamed bun shape, and then covered with a layer of salt, covered with a bamboo grille, and pressed on the weight.

Winter vegetables take about 30 days, spring vegetables take about 20 days, and they can be pickled and matured. Once the vegetables are marinated, take them out to the sun until the stems are dry. Drying time, winter vegetables for four or five days, turned three times a day; Spring vegetables are turned four times a day, two or three days.

The above is all about what plum vegetables are in plum cabbage button meat and what to do, I hope it will help you!

The plum cabbage with the meat is mustard greens. Plum cabbage is a traditional famous dish of the Han nationality in Guangdong, which belongs to pickled food. Fresh mustard and plum vegetables in the countryside are made by drying, selecting, floating salt and other processes, the color is golden, the aroma is tangy, sweet and refreshing, not cold, not dry, not wet, not hot, not only can be a unique dish, but also can be made into dishes such as plum cabbage button meat, plum cabbage steamed pork, plum cabbage steamed beef, plum cabbage steamed fresh fish, plum cabbage soup and so on.

Extended Materials. Plum cabbage button meat, a traditional famous dish of the Han nationality, belongs to Hakka cuisine. The ingredients include pork belly, plum vegetables, green onions, ginger slices, etc.

Usually the pork belly is boiled thoroughly in a soup pot, dark soy sauce, fried and colored, and then cut into slices. After that, add green onions, ginger and other seasonings and fry for a while, then simmer the soup over low heat, put the pork belly into a bowl, spread plum cabbage segments, pour in the original soup and steam thoroughly. When cooking, put the meat on the plate.

After the dish is cooked, the meat is rotten and fragrant, and it tastes salty and slightly sweet, fat but not greasy.

Plum cabbage button meat, salt-baked chicken, stuffed tofu, known as the three treasures of Hakka. There is no evidence of the specific origin time of plum cabbage and meat. Plum cabbage is a Hakka specialty of Guangdong, which is made of fresh plum vegetables as raw materials and then salted and salted.

Plum cuisine has a long history and is famous at home and abroad, it is one of the three famous dishes of Lingnan, a famous traditional specialty of Lingnan, and is known as "Huizhou Tribute Cuisine" as a palace food in history.

Plum cabbage is a traditional Hakka dish, and the taste is relatively fragrant and refreshing; You need to prepare ingredients, pork belly, plum vegetables, green onions, ginger, garlic, star anise, chili, salt, dark soy sauce, cooking wine, light soy sauce, honey, cut the ingredients and set aside, sprinkle the meat with dark soy sauce, brush with honey for marinating, put it in the oil pan and fry it until golden brown, put the green onion and ginger, garlic ingredients, and dried chili peppers into the pot to stir-fry, put the meat into the bowl, buckle the plum vegetables for steaming, and thicken the seasonings in the pot and the fragrant oil.

Plum cabbage is the traditional famous dish of the Han nationality in Guangdong, this kind of dish is pickled with plum vegetables, first sprinkle salt at the bottom of the tank, mix the vegetables and salt, put them into the tank in layers, fill the tank, take the surrounding vegetables to the middle, press the weight, it takes 30 days in winter, 20 days in spring, the vegetables are pickled, take it out to bask in the sun, until it dries.

It is mustard greens, you need to put the pork belly in the pot, add ginger slices and boil for 15 minutes, tie some small holes on it, then pour in the dark soy sauce to color, heat the oil in the steamer, put the meat in the pot and fry it for 5 minutes, cut it into slices and sprinkle sesame seeds and green onions, plus the plum vegetables are cleaned and then chopped and boiled in the pot to heat the oil, add green onions, ginger and garlic and stir-fry until fragrant, pour in the plum vegetables and pork belly and cook for 5 minutes.

Umeboshi, a food made from pickled plum vegetables. Dry the fresh vegetables, pile them together and wait for them to turn yellow, clean them after they turn yellow, dry them for water, chop them and put them in a jar, a layer of vegetables, a layer of salt, and then press a heavy object, and wait for the color of the dish to change before eating.

Materials. 400g pork belly with skin.

50-80 grams of prune.

Green onion 2 sections. 2 scoops of fermented bean curd juice.

1 tablespoon of soy sauce.

Oyster sauce 1 scoop.

1/2 tablespoon of liquor.

1/2 teaspoon sugar.

Ginger 3 slices. 1 shallot.

Oil to taste. Dark soy sauce in small amounts.

1 tablespoon of cooking wine.

Starch 1 teaspoon.

Steps. 1. Prepare the ingredients. A selection of pork belly with skin.

2. Cut the green onion into white sections and slice the ginger for later use.

3. Cook the pork belly with skin in a pot under cold water, add green onions, white ginger slices and cooking wine.

4. Drain and remove the meat after it is cooked thoroughly.

5. Apply a layer of dark soy sauce to the skin while it is hot until the surface is dry.

6. Heat an appropriate amount of oil in a pan, put the pork skin down, and fry it in a hot oil pan.

7. Fry until the surface of the pork skin is colored, and remove after small bubbles.

8. After cooling, cut into large meat slices with a thickness of 5-7 mm and a length of 7-8 cm.

9. Put the sliced meat into a container and add the soy sauce, oyster sauce, fermented bean curd, a small amount of white wine, and sugar.

10. Wear disposable kitchen gloves to grasp and mix evenly, marinate and taste, (can be put in the refrigerator overnight) 11. Place the marinated large meat slices in the bowl flatly, and place the skiny side at the bottom.

12. Soak the dried plum vegetables in water for more than 2 hours and wash them until they are refreshing and light, and cut the soaked plum vegetables into several sections for later use.

13. Squeeze the soaked plum cabbage dry and spread it on top of the meat; Then pour in the original soup of the marinated meat, put it in the pot and steam it for an hour (depending on personal taste, if you like the meat for a longer time).

14. When steaming, you can buckle a plate on the bowl to prevent water vapor from entering.

15. There will be some juice in the steamed meat.

16. Take out the steamed large bowl, hold the bowl with your hands after it is not hot, and gently peel out the soup into the pot.

17. Add a teaspoon of starch to the broth.

18. Bring to a boil over low heat and stir to make the juice low.

19. Cover the big bowl with a plate, turn your hands upside down instantly, and remove the big bowl to form a "button meat" shape.

20. Pour the sauce you just cooked over the buttoned meat.

21. Finally, sprinkle with shallots.

22. Serve on the table.

Plum cabbage button meat is a famous dish in Hunan, in fact, I stare at the early withering people with home-cooked practices can also be made, although the taste is poor, but it is also very delicious, first of all, choose the best pork belly, cut into large pieces, boiled in the pot until eight mature, and then on the meat skin Kai Dong with chopsticks to pierce some small holes, convenient to taste, with dark soy sauce honey or maltose evenly smeared on the meat skin, put in the pot to fry until golden out, slice in the bowl, plum vegetables are best washed and boiled in the pot, Then put it on the meat, and steam it in the pot with refined salt chicken essence.

First of all, wash the dried plum vegetables and soak them in the mud and sand overnight. Then wash the pork belly, soak it for half an hour, and then copy it with water. Mix a spoonful of dark soy sauce with two teaspoons of honey, brush the meat with a brush, marinate for 10 minutes, and then wipe the water off the surface of the meat with kitchen paper.

Put oil in the pan and fry golden brown, mince the green onion and ginger, and cut the red pepper into rings for later use. Put oil in the pot, stir-fry chives and ginger, star anise, dried chili peppers, pour in plum vegetables, add salt, five-spice powder, a tablespoon of light soy sauce, two tablespoons of cooking wine, stir-fry evenly, quietly quarrel over low heat to collect the dry juice and prepare for the mess. Cut the fried pork belly into slices and put it in the bowl, then spread the fried plum vegetables, steam it for two hours, it is more convenient to accompany the pressure cooker, filter out the soup and set it in another bowl, the plum cabbage button the meat on the plate, the remaining soup is thickened, and put some monosodium glutamate on it.

Plum cabbage button meat first put the whole piece of meat into the water to blanch the water, blanching when the ginger and cooking wine, after the blanching is completed, use kitchen paper to absorb the water on it, and then smear a layer of soy sauce, start to put it in the pot to fry, after the end of the four sides are fried browned and burnt, and then take it out and cut it into slices, each slice is wrapped in light soy sauce, dark soy sauce, oyster sauce sauce, spread at the bottom of the bowl, and then on the other hand, cut the soaked plum vegetables into a little bit of foam, and then put it into the pot to fry, put some ginger to fry when stir-frying, Then put some Hujia ** salt and fry it together, and finally the finished product is evenly fried on the buckle meat, and then put it into the steamer to steam and steam it, and then buckle it over Nianqinglai, which is a plum vegetable buckle meat.

The pork belly of Shanghao Shouzhou is boiled until eight ripe, the pork belly is fried in the pot until the skin is burnt and golden, and after soaking in hot water for an hour, the thick slices of plum vegetables are fried and fragrant meat slices, and the seven are neatly put into the container, and the plum vegetables are steamed in the pot for two hours.