Umeboshi vegetables can t be eaten with what, and umeboshi can t be eaten with what

There is no conflict between dried plum vegetables and other foods, and they are generally used as side dishes, such as dried plum cabbage patties, dried plum cabbage button meat, etc.

Plum vegetables + mutton: Plum vegetables and lamb are eaten together, which will cause a dull chest. Therefore, plum vegetables and mutton cannot be eaten together.

You can eat it with fish, and eat wild vegetables with the rest of the original language, and the fairy toxins are harmful to your health.

<> black fungus, plum dried vegetables and meat sliced soup.

The black fungus plum vegetable slices soup with black fungus health lotion into the soup is an improved version of the recipe from the recipe of Fu Cai meat slice soup, plus the so-called plum vegetables, in fact, it is an ingredient that makes the Fu vegetables drier, because of the natural sourness, saltiness and aroma, as long as it is simply paired with ginger slices, broth, black fungus health cream and pork slices, you can have a clear and delicious soup taste, and you can relieve greasy when you enter the throat!

Material. Wu Xiugan, dried plum vegetables, 100g, black fungus, health lotion, 300ml broth, 300ml, ginger, 1 pork slice, 1 box, rice wine, chopped green onions, as appropriate.

Method. Prepare ingredients such as dried plum vegetables, black fungus health lotion, broth, pork slices and ginger.

Soak the dried plum vegetables from Wu Xiugan Farm in water until soft, wash them thoroughly, and then drain them for later use.

After washing the old ginger, cut it diagonally into slices for later use.

Pour 300ml of black fungus health lotion directly into the inner pot of the electric pot.

Pour 300ml of commercially available stock directly into the inner pot and stir slightly.

Put the umeboshi and ginger slices in an electric pot and simmer for a while in a measuring cup of water.

After the electric pot jumps, add the pork slices and rice wine and simmer for a while.

After getting out of the pot, sprinkle some chopped green onions to add color and flavor, and the soup will be smooth and greasy!

Dried plum vegetables and fungus can be eaten together, there is no effect, rest assured, we often eat no problem.

Umeboshi can be eaten with fungus, and there is no big problem.

Plum vegetables, the main production area is in the Meizhou area and Huizhou area, according to legend, it is the vegetable species sent by Mei Xiangu, so it is called plum vegetables, plum vegetables are the traditional famous dishes of Guangdong, which belong to pickled food. Huizhou is also known as Huizhou tribute cuisine. People generally make fresh plum vegetables through multiple processes such as cold drying, selection, floating salt, etc., 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 cooked with other vegetables.

Plum vegetables can't be eaten with anything.

Plum vegetables + mutton: Plum vegetables and lamb are eaten together, which will cause a dull chest. Therefore, plum vegetables and mutton cannot be eaten together.

What should plum vegetables be eaten with.

Chicken hairy vegetables are currently suitable for cooking and any food.

Who is not suitable to eat plum vegetables?

Those who are weak and cold cannot eat plum cabbage.

Eating plum vegetables can aggravate the symptoms of people with weak and cold bodies.

The nutritional content of plum vegetables.

It contains more than 10 kinds of amino acids, vitamins and other trace elements that are beneficial to the human body, and has good health care functions such as stagnation and dampness, and promotion of digestion.

Grilled shrimp with umeboshi vegetables.

Ingredients: Jiwei shrimp, umeboshi, garlic, ginger, green onion.

Method: 1. Cut off the shrimp whiskers from the shrimp, wash and dry for later use;

2. Soak the dried plum vegetables in warm water, wash the sand, dry and set aside, and chop the green onions, ginger and garlic respectively;

3. Add half a pot of oil to the pot and bring to a boil over high heat.

When it is seven or eight percent hot, pour the shrimp in, keep the fire high, fry the shrimp until the appearance is white, and remove the oil control (I don't put a lot of oil);

4. Leave a small amount of oil in the pot, add minced garlic and ginger, and stir over high heat to bring out the fragrance;

5. Put the plum vegetables in, keep the heat slightly stir-fry, add the shrimp, add cooking wine, then add salt and sugar to adjust the taste, change to low heat and stir-fry, until the plum vegetables are crispy (I don't make them very crisp, but the sweet ones are delicious), and the seasoning is adsorbed on the shrimp;

6. Add chicken essence, chopped green onion, stir-fry evenly and then get out of the pot.