The plum cabbage is just right to buckle the meat fat but not greasy, does the dried plum cabbage ne

The plum cabbage is fat but not greasy, just right, the plum cabbage actually needs to be cleaned, the cleaned plum cabbage is not only cleaner, but also his will not be so dry, so there is more moisture content.

Dried plum cabbage needs to be washed because it has a lot of dust on it and needs to be cleaned before it can be eaten.

It needs to be washed, soaked and cleaned, prepare a plate of clean water, put the prepared plum vegetables in it and soak it slightly, wait for the color of the water to change, then pour out the water, change a plate of clean water and continue to knead until the color of the water becomes clear, and it is washed.

Yes, because the production of dried plum vegetables requires long-term air drying and exposure, it is inevitable that there will be dust and sand on the surface, so in order to make the production process and use process more clean and safe, it is best to simply clean it.

Dried plum vegetables need to be cleaned before putting them in the pot, because there are also a lot of bacteria on them.

Dried plum vegetables need to be washed, and there will be dust and some dirty things blowing on them when they are dried. After washing, remember to wring out the water, and you can make plum cabbage button meat.

Of course, there's a lot of scum in there.

Plum vegetables should not only be washed, but also washed repeatedly.

Plum cabbage. Plum vegetables are actually the snow red in the Northeast, the snow red in the Northeast is generally pickled and eaten, the red stewed tofu in the snow is a very home-cooked Northeast dish, the dried plum vegetables are a specialty of Shaoxing, Zhejiang, there is a famous dish of plum cabbage button meat is also well-known throughout the country, today I made this dish is, the cottage version of the plum cabbage button meat, simple and time-saving and easy to do, you can eat the taste of plum cabbage button meat, but it is not as troublesome and time-consuming as the big dish.

Ingredients: plum cabbage, pork belly, green onions, ginger to taste.

Let's give it a try:

Plum cabbage button meat. 1. Pickle plum vegetables, open two bags of plum vegetables and pour hot water, soak for half an hour, start cleaning, there are a lot of sand and gravel in the plum vegetables, you can hear the sound of the bottom of the basin, gently pick up the upper layer, pour off the bottom, rinse repeatedly, wash and set aside.

2. Wash the pork belly, cut it into large pieces, and soak it in a basin with water for a while. Remove from the pot and add the water, add the soaked pork belly and start cooking, add the ginger slices and green onions. After the water boils, change to low heat and simmer for 30 minutes.

3. Insert chopsticks up and down with chopsticks to boil the pot, insert it through and take it out to cool.

Fourth, heat the oil in the wok, add the chopped green onion and ginger, stir-fry the fragrance, add the plum cabbage and add the broth of the boiled meat to simmer for a while, and put it out.

5. Heat the oil, put in the sliced pork belly, stir-fry, fry the fat over low heat, pour in the stewed plum blossoms, taste if it is not salty, put some salt, if it is salty, put some sugar, because the plum cabbage itself has a salty taste. Simmer for ten minutes.

Fragrant plum cabbage button pork.

This dish is a very delicious next dish, the fat of the pork belly is wrapped in plum vegetables, fat but not greasy, the cooked pork belly is stewed and fried and the taste is soft and glutinous, and it melts in the mouth, and I swallow saliva when I think about it.

Knock on the blackboard and say the point:

1. The boiled pork belly can only be cut and sliced when it is cooled.

2. When frying pork belly slices, you should keep the heat low to bring out the fat.

3. Be sure to stew plum vegetables with boiled meat soup, and it will be very chai to change the water to stew plum vegetables.

Okay, try to make it, if it's delicious, remember to come to me, I'm a Ruyi chef who likes to eat and is willing to do. I wish you all the best.

How to make plum cabbage button meat soy sauce red oil? Keep in mind the trick of "2 uses", the taste is mellow and not greasy.

Plum cabbage button meat is a very classic Hakka famous dish, is the favorite of many people, the color of the sauce is red and oily, the shape is unique, the soup is viscous and delicious, it makes people move their appetite, and it is an indispensable main dish for many family feasts.

The plum cabbage in the plum cabbage will absorb the oil of the pork belly, and the pork belly will carry the fragrance of the plum cabbage, put a piece of meat in the mouth, chew, the plum cabbage is rich and fragrant, the soft and mellow aroma of the meat, the combination of plum cabbage and pork belly can really be said to be just right, you will feel that it is not fatty at all, and you can eat meat happily.

If you want to make good-looking and delicious plum cabbage button meat, you only need to keep in mind the "2 with 1 trick", the taste is mellow, not greasy, and the favorite collection 1 trick: first of all, cook, scrape and clean the skin of the pork, put it in the pot, add water and spices first, together with green onions and ginger, cook on high heat until eight ripe, take it out, you can remove the smell and fragrance.

2. Use: I made plum cabbage button meat, add a small bowl of bean curd juice and a little rock sugar crush, these are the two ingredients that make the bean curd meat look more red and bright. In fact, the method of fermented bean curd meat is used in this dish.

The bean curd meat is boiled with fresh pork belly until it is broken, sliced, mixed with the juice made of bean curd, bean curd, sugar and sweet noodle sauce, and steamed in a bowl.

I didn't think that this kind of blind boxing to kill the master was really successful, it was really fat but not greasy, the color was red and bright, delicious and delicious, it tasted salty and slightly sweet, and there was a faint fragrance of fermented bean curd, which was very popular with the family.

Recipe: Plum cabbage button meat Ingredients: 800 grams of pork belly, 200 grams of plum vegetables.

Seasoning: 15 grams of oil, 3 slices of ginger, 1 green onion, 4 grams of salt, 10 grams of light soy sauce, 15 grams of ground sugar, 15 grams of fermented bean curd.

Method:1Scrape and wash the skin of the pork belly, put it in a pot of cold water, cook it with green onion and ginger on high heat until it is eight ripe, and remove it.

2.Soak the dried plum vegetables until soft and wash.

3.Pour the fermented bean curd juice and crushed rock sugar into a bowl.

4.In a large bowl, pour a little oil and crushed rock sugar and spread well.

5.Wipe off the meat and coat it with soy sauce while it is hot.

6.Pour oil into the wok, when it is hot, put the pork belly skin down and fry it in the pan until it is dark red, remove it and let it cool.

7.Cut the fried pork belly into large long slices.

8.Place the slices of meat skin side down and neatly stacked in a bowl.

9.Put a little oil in the pot, pour the washed plum cabbage into the pot, add light soy sauce and fermented bean curd juice and stir-fry evenly, turn off the heat.

10.Put the fried umeboshi on the meat, steam it in a steamer for about 30 minutes until the meat is soft, or put it in a pressure cooker, it can also be steamed, turn off the heat and take out the meat bowl, cover it with a disc, decant the soup, and then put the bowl upside down on the plate.

Cooking Tips:1Umeboshi should be cleaned and finely chopped as much as possible.

2.If you want to make the meat look good, you can heat a wok, bring the poured soup to a boil, boil until thick, and pour it over the meat.

Hello, the dried plum vegetables in the plum cabbage button meat must be cleaned, and then soaked in water to soak. Cook in hot water. Controls moisture. Stir-fry the dried plum vegetables in hot oil and then make them, then put the meat on the pot and steam.

It needs to be washed, not only to wash the meat before making the plum cabbage button meat, but also to clean the plum cabbage, otherwise there will be many unhealthy substances left on it.

Yes, because umeboshi is a pickled food, it should be cleaned and washed several times.

First of all, soak the umeboshi in warm water for half an hour and set aside. The purpose of soaking is to allow the leaves of the umeboshi to open, which is conducive to later cleaning.

It is necessary to soak the dried plum vegetables in hot water first, and then wash them with hot water, so that the plum vegetables can be cleaned very cleanly.

After cleaning the dried plum vegetables, put them in a cool and ventilated place, in a non-humid place, so that they can be kept well.

Put the pork pieces into a pot of boiling water, add green onions, ginger, and cooking wine to remove the smell;After cold water, control drying, use a toothpick to prick a small hole in the meat skin, smear it with soy sauce, put it in the oil pan and fry it until it bubbles, change the knife into a piece of thick shouting, put it at the bottom of the bowl, spread the plum vegetables, and steam it in the pot. Rock burning.

1.Choose a piece of pork belly with skin that is three points fat and seven points lean, wash and set aside, 2Pork belly simmer for half an hour, remove after cooking, 3

Rub the soy sauce on the skin of the meat, and use a fork to make a few small holes in the orange beams of the skin of the meat. 54.Fry the skin of the meat first, and when the skin is fried until it is slightly dry and crispy, remove the slices, 5

Remove the umeboshi vegetables that have been stir-fried until they are delicious, pour them into a bowl with the pork belly slices, and place the bowl on the steaming drawer, 6Add an appropriate amount of water to the steamer, steam, and time it for about an hour and a half after Yuanyouyun boils.

Umebashi cabbage soaked soft and chopped. Wash the pork belly and boil it in water for 12 minutes, remove it, add salt and soy sauce and marinate for 10 minutes. Cut the pork belly into slices.

Then the sliced pork belly is placed on top of the prepared plum vegetables. Finally, put the chili sauce and shredded ginger on top of the meat. Then steam in a pressure cooker for 25-30 minutes and serve.

Put the pork belly in the pot and cook it, then add light soy sauce and oyster sauce to the meat to color, poke a small hole in the meat skin with a toothpick, then put the meat skin into the oil pan and fry it for 5 minutes, cut it into meat slices and add the umeboshi vegetables to steam.

Then you need to choose a very good meat, and you need to cook the meat again, and then cut it into pieces and put it on top of the plum cabbage, and take it to steam.

To make plum cabbage button meat, the meat should choose fatty and thin pork belly with skin, then fry it, and then add plum vegetables to steam, so that there will be no greasy taste of fatty meat. It is best to put the steamed plum cabbage button meat overnight before eating, so the plum button meat is more delicious.

Everyone should be familiar with the dish of plum cabbage and pork, which can be seen in all ranges, and the taste is excellent and lovely. In my hometown, when guests come to the house, or set up a banquet during the New Year's holidays, this dish will definitely be placed on the table, which can be said to be quite popular.

Although this dish is delicious, it is very different from ordinary dishes, so many people find it difficult to make, and when they cook at home, they don't taste good, so what should I do?Plum cabbage button meat is always not done well?Chef:

Keep these steps in mind to ensure that the fat is not greasy and more fragrant!

I have learned the cooking of this dish from the chef, I can do it myself, the following will be a detailed tutorial to share with you, if you are interested in this dish, then follow me to learn it, in fact, it is not as difficult as you imagined, and it can even be said that you can learn it, don't miss it!

Family version of plum cabbage button meat].

Ingredients: pork belly, plum cabbage, ginger, chives, cooking oil, dark soy sauce, oyster sauce, cooking wine, five-spice powder.

Production steps: 1. First of all, let's clean the pork belly, then put it into the pot, add the water that has not been covered by the pork, then put some ginger and green onion into the pot, then pour in an appropriate amount of cooking wine, boil together for ten to fifteen minutes, remove all the foam, and then take it out and rinse it with warm water.

2. Put the meat pieces on the plate, apply the dark soy sauce to the top with your hands, wipe well, then pour off the dark soy sauce and marinate the meat slices downward, the marinating time is about ten minutes, and then drain it and set aside.

4. After the meat is marinated, let's add a small amount of cooking oil to the pot, fry the meat skin down after roasting the meat, and wait for the pork skin to turn golden brown, let's fry the surrounding meat a little. Cut the meat into slices with a thickness of about half a centimeter, then marinate the slices in the sauce for 10 minutes, and place them in a bowl with the skin facing down.

5. Add salt to the plum cabbage and stir-fry in the pot, boil the sauce of the marinated meat, take out the plum cabbage after it tastes, cover it evenly on the top of the meat slices, and then put it directly into the steamer, steam and cook for about 90 minutes, and finally put it into the plate, and the dishes can be served on the table.

Tips at the end of the article].

1. Don't throw away the sauce of marinated meat in a hurry, it is also very fragrant when used to stew plum vegetables.

2. When the meat slices are cut, it is not good if it is too thick or too thin, either it has a poor taste or a poor taste.

3. The steaming time can be increased or decreased by itself, and everyone has different taste and hobbies, so you can eat it when it is cooked.

Material. Ingredients: pork belly hail meat, dried plum vegetables, auxiliary ingredients: green onion such as core, ginger, garlic, star anise.

Method. 1.Blanch the pork belly in boiling water, remove the floating powder, add green onions, ginger and cooking wine and cook for 20 minutes.

2.After scooping out, spread soy sauce evenly on several sides.

3.Add oil to the pan and fry in the pan over medium heat.

4.Fry until browned.

5.Soak the umeboshi in warm water for 10 minutes, wash thoroughly, and stir-fry with oil, garlic, cooking wine, sugar, soy sauce, and salt.

6.Cut into slices of appropriate thickness.

7.Row in a bowl with the skin side down.

8.Evenly spread the stir-fried plum vegetables, put star anise, and steam in a pot for 40 minutes.