How do you make prunes soft and rotten? How to make dried plum cabbage delicious

Material. Pork (pork belly) Dried plum vegetables.

Dried vegetables, moldy dried vegetables), eggs, ginger, cinnamon.

Star anise rock sugar cooking wine.

Dark soy sauce. Method 1: Rinse the skinless pork or pork belly and cut into cubes.

2) Heat the wok and stir-fry the diced meat, stir-fry the oil, add ginger, cooking wine, cinnamon, star anise, dark soy sauce and stir-fry, add water to bring the diced meat to a boil over high heat, change to low heat and cook for 50 minutes.

3) Dried plum vegetables with lightly salted water.

Soak and wash repeatedly until the water becomes clear and free of impurities, squeezing out the water.

4: Add water to a boiling pot and change to low heat, add eggs (rinse the egg skin), change to medium heat and cook for 15 minutes, remove and rinse with cold water to peel off the egg skin.

5: Put the eggs and dried plum vegetables in a pot of boiled meat, add rock sugar and salt, and continue to simmer for 40 minutes.

Ingredients: pork belly and dried plum vegetables.

Method:1. Soak the dried plum vegetables in warm water for half an hour; Wash several times to remove hard stems and impurities;

2。Squeeze out the water after washing; Add a little oil to the oil pan and stir-fry the dried plum vegetables;

Add light soy sauce (flavoring), dark soy sauce (coloring) and sugar; (Note: The soup can be left slightly larger) and set aside; 3。Wash the pork belly and cut into large pieces; Fry in a pan; until the surface is golden, and the skin of the flesh is wrinkled and removed;

4。Soak the fried pork belly immediately in cold water (it softens the meat and makes it easier to slice)5. Cut the meat into thin slices, as thin as possible and keep the meat not loose (the knife work cut my bitterness) The cut meat slices are neatly stacked at the bottom of the large bowl, cover the fried plum vegetables on top, and press them slightly to be level with the mouth of the bowl;

6。Steam in a pot over medium heat; The soup of the umeboshi vegetables will soak into the meat slices with steam;

Steaming for half an hour or an hour is fine, and the longer the time, the more crispy the meat will be;

I steamed it for two hours, and the flavor of the plum cabbage was all in the meat, and the aroma was overflowing)7. After steaming, force out the soup in the bowl first, and set the soup aside;

Then place the large bowl upside down on the plate and remove the bowl;

Finally, pour the soup into a pot and bring to a boil, add water and starch to thicken, and pour it over the buttoned meat.

First soak the plum vegetables with water, drain the water, put it in a stew pot, the casserole is best to prepare an appropriate amount of garlic and ginger, don't cut the garlic, let it cut the whole three-layer meat into pieces, put a small amount of oil into the pot, so that the meat is also easier to burn out of the oil, the fire is not too big, when the meat is burned to a slight yellow, add an appropriate amount of soy sauce and stir-fry, and then add garlic, ginger, salt, and dried chili peppers to stir-fry together, fry until the dried chili peppers are full of oil juice, and when the color of garlic and ginger blends with the color of the meat, take it out of the pot and put it in the casserole that holds the plum vegetables, then put the pot with the vegetables into the voltage pot, add water to the voltage pot, put a rack with water barriers, and put a small pot with meat on top of it, and simmer for 40 minutes.

Everyone must have eaten the prune button patty, and after eating too much, I feel that there must be prune vegetables in this cake to be delicious, but the prune vegetables are actually cooked separately and other ingredients are also very delicious, if you want to make the prune vegetables rotten and delicious, you have to clean the prune vegetables several times in advance, otherwise the taste of the boiled will be salty, clean and drain before cooking, so that it will be rotten and delicious.

If you want to turn yellow, cook the plum dish that is a little whitish. Only if it is boiled, it is grilled and removed, so that it can be boiled and turned yellow. Because if you're a umeboshi, the umeboshi I've eaten myself is the white one, so if you turn it to another color for no reason, if you turn it yellow, you have to cook it.

This is because if you cook this umeboshi dish, its color will change to another color, golden yellow. It looks very appetizing and delicious, so you can make this umeboshi yellow.

Soak the umeboshi in water, wash off the excess salt with water, and then steam or stew them with the meat.

Soak the umeboshi for a longer time, and let it take a little longer when cooking, so that it will be soft and rotten.

Trim the fresh vegetables as a whole, cut off the roots, remove the old leaves and dead leaves, and dry them in the sun for 1 day, turning them once in the middle. Then the withered vegetables are stacked and yellowed.

If the sauerkraut wants to be soft, you have to soak it first, and then when you make that plum cabbage, the oil is a little more, and he will be soft.

The umeboshi should be steamed together with the braised pork belly, so that the oil can soak the umeboshi until it is soft and delicious.

Dried plum cabbage is delicious in this way:Ingredients: 500 grams of pork belly, dried plum vegetables.

400 grams. Excipients: cooking wine.

Appropriate amount, appropriate amount of salt, appropriate amount of oil, appropriate amount of sugar, 8 pieces of rock sugar, appropriate amount of organic soy sauce, appropriate amount of water.

Steps: 1. Soak the dried plum vegetables in water for 1 hour and soak them, drain them for later useCut the pork belly into cubes, clean and drain for later use.

2. Pour in the prepared pork belly in a hot pan with cold oil, stir-fry evenly, and pour in an appropriate amount of cooking wine to remove the smell.

3. Cover the pot and cook for 2 minutes to evaporate the waterPour in the prunes and stir-fry evenlyAdd just enough water to cover the umeboshi and bring to a boil over medium heat.

4. Add organic soy sauce, salt, sugar and rock sugar at a time when cooking, and then stir-fry evenly.

5. Cover the pot and cover it to remove the juice.

6. The finished product is as follows.

Here are some ways to make umeboshi more delicious:

1.Soak in advance: Soak umeboshi for 20-30 minutes in advance to remove excessive saltiness and make it easier to blend in with the flavors of other ingredients.

2.Cook in water: Heat the soaked umeboshi in water and remove the excess salt and game.

3.With the right toppings: Umeboshi can be paired with meat, vegetables, tofu, etc., to enhance the taste and nutrition.

4.Deep-frying: When making the main dish, the umeboshi is fried in oil and then fried with other ingredients to create a more umami flavor.

5.Add sweetness: By adding sweet spices, such as rock sugar or goji berries, you can neutralize the saltiness of umeboshi and create a sweet taste.

6.Serve with soy sauce: During the cooking process, a little soy sauce can be added to increase the aroma and flavor of the umeboshi dish.

7.Stir-fry before use: If you are using it for rice, you can add umeboshi to stir-fry the rice to make them more fragrant.

Plum dried vegetable pot helmet] - fresh and fragrant, nutritious and satisfying, crispy and delicious.

Ingredients: Umeboshi, pork, green onions, white sesame seeds.

Seasoning]: salt, five-spice powder, oyster sauce, light soy sauce, dark soy sauce, sugar, chicken essence.

Production process]:

1. Pour the flour into the basin, add an appropriate amount of water and knead the dough, then let it rise for five minutes and knead it again until smooth, then pour in an appropriate amount of cooking oil to smooth the dough, and then cover the lid and let it rise again for half an hour.

2. Chop the pork into minced meat, rinse the plum vegetables 3 times and drain the water, and cut the green onions into chopped green onions for later use.

3. Add an appropriate amount of light soy sauce, dark soy sauce, oyster sauce, five-spice powder, chicken essence, salt and sugar to the minced pork, stir well in one direction, and add an appropriate amount of green onion and ginger water or Sichuan pepper water to remove the smell and increase the flavor.

4. After stirring well, add chopped green onion and dried plum vegetables and mix well again for later use.

5. Divide the proofed dough into 6 dough of equal size.

6. Roll out the dough and fill it with the filling, wrap the filling and pinch the seal tightly.

7. Use a rolling pin to slowly roll out the dough into the shape of a cow's tongue, because there are more fillings, so slowly roll it out, then brush a layer of sugar water on the surface and sprinkle an appropriate amount of sesame seeds.

8. Put the finished pot helmet into a baking dish, then put it in the oven at 220 degrees and bake for 15 minutes.

Umeboshi is a dish that people can't put down, not only does it taste good, but it also has a lot of nutritional value. However, for many people, how to make umeboshi delicious is not an easy task. Let's share a few tips to make umeboshi more delicious.

1.Soaking time: The key to making umeboshi more delicious is the soaking time. First, soak the umeboshi in cold water for at least two hours, then change the water and continue soaking for at least an hour. If the saltiness of the umeboshi is heavier, you can change the water several times.

2.Cooking process: When cooking umeboshi dishes, you need to pay attention to controlling the cooking time and heat.

3.Ingredients: Umeboshi vegetables are mostly used for stir-frying, soups, etc., and can be combined with different ingredients to improve the taste and nutritional value of dishes.

For example, adding vegetables such as onions, carrots, potatoes, or meat ingredients such as shrimp and pork can make umeboshi more delicious.

In short, it is not difficult to make a delicious umeboshi dish. Using the above tips, you can easily create a delicious and nutritious umeboshi dish that will give your family and friends a delicious treat.

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 and then rinse with cold water and set aside.

3.Pair with other ingredients: Umeboshi has a mixed flavor on its own, so it needs 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 to ensure that umeboshi vegetables are fragrant and juicy.

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

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

Umeboshi is a traditional ingredient with a unique flavor that can be eaten on its own or in combination with other ingredients. Here are some suggestions to help you make a delicious umeboshi dish:

Cut the pork belly into thin slices, marinate with ginger, cooking wine, light soy sauce and other seasonings, then cover the pork belly with umeboshi and steam until the meat is soft and rotten, and the flavor of the umeboshi is fully integrated into the meat.

2.Umeboshi Vegetable Tofu Stew: Umeboshi vegetables are stewed with tofu, and the tofu absorbs the flavor of umeboshi vegetables and has a richer texture.

Cut the tofu into pieces, fry in a pan until golden brown on both sides, then add seasonings such as umeboshi, light soy sauce, cooking wine, sugar, etc., and simmer until the tofu and umeboshi are cooked through.

3.Umeboshi Fried Rice: Umeboshi vegetables are stir-fried with leftover rice to make a delicious fried rice. In the process of fried rice, you can add eggs, ham sausages, green onions and other ingredients to increase the taste and nutrition.

4.Umeboshi steamed buns: Umeboshi vegetables are used as a filling to make delicious steamed buns. Chop the umeboshi cabbage, stir well with pork, light soy sauce, cooking wine, sugar and other seasonings, then wrap it in the dough and steam until it is cooked through.

5.Umeboshi soup: Umeboshi vegetables are boiled together with other ingredients such as pork ribs, chicken, etc. to make a soup. First, the pork ribs or chicken are stewed until cooked, then add seasonings such as umeboshi, ginger, and cooking wine, and continue to simmer until the soup is thick, and the flavor of the umeboshi is fully integrated into the soup.

When making umeboshi dishes, you can adjust the amount of seasonings such as salt, light soy sauce, sugar, etc., according to your personal taste, to make umeboshi dishes that suit your taste.

I can offer the following suggestions for how to prepare umeboshi::

1.Soak the dried plum vegetables: Soak the dried plum vegetables in water until soft, and the soaking time needs at least an hour, if the water quality is relatively hard, you can soak for a while.

2.Remove the bitter taste: After soaking the dried plum sock vegetables, rinse them with water first to remove the dirt and impurities left during the soaking process, and then blanch the dried plum vegetables in boiling water, which can remove the bitter taste of the dried plum vegetables.

3.Ingredients: Cut the soaked plum vegetables into small pieces, add an appropriate amount of green onions, ginger, garlic and chili peppers and stir-fry, then add an appropriate amount of sugar and chicken essence, and then add a little water to boil.

4.Fried rice with dried plum vegetables: Cut the soaked dried plum vegetables into small pieces, add an appropriate amount of green onions, ginger, garlic and chili peppers and stir-fry until fragrant, and finally add the fried rice and stir-fry evenly.

5.Boiled soup with umeboshi vegetables: Cut the soaked umeboshi into small pieces and add the appropriate amount of meat slices and other vegetables to cook the soup together, so as to make a delicious umeboshi soup.

Pay attention to the heat, too high temperature can easily make the plum vegetables too hard or too mushy, it is recommended that the heat should not be too large during the cooking process, so as not to affect the taste.

Umeboshi is a particularly nutritious food, which is not only rich in vitamin C, calcium, iron and other nutrients, but also has an appetite-boosting effect and is often used to cook delicious dishes.

Here are some tips on how to make umeboshi delicious:

1.Pre-treatment of umeboshi vegetables: Soak umeboshi vegetables in warm water for about 30 minutes to 1 hour to remove excess salt and odor. Rinse off with clean water and rub out excess water.

2.Serve with other ingredients: Umeboshi is a bit salty, so you can pair it with some other ingredients to relieve the saltiness, such as potatoes, shiitake mushrooms, mushrooms, sweet beans, etc. With beef, chicken, pork and other meats, it is also a good choice for world grip pants.

3.Add condiments: Appropriate amounts of sugar, chicken essence, salt, soy sauce and other condiments can increase the taste and flavor of umeboshi vegetables.

4.Stewed plum vegetables: You can put the pre-treated plum vegetables into boiling water and cook them, and then pour out the soup and stew them with a small amount of water and seasonings. It is recommended to use a pressure cooker to stew to lock in the nutrients and umami of the ingredients.

5.Grilled umeboshi vegetables: Combine them with some protein ingredients, such as chicken or fish, and bake them with an appropriate amount of vegetable oil until golden brown and crispy.