What can t you eat with umeboshi, and what are the 10 ways to eat umeboshi?

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.

The ways to eat umeboshi are: prune cabbage button meat, plumboshi steamed chicken wings, plumboshi buns, plumboshi pancakes, prune vegetables roasted potatoes, prune vegetables braised snakehead fish, prune vegetables meat cakes, prune vegetables fried bamboo shoots, prune vegetables fried vermicelli, prune vegetables stewed pork belly, etc.

Plum dried dishes belong to Zhejiang cuisine and Cantonese cuisine, and the more commonly used cooking methods include steaming, oil stewing, and boiling soup.

Dried plum vegetables and bamboo shoots are boiled and dried together, called dried vegetable shoots, and are especially suitable for soup.

"Braised pork with plum vegetables" is a typical Shao-style famous dish that has been written into the "Chinese Recipe", the meat tastes crispy but not greasy, and the dried plum vegetables taste fresh but not salty.

How to make umeboshi dishes:

1. Finish and clean the fresh vegetables after harvesting, and dry them for about 5 days, and stack them in a cool and ventilated place for 4-5 days.

2. When the leaves turn yellow-green and the leaves become soft, cut the dried vegetable leaves into shreds.

3. Put the dried vegetable shreds into the basin, sprinkle with salt, rub them with your hands, and when some vegetable juice oozes out, put them into the clay pot.

4. Seal the clay pot filled with shredded vegetables tightly and store it in a cool place.

5. After pickling for half a month, you can find the lid of the clay pot and take out the finished plum vegetables to eat.

1. Eating a large amount of dried plum vegetables can easily cause vitamin C deficiency and stones in the human body.

During the pickling process of vegetables, vitamin C is destroyed in large quantities. After pickling, the composition of vitamin C is almost "wiped out". Eating a lot of pickled vegetables can cause vitamin C deficiency in the human body.

Therefore, eating some pickled vegetables can regulate your appetite and increase your appetite, but it is not advisable if you have a habit of eating pickled vegetables. If consumed for a long time, it is easy to cause various diseases.

2. Contains carcinogens - "nitrite amine".

The reason why pickled foods should be limited is that a lot of salt is added during processing. Salt contains impurities, such as nitrite, nitrate, etc., which may produce harmful substances such as nitrite amine. During the pickling process, pickled foods are susceptible to contamination by bacteria.

If less than 15% of salt is added, nitrate in vegetables may be reduced to nitrite by microorganisms. The nitrite content increases after 1 hour of curing, reaches a peak after two weeks, and can last for 2 to 3 weeks.

For example, natural vegetables such as radish, sherry mushroom, and cabbage contain a certain amount of non-toxic nitrates. If the temperature is high and the salt is less than 10%, and the pickling time is less than 8 days, it will cause a large number of bacteria to multiply, and nitrate is also easily reduced to toxic nitrite. After 9 days of pickle pickling, nitrite began to decline, and after 15 days, nitrite fell to a safe dose range.

3. The salt content is too high, which affects the mucosal system. (Harmful to the stomach and intestines, leading to high blood pressure, excessive burden on the kidneys, leading to nasopharyngeal cancer, ulcers and inflammation).

Because a large amount of salt is required in the pickling process, this will lead to excessive sodium salt content in such foods, resulting in an increased burden on the kidneys of people who often eat pickled foods, and an increased risk of high blood pressure. In addition, a large amount of nitrosamines, carcinogens, can be produced during the pickling process of food, resulting in an increased risk of malignant tumors such as nasopharyngeal cancer. High concentrations of salt can also seriously damage the mucosa of the gastrointestinal tract, so people who often eat pickled foods have a higher incidence of gastrointestinal inflammation and ulcers.

Moldy dried vegetables are one of the carcinogens, improper handling, eating too much and too often, are fatal substances in the diet with a high probability of causing cancer.

It can be eaten as a bun. Here's how:Ingredients: 500g minced pork, 150g dried plum vegetables, 800g dough.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of ginger, appropriate amount of light soy sauce, appropriate amount of chicken essence.

1. Prepare the ingredients.

2. Soak the dried plum vegetables in warm water for 1 hour.

3. Remove the thick rod, wash and chop.

4. Heat the oil in the pot, add the dried plum vegetables and stir-fry, add some water and simmer for 10 minutes.

5. Put in the minced meat.

6. Add sugar, salt, cooking wine, first smoke, minced ginger, chicken essence.

7. Stir-fry until the juice is dry, remove and set aside.

8. Knead the fermented dough well and cut it into agents.

9. Roll out the dough and wrap it in the plum vegetable filling.

10. Wake up for 20 minutes and put it in a greased steamer.

11. High heat for 6 minutes, low heat for 6 minutes, and simmer for 2 minutes.

12. a finished product.

Fried rice with plum vegetables, scrambled eggs, and meat with plum vegetables.

You can make a dish of plum cabbage and pork:

1. Ingredients: Cubes of pork belly.

Umeboshi star anise, ginger, garlic.

Oyster sauce, light soy sauce, dark soy sauce, chicken essence, cooking wine, sugar.

Stock, red bean curd.

Second, the practice of buttoning meat with plum vegetables.

1. Pick a piece of plum cabbage, soak it slightly, then wash it piece by piece, squeeze out the water and chop it, and soak it in clean water; For about half an hour, take a little plum cabbage and try it, and you can take it out and squeeze out the water for later use;

2. Put water in the pot, add the pork belly pieces, ginger slices, and star anise, and cook for about 10 minutes.

3. Remove and serve hot, apply dark soy sauce, and then use a toothpick to tie the holes messily.

4. Set aside, air dry and color.

5. Heat oil in a pan and stir-fry ginger and garlic until fragrant.

6. Pour in the plum cabbage and stir-fry.

7. Add an appropriate amount of oyster sauce, light soy sauce, dark soy sauce, chicken essence, cooking wine, sugar and water, boil and turn off the heat for later use; * If there is red bean curd, crush it and add it to seasoning, the color and taste are better;

Stock, instead of water, will taste better;

8. Heat the oil in the pot, put the meat skin down into the oil pan, cover and fry until silent, the meat skin is browned, and then you can remove it; Before putting it in the pan, you can use a kitchen paper towel to dry the surface of the water;

9. Wait for it to cool after taking it out, or you can put it in a basin of cold water to soak for a while;

10. Cut the skin side down into large slices of meat with a thickness of 2 to 3 mm;

11. Also with the skin facing down, put the meat slices into a bowl;

12. Pour the fried plum vegetables on top of the meat together with the soup and spread them flat;

13. Put an appropriate amount of water in the pressure cooker, put the bowl in, steam it, and continue to steam for 30 minutes; If you don't use a pressure cooker, you can steam it directly in the pot and steam it for an hour; You can also use the microwave oven for about 40 minutes; Adjust the steaming time according to the amount of meat and the size of the fire, and it is better to steam for a long time, so that the meat of this dish is delicious;

14. After steaming, you need to pour out the soup in the bowl first, and the soup will be spilled and burned to your hands if you turn it over directly.

15. Then take a saucer and put the plum cabbage and meat upside down on the plate.