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Anonymous users2024-02-15Plum cabbage button meat.
Ingredients: pork belly, dried plum vegetables, ginger, green onions, star anise, dried chilies.
Method:1Prepare all the materials.
2.After cleaning the umeboshi prepared by ginger, soak them in water overnight.
3.Wash the prepared pork belly and cook it in boiling water.
4.Add an appropriate amount of tablespoon and honey to a bowl and stir well, then spread on the meat.
5.Add an appropriate amount of oil to the pot, fry the pork belly until golden brown after the oil is hot, and then remove it, 6Continue to add an appropriate amount of oil to the pot, and when the oil is hot, add green onions, ginger, star anise and dried chili peppers and stir-fry until fragrant.
7.Then add the prepared umeboshi vegetables and continue to stir-fry until fragrant, then add an appropriate amount of salt and five-spice powder, light soy sauce and cooking wine to boil.
8.After cutting the finished meat, put it on a plate, add an appropriate amount of umeboshi on top, and then put it in the domestic book to give away.
9.Finally, drizzle with an appropriate amount of sauce and monosodium glutamate to taste, and then you can remove and eat.
Benefits of eating umeboshi vegetables.
1.It can be appetizing: the taste of prune vegetables is very good, especially when the stomach and intestines are not good, it can promote the effect of increasing appetite, and at the same time, there is a mustard dish in the ingredients of prune vegetables, which can also exude a unique fragrance to increase appetite.
2.It can nourish the blood: Experts say that if you cook dried plum vegetables and fish together, it can not only remove the fishy smell, but also replenish the blood.
3.It can make up for fatigue: If you are usually tired again, you can add some umeboshi vegetables in your usual time, because the plums are rich in carotene and magnesium, which has a relatively strong deficiency tonic effect.
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Anonymous users2024-02-14Details. Pork belly to taste.
Appropriate amount of prune.
Potatoes to taste. Dried chili peppers to taste.
Ginger slices to taste. Oil to taste.
Cooking wine to taste. Light soy sauce to taste.
Average difficulty. Time for one hour.
The taste is salty and fragrant. Craft stew.
Steps to make potatoes, prunes, vegetables, roasted meat.
Cut the pork belly into small pieces.
Soak the dried plum vegetables in water until soft, and rinse.
Blanch the pork belly in a pot under cold water, remove and wash off the foam.
Put a little oil in the pot, add the pork belly and stir-fry the oil over low heat, add ginger slices, chili peppers, and star anise to stir-fry until fragrant.
Add rock sugar, cooking wine, light soy sauce and stir-fry to color.
Add the umeboshi and stir-fry.
Add the water that has covered the meat, cover and cook for 30 minutes.
Peel the potatoes and cut into hob cubes.
Place in a pot and cook until cooked.
Sprinkle in chopped green onion and remove from the pan.
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Anonymous users2024-02-131. Finish and clean the fresh vegetables after harvesting, dry them for about 5 days, and stack them in a cool and ventilated place for 4-5 days.
2 When the leaves are yellow-green and the leaves are soft, cut the dried leaves into shreds.
3 Put the dried vegetables in a basin, sprinkle them with salt, rub them with your hands, and when some juice comes out, put them in a clay pot.
4 Seal the clay pot filled with shredded vegetables tightly and store it in a cool place.
5 After marinating for half a month, you can find the lid of the clay pot and take out the finished plum vegetables to eat, and then the dish line will become a plum dried vegetable with golden color, salty and sour taste.
Ingredients: 500 grams of pork belly with skin, appropriate amount of dried plum vegetables, 1 piece of ginger, a handful of chives, 3 bay leaves, two star anise.
Seasoning: light soy sauce, sugar (1 teaspoon is good), dark soy sauce, cooking wine, rock sugar (3 small ones are good).
How to make:1Remove the skin of the pork, wash it and set aside.
2.Wash the umeboshi with salt, chop it and soak it until there is no saltiness. (I can only buy this kind of umeboshi dish).
3.Put water in the pot, put the pork in, add light soy sauce, rock sugar, ginger cubes, chives, star anise, simmer the pork for 20 minutes, and skim off the foam.
4.Cook the pork and fill the hole with a toothpick. Then evenly coat all sides with dark soy sauce or dark soy sauce. Drain the water (otherwise the oil will burst out when frying).
5.Heat the oil in the pan to 160 degrees.
6.Add the pork pieces and fry them skin side down, covering the pan for two minutes (just in case the oil bursts).
8.Cut into 5-8 mm slices.
9.Heat oil in a pan and stir-fry the drained umeboshi until fragrant. Add a small amount of sugar and light soy sauce to taste. (To taste, don't be too salty).
10.Place the sliced meat, skin side down, into a round bowl. Sprinkle evenly with a small amount of sugar and salt to taste. (It tastes when marinated).
11.Then spread the sautéed plum vegetables on the surface. and press tightly with a spoon.
12.Put cold water in the steamer, put the bowl on it, do not cover it, cover the pot, and steam for 60 minutes over medium heat.
13.Add a few slices of lettuce to the bottom of the plate. You can also plant another vegetable and blanch it on the bottom.
14.Pour out the steamed gravy and serve it in a small bowl, then turn the bowl upside down.
15.Buckle out of the meat, you can see that the skin is wrinkled.
16.Then pour the steamed gravy back into the pot, add a small amount of water starch, thicken, and pour it on the meat surface.
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Anonymous users2024-02-12Umeboshi is a traditional pickled vegetable with a unique salty and sour taste and aroma that can be used in a variety of dishes. Here are a few ways to make umeboshi delicious:
Soak to remove saltiness: Soak the umeboshi in clean water to remove some of the saltiness, then rinse it with running water and cut it into shreds or small pieces for later use.
Cook soft to remove sourness: Put the soaked plum vegetables into boiling water and cook for about 5 minutes, then remove and drain the water for later use. This makes it possible to cook the fiber of the soft umeboshi and at the same time remove some of the sourness, making the umeboshi more delicious.
Pair with other ingredients: Pairing umeboshi with other ingredients, such as grilled meat, fried rice, scrambled eggs, etc., can make umeboshi more delicious.
Proper seasoning: When cooking umeboshi vegetables, you can add seasonings such as green onions, ginger, garlic, and red peppers in moderation to make the flavor more intense. In addition, a small amount of sugar or bell pepper can be added to adjust the salty and sour taste, making the umeboshi more delicious.
Plum cabbage button pork: Plum cabbage button meat is a classic plum vegetable dish, the plum vegetables are used with pork, seasoned with brown sugar, soy sauce, etc., and steamed after flavoring, which can make the umebo vegetables and meat perfectly integrated, and the taste is better and richer.
Dried plum vegetables are also called "moldy dried vegetables", which are made by drying, pickling, and drying in the snow or mustard greens, and the dried plum vegetables are mellow in fragrance, and are relatively convenient to store, and are used to stew meat, stewed fish, and stewed duck are extremely delicious! You can smell the aroma of dried umeboshi before you get close to it, but after stewing, the aroma is even stronger, and it is more popular than meat! >>>More
Dried plum cabbage. Production methodProduction steps:
1. Choose more tender greens (such as cabbage moss, rape moss, row vegetables, radish vegetables). >>>More
"Plum dried vegetables" in the south, is a kind of dried vegetables that is generally popular among people, it is also one of the favorite delicacies of the Hakka people, and it was first transmitted to overseas by the Hakka people, and is deeply loved by overseas Chinese. There are many ways to make plum vegetables, and you can use it to make plum cabbage button meat, plum cabbage steamed fish, plum vegetable roasted chicken nuggets, and so on. In the previous log, I have made "plum vegetable button pork", and today, I will use plum vegetables to make another "plum vegetable roast pork". >>>More
Preparation of umeboshi vegetables.
1. First of all, to make umeboshi vegetables, you should choose green leafy vegetables with less moisture. Like the commonly used snow mushroom, mustard greens, baby cabbage, there are also spicy radish tassels. In short, vegetables with less water and more leaves are more delicious in taste than those with more stems. >>>More
Umeboshi is a traditional pickled vegetable with a unique salty and sour taste and aroma that can be used in a variety of dishes. Here are a few ways to make umeboshi delicious: >>>More