Umeboshi, a dried dish with a unique flavor, is widely used in cooking throughout China. It is made by pickling and drying vegetables such as mustard greens, rape, cabbage, and the stems and leaves of sherry ferns. Umeboshi has a unique salty flavor and a delicious taste, which is loved by people.
In cooking, umeboshi dishes can be combined with a variety of ingredients to create a variety of delicious dishes. Among them, plum dried vegetables and pork are one of the representatives. This dish is made of thinly sliced pork belly and steamed with umeboshi, and the meat is tender and salty.
In addition to the umeboshi cabbage button meat, umeboshi can also be used to make umeboshi stewed pork ribs, umeboshi scrambled eggs and other delicacies. In addition, umeboshi can also be used to make soups, such as umeboshi and egg drop soup. These delicacies are not only delicious but also nutritious and loved by people.
In conclusion, umeboshi is a dried dish with a unique flavor that can be used to make a variety of cuisines. If you haven't tried the cuisine of umeboshi yet, why not try it?
The practice of buttoning meat with plum vegetables.
Plum cabbage button meat is a traditional Guangdong dish with good color and flavor, which is characterized by fresh and tender meat, fat but not greasy, and rich plum vegetable fragrance. Let's introduce the practice of plum vegetable button meat.
Ingredients: 500 grams of pork belly.
100 grams of plum cabbage.
3 slices of ginger.
Appropriate amount of green onions.
1 tablespoon cooking wine.
Light soy sauce 2 tablespoons.
1 tablespoon dark soy sauce.
1 tablespoon sugar.
Salt to taste. Water starch to taste.
Steps:1Wash the pork belly, cut it into evenly sized pieces, blanch it in boiling water and remove it for later use.
2.Soak the plum cabbage in water for a period of time, wash it and chop it into minced pieces for later use.
3.Add an appropriate amount of oil to the pot, add ginger slices and green onions and stir-fry until fragrant, then pour in the pork belly pieces and stir-fry until the surface is slightly yellow.
4.Add cooking wine, light soy sauce, dark soy sauce, sugar and an appropriate amount of salt, stir-fry evenly, then add the minced plum cabbage and continue to stir-fry.
5.Put the fried pork belly and plum cabbage in a bowl, seal the bowl with plastic wrap, add water to the steamer and bring to a boil, then put it in the steamer and steam for about 1 hour.
6.Place the steamed plum cabbage upside down on a plate and sprinkle with some chopped green onions and coriander for garnish.
7.Pour the remaining soup into the pot, thicken it with water starch and pour it over the plum cabbage button.
The method of making plum cabbage button meat is relatively simple, but you need to pay attention to the mastery of heat and time. This dish is not only delicious but also nutritious, making it a rare and good dish.