Roasted white and plum cabbage are both common delicacies in Chinese cuisine, and there are certain differences between the two in terms of preparation method and taste.
Burnt white**:1*Ingredients**: Roasted white usually uses pork belly or lean meat as the main raw material.
2.*Method**: Put the meat pieces into the oil pan and fry them until the surface is golden brown, then put them in a casserole, add an appropriate amount of light soy sauce, dark soy sauce, rock sugar and other seasonings, and simmer over low heat until the meat is crispy.
3.*Taste**: The taste of burnt white is crispy, fat but not greasy, sweet and salty.
Plum cabbage button meat**:
1.*Ingredients**: Plum cabbage button meat is made of pork belly as the main raw material, with plum vegetables as the ingredients.
2.*Method**: Cut the pork belly into large slices, fry it in an oil pan with the skin side down until the surface is golden brown, then put it in a casserole with the plum vegetables, add an appropriate amount of light soy sauce, dark soy sauce, rock sugar and other seasonings, and simmer over low heat until the meat is crispy.
3.*Taste**: The taste of plum cabbage button meat is crispy, the meat is tender, and the unique flavor of plum vegetables complements the deliciousness of pork belly.
In general, roasted white and plum cabbage button meat are different in preparation method and taste. The roasted white taste is crispy, sweet and salty, while the taste of the plum cabbage button meat is crispy and tender, and the unique flavor of the dried plum vegetables complements the deliciousness of the pork belly. Both are classics in Chinese cuisine, each with its own characteristics.