What is braised pork and plum vegetable? The plum vegetables in braised pork are made of mustard (also called plum vegetables).
Plum cuisine is a traditional dish of Han nationality in Guangdong (Meizhou and Huizhou), which belongs to pickled food. Huizhou is also called "Huizhou Tribute". Fresh plum vegetables in rural areas are made by drying, selecting and pickling. Golden color, sweet fragrance, refreshing, neither cold nor dry, neither wet nor hot. It can be used as a single dish or as an ingredient to make plum vegetables into braised pork.
How to cook braised pork with plum vegetables;
500g of pork belly, 50g of dried plums, 2g of onion, 5g of ginger 1 g, 5g of salt, 2g of cooking wine10g, 2g of star anise, 0g of seafood sauce10g, oyster sauce10g, soy sauce10g.
1. Soak dried plums overnight and wash them several times to remove sediment.
2. Wash the onion and ginger and slice them.
3. Clean the pork belly, add water to the pot, add a few slices of onion and ginger, 2 star anise, a little cinnamon, cooking wine 10g, add the pork belly, cook it until it is pale, and then take it out.
4. Take out the pork belly while it is hot, and put a little soy sauce on the surface of the pork belly to make the color even.
5. Put a layer of oil in the pot. When the oil burns to 70% heat, the so-called 70% heat means that you can feel the heat when you put your hand on the oil. Put the skin down and fry it slowly over low heat. Until the skin is golden yellow and the oil overflows, fry all sides of the meat until the color is even.
6. Use the remaining oil in the pot, add the soaked dried plums, pour a little cook the meat gravy, add a little soy sauce and salt, add a little rock sugar to taste, and simmer for 15 minutes.
7. Cut the cold pork belly into 0.5cm thick slices and put them into a bowl evenly. Spread the fried dried prunes on it.
8. Steam in the pressure cooker for 20 minutes. After 20 minutes, boil and deflate, filter out the steamed fat oil, and continue steaming for 20 minutes.
9. Filter out the steamed fat oil and turn it upside down.
10. A delicious braised pork with plum vegetables is presented to everyone.
Related content introduces nutritional value:
Among pickled vegetables, dried mushrooms have high nutritional value, especially the content of carotene and magnesium. They are sweet, can stimulate appetite, reduce qi, nourish blood and promote fluid production, and make up for fatigue. People who soak in water for a long time can't cure their voices.
Applicable people:
The general population can eat it.
Precautions:
Dried vegetables should not be eaten with mutton, otherwise it will lead to chest tightness.
Usage and dosage:
1, air-dried moldy vegetables are washed with cold water before eating, and can be cooked after knife processing, and can be made into meat and vegetarian dishes;
2. Cooking can be steamed, fried, roasted or made into soup, and can be accompanied by pork or dried beans, gluten, edamame, shrimp skin, etc. Such as "Fried shredded pork with mushrooms", "Shrimp skin soup" and "Fried edamame with mushrooms".
3. Roasted meat or steamed meat with mushrooms, the fragrance permeates each other, oily but not greasy, fresh and sweet. It's a home-cooked dish in summer. Famous dishes are mostly found in Zhejiang, such as "Roasted Meat with Tricholoma" in Shaoxing and "Duck with Dried Vegetables" in Jiande.
4. It can also be boiled and chopped, stuffed with minced meat, and made into dried vegetable buns or sesame cakes, which are famous as "dried vegetable sesame cakes" in Tunxi Old Street, Anhui Province.
5. Chop the sun-dried moldy vegetables and mix them with the tender bamboo shoots after pickling, blanching and drying, which is the traditional local product "dried bamboo shoots" in Yuyao and Cixi, Zhejiang. The flavor and eating method are similar to those of dried mushrooms, which can be made into soup, braised in oil and steamed, and can also be used as ingredients for barbecue, duck stew and boiled tofu.