You can also go to Ali 1688 to find Huizhou Hui You Mei Food to learn more about plum products. I hope the above will help you.
Question 2: How to make authentic Sichuan plum braised pork?
4 pieces of hard ribs
Prune100g
Cong liangen
50 grams of brown sugar
Garlic quantity
Cooking wine 40g
Some dried peppers
Jiangyikuai
Method of deducting meat from authentic Sichuan plum vegetables
First of all, wash the hard ribs and cut them into square pieces ~ pluck the hair out of the meat ~
Put brown sugar into a bowl, pour cooking wine to melt ~ cut a piece of ginger for later use (ginger is used to coat pigskin with brown sugar cooking wine)
Ok, you can put the washed meat in the pot and cook it! Putting pepper and ginger slices in water can remove the fishy smell.
Take it out and wipe your skin with the prepared brown sugar cooking wine juice! Just put on the skin and the edges! After the first application, wait until the juice on the meat noodles dries. Try to rub brown sugar into your skin.
All right. Wipe the meat twice, put it aside, and now you can start cutting the prepared dried prunes, chop, chop! Prunes can be bought in the supermarket, but I use dandelion (radish tassels are the best! It is delicious. Rub the salt and dry it yourself. )
Heat a pot of oil and fry the meat piece by piece until golden. Be sure to fry the skin into a lot of yellow bubbles and then fish it out ()!
Take out the fried meat, cool it and slice it, not too thick!
After cutting, the bowl must be tidy! It will look good when steamed!
Divide the prepared onions, garlic and dried peppers evenly into each bowl. Remember that bowl of cooking wine and brown sugar juice → no bowl on average! ! ! Finally → finally → put about a spoonful of salt in each bowl. I estimate that there is about 8g sample paper in a spoonful. Oh, almost succeeded.
Finally, sprinkle the chopped pickles evenly in each bowl! ! ! Steam in the pot for half an hour.
Ha ha ha, it's been half an hour! Take a plate and buckle it on the bowl. Turn it over at lightning speed and buckle the meat on the plate. Sprinkle some chopped green onion, my mouth is watering.
Drooling all over the floor, let's go.
Question 3: How to cook Sichuan-style braised pork with plum vegetables? Braised pork with plum: pork belly, dried plum, Pu 'er tea, onion, ginger, garlic, cooking wine, soy sauce, sugar and corn flour.
Exercise:
1 Wash pork belly and cook it in water 15 minutes. Add ginger slices, onion knots and cooking wine and cook together to remove the fishy smell of meat.
2 Cool the cooked pork belly, stick it on the skin with a toothpick a few times, then rub the skin with soy sauce, and add more colors to look good.
After smearing soy sauce, fry the skin face down in the oil pan until the skin is brown and blistered, and then fry it slightly on all sides.
4 Put water in the pot, put Pu 'er tea into it, bring it to a boil, then put the fried pork belly down and cook for 20 minutes, with the skin facing down. This will force the oil out. Be sure to use Pu 'er tea.
5 Pork belly is cooked and washed, let cool, cut into thin slices and put face down in a big bowl.
6 soak the dried plum, wash the sand, stir-fry in a pot, then add oil, salt, sugar, soy sauce and minced garlic, stir-fry and add a little water to make soup.
7 Cover the fried plum vegetables with the soup, flatten them and steam for 2 hours.
After steaming, cover the bowl with a plate and turn it upside down. Finally, thicken pork with water, corn starch, soy sauce and chicken essence, and serve.
Tips:
1 When buying pork belly, the butcher had better cut you into cubes.
Be sure to use Pu 'er tea, which has a good deoiling effect.
Steam for a long time, at least 2 hours. You can cook more at one time, put it in the refrigerator and steam it next time.
Question 4: Is Mei Cai the same as Sichuan pickles? What's the difference between them? Copy * * *! Copy the whole family to get cancer! The plum dishes here are all boiled water and then soaked in water! It tastes sour! There are pickles and vegetables dried together, then kneaded into juice, dried and put in the jar!
Question 5: Simple method of pork deduction in Sichuan How to do the most authentic pork deduction in Sichuan?
Ingredients: 200 grams of dried plums and 350 grams of pork belly.
Accessories cooking wine 20 g soy sauce 20 g salt a little chicken powder 1 teaspoon water starch a little braised pork 1 wrapped onion 1 ginger 1 sliced chives a little.
The practice of forbidding eating meat
1. Prepare ingredients
2. A small bowl of dried prunes, pick out impurities, quickly wash it twice with clear water, and then soak it in clear water.
3. Take a plate, pour a little soy sauce into the plate, cook the pork belly until it is 50% cooked, then take it out and put it in the soy sauce plate.
Step 4 dip several sides of pork belly in soy sauce
5. Pour a little oil into the wok, and fry the pork belly skin down to form small bubbles on the skin.
6. Cook pork belly and seasoning in another pot. I happened to be cooking braised pork, so I cooked it in a braised pork pot.
7. When it is well-done, you can insert it thoroughly with chopsticks and then take it out.
8. Cool before use.
9. Cut into large pieces about 3 mm thick.
10. Take a suitable deep bowl and spread the meat slices evenly at the bottom of the bowl.
1 1. Then spread the soaked dried plums on the meat slices and pour them in.
12. Steam in a steamer for about 50 minutes.
13. Steam plum meat, pour the soup in the bowl into a wok and bring it to a boil over low heat.
14. Put a teaspoon of starch in a bowl, add a little water, chicken powder and a little salt to dissolve.
15. Pour into the pot and hook it into thin slices.
16. Turn the meat bowl with plums and vegetables upside down and put it on the plate.
17. Pour the sauce on the surface of braised pork with plum and sprinkle with a little chives.
Question 6: How to make steamed stuffed buns with plum vegetables? Are you explaining to everyone?
Diced meat is minced meat in Sichuan and diced meat in Shandong!
Put a little spiced powder in it, it smells good!
My family sells steamed buns!
Ho ho!
Question 7: Is Sichuan boiled pork just braised pork with plum vegetables? How did it do it? I don't know if the braised pork with plum vegetables is white, so I don't know if it is white. As for boiled pork, first buy half-fat and half-lean pork, wash it and put it in a pot with water. When cooking, add a little star anise and pepper, fish it up after cooking, put a layer of soy sauce on it, fry it in an oil pan until it turns yellow, fish it up, cut it into pieces, put it at the bottom of the bowl, put pickles on it, and steam it in the pan until it is soft.
Question 8: How to drown the homemade plum vegetables without spoiling them?
Raw materials:
Mustard, salt (mustard can't be used, you should use big head vegetables, which are used to make Sichuan pickles)
Homemade plum vegetables
Exercise:
1. After buying mustard, break the leaves and put them in a cool and ventilated place to dry.
2. Because of the different seasons and climates, the drying time is not necessarily the same, just the drying degree in the picture. About ten kilograms of fresh mustard can produce one kilogram.
3. Wash the dried mustard and dry the water. At this time, there is no need to dry it too dry. Just feel a little wet.
4. Add salt and stir well. Now we advocate eating less salt, and there is no need to put too much salt. Mustard is dry and will not go bad.
5. Put it in a jar and compact it. I didn't have a small earthen jar, so I used a glass bottle instead. The glass bottle is airtight, but it's not very good. There is a special inverted jar for pouring pickles, with a slender neck. It would be best if you could buy it.
6. It happens that there are zongzi leaves at home. I folded them into medium size and spread them on mustard sauce. I also put some ropes to tie zongzi, and forgot what grass to call it. Mom seems to have used bamboo sticks when she made this. Put this away so that the water won't soak in the mustard when you reverse it. So you can't put too much, just a little higher from the bottle mouth.
7. Fold disposable chopsticks into a stick with a moderate length and put them on it. It is also to prevent blisters from getting in.
8. Find a flat bowl, add water, put the glass bottle upside down on the bowl, and then wait. Remember to add water when there is little water in the bowl, otherwise it will break.
9. You can eat it in a month. If you are willing to wait a few months, it will smell better! After finishing, I think it's too much trouble to add water to the bowl. I put it in a fresh-keeping bag and freeze it in the refrigerator, which won't affect the taste.
Question 9: What's the difference between pickles, sprouts and plums? Is it a vegetable? Plum vegetables, sprouts, pickles, and other common pickles, sauerkraut, pickles, etc. Most of these pickles are all kinds of mustard, which tastes salty and most of them have a fermentation process. Can be collectively called pickles, but do not belong to the same vegetable.
Plum vegetables:
Ingredients: old mustard.
Production technology: it needs to be very dry after fermentation, so it is dried plum. Also called dried vegetables.
Bean sprouts:
Ingredients: mustard (subspecies, arrowhead)
Production technology: after pressing out the water, mix the spices and put them in a jar for continuous exposure for 2~3 years.
Bean sprouts are very dry, except dried plums.
Question 10: What's the difference between winter vegetables, sprout vegetables and plum vegetables? Winter vegetables are Chinese cabbage, sprouts are mung bean sprouts, and plum vegetables are pickled and dried with shepherd's purse.