Instructions for use: each meal 10 ~ 25g dried mushrooms: dried mushrooms are mainly produced in Shaoxing, Xiaoshan, Tongxiang, Zhejiang and Huiyang, Guangdong. Zhejiang producers pickled potherb mustard with thin leaves or wide leaves. Guangdong producers pickled mustard varieties, but also pickled radish leaves or mustard leaves, but the quality is poor and bitter. In addition, Jiangsu, Anhui, Fujian and other places are also produced.
Dried moldy vegetables are finished products made from stem mustard or potherb mustard by pickling, fermentation and drying. Dried mushrooms are Hakka dishes. In late autumn and early winter, the mustard in the garden is covered with moss, with thick thumbs and buds at the top, like autumn grapes, crisp and tender. At this time, pick the cabbage and air it for a few days. When the leaves become soft, put them into the pot, sprinkle with salt and rub them with your hands. When vegetable juice oozes, put it into a pottery urn, sprinkle a layer of salt, and seal the urn with mustard leaves or bamboo shoots. After more than ten and a half days, it was taken out and dried, which became golden yellow and salty dried vegetables. Nutritional analysis of dried mushrooms: In pickles, dried mushrooms have high nutritional value, especially the content of carotene and magnesium. Its taste is sweet, and it can stimulate appetite, lower qi, replenish blood and promote fluid production, and relieve fatigue. Those who have been troubled for a long time can't cure their voices. Dried mushrooms are suitable for people: the general population can eat dried mushrooms. Dried mushrooms should not be eaten with mutton, otherwise it will lead to chest tightness. Guide to dry moldy vegetables: 1. Dry moldy vegetables, washed with cold water before eating, cooked by knife workers, can be made into meat dishes 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. Dried vegetables are cooked with meat or steamed meat. The taste of vegetables and meat permeates each other, oily but not greasy, fresh, fragrant, waxy and sweet. It's a home-cooked dish in summer. Famous dishes are mostly found in Zhejiang, such as "Roasted Meat with Dried Vegetables" in Shaoxing and "Duck with Dried Vegetables" in Jiande.
4. It can also be boiled and chopped, with minced meat as stuffing, and made into dried vegetable buns or biscuits, which are famous as "dried vegetable biscuits" 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 sun-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. Jiaozi's practice of prunes introduced the dishes and their effects in detail: the main food, nourishing yin, invigorating spleen, appetizing and anemia.
Taste: original flavor technology: materials for making steamed dried plum dumplings: main ingredients: 350g wheat flour, 200g pork (fat and thin) and 200g mushrooms.
Accessories: 5g onion and 5g ginger.
Seasoning: soy sauce 10g, salt 5g, starch (pea) 3g, lard 10g (refined) to teach you how to wrap jiaozi with prunes, and jiaozi with prunes is delicious. Wash onion and ginger, shred onion and slice ginger.
2. Pour the right amount of oil into the pot and heat it. Add shredded onion and ginger, stir-fry and take out.
3. Add prunes, stir fry, add soy sauce and stock, cover the lid and cook over low heat.
4. After cooking, add starch and thicken until cooled, then mix in the meat. Add seasonings (soy sauce, salt, lard) and stir to make stuffing.
5. Wrap a proper amount of stuffing in the dough, fabricate a seal, put it in a steamer, steam it on high fire for 10 minute, and then take it out for eating.
Pie-food phase grams:
Dried vegetables: Dried vegetables should not be eaten with mutton, otherwise it will lead to chest tightness.
The practice of Shaoxing soup introduces the cuisine and its effects in detail: the secret recipe of defecation, the recipe of invigorating spleen and appetizing, and the recipe of malnutrition.
Taste: salty and fragrant technology: cooking Shaoxing soup. Material: winter bamboo shoots1200g.
Accessories: pork (lean meat)150g, chicken 50g, ham 50g and dried vegetables 75g.
Seasoning: 3 grams of salt, 2 grams of monosodium glutamate and 5 grams of sesame oil to teach you how to make Shaoxing soup. How to make Shaoxing soup delicious? 1. Wash the chicken, remove the blood and cook it for later use;
2. Wash lean pork, cooked chicken, ham and winter bamboo shoots and cut them into 6 cm long silk;
3. Set the pot on fire, add the stock, then add the pork and stir fry, then add the shredded chicken, ham, winter bamboo shoots, Beijing and winter vegetables (dried vegetables), refined salt and monosodium glutamate.
4. After the soup is boiled, pour in sesame oil and take it out of the pot.
Pie-food phase grams:
Dried vegetables: Dried vegetables should not be eaten with mutton, otherwise it will lead to chest tightness.
The practice of the dried plum dish set meal introduces the cuisine and its functions in detail: the boutique staple food constipation recipe, the adolescent recipe, and the spleen-invigorating appetizer recipe.
Taste: Original flavor technology: steamed dried plum vegetable bag. Material: Ingredients: Lentinus edodes100g, pork150g, and wheat flour 500g.
Seasoning: green onion 10g, ginger 5g, sugar 25g, soy sauce 20g, vegetable oil 15g, cooking wine 25g, salt 2g, pepper 1g, monosodium glutamate 1g, starch (pea) 5g, ordinary water 250g and baking powder 5g. Teach you how to make prune buns, and how to make prune buns is delicious. 1. Put 5g of flour, dry yeast powder, baking powder and sugar into a container and mix them evenly, add 250ml of water, stir them into blocks, knead them by hand and knead them repeatedly on the chopping board until the dough is smooth and delicate.
2. Put pork heart into a cold water pot, add onion, ginger and cooking wine to remove fishy smell and cook; Put the dried plums into a bowl and wash them with boiling water; Dice the cooked meat and cut the washed plums into fine powder.
3. Heat the pan, stir-fry the diced meat to get oil, add seasonings (20g of sugar, 20g of soy sauce, salt, pepper and monosodium glutamate), add dried plums, add water to slightly adjust the taste, then let the dried plums taste, thicken them with starch, and put them on a plate for cooling.
4. Divide the dough into small pieces, roll it into dough, wrap it with stuffing, knead it into dough, and steam it in the usual way. The key to making steamed stuffed bun with dried plum: 1. The pork selected for the steamed stuffed bun with dried plum vegetables is pork shoulder meat, also called shoulder meat. It's tender, chewy and easy to cook.
2. Steaming: It should be noted that the water in the steamer is preferably 60% to 80% full. At the same time, the water must be boiled to cover the cage cover, and then steamed with full steam. Remember not to uncover the middle lid and steam out full steamed buns and buns. Steaming can be divided into steamer steaming and steamer steaming.
A. steaming in a steamer:
(1) put gauze on the steamer; (2) putting the green embryo after proofing on a steamer; (3) The fire is steaming fiercely (generally 12).
B. steaming in a steamer:
(1) Put the proofed green embryo on a boiling steamer; (2) Steam over high fire (usually 12 minutes).
Tips-Health Tips:
Dried plums are sweet, sour and tender, and are filled with fresh meat, onion, ginger, cooking wine, sugar and other ingredients. Their taste is rich and appetizing, and they have a long aftertaste after eating, which makes people memorable. Dried plums are a good choice when you have a bad appetite.
Pie-food phase grams:
Dried vegetables: Dried vegetables should not be eaten with mutton, otherwise it will lead to chest tightness. The practice of braised pork pot with plum vegetables 1 introduced the cuisine and its efficacy in detail: nourishing and health care recipes for private kitchens and malnutrition recipes.
Taste: Salty and umami flavor Technology: Braised plum and braised pork pot 1 Material: Ingredients: dried mushrooms 120g, ribs (pork belly) 400g.
Seasoning: 5g of spiced powder, 3g of soy sauce 10g, 3g of sugar and 2g of monosodium glutamate teach you how to make braised pork pot with plum vegetables, which is delicious. Scrape off the excess hair on the brisket skin, wash it, roll it in boiling water for 15 minutes, and then take it out.
2. Wash the plum vegetables, chop them up, put them in a white pot and fry them thoroughly, then add some sugar and fry them until they are ready for use;
3. Heat the earthen jar, add oil, stir-fry minced garlic and meat, add some soy sauce and stir-fry, pour in three bowls of water, add monosodium glutamate and sugar, and later, add plum vegetables and cook until the meat is cooked. Try to taste it.
Pie-food phase grams:
Dried vegetables: Dried vegetables should not be eaten with mutton, otherwise it will lead to chest tightness.
The practice of roast chicken with plum vegetables introduces the cuisine and its effects in detail: Guangdong pregnant women's recipes for tonifying deficiency, nourishing health, invigorating spleen and appetizing, and malnutrition.
Taste: This taste is salty and fresh. Technology: Roasted chicken with plum vegetables. Materials: main ingredients: broiler 1500g.
Accessories: 75g of dried mushrooms, 75g of pork (fat and thin) and 20g of dried mushrooms.
Seasoning: ginger 10g, shallot 10g, salt 5g, monosodium glutamate 3g, sugar 15g, soy sauce 10g, soy sauce 10g, sesame oil 1g and pepper/kloc-. Teach you how to cook roast chicken with plum vegetables, and how to cook roast chicken with plum vegetables is delicious. 1. Slaughter the tender chicken, gut it and wash it;
2. Soak the plum pit and wash it;
3. Wash and shred pork;
4. Soak mushrooms, remove pedicels, wash and shred;
5. Wash ginger and onion, shred ginger and cut onion into strips;
6. Cut the plum kernel into thick shreds, add shredded pork, shredded mushroom, shredded ginger, white sugar, refined salt, monosodium glutamate, dried starch and oil and mix well;
7. Fill the mixed material into the abdominal cavity of the chicken, sew the knife edge with a bamboo stick, and tie it firmly with water grass to prevent the stuffing from flowing out;
8. Heat a wok over medium heat, add oil, saute shallots, cook rice wine, add 500 ml of soy sauce, refined salt and soup (or water), add chicken, cover the pot, simmer for about 20 minutes over medium heat and take it out;
9. Pour the plum stuffing in the abdominal cavity of the chicken into a plate, cut the chicken into pieces, put it on the plum, and put it in the shape of a chicken;
10. Heat the wok over medium heat, drain the oil, pour in the original juice, add soy sauce and monosodium glutamate, thicken it with wet starch, drain the sesame oil and oil, and pour it on the shredded chicken noodles. The key to the production of roast chicken with plum vegetables is to master the firing temperature, and don't add soup in the middle, so as not to affect the quality.
Pie-food phase grams:
Dried vegetables: Dried vegetables should not be eaten with mutton, otherwise it will lead to chest tightness.