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What is the pickled pork with pickled vegetables made of?

Made with pickled fresh plum vegetables.

Meicai is mainly produced in Meizhou and Huizhou areas. It is said that it was a vegetable sent by Mei Xiangu, so it is called Meicai. It is a characteristic traditional dish in Guangdong and is a pickled food. Plum vegetables are products made from fresh plum vegetables, which are pickled and then desalted. The pickling steps are as follows:

Ingredients preparation: 7 pounds of fresh plum vegetables, coarse salt: 50 grams

1. Remove the yellow leaves from the fresh plum vegetables, and use a paring knife to remove the soil from the roots. Remove, hang, and dry.

2. Use a food processor to break up the coarse salt used for pickling.

3. When spreading fresh plum vegetables, place them in circles, with the vegetable roots rushing up, especially the top layer, so that the vegetable stems can press the vegetable leaves. (The reason for this is to prevent the vegetable leaves from floating up and going bad easily during the pickling process.)

4. Spread a layer of vegetables, sprinkle a layer of salt, and compact the vegetables with your fists.

5. Spread a layer of salt on top and pickle the xuelihong.

6. Use heavy objects to compact the fresh plum vegetables so that there are no gaps between them to facilitate later fermentation

7. On the eighth day, in the heated house, the overflowing Some of the salt water is also evaporated. The pickles still look quite green. During the pickling process, you can press the vegetables with a stone every one or two days so that each vegetable is soaked in the precipitated salt water to prevent the vegetables on the surface from rotting.

8. On the 15th day, the unique aroma is already exuding.

9. On the 21st day, it is ready to be eaten directly. If you want to make "Mei Cai Pork", continue to marinate for half a month, and the Mei Cai will turn purple.