Materials
Main ingredient: 120 grams of moldy dried vegetables, pork ribs (pork) 400 grams,
Seasoning: 5 grams of five-spice powder, 10 grams of dark soy sauce, 3 grams of sugar, 2 grams of monosodium glutamate
Practice
1. Scrape the brisket meat skin on the remaining hairs, washed, put into the boiling water rolled for fifteen minutes, pick up, that is, wipe evenly! Old soy sauce, with plum blossom needle densely inserted into the skin and meat food and into the boiling oil frying, charred when taken up, cut pieces;
2. Plum cabbage washed, chopped, put into a white pot burst through, and add some sugar burst incense shovel up waiting for use;
3. Burning the hot wattage under the oil,, bursting garlic, meat pieces, under some old soy sauce with the explosion, pour down three bowls of water, add monosodium glutamate, sugar boiled with a little later, add the plum cabbage with the pot, to brisket cooked, try to taste it. It is a good idea to try the right flavor.
Tips:
Food Compatibility:
Molded dried vegetables: molded dried vegetables avoided in the lamb with food, otherwise it will lead to chest tightness.
Steamed pork cake with preserved mustard greens
Materials
2 preserved mustard greens, 200 grams of lean pork, salt, cornstarch, cooking wine, soy sauce, soy sauce and oil
Practice
1. Wash and chop the pork; preserved mustard greens in water for 10 minutes and then wash it with the pork chopped and chopped well.
2. Add salt, cornstarch, cooking wine, soy sauce and oil and marinate for 2 hours.
3. Before steaming, add more water and stir, then steam for 10 minutes.
Peppardine scented fish
Materials
Materials: Nanxi River scented fish 600 grams Ingredients: dried beets, red pepper, green pepper Seasonings: soy sauce, wine, sugar, vinegar, monosodium glutamate, soybean paste, green onions, ginger, sesame oil, dried chili peppers, sesame oil
Practice
1, water sprouted beetroot washed, add seasoning into a cage to steam and spare. Fish washed and changed into a diagonal knife, into the hot pan on both sides of the frying, cooking the above seasoning, high fire boil, small and medium fire burn through.
2, the fish burned to the middle, add the system of dried mustard greens, out of the pot with green peppers, red peppers, sesame oil, sesame oil, scallions can be.
Tips:
The key
The fish is graved with a diagonal knife so that it is evenly heated.
Cook on low heat.
Prawns with dried plums
Materials
100 grams of dried plums, 15 fresh prawns, 3 star anise, 3 dried chili peppers, two slices of incense, 1 section of green onion, 1 piece of ginger, a small bowl of half a bowl of yellow wine, 4 tablespoons of light soy sauce, 3 tablespoons of sugar, salt
Practice
1. Wash the prawns, cut off the hard antennae and shrimp feet, cut open the back by two centimeters (so that it is more flavorful), remove the threads. more flavorful), take out the shrimp threads.
2. Quickly wash with water, soak for half an hour and then pull out, squeeze out the water.
3. pot of oil is hot, pour onions, ginger sauté, and then pour into the shrimp stir-fry a few times, while pouring into the wine.
4. Pour in dried cabbage, star anise, dried chili peppers, sesame leaves, soy sauce, sugar, add water until almost all the ingredients.
5. Large fire boil, change to a small fire for 10 minutes to open the lid and simmer for about 15 minutes, until the soup is almost dry, according to taste add the right amount of salt, can be.
Sautéed soybeans with preserved mustard greens and mushrooms
Materials
Soybeans in a rice bowl, preserved mustard greens in a rice bowl, 3-4 mushrooms, a sausage (homemade), can also be replaced with meat foam, the above 4 ingredients can be added or subtracted as much as you like ......, salt, five spice powder, soy sauce, chicken essence
Methods
To make the soup, you need to add salt, five spice powder and chicken essence to the soup. p>6, add salt, change high heat to juice;
7, add a little chicken essence, soy sauce (if the color is light) stir fry
8, plate
Plum Cabbage Pork Cake with Rice in Casserole
Materials
Ingredients: Guangdong sweet mustard greens 50g, 400g of five-flake pork, 2 scallions, 250g of rice, seasoning: Shaoxing Huangshu 1 tablespoon (15ml) Seasoning: 1 tablespoon (15ml) Shaoxing yellow wine, 2 teaspoons (10g) sugar, 1/2 teaspoon (3g) salt, 2 tablespoons (30ml) soy sauce, 1 tablespoon (15ml) sesame sesame oil, 1 tablespoon (15ml) oil, 2 teaspoons (10g) dry cornstarch, 1 teaspoon (5g) white pepper powder
How to prepare
Wash the rice, put it into a container, and soak it in cold water for half an hour. Rinse and rinse the prunes repeatedly, soak for 20 minutes to remove excess salt, drain and chop. Chop the scallions.
Peel the skin off the pork and chop it into rice-sized pieces. Add half of the chopped scallions, Shaoxing wine, 1 tablespoon of soy sauce, sugar, salt, sesame oil, oil, dry cornstarch, white pepper, and 1 tablespoon of water, and mix well.
Add the minced pork to the chopped umeboshi and mix vigorously in a clockwise direction to combine. Remove the minced meat ball and wrestle it repeatedly on the counter to get it to the top.
Place the soaked rice in a greased casserole dish, pour in the soaking water until it is level with the rice, cover the dish with a lid, bring to a boil over medium heat, and cook for 2 minutes. Reduce the heat to low, spread the meatloaf on top of the rice and simmer over low heat with the lid on until cooked through, switching the orientation of the casserole dish so that the bottom of the pan is heated in all directions to form a wok.
Stir the remaining portion of the minced scallions into 1 tablespoon of the soy sauce, pour over and mash the meatloaf and stir well when the pot roast is served.
Tips:
April each year is the season when Guangdong's prunes are at their freshest, and after a winter of storing and pickling, the flavor of the prunes is fully explored. Guangdong prunes are further divided into two types: sweet and salty prunes, both of which can be used to make this Prune Pork Cake with Rice in Casserole, with a slightly different flavor.