How to eat prunes
2010-08-02
Ingredients: 500 grams of pork belly with skin, 50 grams of dried prunes, 6 grams of starch, cooking wine, star anise , 10 grams of sugar, 2 tablespoons of dark soy sauce, green onions, ginger, and appropriate amount of salt. Method: 1. Wash the prunes and soak them in water in advance. 2. Wash the pork belly and blanch the whole piece in boiling water. After removing the foam, add onion, ginger and cooking wine and cook for 20 minutes. 3. Put oil in the pot, add cooked pork belly and fry until golden brown, then add dark soy sauce to color. 4. After the meat has cooled, cut it into thin slices and lay them evenly on the bottom of the bowl with the skin side down. 5. Put oil in the pot, sauté the onion, ginger and star anise, add the pre-soaked pickled vegetables, pour in the broth and cook for about 2 minutes, add sugar and salt to taste. 6. Cover the meat with fried pickles, put it in a basket and steam over high heat for about 50 minutes until cooked. 7. After steaming, remove the star anise, green onion, and ginger. Put the meat on a plate. Pour the excess soup back into the wok. The soup will absorb the water and starch and then pour it on the meat. It is also known as prune vegetables. Dried winter vegetables, salted dried vegetables, and molded dried vegetables. Mold-dried vegetables are mainly produced in Shaoxing, Xiaoshan, Tongxiang and other places in Zhejiang and Huiyang in Guangdong. A finished product made from fine-leaf or broad-leaf potherb mustard pickled and then dried in the sun. Mold dried vegetables is a native Hakka dish. In late autumn and early winter, the mustard greens in the vegetable garden are mossed, as thick as a thumb, with flower buds on top, shaped like autumn grapes, crisp, tender and sweet. At this time, pick off the cabbage heart and hang it for a few days. When the leaves become soft, put them in a basin, sprinkle with salt, and rub them with your hands. When some vegetable juice oozes out, put them in a pottery jar, put them in a layer and sprinkle them with a layer of salt. When filled, use mustard leaves or bamboo shoot shells. Seal the mouth of the urn tightly. After ten days and a half, take it out and dry it in the sun, and it will become a golden-colored, salty, sour and sweet dried vegetable.
Technology: Steaming
Taste: Homemade
Time: <60 minutes
Calorie: higher calorie
< p>Ingredients:Cooking steps:
1. Wash the dried prunes and soak them in water in advance
2. Wash the whole pork belly and put it into boiling water Blanch until the foam is removed, add green onion, ginger and cooking wine and cook for 20 minutes
3. Put oil in the pot, add the cooked pork belly and fry until golden, then add dark soy sauce to color
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4. After the meat has cooled, cut it into thin slices, put the meat skin side down evenly on the bottom of the bowl
5. Put oil in the pot, sauté the onions, ginger, star anise, and add Pour the pre-soaked pickles into the broth and cook for about 2 minutes, then add sugar and salt to taste
6. Cover the meat with the fried pickles, put them in a basket and steam over high heat for 50 minutes Left and right until cooked
7. After steaming, remove the star anise, green onion, and ginger, place the meat on a plate, pour the excess soup back into the wok, and soak up the water and starch in the soup. Pour it on the meat
Cooking tips:
Plumb pickles are also known as dried winter vegetables, salted dried vegetables and molded dried vegetables. Mold-dried vegetables are mainly produced in Shaoxing, Xiaoshan, Tongxiang and other places in Zhejiang and Huiyang in Guangdong. A finished product made from pickled fine-leaved or broad-leafed mustard seeds and dried in the sun. Mold dried vegetables is a native Hakka dish. In late autumn and early winter, the mustard greens in the vegetable garden are mossed, as thick as a thumb, with flower buds on top, shaped like autumn grapes, crisp, tender and sweet. At this time, pick off the cabbage heart and hang it for a few days. When the leaves become soft, put them in a basin, sprinkle with salt, and rub them with your hands. When some vegetable juice oozes out, put them in a pottery jar, put them in a layer and sprinkle them with a layer of salt. When filled, use mustard leaves or bamboo shoot shells. Seal the mouth of the urn tightly. After ten days and a half, take it out and dry it in the sun, and it will become a golden-colored, salty, sour and sweet dried vegetable.