In the old days, there were 108 Liangshan heroes

Today, there are 108 Hezhou brewed dishes

Hezhou people must be brewed in every dish

No brewing can not be a seat

Brewed into the table of the family dishes

A simple word "brewed"

Not only reflects the wisdom of the Hezhou people

Also vividly and aptly recorded the life of the people of Hezhou

When it comes to dishes brewed by the Hakka piggery, it is the most important thing that you can do to make the dishes.

It also vividly and aptly records the life of the people of Hezhou

When it comes to stuffed vegetables, Ki Dabao can't help but think of his childhood memories, where the smoke from the cooker rose up at night, and all sorts of delicacies were wafted out of the small kitchen window.

Among them, there is such a dish that Ki Dabao remembers vividly - pig's wife's stuffed vegetables.

The appearance of the stuffed pig's wife's vegetables is appropriate but a complete piece of vegetable leaves, wrapped in a full of meat filling, a bite, the flavor is also unique, sweet, fresh and tasty.

/ pig's wife cabbage /

pig's wife cabbage in Chinese literature is called cowhide cabbage, grows in the Qingming around the time of cultivation in southern China, is one of the unique vegetables in the south, for the fleshy stems and leaves, the nature of the cold and favorable. Effective prevention of heart disease, lower blood sugar, eliminate dust toxins, promote ulcer healing, antibacterial and anti-inflammatory, anti-aging, anti-cancer, treatment of hypertension and other effects.

Because of the faster growth, it tastes astringent and muddy flavor is not good, farmers used to grow this vegetable is mainly used as pig feed, so it is also known as "pig's wife vegetable".

But, through the wisdom of the people of Hezhou, it has become a delicacy on the table! If you want to make a lubricious taste and fresh flavor, you must use this kind of vegetable.

/ Brewing of Pig's Wife Stuffing /

Pig's Wife Stuffing embodies the cultural essence of the people of Hezhou who are not tired of eating, and today, Ki Dabao is going to teach you how to make Pig's Wife Stuffing! For all you Hezhou foodies out there, are you ready to take notes in your notebook?

Large, smooth, green, fresh leaves of pig's sorrel are the best choice for making stuffed vegetables.

Boil water in a pot and blanch the cleaned pork belly in the pot to remove astringent and muddy flavors. Immediately after blanching, soak the pigweed in cold water and set aside to prevent the leaves from turning yellow.

Prepare glutinous rice, taro, pork, scallions, garlic and ginger, mushrooms and other ingredients to spare.

Pour a small amount of oil into the pot, and stir fry the beaten meat, chopped taro, as well as minced green onions and ginger, minced peanuts, mushrooms, etc. to get a good flavor.

Put the steamed glutinous rice into a dish, and mix it with the rest of the fried stuffing, stirring well.

Then wrap the well-mixed filling tightly with the pork belly.

Finally, hot pot of cold oil, high soup cooking stuffing, 10-15 minutes or so, into the pot of soup slowly by the vegetable stuffing can be completely absorbed on the table.

Pork belly vegetables with charred aroma of glutinous rice pork, the flavor is distinct but lingering, because with other ingredients, so that people how to eat does not feel fat.

A big mouthful, smooth, soft and sticky texture, taro and mushrooms spread sweet aroma in the mouth, after eating the aftertaste endless, the taste of such a unique pig's wife vegetables stuffed, often used to make savory snacks, young and old savory.

Oh, so sticky~

Ki Dabao can't help but eat a few more stuffed pork belly dishes

Doesn't everyone think it's delicious to look at it

How long has it been since you've eaten stuffed pork belly dishes?

How do you make Hezhou Hakka Stuffed Pork Belly?

In Hezhou, everything can be brewed. What is stuffing, is to eat the food, such as chicken, duck, fish, glutinous rice, mushrooms, fungus, perilla, mint shrimp, etc., mixed together, stuffed into the tofu foam, lotus root, taro, or wrapped in a variety of vegetable leaves, steamed and made.

Pigwoman cabbage, the scientific name of Swiss chard, also known as pig chicks cabbage, pig hemp cabbage, light cabbage, cowhide cabbage and so on. Previously, people rarely eat, are chopped up and boiled to feed the pigs, so called pig's wife vegetables, which, like the camel toe (sweet potato leaves), are not on the table of the "rotten cheap" things.

Now that the standard of living has improved, it is fashionable to keep fit, and the vegetables that were not eaten in the past are regarded as treasures by everyone, so a variety of wild vegetables began to enter the eyes of the people, and the popularity. The piggery is never wild, are planted artificially, only its anti-pest (without drugs), easy to manage, and is loved by everyone.

Ingredients: 2.5 kilograms of pork belly vegetables, 1.5 kilograms of glutinous rice, 500 grams of pork, 750 grams of fish, 1 piece of ginger, 20 grams of cooking wine, 500 grams of green onions, 30 grams of shrimp, 20 grams of salt, 50 grams of oyster sauce, 0.5 kilograms of chicken oil.

Preparation: (1) glutinous rice washed, add water and soak for 2 hours. Ginger washed clean and patted. Scallions cleaned and cut scallions. Shrimp skin fried. Pork, fish cut grain, add ginger, shrimp together into a meat filling, add cooking wine, salt, oyster sauce mix well marinated. Chicken oil minced.

(2) cut off a section of the pig's mother-in-law vegetable stems, about 10 centimeters do not, boil a pot of boiling water, put the pig's mother-in-law vegetables hot for about 10 seconds, fishing to the basin of clear water over the cool, fish out and drain the water.

(3) Glutinous rice poured into the vegetable basket drained, poured into the basin, and take the right amount of salt to mix, marinate for 5 minutes. Then add the meat mixture, chicken oil and mix well, and finally add chopped green onion and mix well.

(4) take a leaf, flat spread in the palm of your hand, grab a dollop of filling on a third of the leaf, up and down, left and right, roll down, fold the longest piggyback vegetables, put into the steamer and set up. Stuffed with vegetables package did not pay attention to how convenient how to come, such as sealing the red envelope that way operation is the fastest.

(5) all brewed, boil a pot of boiling water, put the vegetable package steamed for 45 minutes, simmer for 5 minutes.

Another brewing method: glutinous rice steamed into rice. Pork, shrimp, mushrooms, carrots, carrots, carrots cut into pieces, green onions cut scallions (like to eat what put what). Burning pot into the chicken oil, pork, add ginger, cooking wine slightly fried, put the vegetables, add salt, soy sauce fried, and finally poured into the glutinous rice, like fried rice fried evenly. Then wrap it up as described above and steam it for 15 minutes.

Stuffed pork belly alone seems monotonous, you can also add stuffed oil tofu, bitter gourd, squash, kudzu, lotus root, taro, cabbage and other varieties. Lotus root, kudzu, taro peeled, should be coated with salt, marinated for 2-3 hours, so that it is soft, and then sliced, the first knife does not cut off, leaving a quarter connected, the second knife cut off. Blanch cabbage to soften it and pass it through water. Peel bitter gourd and loofah, cut into sections and scoop out the capsules. The first cut is the first cut, the second cut is the second cut is the second cut.

Speaking of this pig's wife vegetable stuffing I also like to eat, every winter will do this dish, a do this vegetable stuffing our family do not have to cook, are eating vegetables stuffed full, now although working outside, go to the market to see the pig's wife vegetables sold, I will still buy some of them back to cabbage stuffing, vegetables stuffed with my favorite pig's wife, other dishes I do not like, the following to say my practice.

We do pig's wife vegetables stuffed inside is to put glutinous rice, first of all, first of all, cook the glutinous rice, cook this glutinous rice than usually eat some dry rice, cook too rotten is not good, buy a piece of meat chopped, taro chopped, garlic diced, you can also put a carrot, and then start a pot of oil to chopped meat, taro, garlic, carrots to the pot to stir-fry out of the flavor, do not have to stir-fry, and then finally put the Glutinous rice into the pot and these fillings together and stir fry evenly on it, remember to put salt, the fried fillings into a clean plate can be wrapped.

Before the package of vegetable stuffing it is best to use boiling water to scald the piggy bank first, so that the leaves are not easy to rot, piggy bank vegetable stuffing is to put a lot of oil to be delicious, so the pot every layer of vegetable stuffing to be pouring some oil into the bottom of the pot you can put some piggy bank stalks to the bottom of the pot, so that the vegetable stuffing is not easy to scorch, packaged can be put in the two star anise in the inside of the cooking very fragrant, piggy bank vegetable stuffing is very easy to do, and is also from the small food, is the childhood memories of our generation, and is a very important part of our life. Our generation of childhood memories, it is also the taste of the mother, said all drooling, I want to do piggish vegetables stuffed to eat, we have what different practices, welcome to leave comments.

Not only Hezhou do this eat, your hometown Yulin also love to do this eat.

Stuffed pork belly dishes are childhood memories, now outside, and can not eat. But brewing things to eat, not only brewing pig's tongue, will also be brewed together with tofu, bitter melon or pomelo skin. These dishes are especially delicious.

① First of all, prepare to put the ingredients, go to the vegetable field to cut leeks, pick pigweed, there are bitter gourd also pick back, no buy.

leeks are home-grown

pig's wife vegetables are also home-grown, if not, go to the village of the aunt and uncle's home to pick, talk to them on it

bitter gourd no go buy

tofu to buy a few dollars on it

as for the skin of the pomelo, usually buy pomelo to eat, to get it right on it

> ② Then, clean the ingredients, pork chopped, preferably pancetta, chopped can be slightly with the pot to fry, fry some oil out. Garlic rice chopped, leeks cut fine, if you like peanuts can get some crushed peanuts, and then cut some carrots, cut some mushrooms, and then put these ingredients (leeks, pork, garlic rice, peanuts, carrots, mushrooms) put in the same pot, put some salt, a small amount of soy sauce or soy sauce, peanut oil, a small amount of sugar, a small amount of pepper, and then all mixed together.

③All work ready, start brewing. The first thing you need to do is to get your hands dirty. If the pig's stem is longer, you can break it and put it on the bottom of the pot, in case the fire overcooked, paste off, but also paste the stem.

First of all, the stem of the vegetables folded a little, about a quarter folded, put the brewing in, and then wrapped it up.

Some of the other also brewed off, cook for ten minutes, a rich meal can be good.

Hezhou is the hometown of Chinese Hakka and the only "Hakka Longevity Hometown of China". Hezhou people must brew every dish, as the saying goes, no brew is not a seat, in Hezhou, brewing is a common dish, whether people are familiar with the three treasures of the fried brew: bitter gourd brewing, chili brewing, tofu brewing, or other unheard of melons brewed, piggery brewing. It is one of the special flavors of Hezhou.

Why is it called pig's wife vegetable? The reason is that it grows fast and tastes earthy, and farmers used to like to use this as pig feed, hence the name.

The pig's wife vegetable is also known as cowpea, the shape of the leaf blade is a bit like a banana fan, flooded with wrong light, the leaf stem is thick and white, is one of the peculiar vegetables of the South, vegetable leaves are rich in reducing sugar, cellulose, and Vitamin C, potassium, calcium, iron and other trace elements. It also has the effect of clearing away heat and detoxification, and stopping blood stasis.

The practice of pork belly vegetable stuffing, and other stuffing method is also relatively close, first of all, the pork belly vegetable blanching, and then put into cold water soak standby. Prepare the filling: glutinous rice, pork, mushrooms and so on. Put the stuffing into a pot and stir-fry, then mix the steamed glutinous rice with the stuffing. Take out the right size of glutinous rice and wrap it with pork chop leaves. Cook on the pot for 10-15 minutes, and then you can serve it out on the table.

Pork Porchetta with Glutinous Rice Pork is flavorful without being fatty. The texture is soft and sticky, and the sweet flavor of the filling spreads in your mouth.

The taste of the pig's mother cabbage with earthy flavor, through the wisdom of the people of Hezhou it becomes a delicious meal! The stuffed pig's tongue embodies the cultural essence of the people of Hezhou, who never tire of eating fine food. The food is not only a great way to eat, but it is also a great way to make your own food!