
I bought 5 "balls" of dried plum vegetables at the Hakka market and kept them in the refrigerator. After a while, I talked about this with a vegetable vendor, and he said, "What a pity!"
Plumb vegetables are Hakka traditional pickled vegetables. Mustard greens are sun-dried, pickled, and fermented. It is stored at room temperature and continues to ferment. The longer it is stored, the better the flavor will be, which is why it is a pity to store it in the refrigerator.
{99 9}The cooking process of the New Year dish "Plumb Braised Pork" is complicated, and the "tiger skin" must be cooked. The simple version of "Plumb Roasted Pork" only requires stewing prunes and three layers of meat together, without requiring any skills. A modified version of "Umeboshi Grilled Tofu", adding tofu and cooking it together, adding another dish of Umeboshi.
This "Three Pickles with Umeboshi" uses a ball of pickled umeboshi, paired with three layers of meat in the shape of a palm-wide cube. The three-layer meat ranges from thick-cut slices of braised pork, to cubed braised pork, and cut into strips of shredded pork. The cuts and cooking methods are different, and the cooking styles are different, but they all have the same pure and fragrant plum vegetable flavor. It will be more delicious when eaten the next day after cooking. It can be refrigerated or frozen. After thawing, it will be as delicious as freshly cooked.
Plumb Roasted PorkIngredients: Umeboshi, three-layer pork, soy sauce, sugar, ginger, garlic, Shaoxing wine, coriander
Method:
1. Wash and remove the sand from the Umeboshi, wring out and mince. Cut the three-layer pork into small cubes about 2 fingers wide (you can blanch it for easier cutting), mince the ginger and garlic, and cut the green onion into flowers.
2. Heat the oil in the pan, add ginger slices, fry the three layers of meat over low heat until the oil is slightly charred, add Shaoxing wine and wait until the wine evaporates, then add a little soy sauce and continue frying until the color is added.
3. Add prunes and continue to stir-fry until fragrant; then add soy sauce, sugar, minced ginger, and minced garlic and stir-fry.
4. First, take out three layers of meat and put them on a plate, then put the prunes on top and add a little water (about covering the meat). Bring to a boil, turn to medium heat and steam for two hours. Remove, sprinkle with cilantro and serve.
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Plumb Braised PorkIngredients: One ball of prunes (about 150g), three layers of meat (cubic shape with the width of your palm, about 300g), garlic, ginger, green onion, Shaoxing wine (rice wine), soy sauce, oyster sauce, sugar, white pepper
Method:
1. Wash the prunes, wring them dry and mince them, slice and mince the ginger, and mince the garlic.
2. Boil three-layer pork, ginger slices, whole green onions, and Shaoxing wine for 20 minutes. After cooking, take out and soak in cold water. After cooling, use a fork to poke holes evenly in the pork skin. Wipe off the fat seeping from the pig skin, first apply vinegar, then apply soy sauce to the whole pork, marinate it; drain and set aside (see the picture on the upper right for the draining method).
3. Take a shallow pan with oil, put the pork skin side down, and quickly cover the pan to avoid splashing of hot oil. Half-fry and deep-fry until the pork skin is slightly charred, then turn over and fry the whole three-layered meat until it is slightly charred, take it out, and soak it in ice water with the skin side down (to create the tiger skin effect).
4. With the three layers of meat facing down, cut into slices about one centimeter thick. Pickle with dark soy sauce, soy sauce, sugar, white pepper, and Shaoxing (rice wine).
5. Stir-fry the dried plum vegetables in a dry pan, turn one side aside; add a little oil to the other side, stir-fry the minced garlic until fragrant, then stir-fry together. Add soy sauce, oyster sauce, white pepper, sugar, add water (about covering the meat), simmer over low heat, remove half of the water and turn off the heat.
6. Take a bowl and plate, arrange the meat slices neatly with the skin side down, then put the prunes on top, pour the soup into it so that it can cover the pork. If the soup is not enough, add more water and steam over medium-high heat for two hours.
7. Pour out the soup first, pour it into a plate, and then pour the poured out soup back.
Ingredients: dried plums, three-layer pork, 1 piece of flat tofu (you can add more), garlic, chili, green onion, soy sauce, oyster sauce, sugar, rice wine
Method:
1. Wash, remove the sand and chop the dried plums, cut the three-layer meat into finger-wide skinny pieces, slice the flat tofu, mince the garlic, cut the green onions, and cut the peppers.
2. Heat the oil in the pan, fry the tofu until it is lightly browned, and set aside.
3. Add oil to the same pot and fry the three layers of meat until slightly charred. Add minced garlic and chili pepper and stir-fry until fragrant. Move to one side of the pot and add prunes and stir-fry until fragrant.
4. Add soy sauce, oyster sauce, sugar, and rice wine, stir-fry, and add the fried tofu.
5. Add water to cover the ingredients, cover the pot, turn to medium-low heat and simmer for about 20 minutes, until the sauce is slightly dry, so that the tofu can fully absorb the flavor of the sauce. Serve on a plate and sprinkle with chopped green onions to enhance the aroma.