How to make plum vegetable buckwheat delicious

Question 1: How to make plum and vegetable pork buckle meat is delicious ah! To not greasy kind. The first step: the first skinned pork into the water, cooked to 8 mature, remove, cut the meat into a piece of a piece of about 1cm thick, into 10cm. preserved mustard first to soak in water

The second step: deep frying, the oil is hot, cut the meat into the frying pan frying, frying to eat up the feeling of eating fat meat eat up is not greasy on the line, can not be fried too burnt, frying burnt meat on the old.

Step 3: put a little oil in the pot, the fried meat into the pot to fry, put on the soy sauce (preferably soy sauce, so that it is colored), sugar. Sheng up after frying, this time there is still a lot of oil in the frying pan, it will be put into the fried prunes, but also add some sugar.

Step 4: Arrange the meat skin-side down in a piece into a bowl, put the plum cabbage on top, and steam it on the pot for about 30 minutes.

Question 2: What is the most authentic way to make pork with preserved mustard greens? Steps:

1, scrape and wash the flower meat, boil it in water until just cooked, take it out, and coat the skin with 1/3 tablespoon of dark soy sauce. Heat a frying pan, oil, burned to seven mature, the meat into the oil, covered with a deep-fried until no ringing, fish up, cooled and then cut into long 8 centimeters, 4 centimeters wide, 0.5 centimeters thick block, emissions in the buckle bowl, into the windmill shape.

2, will be black beans, garlic, red fermented bean curd crushed into mush, put into a bowl, add Sichuan pepper wine, salt, sugar 1 tablespoon, dark soy sauce, ginger, seasoning sauce, pour into the meat, and then the whole bowl in the pot to steam for about 40 minutes to remove.

3, will be cleaned, cut into long 3 cm, 1 cm wide slice, mixed with sugar, light soy sauce, placed on the meat, and then steamed for 5 minutes to remove, filtered out the original juice, and then the meat back to buckle in a deep dish, will be the original juice boil, add cornstarch water thickening dripping into the deep dish can be.

Question 3: How to make the pork with preserved vegetables delicious? Vegetable buckle meat Ingredients: skinned pork 1 piece, 1 beet, tempeh 1 spoon, red curd 1 piece, star anise 2, ginger 5 pieces, garlic 5, sugar l. spoon wine l tablespoon, black soy sauce l spoon, a little soy sauce, cornstarch in moderation. Method: 1, will be soaked into the water repeatedly washed several times, drained and cut into strips spare 2, wash the pork and star anise and put into the water and cook until just cooked fish out (about 10 minutes), while hot in the pork skin with a spoon coated with a layer of black soy sauce 3, will be edamame, garlic, red bean curd crushed into a puree into a bowl, and then mix into the cooking wine, sugar, ginger, soya sauce, mixed into a sauce for spare 4, the frying pan poured into a larger amount of oil to 7 minutes of heat. The oil into the frying pan to 7 minutes hot, and then the meat skin down into the frying pan, covered with a lid to fry for a few minutes, halfway to the meat turn the surface, so as not to fry the meat skin paste, will fry the meat out of the cooled and then cut into thick slices 5, will be the meat slices of the skin down into a large bowl of each side of the meat poured on the sauce and then filled with dried vegetables, hand pressure some and then poured on the rest of the sauce 6, will be loaded with meat into a bowl of steamer steamed for 35 minutes, and then the soup in the dish, and then the sauce, the meat will be filled with meat into a steamer. Then strain the soup from the dish and set aside, put the dish upside down into a plate 7, mix the cornstarch into water thickening powder, pour the strained soup into the pot, then pour the water thickening powder to boil, pour the thickening into the buckled meat can be Tips: 1, the meat for this dish must be used with the skin of the meat yo 2, because of the prunes, edamame, fermented bean curd, dark soy sauce is very salty, so do not need to do this dish with salt 3, will be the meat into the bowl. Meat slices spread into the bowl when the skin must be facing down Oh, so do out will look good, I'll lay the reverse is very unattractive it! 4, this dish with willow leaf package is really very delicious very delicious yo, will buckle meat sandwiched in the willow leaf package to eat together, the most perfect match oh! Willow leaf package

Question 4: the authentic practice of the plum dish buckle meat, thank you in advance. The practice of the plum dried cabbage buckle meat

skin pork hair, wash and spare

dried plum clean above the salt, chopped, and then soaked until no salty

pot of water to put the pork into the soy sauce, rock sugar, ginger pieces, scallions, anise, the pork stewed for 2 minutes, and skimmed out of the cooking foam

boiled pork, inserted with a toothpick full of holes, and then evenly coated with dark-colored coloring on all sides of the pork. The pork is cooked, insert holes with toothpicks, and then evenly coated with dark soy sauce or dark soy sauce on all sides, drained (otherwise the oil will burst out when frying)

The oil in the pot is heated to 16 degrees

Put the pork pieces of the skin side down to fry, and then use the lid of the pot to cover the pan for two minutes when it just goes down (in order to prevent the oil from bursting out)

The fried meat cooled down for a few moments

Cut into 5-8 mm slices

The pot is hot and oiled, then put the drained pork pieces into the pot, then put the lid on the pot to cover the pot. Inside the hot oil, the drained dried mustard greens, put fried, add a small amount of sugar, soy sauce seasoning (to taste the flavor is not too salty)

Cut the meat slices, meat skin side down, into a round bowl. Evenly sprinkle a small amount of sugar, salt to taste (brine when the flavor of the Hou)

Then the fried dried plum vegetables, spread on the surface. And use a spoon to press firmly

Steamer in cool water, put the bowl on, without a lid, cover the pot and steam on medium heat for 6 minutes

Put a few slices of lettuce on the bottom of the plate. You can also put another kind of vegetables, hot cooked on the bottom of the plate

Steam out of the gravy first poured out in a small bowl, and then the meat bowl upside down

Buckle out of the meat, you can see the skin wrinkled

And then steam out of the gravy, poured back into the pot, adjust a small amount of water starch, thickening, pouring on the surface of the meat can be (if you don't like to eat thickening of the dish, this step can be exempted)

Warm tips

1, the meat for the first time when cooking, add some spices, and soy sauce, rock sugar into the brine, the flavor will be better.

2, steam time or longer, see the meat is obviously shrinking, inside the oil is steamed out, it is more soft, more not fat.

3, when steaming, the meat bowl does not need to be covered, to let the water vapor into the bowl, in order to steam the delicious gravy.

4, the deep-fried Hou must be careful Oh, do not be splashed with oil.

5, after eating the meat has been, you can drink some Puer tea, one can be unctuous, and the other can help to go to the grease

I hope it can help you!

Question 5: the home practice of the plum dishes buckle meat Authentic plum dishes buckle meat practice Plum dish is a traditional specialty of Huizhou, golden color, aroma, sweet and refreshing, not cold, not dry, not wet, not hot, was passed on as a dish buckle meat finished photos (20) "gas" dishes, and renowned, it is said that it is with the salt h chicken, stuffed tofu, at the same time known as the "three treasures of Huizhou". "Huizhou three treasures". "Plum dish buckle meat" is also said to have a beautiful legend, the Northern Song Dynasty, Su Dongpo live in Huizhou, specializing in sending two famous chefs traveled to Hangzhou West Lake to learn the kitchen world, the two chefs learned to return to Huizhou, Su Dongpo called them imitation of Hangzhou West Lake "Dongpo buckle meat", made of "Plum dish", "Plum dish", "Plum dish", "Plum dish", "Plum dish", "Plum dish", "Plum dish", "Plum dish". Made of preserved mustard greens "preserved mustard buckwheat", really delicious, refreshing and not cloying, popular with the majority of Huizhou people, a moment, become a delicious dish on the feast in Huizhou. "Plum pickles buckle meat" selected HengLiTuXiao plum pickles core, soaked in water to the mouth, light mouth, the plum pickles cut into a number of segments standby, choose the pork, will be scraping the skin of the pork, on the soup pot boiled through the fish out, while still hot in the skin on a layer of soya sauce, the skin down, into the peanut oil pot of hot pancetta fried, fried color fish out, and put in the basin of clean water to soak soft, then cut into three to four millimeters thick, and then cut into three to four millimeters thick. Then cut into three to four millimeters thick large slices of meat, clean pot injected with peanut oil, under the onion, ginger, garlic, star anise not fried flavor, put the pancetta fried for a few moments, and then under the soup, white wine, salt, soy sauce, sugar, to be soup open, moved to a small fire to go up, has been stewed until rotten. Then take out the burnt pork, so pieces will be inside (skinned at the bottom) flat in a bowl, covered with a layer of prune segments, and then poured into the original soup, steamed through the cage. Walking dishes when decanting the original soup, the meat reversed buckle in the dish Original soup taste good boiling, thickening with water starch, pouring on the meat can be. This dish is characterized by: meat rotten flavor, eat salty slightly sweet, fat but not greasy. The home-style practice of the authentic plum dishes buckle meat practice sijimeishi/siji/roulei/33

Question six: Please teach, Hakka dishes plum dishes buckle meat authentic practice buckle meat in our hometown is a big dish, is the Spring Festival dinner table must have a dish! The meat is rotten and flavorful, fat but not greasy! In addition to evaluating the buckle meat to do a good job, authentic or not, the degree of skin blistering is also an important factor; in order to let her husband and daughter to eat this hometown flavor, specially bought the hometown of the dried mustard greens to do this dish, they are also very supportive of the scene, a meal on the finish half of the plate, the daughter is even eaten three slices of straight shouting: Yammy, Yammy! (

Ingredients

Ingredients

Main Ingredients

Pancake

1000g

Side Ingredients

Plum Blossoms

120g

Salt

Moderate

Sugar

Moderate

Steps

1. Wash the meat and put it into a pot to cook! Cook until chopsticks can be inserted into the skin

2. After cooking, fish out, use a toothpick to make small holes in the skin, and then smear the pork skin with soy sauce and rice wine (uncle said to be sure to smear the rice wine, so that there will be a special flavor, and the skin after deep-frying is more likely to blister)

3. Skin-side down into the frying pan, deep-frying to a golden brown

4. Soak, soak until the skin is soft, blistering can be (time can be slightly longer for better results), fishing Zhi drain water

5. According to their own preferences cut into slices, generally 0.7CM or so, after the code in a large bowl

6. Plum dishes soaked in hot water and washed on the top of the buttons, put salt, add a small amount of sugar, into the pot to steam for 30 minutes, after steaming, put the plate in a bowl, inverted over, can be another bowl with a By soy sauce, green onions, chili seasoning, jiao food more delicious

Tips

1. meat to be square, so that the cut out of the buckle meat is beautiful

2. skin blistering depends mainly on the degree of frying

3. plum vegetable put a little sugar will have a sweet taste but should not be too much

Question 7: Describe the plum dish buckle meat is delicious how to describe the plum dish buckle meat to be a bit more First of all, the taste, fat and not greasy, melt in the mouth, salty and fresh moderate, the plum can absorb the meat juice, meat can bring out the flavor of the plum. The combination of the two is unbeatable! Simple The top is Fatty but not greasy, melt in your mouth, salty and fresh!

Question 8: What else can I add to my pork with preserved mustard greens? Only add preserved mustard greens and meat content is too little what else can be added to taste dried bamboo shoots

dried bean curd.

Lipu taro

snowy vegetables

sprouts

These can be

Wenzhou into the sincere have buckle meat sealing machine, bowl of cabbage buckle meat sealing machine

Question 9: How to do how to do the cabbage buckle meat will be glutinous and not greasy it? Raw materials 4 strips of pork, 60 grams of dried plum, black beans, 2 sections of green onions, ginger 1/2 piece, garlic 3 cloves, rock sugar 3 small pieces, a small amount of pepper, star anise 2.

Seasoning

a料料：1大勺料酒。

b料：花生油2大勺、老抽2大勺。

c料：花生油2大勺、老抽1小勺、醋1/2小勺、盐、鸡精1小勺、水淀粉适量。

Method

Meat handling

1: Put the pork into a pot of cold water, skim off the blood when the water boils.

2: Add sliced green onions, ginger, garlic granules, peppercorns and a material of cooking wine on medium heat and cook for about 20 minutes, eight or nine mature.

3: Cooked pork circumference dipped in Sriracha coloring.

4: pot into the b material of the oil heating 60%, meat skin side down to fry the skin brown.

5: Cut the pork into slices about 0.5cm thick.

6: Put the sliced pork skin side down into a bowl and put it neatly.

Mixing steam

1: Wash the dried plum cabbage into the water to soak soft.

2: Slice green onion, ginger, garlic.

3: pot into the oil, add rock sugar and ginger, until the rock sugar fried.

4: Then add the onion and garlic granules and pop the flavor.

5: Into the dried plum cabbage, add water starch outside the c material fried.

6: Stir-fried dried plum cabbage over the top of the five-flower meat, laying black beans and star anise.

7: into the pressure cooker or steamer in the steamer can be cooked.

8: Pour the steamed juice into the pot and add water starch to collect the juice.

9: Invert the steamed meat on a plate and drizzle with the hooked juice.

Experience and feelings

1, the skin of the meat is fried to a charred yellow color mainly for more fragrant and more beautiful, the oil temperature should be slightly higher.

2, the best way to steam is to use a pressure cooker, which saves fire and presses the meat to make it softer and more tender, with a better texture.