"Potherb mustard" is also known as snow cabbage. Snow cabbage can be pickled every time it comes on the market in autumn, and can be eaten after being pickled for more than a month.
"Pickled potherb mustard" is a kind of pickled vegetable that northerners prefer. Northerners call it "pickled potherb mustard", while most people south of the Yangtze River call it "pickled cabbage". There are many ways to eat it, and it is a good popular pickles.
When pickling "snow vegetables" at home, you must use coarse salt. Marinate them with about 25% salt. Turn the snow vegetables every day, morning and evening, so that the pickled snow vegetables will be very green. When eating, soak it in clear water, remove the salt and season it again. It can be used to make cabbage buns, cabbage fried buns, cabbage soup noodles, cabbage wontons, etc. Whether it tastes good or bad depends on frying and seasoning.
Today, we use snow vegetables to make a delicious food suitable for winter consumption, called "Double Winter Snow Vegetable Buasted Pork". Double winter is winter mushrooms and winter bamboo shoots. Winter mushrooms are also known as mushrooms. It tastes good to use them with snow vegetables to make dishes. You can also use dried plum vegetables or stewed shredded bamboo shoots in oil. The specific methods are as follows;
Braised Pork with Double Winter Snow Vegetable
By GerdaWalsh
Recipe Recommendations
- pork belly 500 grams
- octagonal 3 grams
- cinnamon 3 grams
- geranyl 2 tablets
- onion 25 grams
- ginger slices 15 grams
- salt appropriate amount
- green onion 15 grams
- ginger 10 grams
- fresh soy sauce 15 grams
- soy sauce 5 grams
- white sugar 25 grams
- MSG 2 grams
- pepper 1 grams
- cooking oil 20 grams
- sesame oil appropriate amount
Steps for Braised Pork with Double Winter Snow Vegetable
1
Drawing of the materials used for braised meat.
2
Method for making lotus leaf clips: Add dry yeast, baking powder and white sugar to the flour and mix well, then use warm water at 30 degrees to mix the dough.
3
Knead the dough until smooth, twist it into a round strip, and relax for 10 minutes.
4
Cut the relaxed noodles into small dough pieces, press flat, and roll them one by one with a rolling pin into oval dough pieces with a thickness of 5 mm.
5
Then apply a little cooking oil evenly on the dough sheet one by one.
6
Coat the dough sheet with oil and fold it in half, then place it on the back of a table knife to press the pattern.
7
Then use the top of the bamboo stuffing board to push out lotus leaf lace.
8
Place the lotus leaf cake into a cold water steamer after making it.
9
Bring to a boil over high heat, boil the water and steam for another 5 minutes.
10
Then take out the steamed lotus leaf cake, place the cake on the cover and dry it for a while, and serve it with the braised meat.
11
Stir fry cabbage; put appropriate amount of cooking oil in the pan and stir-fry the star anise until fragrant, then add green onions and ginger and saute until fragrant.
12
Sau-fry chives and ginger, add in the shredded cabbage, shredded mushrooms, and shredded winter bamboo shoots and stir-fry well over high heat.
13
Stir fry the cabbage thoroughly, add Shaoxing wine and soy sauce, stir well.
14
Then use a little soy sauce to color and stir well.
15
Season with sugar and pepper.
16
Season well and collect the soup thoroughly and serve for later use.
17
Processing method of meat cubes: Pour clear water into the soup pot and add star anise, cinnamon, fragrant leaves, green onion segments and ginger slices, then add the meat cubes to boil. After the soup is boiled, add appropriate amount of Shaoxing wine and simmer over low heat until it is broken. There is no blood inside.
18
About 20 minutes, then season with salt, mix well, heat and soak the meat in a soup pot for two hours to taste.
19
Soak for two hours, bring the soup pot to a boil again. Remove the meat immediately after the soup is boiled.
20
After the meat is taken out of the pan, evenly apply a little soy sauce on the skin while it is hot, and then dry.
21
After the meat skin dries, place the meat side down into the frying pan. Drop a little oil into the pan. Don't use the oil so that it doesn't stick to the pan.
22
Fry the skin of the meat until tiger skin color, take it out, let it cool, and then refrigerate for 4-5 hours.
23
Take out the refrigerated meat and make it into thin slices with a thin blade. The thickness of the meat is about 2 mm. The method of slicing the meat is as follows: stand the meat and start cutting from the side. When the blade reaches 2 mm. Please do not cut off.
24
Then rotate the meat square by 90 degrees to continue slicing the second knife, and then roll and rotate the meat square into a whole long piece.
25
Roll up the meat squares and restore them to the original square again.
26
Production of braised meat blanks: When restoring the meat slices into slices, carefully restore them to the original shape according to the grains passed through. When rolling, it is advisable to use even force to make the meat slices close. Then use your fingers to move the restored meat slices layer by layer with a certain gap to form a pyramid shape.
27
After moving the meat square, fill the empty space inside with the fried cabbage. After filling the cabbage, buckle the meat square on the plate and insert a toothpick into the initial opening of the meat square slices to fix the meat square. Maintain the integrity of the meat square so that it will not become loose during steaming.
28
Place the prepared meat cubes into cages and steam over medium heat for an hour and a half.
29
Steam until the meat is clear and soft, take out, and use a shovel to transfer the meat into the plate.
30
Then pour the overflow of the steamed meat into a frying spoon.
31
Bring the decanted soup to a boil and thicken it with a little water starch.
32
After the sauce is gelatinized, add a few drops of sesame oil.
33
Pour the soup on the meat while it is hot, and decorate it with broccoli or cabbage hearts and serve it on the table.
34
Serve it with lotus leaf clips when eating.Braised Pork with Double Winter Snow Vegetable Make Tips
The characteristics of this braised pork: beautiful three-dimensional shape, oily color and fragrant taste, soft, glutinous and crispy meat, fragrant and delicious snow cabbage. Coupled with lotus leaf cake, it can be regarded as a top grade for family banquets, and can be enjoyed for large banquets and small drinks. Warm tips: 1. Soak and rinse the snow vegetables before processing. When frying, be sure to stir-fry the taste of the snow vegetables to a strong and fragrant flavor. Mix the oil of frying star anise and onion oil to get the best taste. After frying, pick up the star anise and don't want it. 2. Don't boil the meat until it is processed, to check that there is no blood inside it has just been broken, and then refrigerate it for several hours. This will make it easier to cut and not easy to break when sliced. 3. The knife must be sharp when slicing meat. It is best to use a thin knife. I use a toothless bread knife, which is thin and fast and very easy to use. It can also be used with an ordinary kitchen knife, but it must be sharp and the knife must be evenly cut. 4. The meat slices should not be too thin, leaving room for oil removal and retraction during steaming. The thickness of the slices should be 2 mm. Steam the meat until soft and rotten, and it is best to cut it off with a gentle pinch with chopsticks.