Meicai is a very traditional food. For example, the well-known braised pork and chicken with meicai are typical applications of meicai. People eat vegetables and pickle them to get meicai. Meicai is more Easy to store and transport, plum vegetables are a food that people eat a lot in Guangdong, China. Here we will introduce you to the relevant knowledge of plum vegetables.
First, Mei Cai
Mei Cai is mainly produced in Meizhou and Huizhou areas. It is said that it was a vegetable sent by Mei Xiangu, so it is called Mei Cai. It is from Guangdong (Meizhou). , Huizhou) special traditional dishes, which are pickled foods.
It is also called "Huizhou Tribute Cuisine" in Huizhou. Fresh plum vegetables used by rural people are made through multiple processes such as cooling, selecting, and salting. They are golden in color, fragrant, sweet and refreshing, not cold, not dry, not wet, not hot, and can be a unique dish. , can also be used as ingredients to make dishes such as braised pork with plum vegetables, steamed pork with plum vegetables, steamed beef with plum vegetables, steamed fresh fish with plum vegetables, and plum vegetable soup.
Second, common practice
Main ingredients: 1,000 grams of pork belly with skin, 200 grams of dried prunes (also called mustard vegetables).
Seasoning: 20 grams of soy sauce, 1000 grams of clear oil (approximately 50 grams consumed).
Method: 1. Scrape the pork skin clean, put it into a pot of cold water, cook over high heat until it is cooked, take it out and wipe off the moisture on the skin with a clean cloth, and apply soy sauce while it is hot. 2. Heat the pot, pour in clear oil, heat until it is 80% hot, put the pork belly skin side down into the pot and fry until dark red, take it out to dry, place it skin side down on the cutting board, cut into 7 cm long and 2 cm thick Make a large piece and cut it crosswise in the middle without cutting off the skin. 3. Arrange the meat neatly in a bowl with the meat side down. Place the pickled vegetables on top of the meat. Pour the soy sauce evenly into it. Steam it in a steamer for about 30 minutes until the meat is tender. Take it out and place it on a plate.
Features: Bright red color, crispy meat, fragrant taste, fat but not greasy.
Third, braised pork with pickled vegetables
Meicai is also a traditional specialty of the Hakka area. It is golden in color, fragrant, sweet and refreshing, neither cold nor dry nor wet nor hot. It is said to be It has long been famous as a "righteous" dish. It is said that it, along with Meizhou salt-baked chicken and Meizhou stuffed tofu, are known as the "Three Hakka Treasures". "Mei Cai Braised Pork" is said to have a beautiful legend. During the Northern Song Dynasty, Su Dongpo lived in the restaurant. When he was in Huizhou, two famous chefs were specially selected to go to West Lake in Hangzhou to learn cooking skills. After the two chefs returned to Huizhou after completing their studies, Su Dongpo asked them to imitate the "Dongpo Braised Pork" in Hangzhou West Lake and use plum vegetables to make "Meicai Braised Pork". "Meat" is indeed delicious, refreshing and not greasy, and is very popular among the people in the Hakka area. For a while, it became a delicious dish at Hakka banquets.