Mei Cai Kou Po-a Must-have Hard Dish for The Spring Festival Family Dinner
by mature11
Favorite
Difficulty
Easy
Time
1h
Serving
2
This dish is super delicious, and even the soup is delicious. How can it be missing for the Spring Festival family banquet!
It is better to cook less fried, fried, and steamed for healthier cooking. Many partners feel that steamed vegetables are not tasty, and they are too light to eat. Actually, it is a misunderstanding of steamed vegetables. It is not the choice of good ingredients and methods. Steamed vegetables can also be delicious with rice, even the soup is delicious.
Mei Cai Kou Po is a very classic dish, especially after Mei Cai absorbs the taste of the gravy, it is more delicious and can relieve greasiness. How can this delicious horizontal dish be missing from the family banquet of the Spring Festival? It doesn't need too much frying, it's relatively simple to make, just chat with your family and you're done.
Pork with salted vegetable (English name: Pork with salted vegetable) is also known as salty roasted white. It is a characteristic traditional dish and belongs to Cantonese and Hakka dishes. Among them, Meizhou, Guangdong is the most representative (the true source of Pork with salted vegetable should come from Sichuan cuisine, in the traditional Sichuan banquet dishes, the salty roasted white (Mei Cai buckled pork) and the sweet roasted white just form a pair of dishes).
Usually the pork belly is boiled in a soup pot, added with dark soy sauce, deep-fried and colored, and then cut into slices of meat. Then add green onion, ginger and other seasonings to fry for a while, then simmer in the soup over a low heat, put the pork belly in a bowl, top with the plum slices, pour the original soup and steam it thoroughly. When taking the dishes, buckle the meat back on the plate. After being cooked, the meat is rotten and fragrant, tastes salty and slightly sweet, fat but not greasy.
According to rumours, after the Central Plains Han people moved south, they lived in poverty, many of them engaged in physical work, and the labor intensity was high. Usually, meat is rarely eaten, and fatty foods can effectively satisfy hunger. The dishes they eat are salty, and the sauces used are relatively simple. Generally, they only use raw green onions, cooked garlic, and coriander to taste. The Hakka people make pork belly with ingredients, and then steam the meat pads on dried plums to make a delicious dish with oily color and strong aroma. With the passage of time, this kind of cuisine has gradually become famous all over the world, and it is the "meats with meat" that we often taste.
Mei Cai is mainly produced in the Meizhou and Huizhou regions. According to legend, it is a kind of vegetable sent to Mei Xiangu, so Mei Cai is a traditional Han Chinese dish in Guangdong. It is a preserved food and is also called "Huizhou Tribute Cai" in Huizhou. The fresh plum vegetables used in the country are made through multiple processes such as cooling, drying, selecting, and floating salt. The color is golden, the aroma is tangy, sweet and refreshing, not cold, not dry, not humid, not hot, not only can it be a unique dish It can also be used as an ingredient to make Mei Cai Kou Po, Mei Cai Steamed Pork, Mei Cai Steamed Beef, Mei Cai Steamed Fish, Mei Cai Soup and other dishes.
Speaking of "Mei Cai Kou Po", it has appeared on many occasions, especially during the New Year, because of its festive color and atmosphere, it is more prosperous, so it has become an indispensable classic dish on the New Year's Eve dinner table. The color of this dish is bright red and oily, the juice is sticky and delicious, the meat is soft and mellow, fat but not greasy, and the food is soft and rotten; the soup is more fragrant and delicious when the plum is soaked in the meat. The thick meaty aroma of pork belly and the delicate aroma of dried plums match each other perfectly. It smells fragrant and has a long aftertaste when you eat it. It is very popular with everyone.
It is better to cook less fried, fried, and steamed for healthier cooking. Many partners feel that steamed vegetables are not tasty, and they are too light to eat. Actually, it is a misunderstanding of steamed vegetables. It is not the choice of good ingredients and methods. Steamed vegetables can also be delicious with rice, even the soup is delicious.
Mei Cai Kou Po is a very classic dish, especially after Mei Cai absorbs the taste of the gravy, it is more delicious and can relieve greasiness. How can this delicious horizontal dish be missing from the family banquet of the Spring Festival? It doesn't need too much frying, it's relatively simple to make, just chat with your family and you're done.
Pork with salted vegetable (English name: Pork with salted vegetable) is also known as salty roasted white. It is a characteristic traditional dish and belongs to Cantonese and Hakka dishes. Among them, Meizhou, Guangdong is the most representative (the true source of Pork with salted vegetable should come from Sichuan cuisine, in the traditional Sichuan banquet dishes, the salty roasted white (Mei Cai buckled pork) and the sweet roasted white just form a pair of dishes).
Usually the pork belly is boiled in a soup pot, added with dark soy sauce, deep-fried and colored, and then cut into slices of meat. Then add green onion, ginger and other seasonings to fry for a while, then simmer in the soup over a low heat, put the pork belly in a bowl, top with the plum slices, pour the original soup and steam it thoroughly. When taking the dishes, buckle the meat back on the plate. After being cooked, the meat is rotten and fragrant, tastes salty and slightly sweet, fat but not greasy.
According to rumours, after the Central Plains Han people moved south, they lived in poverty, many of them engaged in physical work, and the labor intensity was high. Usually, meat is rarely eaten, and fatty foods can effectively satisfy hunger. The dishes they eat are salty, and the sauces used are relatively simple. Generally, they only use raw green onions, cooked garlic, and coriander to taste. The Hakka people make pork belly with ingredients, and then steam the meat pads on dried plums to make a delicious dish with oily color and strong aroma. With the passage of time, this kind of cuisine has gradually become famous all over the world, and it is the "meats with meat" that we often taste.
Mei Cai is mainly produced in the Meizhou and Huizhou regions. According to legend, it is a kind of vegetable sent to Mei Xiangu, so Mei Cai is a traditional Han Chinese dish in Guangdong. It is a preserved food and is also called "Huizhou Tribute Cai" in Huizhou. The fresh plum vegetables used in the country are made through multiple processes such as cooling, drying, selecting, and floating salt. The color is golden, the aroma is tangy, sweet and refreshing, not cold, not dry, not humid, not hot, not only can it be a unique dish It can also be used as an ingredient to make Mei Cai Kou Po, Mei Cai Steamed Pork, Mei Cai Steamed Beef, Mei Cai Steamed Fish, Mei Cai Soup and other dishes.
Speaking of "Mei Cai Kou Po", it has appeared on many occasions, especially during the New Year, because of its festive color and atmosphere, it is more prosperous, so it has become an indispensable classic dish on the New Year's Eve dinner table. The color of this dish is bright red and oily, the juice is sticky and delicious, the meat is soft and mellow, fat but not greasy, and the food is soft and rotten; the soup is more fragrant and delicious when the plum is soaked in the meat. The thick meaty aroma of pork belly and the delicate aroma of dried plums match each other perfectly. It smells fragrant and has a long aftertaste when you eat it. It is very popular with everyone.
