Hakka potted vegetables(pen man bo man zhi ke jia pen cai )

Hakka potted vegetables

Introduction:

"The source of Hakka potted dishes is one of the traditional Hakka dishes, which symbolizes the dishes of" getting rich "," having a good harvest "and" celebrating ". The main method is to use a large wooden basin to fold the dishes into a large basin layer by layer. The bottom of the basin is to put some dishes that are easy to absorb the soup. If you eat them layer by layer, you can enjoy the traditional dishes with strong flavor and original flavor. The origin of potted vegetables is from the coastal areas of Guangdong Province, originated in the late Southern Song Dynasty; over hundreds of years of history, the general Hakka people will eat them in festivals, new houses, ancestral halls and new year. All the people in the village will be invited to eat potted vegetables when they come to the village. Because the production method of potted vegetables is very extensive, and the production process is complex, so the modern potted vegetables have been simplified, and some simple seasonal ingredients have been selected to make them. There are two ways to make potted vegetables. One is to cook all the ingredients and put them into a big pot directly; the other is to put some raw ingredients and some cooked ingredients into the pot together. After adding the soup, it is like eating hot pot while heating. In my hometown, overseas Chinese belong to the second largest ethnic group, so they still pay great attention to the lunar new year. Before the coming new year, grandma would be very busy, busy with new year's goods and cleaning the house. Even in my generation, every family will be busy with new year's goods and gift blue for relatives and friends. So there are a lot of things to do in the lunar new year. On the first day of the lunar new year, our family is vegetarian, so the food is very simple. The main reason is that there will be many dishes for the reunion dinner, which is also operated by me. Potted vegetables are one of them. In this festive Festival, the happiest thing is that family members get together happily. "

Production steps:

Step 1: blanch the keel and put it into a soup pot. Add proper amount of water and winter bamboo shoots. Bring to a boil over high heat and turn to low heat for 2 hours.

Step 2: clean up the live abalone I bought. I asked the market to deal with it. When I come back, brush the black impurities around the abalone with a toothbrush. Then blanch it in boiling water for about 10 seconds. Remember not to blanch it too long, because you have to cook it in a casserole later, otherwise the meat will get old if you blanch it too long. This step is mainly the abalone surface mucus to clean up.

Step 3: the chicken is also hot in the pot, then it can be fished out.

Step 4: lay a layer of corn on the bottom of the casserole.

Step 5: after the corn is spread, put on the radish block, and put the shutter knot around the radish on the side, so that when cooking, the shutter knot will absorb the soup.

Step 6: after all the vegetables are put in, the dumplings are put around the edge.

Step 7: place homemade fried meatballs on the left side of the dumplings.

Step 8: put tiger prawns in the middle of the dumplings. General prawns are OK, but you need bigger prawns.

Step 9: put the roast meat on the right side of the casserole.

Step 10: finally, put in the chicken and abalone.

Step 11: at this time, the soup is ready, and there is no need to put salt, because the potted vegetables will be very fresh after cooking.

Step 12: add the soup to the potted vegetables and fill it with 8%. If the soup is too full, it will overflow.

Step 13: bring to a boil over high heat, turn to low heat and cook slowly until the meat is well done.

Step 14: another way is to use the induction cooker to heat. Eating while heating is just like eating hot pot. But it's necessary to choose the pot suitable for the induction cooker. In fact, the casserole is also very heat-resistant.

Materials required:

Homemade meatballs: 6

Tiger Shrimp: 6

Roast meat: 8 pieces

Keel: 3 pieces

Winter bamboo shoots: 1

Dumplings: 6 yuan

Corn: 8

Radish: 6 yuan

Venetian knot: 9

Live abalone: 5

Chicken: six

Water: moderate

Note: - the keel must be blanched before making soup, so the soup will be very clear. -Live abalone can be treated at home, mainly to remove the internal organs; can also be replaced by canned abalone. -Chicken and abalone simple blanch water, the chicken blood foam blanch clean; also the abalone mucus blanch clean, so that the soup tastes more delicious. -Fried meatballs can be replaced by other meatballs. I made my own meatballs. -As for roast meat, it can also be replaced by braised meat. Because the Hakka potted dishes are roast meat, and my family often make roast meat by themselves, so we use roast meat. For the method of making roast meat, you can search for "crispy roast meat" in my menu. -Because the dumplings, shrimp, chicken, abalone and vegetables are raw, they must be cooked before eating, so the soup in the potted vegetables will be very delicious. -The seasoning in the soup is to put some salt. I didn't put salt in it. It's very tasty.

Production difficulty: simple

Process: casserole

Production time: several hours

Taste: Original

Chinese PinYin : Pen Man Bo Man Zhi Ke Jia Pen Cai