In some places, winter vegetables specifically refer to a semi-dried fermented pickled food. In other places, this term is also used for the green vegetables before they are pickled. Pickled winter vegetables are known for their appetite-stimulating and brain-nourishing effects and are a favorite dish in many households. Braised pork with winter vegetable is a beloved dish in many homes.
Braised Pork with Winter Vegetable and Tofu Sauce
Ingredients:
Main ingredient: 800 grams of pork belly. Secondary ingredients: 1 packet of winter vegetables, an appropriate amount of round lettuce. Seasonings: 10 milliliters of dark soy sauce, 4 pieces of red fermented tofu, a little scallion, 1 small spoon of sugar, 10 milliliters of cooking oil.
Preparation Method:
1. After preparing all the ingredients, heat a pot with an adequate amount of water. Once boiling, add the pork belly and cook for about 20 minutes until it becomes firm. Remove the pork belly from the pot.
2. Once the pork belly has cooled slightly, evenly coat it with dark soy sauce. Heat oil in a pan, then place the pork belly in the pan with the skin side down and fry until golden brown. Remove the pork belly from the pan.
3. Slice the pork belly into pieces, each about 5-6 cm long and 1 cm thick, ensuring that each slice contains a portion of fat. Cut any leftover meat into small cubes.
4. Arrange the sliced pork belly in a bowl with the skin side down, placing the cubed meat on top. In another bowl, mix an appropriate amount of dark soy sauce, fermented tofu, and sugar to create a sauce.
5. Pour the sauce over the pork belly in the bowl, ensuring that each piece is evenly coated. Let it marinate for 10 minutes.
6. Leave some oil in the pan, then stir-fry the winter vegetables until cooked. Place them over the arranged pork belly in the bowl and steam for two hours.
7. After steaming, invert the bowl onto a plate and sprinkle with chopped scallions before serving.
Steamed Eggplant with Winter Vegetables and Dried Shrimp
Ingredients:
Main ingredients: 1 purple long eggplant, 1 packet of winter vegetables, 50 grams of dried shrimp. Secondary ingredients: 1/2 red bell pepper. Seasonings: 5 grams of salt, 5 grams of soy sauce, half a ginger, 5 cloves of garlic, 1 tablespoon of cooking oil, 5 grams of white sugar, 5 grams of scallions.
Preparation Method:
1. Rinse the dried shrimp and soak them in water until soft. Wash the winter vegetables, slice the ginger, mince the garlic, and prepare the eggplant by washing it, patting it dry, and slicing it into strips which you arrange on a plate.
2. Heat an appropriate amount of cooking oil in a pan. Once hot, add the ginger and garlic to release their fragrance. Then, add the winter vegetables and dried shrimp and stir-fry. Add white sugar, salt, and soy sauce and stir-fry evenly. Remove from heat.
3. Pour the stir-fried winter vegetables, dried shrimp, and seasoning mixture over the eggplant strips and steam for about 15 minutes.
4. Dice the red bell pepper and scallions. After 13 minutes of steaming the eggplant, add the diced red bell pepper and scallions. Continue steaming for another 2 minutes before serving.
Oiled Winter Vegetables
Ingredients:
Main ingredient: 300 grams of winter vegetables. Secondary ingredients: oil, salt, monosodium glutamate, garlic.
Preparation Method:
1. Wash the winter vegetables and cut them into sections. Clean the garlic and mince it.
2. Heat oil in a pan and sauté the minced garlic until fragrant. Add the winter vegetable stalks first and stir-fry. Once the stalks are nearly cooked, add the leaves and continue to stir-fry.
3. Season with an appropriate amount of salt and monosodium glutamate. Stir-fry evenly and serve.
Winter Vegetable Spare Ribs Soup
Ingredients:
Main ingredient: 600 grams of pork spareribs (pork ribs). Secondary ingredient: 150 grams of winter vegetables. Seasonings: 10 grams of salt, 2 grams of monosodium glutamate, 2 grams of pepper, 15 grams of ginger, 10 grams of vinegar.
Preparation Method:
1. Wash the tender tips of the winter vegetables and soak them in water to remove some of the salt. Rinse the pork ribs and cut them into chunks. Crush the ginger.
2. Boil water in a pot and blanch the pork ribs. In a stew pot, add enough clear broth at once; otherwise, the flavor won't come out. Add the pork ribs, winter vegetables, ginger, pepper, and a little vinegar, which helps soften and dissolve the calcium into the broth. Bring to a boil over high heat.
3. After boiling, skim off the foam, then turn to low heat and simmer for about 2 hours. Season with salt and monosodium glutamate before serving.