“一般梅干菜焖肉都需要做一个小时以上才可以出锅,现在教大家做一道只需要20分钟即可出锅的梅干菜焖肉,别看过程相对简单,但是味道可是绝不打折扣。”每个地方的梅干菜的做法都不相同。梅菜扣肉是东江菜中的惠州客家菜,不过在绍兴菜里面,是叫梅干菜焖肉,其实渊源是一样的。有这么一个说法就是,当年苏东坡在惠州时思念杭帮菜,就派私家厨子去杭州学艺,回来后让他们仿照东坡肉,料理梅菜扣肉。不过惠州和绍兴都 “General prunes vegetables stew meat needs to be done for more than an hour before they can pan, now teach you to do a cook only 20 minutes to cook pot meat, do not look at the process is relatively simple, but the taste is by no means compromised. ”Every place of the dried plums are not the same practice. Mei Cai buckle meat is Dongjiang cuisine in Huizhou Hakka cuisine, but inside the Shaoxing cuisine, is called Mei dried vegetable stew meat, in fact, the source is the same. There is such an argument is that Su Dongpo in Huizhou, Hangzhou, then miss the Hang help dishes, to send private cooks to learn from Hangzhou, came back to let them follow the Dongpo meat, meat dishes Mei Mei. However, both Huizhou and Shaoxing