Taro acid can be used not only for frying meat but also for stewing fish, and also for frying fat sausages and so on. Then the fried meat with taro seedlings and acid that I shared with you today is very good with porridge. The key method is very simple. It should be regarded as one of the best varieties of sauerkraut and has always been one of the most popular home-cooked dishes. Friends who like it may wish to collect it first, and it is not too late to try again when you are free.
Fried meat with taro seedling acid
Preparation of ingredients and seasonings:
Pork, taro acid, ginger, garlic, pepper, cooking wine, salt and soy sauce.
Cooking process:
1. Wash the pork and slice it for later use.
2, prepare some ginger, garlic, pepper, all cut for use, garlic can be used more, so the fragrance is stronger.
3. Prepare some taro seedling acid, wash it for 2-3 times, wash off excess salt or sand, and then squeeze the taro seedling acid dry for later use.
4. Put the oil in the pot, then pour the cut pork in, then pour half a bowl of water and put a little water, so that the oil won't spill so much.
6. Then turn on a big fire to evaporate the water, and then turn to a small fire to fry the lard of pork. If you think there is too much oil, you can put some in a bowl and save it for frying other dishes.
4. After the pork is fried to golden brown, add ginger, garlic and pepper and stir-fry until fragrant.
5. Then put a little cooking wine to remove the fishy smell, put a spoonful of soy sauce and a little salt, and don't put too much salt. Stir-fry evenly, and finally pour in the prepared taro acid and continue to stir-fry for 3-4 minutes.
6. finally, you can eat it out of the pot.
Such a unique flavor of sour fried taro seedling meat is quite fragrant, and it is also sour in the mouth. In short, it tastes good, appetizing and delicious. Like friends, try it quickly.
Pickling method of taro seedlings
1. Cut the tender taro seedlings back, remove the leaves, peel off the taro seedlings, and then dry them in the sun. You don't need to dry them in the sun. It takes about half a day to a day. Generally, you don't need itchy taro seedlings. It's best to use taro with black spots in the middle of the leaves.
2. Cut the sun-dried taro seedlings into small pieces, add appropriate amount of salt, and gently rub them until they are wet, so that the taro seedlings are fully stained with salt.
3. Put the kneaded taro seedlings into a jar, compact them vigorously, and then seal and ferment for about 10 days. (If you want to ferment faster, marinate the taro seedlings overnight, add rice washing water the next day, then press them with stones or something more important (mainly to prevent the taro seedlings from floating up), and finally cover them and ferment for a few days. )
4. Fermented taro seedlings will be a little yellow, and they can be eaten when they smell sour.
Tip: you can't get oil all the way. Everything you use should be cleaned, otherwise it will all be in vain. Also, it is best to use a larger bottle for fermentation to prevent the bottle from bursting during fermentation.