material
Pork spine 1000g, northeast pickled cabbage 1 bag, frozen tofu 1 box, vermicelli 1, onion, ginger, pepper, star anise, cooking wine, salt and chicken essence.
working methods
1, put cold water in a boiling water pot, add the pig spine, boil it with fire, skim off the floating foam, and take out the pig spine;
2. Put the oil in the pot. When the oil is hot, add star anise, pepper, onion and ginger and stir-fry until fragrant. Add pork spine and stir well. Add cooking wine and cook until the fragrance is overflowing. Pour enough hot water into the pot, bring it to a boil with high fire and simmer for two hours.
3. Cut the frozen tofu into pieces and pour it into the pot;
4. Put the oil in another pot and stir-fry the sauerkraut;
5. Put the fried sauerkraut into the pot and continue to stew for 20 minutes;
6. Wash the fans and put them in the pot for ten minutes;
7. Season with salt and chicken essence.
skill
1, sauerkraut can also be stewed directly in the pot. Stir-fried first is more fragrant. In the northeast, it is generally fried with meat oil and soybean oil. If there is no meat oil, you can also use salad oil. The sauerkraut I bought was shredded in advance and tasted quite right.
2. Put the bought boxed tofu directly in the refrigerator to eat frozen tofu;
3, this dish can also be stewed with ribs, but it is best to use the spine, the taste is more authentic.
Favorite Northeast Flavor-Stewed Bone with Sauerkraut
Recipe introduction
Small wordy: 1, old tofu cut into pieces, divided into small portions, put in fresh-keeping bags, frozen tofu; (Please see the last three steps. ) 2. Bone soup can be kept in cold storage and sealed. Every time I want to eat, stir-fry sauerkraut, add bone soup and vermicelli, which is stewed vermicelli with sauerkraut.
material
Raw materials:
300g of pickled cabbage, 0/00g of sweet potato vermicelli/kloc-,250g of frozen tofu and 500g of pork spine.
Seasoning:
Onion ginger, star anise, salt.
working methods
Exercise:
1, chopped pig spine, washed and soaked in cold water for one hour to remove blood foam;
2. Put the soaked pig spine into a pressure cooker, add onion ginger, a little salt, star anise and boneless water, aerate and press for 45 minutes;
3. Pickled sauerkraut removes water, and the vermicelli does not need to be soaked. If it is in bulk, the surface dust can be washed off;
4. Heat the oil in the pot and stir-fry the chopped green onion, stir-fry the sauerkraut for one minute, pour in the cooked bones and bone soup, boil the frozen tofu and vermicelli, simmer for about half an hour, and sprinkle a little salt out of the pot!
Stewed beef frozen tofu with Chinese sauerkraut in northeast China
Recipe introduction
I like this sauerkraut stew very much. Very sour. Oh, enjoy it. I don't like sauerkraut in October, but I like it this year. I took a sip of soup and made a noise. Ha ha ha, we both sigh, it's always fun.
material
Sauerkraut, frozen tofu, brisket, cinnamon leaves, star anise, ginger slices and dried red pepper.
working methods
1, cinnamon leaves, star anise, ginger slices and a dried red pepper, put them together in the seasoning bag.
2. Cut the meat into pieces, put a small amount of oil in the wok, stir-fry the meat, add pepper noodles and a small amount of soy sauce, and cease fire after discoloration. Boil a pot of boiling water at the same time.
3. Put the fried meat into the rice cooker, pour boiling water and seasoning packets, and start stewing the meat. Be careful not to put too much boiling water, because there is water in the frozen tofu.
4. After the meat is stewed, add sauerkraut and frozen tofu. This time, simmer.
5. Add salt at last.