We all know that Sichuanese love to eat all kinds of pickles, and their pickles should be put in jars. Every winter, there is a unique pickle in Hunan, which can be made in barrels without putting it in a jar. It can be eaten after soaking for 4-5 days, which is relatively simple and convenient. This kind of sauerkraut is the favorite of Hunan people.
The price of this dish is quite cheap, only 1.5 yuan per catty. It is made of mustard, vegetables or cowhide. This is called fishing for vegetables. In our hometown, it is only available in winter and spring. That's because this pickle can only be fermented in cold weather and can be preserved for a longer time. Yue himself has done it before, and there are ways to share it behind the article. Interested friends can try it.
This kind of pickled cabbage, also called kimchi, is made of blanched vegetables. The traditional way is not. I don't need any salt water, so the acidity of kimchi is just right. Some people will put some old salt water in it to speed up the process. The acidity of sauerkraut is enough, but the taste is not good. This pickle smells slightly sour, and tastes sour when cooked, so you don't have to eat it in a big bowl every time.
At this time, winter bamboo shoots are the most important ingredients for early adopters. They have less insoluble dietary fiber, so they are very tender to eat. There are many carbohydrates, so the sweetness is stronger; Protein is also rich in content, so it is delicious. Don, don't mention how delicious stew is. The meat here can be pork belly, lean meat or ribs, and the winter bamboo shoots cut into small strips can be simply stewed. It's delicious, slightly sour, sour and delicious. This dish is always the fastest. If you are not careful, you can eat two bowls of vegetables and two bowls of soup.
Friends who like sauerkraut should not always use stewed vermicelli. Try Hunan people. This is the most popular practice in winter. It's warm, nutritious and delicious ~
Name of the recipe: Braised pork belly with Chinese sauerkraut and winter bamboo shoots
Ingredients: 500g sauerkraut, 300g winter bamboo shoots and 300g pork belly.
Accessories: onion, ginger and garlic.
Production method: (The details that need to be paid attention to in the production process have been summarized at the end, so don't miss it. )
Step 1: Wash the vegetables after you buy them, break off the leaves one by one, cut off the roots and cut them into small pieces. The more you cut it, the better it tastes.
Next, peel the pork belly and cut it into pieces, then chop it into minced meat. When cooking this dish, it is not recommended that you put all lean meat. Finally, mix the fat and thin meat together, and the meat stuffing doesn't need to be chopped too much. If it is slightly granular, it will taste better. Wash the surface of winter bamboo shoots, peel them and cut them into small strips.
Step 2: Put some cooking oil in the frying pan. When the oil is hot, stir-fry chopped pork belly in a pot until it changes color, then add onion and Jiang Mo and stir-fry until fragrant.
Next, put sauerkraut and winter bamboo shoots into a pot and stir-fry them in hot oil. Then, you can transfer them to a casserole or stew them directly in a pot. I use a big casserole here, mainly because of its good heat preservation effect. I am eager to drink such hot soup in winter.
Step 3: Add appropriate amount of water and cook for about 15 minutes. Time is up, add a spoonful of salt, a spoonful of pepper and a spoonful of oyster sauce, stir well, then sprinkle with chopped green onion and serve. The winter bamboo shoots made in this way are delicious, sweet and sour, and people can never get tired of eating them.
Note: (Notes)
1. Friends who can eat spicy food can add a little pepper noodles to the seasoning. After that, it will be sour and spicy, appetizing, and the forehead will sweat slightly, which is particularly comfortable.
2. When selecting winter bamboo shoots, it is best to wrap the shell tightly, the bamboo shoots are slightly curved, the leaves of the bamboo shoots are Huang Liang, and the root cuts are wet, so you can gently pinch them with your nails. There will be fresh soil in the roots of bamboo shoots, which means that winter bamboo shoots are fresher, bamboo shoots will be tender and taste better.
3. The method of making fishing dishes is very simple. Wash the whole vegetable, then boil a pot of water in a frying pan, and blanch the vegetables in the pan until the vegetables break and change color, which takes about 2 minutes. Then, use chopsticks to pick up and drain the water, and put it into a basin of cold water prepared in advance. The water here can also be changed into rice washing water, so the leaves of vegetables must be soaked in water and covered with breathable wooden covers. There is no need to put salt or brine, and the taste is turned sour by the fermentation of the ingredients themselves. So from the first day to the third day, vegetables slowly turn from green to yellow, and on the fourth day, all turn yellow. Touching them with your hands is still tough, and the acidity is just right at this time. S convenient to eat and take.
Conclusion: Don't always stew vermicelli with sauerkraut! Hunan loves this practice in winter. Sour and delicious. If a person can't eat enough in a big bowl, then amp is always a CD.