Ingredients: 350g of frozen tofu, pickles, pork fat150g, Longkou vermicelli, Lai Xiang, frozen tofu150g, onion, pepper, salt and ginger foam.
Production method: cut the frozen tofu into 2 cm thick slices, blanch them thoroughly in a boiling water pot, and then shower them with cold water. Soak vermicelli in warm water and cut into 20 cm long segments. Peel the pickles from the top layer, cut a part of the top layer into slender pieces, and then cut them into strips, as thin and symmetrical as possible. Wash Lai Xiang, cut it into strips and put it in a small dish for later use. Take a pot, code kimchi, put vermicelli, add tofu, add bone soup or cold water kimchi. The wok gets angry easily. Add a proper amount of salt, white pepper and cooked vegetable oil, then cover the pot, bring it to a boil with high fire, and stew it with low fire (induction cooker 1000W) for 20 minutes, 1 minute before taking out the pot. Put the garlic in the wok and refresh the seasoning.
Ingredients: pickles 350g, pork fat 150g, frozen tofu 150g, onion, pepper, salt and ginger foam.
Practice: slice frozen tofu, slice pork white meat, burn oil in the pot, saute ginger foam and pepper, stir-fry pork white meat slices twice, stir-fry shredded kimchi and frozen pork, add vegetables soaked in white soup, add appropriate amount of rice wine, cover the pot and fire. After boiling, turn to low heat (induction cooker 1000W) and heat again for 20 minutes.
Features: sour and refreshing [9]
Sauerkraut vermicelli soup
Ingredients: fine vermicelli150g, pickles 50g, shredded onion 5g, white pepper 2g, salt 3g, chicken essence 5g, refined oil 20g and soup 600g.
Exercise:
1. Preserve pickles and vermicelli;
2. Put kimchi, vermicelli and chili into the pot, pour the vegetable material soaked in bone soup, cook with low fire (induction cooker 1000W) for 15 minutes, and add the shredded onion for 13 minutes;
3. Add salt and chicken essence [10].
Pickled pork intestines
Ingredients: pickles, cold chicken.
Seasoning: salt, garlic, soy sauce, dried pepper.
Cooking method: Slice the cold chicken and oil it. Stir-fry the dried peppers in a pot and pour them into the cold chicken pickles. After frying, add bone soup to soak vegetables. After the fire boils, turn to low heat (induction cooker 1000W) and stew for 20 minutes, add salt, soy sauce and garlic for 2 minutes, and stir-fry the sugar color after the stew is cooked.
Features: fat but not greasy, sour and fragrant sauerkraut, invigorating spleen and appetizing [1 1]