Let's share the operation steps: prepare 250 grams of mutton rolls, 500 grams of sauerkraut, Flammulina velutipes 150 grams, 5 pickled peppers, and a little onion, ginger, vegetable oil and pepper.
1. Blanch the mutton with boiling water, soak it in clear water, remove blood stains and impurities, and drain the water for later use; Pinch off the water in sauerkraut, shred for later use, wash Flammulina velutipes, and cut into 5cm pieces.
2. Heat the wok, pour in a proper amount of rapeseed oil, add chopped pickled peppers and onion ginger and stir-fry together.
3. Add shredded sauerkraut and saute until fragrant.
4. Add boiling water, submerge sauerkraut, and stew small and medium-sized fruits for 5 minutes.
It is very suitable for eating mutton in winter, and mutton and sauerkraut are also very good together. In the northeast countryside, winter is idle. Stewed a pot of mutton with sauerkraut in cold weather is simply beautiful. To learn how to cook this delicious food.
The practice of mutton with sauerkraut is really delicious.
1. mutton with Chinese sauerkraut
material
100g sauerkraut, 150g mutton slices, 50g crystal powder, seasoning: 3g salt, 2g monosodium glutamate, 2g soy sauce, 5g seasoning oil, 3g onion, 2g ginger, 5g sesame oil and broth 100g.
working methods
1. Wash the sauerkraut slightly, drain the water, marinate the mutton with soy sauce, cooking oil and sesame oil slightly, and cut the onion and ginger into powder for later use.
2, put the right amount of water in the pot, pour the fire, put the crystal powder into the pot and cook until it is transparent.
3. Heat the base oil in the pan, add onion and Jiang Mo and stir fry, add mutton slices and stir fry until broken, add sauerkraut and stir fry for a while, then add cooking wine, soy sauce, salt, soup stock and crystal powder and continue to stir fry. When the soup is low, pour in sesame oil and serve.
skill
1, sauerkraut should be washed properly, the washing times should be lighter and the washing times should be less sour. You'd better taste it when you wash it.
2. Fine vermicelli can be made without crystal powder. Fine vermicelli need not be boiled, but can be soaked in hot water.
The practice of mutton with sauerkraut is really delicious.
Second, mutton with Chinese sauerkraut
Recipe introduction: Hot and sour mutton, topped with some soup, is delicious! (for two people)
material
Hot pot mutton slices 450g, sauerkraut 1 bowl, several slices of ginger, four peppers, soy sauce 1 spoon, oil 1/2 spoon, white powder 1 spoon, water 1 bowl, and salt 1/2.
working methods
1. Grab the mutton slices with marinade and marinate for at least 10 minutes.
2. Shred sauerkraut and soak in water for later use.
3. Cut ginger into fine powder and pepper into sections for later use.
4, 1 spoon oil hot oil pan, saute Jiang Mo and Chili.
5. Stir-fry sauerkraut and seasoning.
6. Stir-fry the mutton slices until the mutton is completely cooked.
The practice of mutton with sauerkraut is really delicious.
Three, mutton sauerkraut vermicelli pot
material
Mutton, sauerkraut, vermicelli, onion, ginger, garlic, dried pepper, cooking wine, soy sauce, salt, pepper, aniseed.
working methods
1. Wash and chop the mutton, put cold water in the pot, boil and skim off the floating foam.
2. Slice sauerkraut horizontally for one or two knives, then cut into filaments, cut onions, ginger and garlic into powder, and put pepper and aniseed into the material bag.
3. Heat the oil in a wok, add the dried pepper and stir-fry until it is yellowish and fragrant.
4. Add sauerkraut and stir fry, stir fry cooking wine, soy sauce and salt for a while, and pour into the mutton pot.
5. Put it into the material bag, and turn to low heat for 30 minutes after the fire is boiled.
6. Add the soaked vermicelli, stew until the vermicelli is soft and cooked, add minced garlic to taste, and turn off the heat.
5. Add the fat sheep roll, add a little pepper and salt to the Flammulina velutipes, turn well and cook for half a minute.