Name of the dish: appetizing sauerkraut

Ingredients: 400 grams of pickled cabbage stalk, 2 tablespoons of southern ginger powder.

Ingredients: Seasoning: 3 tablespoons of sugar or appropriate amount, 2 tablespoons of sesame oil, 0 tsp of 65438+ chicken powder.

Methods: 1. Wash sauerkraut, wring out the water, cut it into coarse grains, soak it in clean water for 2 hours (add a little salt to the water to quickly reduce the salty taste), then wash it with frozen boiling water and dry it.

2. Marinate pickles with seasoning, add ginger powder, fish well and serve.

Special point: this dish does not need to be cooked, but should be eaten cold. Can be used as an appetizer before meals, or as a dinner or porridge.

Boiled fish with Chinese sauerkraut and Chili

Ingredients: pickled fish with pickled peppers (or dried peppers instead), ginger, Chili noodles, spicy bean paste, pepper, pepper, vegetable oil, starch, spicy oil and cooking wine.

Practice: 1. Remove fish scales and internal organs, clean and cut off the fish head, then slice the fish, add cooking wine, water, a little salt and starch to prepare the fillets.

Stir-fry the fish with Chinese sauerkraut in the oil pan. Then put half a pot of water in the pot, mash the ginger, put it in the pot, add sauerkraut, add fish head and pepper, and heat the pot on the stove until it boils for fifteen minutes.

3. Then add pickled pepper, bean paste, pepper noodles, pepper noodles and vegetable oil to the soup and cook for five minutes. Then put the fish fillets with starch into the soup and cook for another five minutes.

Fish-flavored shredded pork is deep red in color, salty, sweet, sour and spicy, with rich fish flavor and unique taste.

[Formula ingredients]

350 grams of pork. Shuifalan tablets100g, Shuifalan fungus 25g, pickled pepper15g. Salt 3g, ginger 5g, garlic 10g, onion 10g, vegetable oil 50g, soy sauce 10g, vinegar 5g, sugar 15g, monosodium glutamate 1g, and soybean powder 25g.

[production process]

Cut pork into 7 cm and 0.3 cm thick shreds, add salt and water bean powder and mix well. Slice orchids, wash auricularia, shred, soak in red pepper and chop; Chop ginger and garlic, and cut onion into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, bean powder, fresh soup and salt are mixed into juice. Put the wok on the fire, heat it with oil (about 180℃), add the shredded pork, stir-fry until fragrant, and then add it. Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, and quickly turn the pan to serve.

Hot and sour pen container squid

Ingredients: 300 grams of squid, 50 grams of lean pork, 25 grams of pickles, and appropriate amount of pickled peppers.

System:

Cut the squid into rectangles, blanch it in water at 70℃ to form a pen container, soak it in alkaline water for 30 minutes, remove the alkaline smell, add seasoning and wet starch to taste, then blanch it in 80% hot oil and take it out.

Leave the bottom oil in the pot, add minced meat and pickled peppers and stir-fry until fragrant, add squid, add soy sauce, yellow vinegar and monosodium glutamate and stir-fry, add clear soup, boil and thicken, and serve.

Assorted risotto

Ingredients: chicken leg meat, fried sweet potato150g, carrot, broth100g, pickled radish 40g, green beans 30g and rice 400g.

Cooking method: Dice chicken and other raw materials, stir-fry carrots, radishes and green beans in the oil pan, and then take them out and stir-fry.

After the color of the diced chicken changes, add the fried sweet potato and stir-fry it with other raw materials. Boil the broth and open the soy sauce.

Salt, cooking wine, pepper, fried rice.

Duck with emerald buckle

300g of raw duck, fresh peas, pickled radish, pickled sweet pepper, ginger, garlic, onion, fresh soup, cooking wine, salt, monosodium glutamate, chicken essence, pepper, sesame oil, refined oil and water starch.

Practice (1) Remove the residual hairs from the ducklings, clean them, drain the blood in a boiling water pot, clean the fresh peas, soak the radishes, dice the sweet peppers, peel and clean the ginger and garlic, cut them into pieces, wash the green onions, and cut them into sections.

(2) Cut the ducklings into pieces, arrange them neatly in a steaming bowl (duck skin facing down), add fresh peas, pickled radishes, pickled sweet peppers, ginger slices, garlic slices, salt, pepper, fresh soup and cooking wine, put them in a cage and steam them with strong fire until the duck meat is soft and rotten, then buckle them in a plate, pour the soup into and out of the pot, and add monosodium glutamate, chicken essence and cooking wine.

My mother sometimes makes sauerkraut sparerib soup, which is ordinary sauerkraut sparerib soup. It is very appetizing and delicious. Sometimes when we make hot pot soup at home, we also put sauerkraut!