Ingredients: Chinese cabbage, Chinese cabbage must be selected. A big and strong cabbage is the best choice.
Seasoning: salt (it seems unnecessary)
Pickling: wash the cabbage (or just remove the outer layer), then divide the cabbage into two halves in the middle, let the water penetrate and put it away.
Then turn it layer by layer and place it firmly. You can put some salt on each floor properly, and press it firmly, leaving no gaps between dishes. After putting it away, press a big stone on the top cabbage.
Then pour in raw water. After one month (about 20 days in some areas), pickled sauerkraut is well preserved. If the place where the sauerkraut jar is put is a little cold, it won't go bad for a long time. You can take it with you when you eat it.
note:
1, Chinese cabbage is very important, not all pickled vegetables in any region are delicious, and the varieties in the same region are different.
2. Don't put the sauerkraut jar in a hot place, let it cool and make sure it doesn't freeze.
It's best to use that kind of vat to hold water in rural areas.
4. Be sure not to accidentally get the oil into the sauerkraut tank, and the sauerkraut will go bad.
Not all areas are suitable for pickled sauerkraut, but China is the best in Northeast China. The taste of sauerkraut in the north of the Yellow River is far from that in the northeast.
6. Can't pickle at any time. In the northeast, it can be pickled at least after beginning of winter.
7. Now there is something called "sauerkraut fresh", which is similar to yeast. It is said that it will be delicious if sprinkled in a jar.
8. The sauerkraut in most restaurants is not delicious. Because I don't know what it is made of, 1 2 days later, sauerkraut will be fast, and the taste is very bad, similar to the taste of acetic acid, but it is not sauerkraut at all.
9. Some people pickled sauerkraut, pickles, salted fish, bacon and smoked food with nitrate and nitrite. As bean sprouts say, it is easy to be poisoned. I wonder if naturally pickled sauerkraut will be poisoned.
10, some people can't eat too much, sauerkraut is too angry and easy to get angry.
Sauerkraut can be stewed, fried, wrapped in jiaozi, steamed stuffed bun and made into soup.
The most classic stewed sauerkraut, cut the sauerkraut into fine filaments (the finer the better), add vermicelli, frozen tofu and thin large meat slices (it is best to add some fat), and the stew smells very fragrant, and the more you eat it, the more fragrant it is. Sauerkraut "absorbs oil and water", so sauerkraut stew is not greasy at all; Another feature of sauerkraut is that if you can't finish this meal, you can stew it next time. The more stewed, the better. The water in the tank must not pass through the sauerkraut, otherwise the sauerkraut will go bad easily.
Brief introduction of Sichuan pickle production
Sichuan pickles are more particular. Key points: soak seasoning dishes, soak rice, and soak in water to cook dishes. Like soaked red pepper, tender ginger, garlic, etc. , generally used as a seasoning for cooking, is a seasoning dish; Seasonal vegetables such as pickles, radishes and green onions are generally used as side dishes for the next meal. Some meals should not be soaked for a long time, such as soaked radish skin, radish pieces and lettuce strips. You only need to soak them in a hurry to make them crisp, and most of them can be marinated overnight. This kind of pickles is usually called "boiled vegetables". Soak in water to cook, the wider the salt water, the better, and then hurry. So for the convenience of use, people are used to soaking separately, so under normal circumstances, there will be several pickle jars.
Pickled vegetables, also called sauerkraut. Pickles are salty and sour, crisp and refreshing, bright and fragrant in color, appetizing and refreshing, and suitable for all ages. It is a regular side dish of home life. However, if you want to make delicious dishes, you must first choose a pickle jar.
The pickle jar contains pottery, glass and fine magnets. If the restaurant is not specially used to soak "boiled vegetables", it is generally better to choose a ceramic or fine magnetic pickle jar that is dark. Attention should be paid to testing its sealing performance when selecting the type. Good dishes can only be cooked in opaque jars. How to test? Earth pottery altar, commonly used, how to choose, might as well teach you a few tricks. Take a picture first, lift the jar, look at the light, and see if there is any bright eye in the jar from the mouth of the jar; The second is to listen, and the ear is attached to the altar. The louder the buzz, the better; The third is to light a piece or two of paper and throw it into the altar. Then, the jar cover is fastened, and water is quickly poured from the top of the jar cover to the jar edge. At this time, if the water in the brim "glugs" a few times, it will be pulled out, which is a good jar. At that time, it was with these times that the team took me to choose the keeper of the kimchi jar. I was stunned: "Hey, I am still an old hand! Hey, you said you couldn't choose, so I'll help you choose! " What's the big deal? Living in a compound since childhood, I have long been familiar with the experiences of my neighbors, mother-in-law and mother, but I just lack a kind of practice.
Choose a good jar and soak it in salt water. Wash the jar, dry the raw water, pour in cold water, add the pickle salt produced in Sichuan, stagger, dissolve the salt, add the seasoning vegetables such as tender ginger, garlic, onion and green pepper, and pickle the fresh seasonal vegetables later. It's better and faster to mix some high-quality old pickling water. Now, it is very convenient to use foaming brine. There are pickles in the supermarket, which contain some spices. Just follow its instructions. It used to be troublesome. It took some time to prepare for buying this and that. Life, like this, is getting simpler and simpler, and business is getting better and better. So is kimchi. However, in the past, I just used the general self-tribute well salt as brine according to the above method, not kimchi salt. Sometimes some indigenous methods are used, such as: copying some dried beans and throwing them in while they are hot; Or add some brown sugar. Clear mountain spring water, kimchi salt water is the best, coriander does not spend. When I was an educated youth, under the rocks in the team, the spring water lured a bay of people to fetch water there no matter how far or near, and tricked them into carrying it home and curing it with salt water. (knocking on the text, the scene naturally shook out again. Of course, now, we still have to use tap water to soak salt water.
Also pay attention to the maintenance of soaking salt water. Add some seasonal coriander, such as coriander, white celery, green celery, garlic sprout, onion, fennel, red pepper, tender ginger, small pepper, green pepper and bitter gourd. These flavored coriander, flowers and salt water. Always wash the cylinder head along the cylinder and change the cylinder water frequently. Vegetable jars should be kept in the shade. Some people's pickle jars are tall and big. They often dig holes and bury half of them for stability, convenience and coolness. Summer, inadvertently, flowers were born in the altar, what should I do? Putting brown sugar in the wine will make the food delicious and affect the taste. It is best to put green pepper and bitter gourd, or pepper leaves, which will soon disappear and taste particularly fragrant.
There are many vegetables that can be thrown into shrines to make kimchi all year round in Sichuan. Such as: onion, green vegetables, garlic shoots, summer cowpea, green beans, pumpkin, autumn taro, radish, winter horn, son's vegetables, head of vegetables and so on. Pickled pumpkin was learned from an educated youth that year. The fist-sized tender pumpkin is picked, washed and thrown into the altar, and can be eaten in two or three days. Crispy and beautiful! Their educated youth home is filled with pumpkins back and forth. Soaking tender pumpkins really surprised farmers: it's a pity to pick them! However, nowadays farmers often sell fist-sized tender pumpkins in the market.
1 Northeast Chinese sauerkraut
Ingredients: Chinese cabbage, Chinese cabbage must be selected. A big and strong cabbage is the best choice.
Seasoning: salt (it seems unnecessary)
Pickling: wash the cabbage (or just remove the outer layer), then divide the cabbage into two halves in the middle, let the water penetrate and put it away.
Then turn it layer by layer and place it firmly. You can put some salt on each floor properly, and press it firmly, leaving no gaps between dishes. After putting it away, press a big stone on the top cabbage.
Then pour in raw water. After one month (about 20 days in some areas), pickled sauerkraut is well preserved. If the place where the sauerkraut jar is put is a little cold, it won't go bad for a long time. You can take it with you when you eat it.
note:
1, Chinese cabbage is very important, not all pickled vegetables in any region are delicious, and the varieties in the same region are different.
2. Don't put the sauerkraut jar in a hot place, let it cool and make sure it doesn't freeze.
It's best to use that kind of vat to hold water in rural areas.
4. Be sure not to accidentally get the oil into the sauerkraut tank, and the sauerkraut will go bad.
Not all areas are suitable for pickled sauerkraut, but China is the best in Northeast China. The taste of sauerkraut in the north of the Yellow River is far from that in the northeast.
6. Can't pickle at any time. In the northeast, it can be pickled at least after beginning of winter.
7. Now there is something called "sauerkraut fresh", which is similar to yeast. It is said that it will be delicious if sprinkled in a jar.
8. The sauerkraut in most restaurants is not delicious. Because I don't know what it is made of, 1 2 days later, sauerkraut will be fast, and the taste is very bad, similar to the taste of acetic acid, but it is not sauerkraut at all.
9. Some people pickled sauerkraut, pickles, salted fish, bacon and smoked food with nitrate and nitrite. As bean sprouts say, it is easy to be poisoned. I wonder if naturally pickled sauerkraut will be poisoned.
10, some people can't eat too much, sauerkraut is too angry and easy to get angry.
1 "Korean spicy cabbage"
Raw materials:
Chinese cabbage, salt, white vinegar, sugar, garlic, garlic hot sauce, chicken essence.
Method:
Wash the Chinese cabbage with clear water, cut the cabbage into 15mm square pieces, and cut the leaves into larger pieces. Add a proper amount of salt and a large amount of white vinegar (vinegar, a common fruit vinegar in American supermarkets, which is cheap and easy to use) and stir for one hour. After eating, pour out the vinegar water, add white sugar, minced garlic, hot sauce and chicken essence and mix well to serve (the amount of auxiliary materials varies according to everyone's taste). Quick to make, sour and refreshing.
2 "exotic dishes-spicy cabbage/popular/live /200406/38580.html"
Raw materials:
2 kg of Chinese cabbage, 500g of radish, 20g of Chili noodles, 5g of water celery, 20g of Chili noodles, 20g of shrimp paste, 200g of pears, 5g of Jiang Mo and 50g of refined salt.
Making:
(1) After cleaning the cabbage, cut it in half and marinate it with 10% salt water for about 24 hours. Stir pepper noodles and water evenly according to the ratio of 1: 1.2 for later use. Cut the 1/3 part of radish into shreds, and cut the rest into two or three pieces. Cut the pear into large pieces, and cut the water celery into 3cm long.
(2) Add the evenly stirred Chili noodles, white sugar, shrimp paste, garlic, pear, celery, ginger, onion and salt into shredded Chinese cabbage, and evenly stir to make kimchi seasoning.
(3) After the sauerkraut is washed, the sauerkraut seasoning is evenly spread between the leaves. Spread a layer of radish in the jar, sprinkle a little salt, put the Chinese cabbage on the side, and then put the radish. Repeat several times until it is full. Finally, cover with a layer of cabbage and press it on the stone. After three days, pour the spicy cabbage soup and seal it. After about three weeks, after pickled, the spicy cabbage is cut into 3 ~ 4 cm pieces and put on a plate, and then it can be eaten with a little spicy cabbage soup.
3 "spicy cabbage (figure)
Raw materials:
200g of Chinese cabbage, 25g of shredded red pepper, 25g of shredded ginger, 2 bowls of sugar 1/2, 2 bowls of vinegar 1/2, 0.0g of dried pepper 10, 2 tablespoons of pepper10, and 3 tablespoons of oil.
prepare
1. Add shredded red pepper, shredded ginger, sugar and vinegar to a large bowl.
2. Tear the cabbage into pieces, blanch it with boiling water, take it out and drain it with clear water, and pour it into a big bowl with the method of 1 for pickling.
3, the pot is hot, add oil and sesame oil to heat it, put the dried pepper and pepper granules into the pot and stir fry, remove the slag, pour it into a large bowl for pickling, and serve.
Note: The longer you soak it, the better it tastes. If you eat it on ice, it will be refreshing and appetizing. Chinese cabbage, also called cabbage, can be eaten raw or cooked. Whiter green leaves are rich in nutrition.
4 "spicy cabbage"
Materials:
600g Chinese cabbage, sugar 1 tablespoon, lemon juice 1 tablespoon, salt 1/4 tsp, dried pepper 1/2 tsp, pepper 10, a little shredded ginger.
Exercise:
1. Wash the cabbage, remove the old leaves and peel into pieces, marinate with salt for 30 minutes, and squeeze out the water.
2. Put 2 tablespoons of oil in the pot, saute the pepper, take it out, and fry the dried pepper until it is red and crisp.
3. Put sugar, lemon juice, shredded pepper and shredded ginger into the cabbage, pour in the fried spicy oil, and serve after 30 minutes.
5 "Authentic Korean Spicy Cabbage"
Required ingredients:
Korean Chili noodles, shrimp and water, pronounced in Korean (Mirc Zaoan, say buy when you go to buy, I'll tell you the pronunciation), is overjoyed (a powdery condiment).
Above, if you want to make pure and delicious kimchi, you must need it. Shekou remembers a Korean supermarket. Go and find it. If you can't find it, I'll introduce you to a place at the junction of Nanyuan Road and Aihua Road opposite Xinghua Hotel. There are several Korean food and goods supermarkets on Aihua Road. Just tell them to buy these three kinds and make spicy cabbage, and they will give them to you. But try not to go to the supermarket to buy ready-made spicy cabbage, which is not very delicious. As for sake, Pacific fish, squid, especially snow fish sauce (delicious), and small bottles of similar drinks and snacks, I suggest buying them.
Steps begin. .
1, prepare a pot of salt water, (put more salt) cut the whole Chinese cabbage in half (make more if you want), soak it for four hours (necessary), take it out, squeeze it out and dry it a little.
2. Apply refined salt to the leaves of each layer. There is no need to apply leaves, just apply a layer of vegetables. Then leave it for another four hours (be sure to do it).
3. After putting it away, wash the cabbage in the salt water in step 1, wash away the salt, squeeze it dry, and cut it into pieces (it is ok to cut it, but not in the supermarket).
4, buy some glutinous rice, add more water, little glutinous rice, dry in a small pot! Dry it until it is very dry and thorough. After that, add more Korean Chili noodles, shrimp water and Xi Da, as well as ginger, vegetarian food, sugar and salt. Stir with Chinese cabbage.
5. Leave it in the refrigerator for a day.
How to eat!
1, eat as pickles.
2, spicy cabbage fried rice, very delicious! ! The method is the same as fried rice with eggs, using oil, spicy cabbage and rice. There was a folk saying that "I would rather give up three meals than stir-fried rice with spicy cabbage".
3. Make spicy cabbage soup! It's the kimchi hot pot you mentioned, there's nothing mysterious.
Just boil a pot of water, put more spicy cabbage, half fat and half thin pork, add some onions and a lot of coriander! Yes, it is delicious.
Pickling method of pickle 1
Pickled pickles, first you have to buy a pickle jar (this jar is special, there is a circle of concave trays around the jar mouth, which can hold water, and the jar mouth has a bowl-shaped cover, and the tray can be sealed with a drainage cover.
1. Wash and dry the jar first, add cold boiled water and add salt (put a spoonful of salt in a bowl of water).
2. Pepper, garlic and pepper can be added.
3. Wash radish, cabbage, kidney bean, cowpea, lettuce, pepper, cucumber, bergamot and other vegetables to be soaked, cut into pieces, dry them, and put them in a jar.
4. Cover it, pour water and seal it, and put it in a cool place. You can eat it in about a week. After eating kimchi, you can continue new dishes in it.
5, the taste is too weak, you can add some salt and salt water. If it is too sour, add a little white wine.
2 "Authentic Kimchi (Figure)
Main materials:
Three Chinese cabbages and two white radishes.
Composition:
Half a packet of Chili powder, 5 shallots, about 2 tablespoons of ginger paste, about half a cup of garlic paste, and sugar 1 teaspoon.
Exercise:
1. Cut the Chinese cabbage and soak it in salt water for about half a day.
2. Slice the radish and cut the onion into sections.
3. Drain the Chinese cabbage in a large basin, add shredded radish, onion, ginger, garlic, sugar and Chili powder and mix well.
4, the fresh-keeping box is packed, put it for about one night (out of the water), put it in the refrigerator, take out some when eating, be careful not to touch raw water.
note:
1, it must be kept for a whole day in winter, that is, after the water comes out, it can be put in the refrigerator.
2. Chili powder is specially made in Korea, which is not available in Taiwan Province province, but it can be mailed.
3. The prepared kimchi can be cooked with kimchi noodles, kimchi hot pot and kimchi jiaozi.
3) The materials and practices of kimchi are as follows:
Preparation materials:
1. Chinese cabbage-Chinese cabbage has many green leaves, thin skin and dense leaves, and few outer leaves need to be removed. Looks clean and fresh. It is advisable to store cabbage with green leaves and fresh appearance. The bigger the newly produced cabbage, the better. In autumn, cabbage with moderate size, good heading degree and heavy weight is better. Chinese cabbage is not only rich in vitamins or minerals, but also contains a variety of ingredients with a variety of pharmacological effects. According to published academic papers, methyl methionine contained in Chinese cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyl cysteine sulfoxide has the effect of strengthening cholesterol.
2. Radish-Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it helps digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel it, and then eat it after washing it. Radish is thick, uniform, seamless, fresh, smooth in color, firm and soft in meat, not too spicy and not too sweet.
3. Pepper-Pepper contains many ingredients besides carotene and vitamin C. Capsaicin has the function of sterilization and can promote the secretion and digestion of saliva or gastric juice. In addition, it also has the function of improving various metabolism in the body. Pepper noodles used for pickling pickles should be dried with bright red, thick meat and smooth skin.
4. Garlic-The origin of garlic is Central Asia, belonging to Liliaceae, and garlic is underground. Garlic is surrounded by light brown garlic skin with 5~6 small garlic petals inside. The representative local varieties cultivated by ordinary farmers are six-petal garlic and multi-petal garlic as late-maturing varieties, as well as long-stemmed garlic. When making kimchi, we often use multi-petalled spicy garlic, when making salted garlic or using garlic leaves, we often use long-stemmed garlic. The bactericidal power of sulfite, the main stimulating component in garlic, is 0/5 times that of carbonic acid. It has many functions such as promoting metabolism, relieving pain, relaxing bowels and expelling toxins.
5. Onions-Common vegetables are alkaline, but onions are rich in sulfur and belong to acidic foods. Onion is a kind of vegetable which is difficult to store, and its water content is about 80%. The green part of onion is also rich in vitamins A and C. Because the stimulating component of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Choose thick and fresh roots for green onions, and short and fresh leaves for fine onions. Both kinds of onions are white with long and thick parts, and shiny ones are more suitable.
6. Ginger-Ginger mixed with vinegar, soy sauce, salt, honey, etc. And does not destroy the inherent taste of food. Water accounts for about 80% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has the special effect of strengthening the stomach and sweating, and also helps to lose weight. Thick petals, few twists and turns, thin and transparent epidermis, and ginger with less fiber are not spicy, moist and soft.
7. Stichopus japonicus-a kind of green algae parasitic in shallow sea, with dark green overall, smooth touch and moderate calcium and phosphorus content. Used in curing and storing Chinese cabbage.
8. Salt-Salt is by far the oldest and most important condiment used by human beings. Because salt not only regulates the salty taste of food, but also is irreplaceable by other substances in nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enters the blood, digestive juice and tissue fluid to play an osmotic pressure role and participate in regulating acidity and neuromuscular excitability.
9. Fish and shrimp paste is a kind of stored fermented food. During storage, protein is decomposed into amino acids, resulting in inherent taste and fragrance. The spine of fresh fish is decomposed into easily absorbed calcium, and fat is converted into volatile fatty acids, resulting in the unique taste and aroma of sauce. Fish and shrimp paste, as a source of high-quality protein, calcium and fat, is an alkaline food with high calcium content, which plays an important role in neutralizing body fluids. Shrimp sauce, which is widely used, is light because of its low fat content, while anchovy sauce has the highest fat content, required amino acids and calories.
Steps:
Step 1: Buy 5 Jin of Chinese cabbage, cut it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the initial materials will be fine.
Step 2: Find a large pot that can be turned upside down, add garlic (a little more, five pounds of Chinese cabbage is about three ounces of garlic) and Chili powder (according to your own taste), then add sugar and fish sauce (as much as soy sauce), and add some salt according to your own taste. Mix these seasonings together, just like wrapping jiaozi.
Step 3: the fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer and winter 1 week.
Step 4: Taste delicious food. Be careful not to leave it for too long. It is suggested that single friends must share with friends after eating, otherwise it would be a pity that they can't finish eating alone.
Tips for making Chinese sauerkraut in four seasons
2004- 10- 13 Source: Shanghai Hotline.
Pickling skills:
1. Remove the rotten leaves from the outer layer of the small fresh Chinese cabbage and put them in a jar (or deep pot);
2. Pour boiling water evenly on the cabbage, and be sure to pour the inside and outside leaves of the cabbage thoroughly;
3. After the water temperature cools naturally, pour tap water to let the water overflow the cabbage;
4. press the weight on the cabbage and move the jar to the shade at the same time;
5. In order to prevent the water quality in the curing tank from deteriorating due to fermentation, the white foam floating on the water surface should be skimmed every 1-2 days, and an appropriate amount of water should be added to keep the water overflowing the cabbage;
6. Ferment for 5-7 days in summer and 10- 15 days in other seasons. After successful fermentation, take out and eat.
Cooking skills:
1. Wash sauerkraut and cut into filaments;
2. Cut the fresh pork belly (slightly fat) into pieces, cut the onion and ginger into small pieces, and take a proper amount of vermicelli for use;
3. Heat the wok, pour in peanut oil, add onion, ginger and meat, and sprinkle with pepper noodles;
4. Add the chopped cabbage, stir-fry for a while, add water and vermicelli, and stew for about 5-6 minutes;
5. Add a proper amount of salt and stew for about 5-6 minutes on medium fire;
6. Add monosodium glutamate before serving. Delicious experience:
This dish is suitable for all seasons, and now it coincides with the hot summer. Eating this dish often can not only stimulate appetite, but also help digestion.
Sauerkraut is a kind of pickle that people like to eat. Because it contains a lot of nitrite, it sometimes causes poisoning. Expert: "The content of nitrite has an obvious growth peak in the curing process, which is called nitrite peak. In general, the content of nitrite in pickled products is the highest in 4 ~ 8 days, and it starts to decrease after 9 days and disappears after 20 days. You can eat at this time. According to the national regulations on the declaration of green food for kimchi, the nitrite content in kimchi should be 4 mg per kilogram, that is, the weight of half a grain of rice. If you eat 20-30 grains of millet, then too much nitrite will be poisoned. Excessive intake of nitrite will cause hemoglobin in blood to become methemoglobin, which will make red blood cells lose their oxygen-carrying function, lead to tissue hypoxia, and lead to cyanosis of skin and lips, headache, dizziness, nausea and vomiting. After nitrite enters the stomach, it will also cause nitrosamines, a strong carcinogen. How to prevent nitrite poisoning? According to the research and experiments of relevant departments, it is found that adding C400 mg of vitamin C (4 large pieces and 8 small pieces) to pickled Chinese sauerkraut can block 75% of nitrite generation and prevent Chinese sauerkraut from rotting. You can kill two birds with one stone. In order to prevent vitamin C from being destroyed, it is forbidden to dissolve it in cold water with hot water and put it in a jar.
To make pickled cabbage, we should first choose the cabbage which is better, smaller and fuller in core, then wash it, put it into a clean jar, pour cold white water for curing, and then put a clean stone on it for compaction. (Put some Ⅴ C in curing, and one kilogram of Chinese cabbage can put four Ⅴ C, which can block the formation of nitrite. )
Authentic northeast people, pickled vegetables are pickled in vats, and a family will pickle 500 Jin anyway. Times are different now, and a family of three can't eat that much at all. So pickled sauerkraut is simplified:
Slice the cabbage first, because people in Northeast China eat sauerkraut, except jiaozi, which is usually shredded. Just cut one cabbage at a time, which is enough for four or five people. There can be more people. Then put a spoonful of salt (note: it is a spoon for eating), put half a spoonful of vinegar, and then put it in a plastic bag. Press it hard and the water will come out. Speaking of which, I want to remind you not to drain water. After the cabbage is compacted, the plastic bag is tightly tied so that there is no air inside. At this time, if you see water in the bag, don't pour it out, which means it is sauerkraut. Find a cool place to put it for four or five days (it can be put for another two days when it is cold), and then you can eat sauerkraut. Open the bag and wash the stewed vermicelli, pork belly, jiaozi flavor. Friends in Northeast China all know that sauerkraut is not preserved in summer, but in this way, it feels pure when eaten in summer.
When pickling sauerkraut, put a small piece of radish at the bottom of the jar to make the sauerkraut fresher. Remember, it's a small piece. Too much sauerkraut tastes like radish.
Stewed tofu with potatoes
Materials:
2 potatoes, tofu 1 piece, northeast soy sauce 1 bag, onion 1 piece, a few pieces of ginger and garlic, coriander 1 piece, soy sauce and sugar.
Exercise:
1, peeled potatoes, washed, diced or sliced.
Step 2 slice tofu
3. Chop onion, ginger and garlic.
When the tofu is out of the pot, scald it with boiling water to solidify the tofu skin and prevent it from being cooked when stewing.
5, put oil, saute shallot Jiang Mo, add a little soy sauce to taste, put potato chips in the pot and stir fry for about 5 minutes.
6, add water, water is higher than potatoes,
7. stew on the fire; Add tofu when the potatoes are 6-7 minutes cooked.
8, simmer, put two spoonfuls of Northeast sauce at the same time, (it can be adjusted according to your own taste, even the mouth is heavy, so put more, friends in the south may not like salty food, you can skip 9)
9. Put a little sugar when cooking quickly to adjust the freshness.
10, stop the fire after boiling, don't take the pot immediately, and simmer for 3-5 minutes on low heat to make the sauce and tofu fragrant.
1 1, from the pot, don't forget to put monosodium glutamate or mushroom essence, and put coriander powder.
Xiangshan baked potato
Ingredients: medium potato 1 kg (or 2kg or 3kg ........... as long as the pot is big enough).
Accessories: onion (pickled with vinegar and sugar, commonly known as buckwheat, if not, garlic can be used instead, the taste is far from good) and juice.
Seasoning: edible oil (optional), salt and monosodium glutamate.
Operation: Put potatoes, skin, auxiliary materials, seasoning and water into a pressure cooker, let them cool after cooking, open the lid and continue cooking until the skin becomes wrinkled.
Note: be willing to put salt, otherwise it is difficult for the skin to have wrinkles.
This is a rough road, which tastes really good. It is a snack in Xiangshan area of Ningbo.
(potato) slice
Ingredients: potatoes
Seasoning: cooking oil, salt and shredded ginger (optional)
Operation:
1. Slice potatoes, which are slightly thinner than KFC's French fries. Marinate them with salt and drain.
2. Pour the right amount of oil into the pot to completely soak the potatoes. Heat the oil to 7-8 minutes, put the potato chips in the oil, fry them until both sides are golden, take them out, drain the oil and put them on a plate.
The fried potato looks like a golden crab, so we call it "potato crab" (pronounced in Wuhan dialect)
In addition: you can add shredded ginger and mix shredded potatoes, which will be more fragrant when fried.
Fried potato chips
Ingredients: potatoes
Ingredients: green pepper (optional)
Seasoning: salt, cooking oil, sugar, monosodium glutamate and white vinegar.
Operation:
1, shredded potatoes.
2. Put the shredded potatoes into the water (an important step is to remove the starch on the surface to make the taste crisp).
3, oil pan, not too much oil, add salt, oil to seven minutes hot, add shredded potatoes, copy (remember, copy).
4. When the shredded potatoes turn yellow and soft, add appropriate amount of sugar and monosodium glutamate to taste, pour a little white vinegar, and pick up the wok (or add shredded green peppers before this).
Stir-fried golden shredded potatoes
Ingredients: 400g shredded potato.
Accessories: Zanthoxylum bungeanum, iodized salt, dried pepper, balsamic vinegar, garlic, ginger and sesame oil.
Practice: 1. Slice potatoes and wash them with water to remove the exposed starch.
2, put 300 grams of cooking oil in the pot, cook until 5 mature, add shredded potatoes, fry until golden brown, and remove for later use.
3. Put an appropriate amount of cooking oil in the pot, cook until it is 7% mature, add pepper, ginger, garlic and dried Chili, stir fry for a while, add fried potato shreds, add an appropriate amount of salt and balsamic vinegar, then put the pot on a plate and pour sesame oil.
Note: The shredded potatoes must be finely cut.
Pickled potato soup
Ingredients: potatoes, pickles, watercress.
Accessories: salt, sugar, mushroom essence, broth.
Exercise:
1. Chop pickles, wash them, and cut potatoes into strips for later use;
2. Take the oil pan, add a little oil, add salt, stir-fry pickles, stir-fry watercress, and add broth when it is 78% mature (you can add water without water, but the taste will be much worse).
3, after boiling, add potatoes, stew until the potatoes are soft, add salt (pickles are salty, don't add them if you don't like to eat too salty things), sugar, mushroom essence to taste, and then out of the pot, delicious.
Potato brush
Ingredients: potatoes
Ingredients: flour, hot sauce (Laoganma brand or Axiangpo brand), onion, Chili oil and salt.
Exercise:
1. Wash and peel potatoes, and cut them into cubes, the best size. I tried to wipe them with silk, but they didn't taste good.
2. roll the diced potatoes into the flour, not too much flour, as long as they are covered with potatoes.
3. Put the diced potatoes with good flour on the steamer and steam them in water. After steaming, take it out to cool and break it up by hand.
4. Put the hot sauce and chopped green onion into the oil pan, stir-fry the broken diced potato mixture, add more Chili oil if you like spicy food, and add salt when you take it out.
Pull potatoes
Ingredients: potatoes
Ingredients: cooking oil, sugar
Exercise:
1. Peel the potatoes, cut them into large pieces, fry them in an oil pan until they are golden brown, and take them out of the pan for later use.
2. Put a little oil in the pot, heat it, add sugar and keep stirring. After the sugar is boiled into syrup, pour in the fried potatoes and stir constantly until all the potatoes are stained with syrup, and then take out the pot immediately.
This product is crispy outside and soft inside, sweet and delicious, but it needs to be eaten hot, otherwise it will harden.