material
Pork spine 1 000g, northeast pickled cabbage 1 bag, frozen tofu 1 box, vermicelli1bar, onion, ginger, pepper, star anise, proper amount of cooking wine, salt and a little chicken essence.
method of work
1, put cold water into the boiling pot, put the pig spine, boil it with strong fire, skim off the floating foam, and take out the pig spine;
2. Put the oil in the wok. When the oil is hot, add the star anise, pepper, onion and ginger and saute until fragrant. Add the pork spine and stir-fry evenly. Add the cooking wine and cook until fragrant. Pour enough hot water into the wok, boil over high fire and cook over low heat for two hours.
3. Cut the frozen tofu into pieces and pour it into the pot;
4. Put oil in another wok and stir-fry with sauerkraut;
5. Put the stir-fried sauerkraut into the pot and continue stewing for 20 minutes;
6. Wash the vermicelli and put it in the pot for ten minutes;
7, add salt, chicken essence seasoning out of the pot.
Tips
1, sauerkraut can also be stewed directly in the pot. Stir-fried first is more fragrant. In Northeast China, it is usually stir-fried with meat oil and soybean oil. If there is no meat oil, salad oil can also be used. The sauerkraut I bought is shredded in advance and tastes quite right.
2. You can eat frozen tofu by putting the bought boxed tofu directly in the refrigerator;
3, this dish can also be stewed with ribs, but it is best to use the spine, the taste is more authentic.
Favorite Northeast Flavor-Stewed Bone with Sauerkraut
Introduction to recipes
Small wordiness: 1, old tofu is cut into cubes, divided into small portions, put into fresh-keeping bags, and frozen is frozen tofu; (Please see the last three steps.) 2. Bone soup can be stored in cold storage and sealed. Every time you want to eat, stir-fry sauerkraut, plus bone soup and vermicelli, it is stewed vermicelli with sauerkraut.
material
Raw materials:
300g sauerkraut, sweet potato vermicelli 100g, 250g frozen tofu, 500g pork spine.
Seasoning:
Onion ginger, star anise, salt.
method of work
Practice:
1, chop the pig spine, wash it and soak it in cold water for one hour to remove blood foam;
2. Put the soaked pig spine into a pressure cooker, add onion ginger, a little salt, star anise and water without bones, and press for 45 minutes after aeration;
3. Pickled sauerkraut removes water, and the vermicelli does not need to be soaked. If it is in bulk, it can be washed away from the surface dust;
4. Heat the oil in the pot and stir-fry the chopped green onion, stir-fry the sauerkraut for one minute, pour in the cooked bones and bone soup, boil the frozen tofu and vermicelli, simmer for about half an hour on low heat, and sprinkle a little salt out of the pot!
Stewed beef frozen tofu with Chinese sauerkraut in northeast China
Introduction to recipes
I like this sauerkraut stew soup very much. It's sour. Oh, enjoy it. I didn't like sauerkraut in October, but I like it this year. I have a sip of soup and make a noise. Ha, ha, ha, we both sigh, it's always fun.
material
Pickled sauerkraut, frozen tofu, beef brisket, cinnamon leaves, star anise, ginger slices and a dried red pepper.
method of work
1, cinnamon leaves, star anise, ginger slices and a dried red pepper, and put them together in a seasoning bag.
2, cut the meat into pieces, put a small amount of oil in the wok, stir-fry the meat, add pepper noodles, a small amount of soy sauce, and cease fire after discoloration. Boil a pot of boiling water at the same time.
3. Put the fried meat in an electric cooker, pour boiling water and seasoning packets, and start with the stew. Be careful not to put too much boiling water, because there is water in the frozen tofu.
4. After the meat is stewed, add sauerkraut and frozen tofu. At this time, simmer.
5. Add salt at last.