major constituent
300g sour cabbage? Dry powder 100g? 300 grams of pork for three people.
Attachment others
Proper amount of vegetable oil? Proper amount of salt? 5 grams of ginger? Zanthoxylum bungeanum 1g? Suck 3 grams? 2 spicy skin
Sauerkraut is a common home-cooked dish in northern winter. In fact, Chinese cabbage will turn sour after curing for a period of time, but it will not rot and deteriorate, which is definitely two flavors with Chinese cabbage. There are many ways to eat it, such as frying silk, stewing, chopping stuffing and wrapping jiaozi. Sauerkraut vermicelli is also a northeast dish, which seems to be the warmest memory of the northeast people in winter. My family also likes to eat sauerkraut. In summer, I like to soak cabbage with Chili oil. Crispy and cool. Generally, I eat sauerkraut earlier. Pickled sauerkraut with Chinese cabbage in winter, my favorite sauerkraut vermicelli, hot and sour, is a special appetizer. Sauerkraut vermicelli meat is recommended to be pickled with Chinese cabbage, which tastes better.
Sauerkraut likes oil, so put more oil when frying. It is best to use big oil (lard) for frying sauerkraut. I prefer clear oil to lard. Blanch the vermicelli with boiling water first, and fry it for a while, not too long, or it will fade. If you don't burn the vermicelli, you can add some water to stew for a while until it is cooked; If you don't put meat in this dish, it's as delicious as frying with lard. Sauerkraut, salty and sour, crisp and tender, bright in color, fragrant in smell, appetizing and refreshing, can not only stimulate appetite, help digestion, but also promote human body's absorption of iron.
The fermentation of sauerkraut is the result of lactic acid bacteria decomposing sugar in Chinese cabbage to produce lactic acid. Lactic acid is an organic acid, which can increase appetite and promote digestion after being absorbed by human body. At the same time, Chinese cabbage turns sour, and the nutrients are not easy to lose.
Method for making pickled noodle meat
Step by step
1
Ingredients: sauerkraut, vermicelli, lean pork, pepper, onion, dried ginger, red pepper, sesame oil, soy sauce, starch, clear oil, salt and chicken essence.
Step by step
2
Rinse pickled cabbage with clear water, cut into shreds with a knife, and squeeze out water by hand; Shake the sauerkraut with water by hand.
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three
Chop onion and ginger, and cut dried Chili into sections.
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four
Shred lean pork, add salt and sesame oil, make meat powder, and marinate with starch for a while.
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five
Blanch the vermicelli with boiling water and remove it for later use; I used sweet potato powder.
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six
Put oil in the pan, add shredded pork, stir-fry and change color. Set aside.
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seven
Put oil in the pan, add pepper, onion, ginger and dried Chili and stir-fry until fragrant.
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eight
Add sauerkraut and stir-fry for a while.
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nine
Add the fried shredded lean meat and stir well.
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10
Add fans and stir fry for two minutes.
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1 1
Put a little soy sauce.
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12
Add salt and chicken essence.
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13
Seasoning is enough.
Finished product map of pickled cabbage vermicelli meat
Cooking skills of sauerkraut vermicelli
skill
If you don't want sauerkraut to be too sour, you can rinse it several times. Sauerkraut that can be cut into 2-3 mm shreds is too thick and tasteless. If it is too thin, you can't make it too soft. If you want to fry, you can add some water and fry together