How to stir-fry pork tripe with sauerkraut until the ingredients are crisp
The main ingredients are cooked pork belly, half a piece of sauerkraut, 3 pieces of auxiliary materials, 2 pieces of pepper 1 garlic, soy sauce, 5 spoons of pepper, 4g of starch, 7g of onion and 2 pieces.
step
The method steps of stir-frying pork belly with homemade sauerkraut 1 1. Get the materials ready and start cooking.
Step 22 of sauteed pork belly with homemade sauerkraut. First, treat the auxiliary materials, wash the sauerkraut and cut it into small strips. Cut the pepper into small pieces. Crushed garlic
Step 33. Add garlic and pepper to the hot oil in the pan and stir-fry until fragrant.
Step 44. Sauté ed pork belly with homemade sauerkraut.
Step 55: Stir-fry pork belly with homemade sauerkraut. Stir-fry the sauerkraut until soft, and pour it into the cooked pork belly (the pork belly is washed and cooked in a pressure cooker with cooking wine and pepper).
Step 66. Add a little pepper (it is strange that pork bellies must be mixed with pepper to have love).
Step 77: stir-fry pork belly with homemade sauerkraut. Pour in another spoonful of soy sauce. Sauerkraut is salty, so don't use too much soy sauce.
Step 88. Sprinkle chopped green onion (I don't like chopped green onion very much).
Stir-fried pork belly with homemade sauerkraut step 99. Thicken pork belly with water and starch before cooking.
The steps of home-made fried tripe with sauerkraut are 10 10. A delicious sauerkraut fried belly is ready.
How to make sauerkraut delicious? The pickled cabbage, golden in color and blue in Ye Ziqing, is very eye-catching, pure in taste and slightly sour and refreshing. There are also black ones that are not very attractive, but they taste good. Grab a horse, shred it, cut it carefully, add red oil monosodium glutamate, mix well, and put it on a clip, which will give you a great appetite. If you chop rotten meat with minced meat fried with sauerkraut, or fish with pickled vegetables, you will drool even more-
Pickled sauerkraut is actually not very particular, just pay attention to cleanliness. There is only one thing to say, some people won't soak sauerkraut. It's called stinky hands. Pickled sauerkraut always stinks and can't be eaten.
Have a pickle jar, wash and dry it, boil water, completely cool it and pour it into the jar (2/3 jar is enough).
Drop a few drops of white wine, add a little pepper, add dozens of pieces, put two handfuls of garlic, a few fresh sharp red peppers, a few celery, add 40G of salt 1 kg of water, and only use the skin of white heart carrot, which is about 3 or 4 mm thick. Fill the jar with a little more (just keep the water about 2 cm away from the altar).
Add water to the altar, cover it, leave it in the dark for 7 days, remove the radish skin (just to taste), and the kimchi water is ready. ]
Different ingredients have different times.
Cabbage, cabbage field, radish skin, big bell pepper, 1 can be eaten in 2 days.
Onions take 3 to 4 days.
Tender ginger and cowpea can be eaten in about 4 or 5 days.
Chili takes a while to taste good.
Pickle water can be reused, and occasionally white flowers will bloom. It doesn't matter. Just take it out and add some salt and white wine.
If you want to eat something else, you can also soak it. But it's best to put less water (cucumbers and the like).
Everything is soaked and eaten. Don't soak for too long.
Just remember, after everything is washed, dry the water, dry the water on the surface and put it in. Chopsticks should also have a special purpose, and should not be stained with raw water and oil, otherwise they will break easily.
Preparation and identification of brine in pickles
After the vegetables are selected, processed and cleaned, they are first put into salt water (that is, discharged) and then soaked in the jar. Its purpose is: under the action of salt water, the surplus water contained in vegetables will be expelled, and the salt taste will be permeated initially, so as to prevent the quality of salt water and pickled vegetables from decreasing after people leave the altar. At the same time, salt has a bactericidal effect. After the vegetables are discharged, the bacteria attached to the vegetable epidermis can be killed, so that kimchi and salt water become clean and hygienic. Secondly, some vegetables contain strong pigments, which can be partially removed after blank treatment, which is beneficial to color fixation and color protection, and can also remove odor and avoid salt water pollution.
(1) Blank brine
Salt and water are dissolved in the ratio of 1: 4. After use, salt water can continue to be used for the same variety of vegetables, but salt should be added in proportion every time to maintain the concentration.
(2) Pickling brine
Refers to the brine brewed after being discharged or dried. Including "bathing" salt water, new salt water, old salt water and new and old mixed salt water.
(3) "Bathing" salt water
It's the salt water used for pickled vegetables now. This salt water is easy to make. It is made by dissolving1000-1250g of salt in 5000mg of clean water and then mixing it with1000-1500g of old brine. Due to the infiltration of old brine and the addition of condiments and spices as appropriate, the smell of kimchi brine is produced. This salt water can be used to soak radish, nest bamboo shoots, lotus roots, bean sprouts, oil radish and other vegetables.
(4) New brine
It's fresh salt water. Its preparation method is: 5000g of clean water (self-provided water, spring water or well water) is added with1250g of salt, and1000-1500g of old brine is soaked. Then add seasonings and spices according to the soaked vegetables.
(5) Old brine
Vegetables such as young garlic shoots, pickled cabbage and old radish, as well as spices and condiments, are all good in color, fragrance and taste. This kind of brine is mostly used for inoculation, so it is also called mother-child brine. Experts divide it into three grades. The brine used for inoculation is generally the first-class old brine, that is, the old brine with good color and fragrance. The standard of salt water with good color and fragrance here should be: color-yellow and red, such as tea, crystal clear; Fragrance-mellow and comfortable to smell; Taste-whether it is sour, spicy, sour or sweet, its taste is rich and fragrant. If it is slightly deteriorated once, it will be considered as second-class brine after treatment without affecting color, fragrance and taste. Mixed with different categories and grades, it is considered to be third-class brine. The color, fragrance and taste are affected after the salt water is deteriorated and the treatment is ineffective. It is considered to be inferior salt water and should not be used for inoculation.
(6) New and old mixed brine
Refers to the salt water mixed with old and new salt water.
Some families may not find old brine or lactic acid bacteria when they start making kimchi. In this case, fresh brine can still be prepared as required to make kimchi, but the taste of kimchi in the previous times is poor. With the passage of time and careful conditioning, kimchi brine will meet the satisfactory requirements and flavor.
Identification method of brine:
The top grade is the one with good color, fragrance and taste. Once slightly deteriorated, but the color, fragrance and taste of brine were not affected, and those who improved after treatment were rated as Grade II. Different types and grades of brine are mixed together for the third grade. Salt water is deteriorated, and the color, fragrance and taste are still not good after treatment, which is grade 4. This salt water should be discarded.
The method of making pickled cabbage, how to eat pickled cabbage, a large bottle of pickled cabbage, one or two kaoliang spirits (in fact, white wine brewed from grain will do), a proper amount of pepper, a green pepper and a proper amount of salt (salt is not impossible, but it will turn black).
Practice: First of all, it is best to have a special pickle jar. This paper introduces the method of replacing it with a big mouth bottle. The advantage of a big mouth bottle is that you can see the changes in the bottle. The bottle mouth must be sealable.
Be careful, choose a bottle with a big mouth, or you will be in trouble when you take it out.
(1) Culture of Pickle Fermentation Bacteria:
(1) First, put some pepper and a proper amount of salt in cold water, and then boil the water, the water content is about 70% of the bottle capacity. Put a little more salt than usual when cooking, and the salty taste will be gone. Put about 20 to 30 pieces of pepper (4-liter bottle), the actual amount can be determined according to your own tolerance.
(2) When the water is completely cooled, pour it into the bottle and add one or two kaoliang spirits. In fact, kimchi bacteria come from sorghum koji.
(3) put a green pepper in it (when the food is not spicy). Other vegetables, such as radish, cabbage (cabbage) and beans are also ok, but it seems that green peppers are the fastest.
(4) After the bottle mouth is sealed, leave it for about one week to 10 day (depending on the temperature). After 2-3 days, you can carefully observe whether there are steam cannons around the green peppers. At first, there were one or two very small bubbles, which could hardly be seen without careful observation. If there are bubbles, even bubbles, it means that the fermentation is normal. After the green peppers turn yellow completely, put them for another 2 to 3 days.
(5) The raw juice of kimchi is thus prepared (kimchi bacteria are cultured). Kimchi bacteria belong to anaerobic bacteria, so it is very important to pay attention to the sealing of the bottle mouth. Take out the green pepper used as starter and throw it away.
Note: the inner wall of the bottle must be cleaned before making, and then the raw water can be dried or simply scalded with boiling water. Never bring raw water. Never bring raw water after washing green peppers. Why can't we have fresh water? The reason is simple: chlorine in tap water (raw water) will kill kimchi bacteria.
The water quality is closely related to the quality of kimchi, and the hardness of water is required to be medium hard water (10 to 16).
(2) Brewing:
(1) Choose vegetables with less water, such as radish (any radish will do), cabbage (cabbage), beans, green peppers, peppers and cucumbers. Vegetables with plenty of water, such as tomatoes, are best not to be used.
(2) After washing the vegetables, cut them into large pieces or strips (not too small), and it is best to drain the water.
(3) Put the vegetables into the cultured pickle juice bottle, and then seal the bottle mouth.
(4) Judge whether the brewing has been completed: it is good for the vegetables to turn yellow, just soak for a few more days. You can take it directly with your hands when taking it, and be careful not to mix it with oil or raw water. Open the bottle cap, and the unique smell of kimchi will come to the nose. Please pay attention to open the window for ventilation. If the vegetables start to rot, it means that your pickle juice is not ready. It must be mixed with oil or raw water, or it is not completely sealed. Pour it out and start over.
Note: Brewing just started, and it takes a little longer, about a week (depending on the temperature). The fermentation process is realized in the bottle, so gas will be produced. If the pressure is too high, you can open the bottle mouth to deflate. If the bottle is strong enough, it will not explode, but if the pressure is too high, it will open the seal of the bottle mouth, overflow air and water, and pollute the surrounding environment. Once or twice, the gas in the dish will be gone, so there is no need to deflate it in the future.
(3) Edible: Pickled vegetables can be eaten directly, and the unique flavor of pickled vegetables is more prominent.
(4) Maintenance of the original juice: The water supply method is the same as at the beginning, and pepper, water, salt and sorghum wine are added. Note that the water must be completely cooled before adding water.
White foam will appear when the original juice is used for a long time. Add appropriate amount of sorghum liquor or a pinch of sugar. It is best to replenish sorghum every three or four times (about half a second). Used juice can be reused, the older the better. Five years is no problem. After half a year, the fermentation ability of the original juice is very strong, and ordinary vegetables can be eaten in a day or so.
There are two ways to pickle sauerkraut:
Raw pickles: After washing the cabbage, you should stab it in the middle with a knife to let the water penetrate, and then lay it in a circle layer by layer. Salt should be properly put on each layer, and it should be pressed firmly, and there should be no gap between vegetables. After paving, press a big stone on the top cabbage. Then pour in raw water. A month later, pickled sauerkraut was finished. 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.
Cooked pickling: if you want to pickle sauerkraut quickly, you should cook it. The specific method is the same as above. When curing, first boil a pot of boiling water and pour it into the jar of cabbage, so that it can be eaten after ten days.
Features: Sauerkraut can be stewed, fried and cold, or wrapped in jiaozi and steamed buns to make soup. In winter, three meals a day in Northeast China are inseparable from sauerkraut. Their favorite food is stewed sauerkraut, cut into filaments, and added with vermicelli, frozen tofu and thin large meat slices (preferably with some fat). The stew smells delicious, and the more you eat it, the more fragrant it becomes. 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 practice of sauerkraut, how to eat sauerkraut well, and the main ingredients of homemade sauerkraut.
A few slices of salt and pepper in mustard.
Steps of homemade sauerkraut
1. Wash and dry the whole mustard tree for one day;
2. Find a clean glass bottle without water and oil;
3. Put the dried mustard into a glass bottle; Add no more water than mustard in the bottle to a clean pot, and add a few spoonfuls of salt and appropriate amount of pepper to the water to boil. Remember not to be too salty. You can get some water to taste, which is the salty taste of cooking at ordinary times. Cook for about 2 minutes, turn off the fire, let it cool, remove the pepper, pour it into the mustard bottle, and tear some plastic wrap to seal the bottle mouth. Screw on the lid and tighten it, and you're done. Keep it in a cool and ventilated place. Ps: You can also add a few drops of white wine to cold water to facilitate fermentation!
It will be finished in half a month to twenty days.
How to eat sauerkraut? How to eat sauerkraut?
food
condiments
Fish Chinese sauerkraut
300 grams
Pork sauce
200 grams
condiments
green pepper
50 grams
pepper
50 grams
verdant
Proper amount
energy
Proper amount
Cooking wine
Proper amount
dark soy sauce
Proper amount
Light soy sauce
Proper amount
step
1. Slice ginger, cut onion into chopped green onion, chop fish and sauerkraut, and dice green pepper.
2. Put oil in the pot, pour pork paste, stir-fry with water, add ginger slices, cooking wine, soy sauce and soy sauce until the color is the highest, and add sauerkraut and stir-fry evenly.
3. Pour in the green pepper and stir-fry until cooked. Add chopped green onion and mix well. Just do it.
How is Fuyuan sauerkraut soaked? In our diet, sauerkraut can be used as an appetizer, as a dinner, and as a seasoning to cook. It can be divided into northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut and Yunnan Fuyuan sauerkraut. The taste and style of sauerkraut in different regions are also different. People often say "sauerkraut" generally refers to all kinds of sauerkraut made of green vegetables or cabbage. owner ...
How to fry crisp pomfret with sauerkraut?
Composition details
500 grams of crispy pomfret meat
Appropriate amount of sauerkraut
Ginger amount
Sour and salty taste
culinary skill
Twenty minutes takes time.
Unknown difficulties
1
Slice the washed fish and shred the ginger.
2
Cut Chinese sauerkraut
three
Add oil to the pan, heat it, and fry the fish fillets until both sides are yellow.
four
Add sauerkraut and shredded ginger. I added garlic sprouts to make the color look good, and the taste hit it off. Add some water and cover the pot.
five
Just cook until the soup turns milky white. Look, the pot is out!
How to make sauerkraut delicious? Add salt and vinegar to cold boiled water, put it in a plate and press it tightly with a lid. In the process of brewing, you can turn the vegetables from top to bottom, let them naturally sour, and taste sour, crisp and delicious.