Pickled cabbage powder Memories of my hometown in Northeast China(suan cai fen er dong bei jia xiang de hui yi )

Pickled cabbage powder Memories of my hometown in Northeast China

Introduction:

"When I am in a foreign country, sometimes I miss my hometown's food very much. I have seen some friends ask their relatives and friends to bring it from home in order to understand their appetites. However, it is not convenient to take some things. Take pickled cabbage for example. The soup tastes so delicious that I can't smoke the whole plane from the sky. But when I think of the dishes I've been used to eating since I was a child, sometimes I'm greedy I remember it was many years ago. A friend around me was so greedy that he developed this fake pickle, which was made from Japanese Light pickled and salted cabbage. It was really interesting. It was popular among the villagers immediately. After that, it became an indispensable famous dish at the party. "

Production steps:

Step 1: materials.

Step 2: wash the cabbage as thin as the picture.

Step 3: crosscut.

Step 4: clean the water for use.

Step 5: shred the ginger and slice the meat.

Step 6: heat the oil in a hot pot to make the ginger smell.

Step 7: stir fry the meat until discolored.

Step 8: add Chinese cabbage and stir fry for a while, then add rice vinegar and stir fry for a while.

Step 9: add vermicelli, light soy sauce and white pepper and stir fry them.

Materials required:

Pickled cabbage: 1 / 4

Pork slices with five flowers and three layers: 300g

Soft noodles: 100g

Ginger: right amount

Rice vinegar: 30ml

Light soy sauce: 15ml

White pepper: right amount

Note: because the cabbage is salted, there is no need to put salt.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: sour and salty

Chinese PinYin : Suan Cai Fen Er Dong Bei Jia Xiang De Hui Yi