Homemade dish: pickled cabbage vermicelli(jia chang cai suan cai fen tiao )

Homemade dish: pickled cabbage vermicelli

Introduction:

"I prepared some vermicelli at home. Originally, I wanted to make hot and sour vermicelli, but I was often lazy, which led to the fact that the vermicelli king had been put on the shelf by me all the time. I watched the tremella, Lentinus edodes and Auricularia auricula around me By me a little bit nibble, vermicelli gentleman should be how depressed ah O(∩_ ∩) O ha ha ~, Mr. vermicelli, I'm depressed. Pickled cabbage has come to save you ~ ~ "

Production steps:

Step 1: put the vermicelli in clean water and soak it until soft. It takes about 30 minutes. It doesn't matter if you don't soak it in advance. You can cook it later;

Step 2: rinse the pickled cabbage with clean water, wring out the water and chop it up; for the pickled cabbage bought from the market, it is better to soak it in clean water for a while;

Step 3: Chop pork in advance;

Step 4: cut green pepper and prepare celery leaves;

Step 5: pickled pepper, pickled ginger chopped;

Step 6: add proper amount of oil into the hot pot to heat, put the minced meat into the pot and stir fry until the color turns white, add cooking wine and soy sauce, stir fry evenly, then set aside;

Step 7: add some oil into the hot pot and heat it. Put pickled pepper and ginger into the pot and stir fry until fragrant;

Step 8: add sauerkraut and stir fry until fragrant;

Step 9: pour in some water and bring to a boil;

Step 10: put the vermicelli into the pot and cook it;

Step 11: put green pepper and fried minced meat into the pot;

The twelfth step: put celery leaves; finally, add proper amount of salt and chicken essence.

Materials required:

Vermicelli: 50g

Sauerkraut: 60g

Celery: 10g

Green pepper: 10g

Minced meat: 40g

Pickled pepper: right amount

Soak ginger: right amount

Cooking wine: moderate

Soy sauce: moderate

Sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

Precautions: 1, pickled cabbage, pickled pepper, pickled ginger are salty, so the last salt to put less, or do not put.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Jia Chang Cai Suan Cai Fen Tiao