Noodles with pickled cabbage(suan cai fen tiao rou )

Noodles with pickled cabbage

Introduction:

"Sauerkraut is a common home dish in northern winter. In fact, Chinese cabbage is pickled and turns sour after a period of time, but it's not rotten or deteriorated. It's absolutely different from Chinese cabbage. There are many ways to eat it. You can fry silk, stew, chop stuffing, make dumplings and so on. Sauerkraut, vermicelli and pork are also northeast food, which seems to be the warmest memories of winter for northeast people. My family also likes to eat sauerkraut. In summer, I love pickled cabbage. It's crispy and refreshing with chili oil. Generally, I eat it early. In winter, I use Chinese cabbage to pickle sauerkraut. My favorite sauerkraut is noodles, sour, spicy and special appetizer. Sauerkraut vermicelli meat is pickled with Chinese cabbage. It tastes better. Sauerkraut likes oil, so you should put more oil in sauerkraut. Fried sauerkraut best use lard, I like clear oil, do not like lard. Vermicelli is first scalded with boiling water, so just stir fry for a while. Don't stir fry for too long, otherwise it won't work. If you don't heat the vermicelli, you can add some water and simmer for a while until it's cooked. If you don't put meat in this dish, it's as delicious as frying with lard. Sauerkraut is salty and sour in taste, crisp and tender in taste, bright in color, fragrant and refreshing. It can not only enhance appetite, help digestion, but also promote the absorption of iron by human body. The fermentation of sauerkraut is the result of lactic acid produced by Lactobacillus decomposing sugars in Chinese cabbage. Lactic acid is a kind of organic acid, which can improve appetite and digestion after being absorbed by human body. At the same time, the Chinese cabbage becomes sour, and its nutrients are not easy to lose. "

Production steps:

Step 1: Ingredients: pickled cabbage, vermicelli, lean pork, Chinese prickly ash, scallion, ginger, red pepper, sesame oil, soy sauce, starch, clear oil, salt, chicken essence

Step 2: rinse the pickled sauerkraut with clean water, cut the pickled sauerkraut into shreds with a knife, hold the cut pickled sauerkraut out of water by hand, and shake the pickled sauerkraut out of water by hand

Step 3: cut onion and ginger into powder, and cut dried red pepper into sections

Step 4: blanch the vermicelli with boiling water and take it out for standby; I use sweet potato powder,

Step 5: shred the lean pork, add salt and sesame oil, homemade meat powder, and marinate with starch for a while

Step 6: put oil in the pot, add pork shreds, stir fry to change color, and set aside

Step 7: put oil in the pot, add pepper, onion, ginger, dry red pepper and stir fry until fragrant

Step 8: add sauerkraut and stir fry for a while

Step 9: add the fried shredded lean meat and stir well

Step 10: add the vermicelli and stir fry for two minutes

Step 11: add a little soy sauce

Step 12: add salt and chicken essence

Step 13: seasoning.

Materials required:

Sauerkraut: right amount

Vermicelli: right amount

Lean meat: moderate

Salt: right amount

Vegetable oil: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Homemade seasoning powder: appropriate amount

Starch: right amount

Sesame oil: appropriate amount

Zanthoxylum bungeanum: right amount

Dry red pepper: right amount

Note: if you don't want to be too sour, you can wash the pickled cabbage several times and cut it into 2-3mm silk. If it's too thick, it won't taste good. If it's too thin, you can't stir fry it too soft. If you want to stir fry it again, you can stir fry it with a little water

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Suan Cai Fen Tiao Rou