Sour, delicious, appetizing and greasy [pickled cabbage box](suan xiang shi kou kai wei jie ni de suan cai he zi )

Sour, delicious, appetizing and greasy [pickled cabbage box]

Introduction:

"Sauerkraut, also known as pickle and pickled vegetable, is made by fermenting Chinese cabbage or Chinese cabbage and other condiments under the action of Lactobacillus through pickled bubble. Because the pickled cabbage itself is relatively scarce, it must be mixed with some cooked oil, or the flavor of pickled cabbage can not be picked up. But the vegetable oil is not strong enough. The special seasoning oil is mixed with sour cabbage. WOW! All kinds of perfumes

Production steps:

Step 1: take the dry flour and put it in the basin.

Step 2: mix boiling water into flour.

Step 3: pour water while stirring with chopsticks, snowflake like.

Step 4: knead the dough into soft dough, cover it with cloth or cover, and make a sound.

Step 5: half a pickled pickled cabbage, scrape off the leaves, cut them into shreds, then wash them with cold water two or three times, chop them up and dry them.

Step 6: dice carrot and blanch in boiling water.

Step 7: soak the vermicelli in warm water in advance.

Step 8: refining seasoning oil. (when the oil is hot and starts to smoke, turn off the heat and cool it a little. Put in star anise, cinnamon, Chinese prickly ash, dried pepper, fennel, scallion and ginger slices and slowly refine them over low heat. After refining the flavor, turn off the heat, cover and simmer for 5-10 minutes. Discard the spices and take only the oil.)

Step 9: [vegetable stuffing] sauerkraut minced, squeezed dry water + carrot diced + shredded vermicelli + bean curd diced + egg into a large basin. 9. Pour in the seasoning oil.

Step 10: pour in the seasoning oil. (oil only)

Step 5: mix with salt.

Step 12: knead the dough repeatedly.

Step 13: roll it into a big strip with a diameter of 4cm.

Step 14: cut into flour.

Step 15: roll it into a wafer.

Step 16: take the filling and put it in the middle of the dough.

Step 17: fold the dough in half, press and pinch along the edge.

Step 18: fold inward along the pinched edge, one by one.

Step 19: beautiful lace comes out.

Step 20: packed boxes "line up, eat fruit ~ ~"

Step 21: heat the oil in the pot. Don't use too much oil. Put the wrapped pickled cabbage boxes one by one.

Step 22: the whole process of small fire, one side fried yellow, turn the other side fried yellow. During this period, the lid of the pot can be covered to make the food box cooked faster. Plain stuffing is easy to be cooked, the skin on both sides is fried yellow, and the stuffing inside is basically cooked. The mince takes a little longer, six or seven minutes.

Step 23: a delicious pickle box can be put out of the pot!

Materials required:

Flour: 2 jin

Sour cabbage: 2

Moderate amount: carrot

Vermicelli: right amount

Tofu: right amount

Scallion: right amount

Ginger: moderate

Eggs: right amount

Salt: right amount

Five spice powder: appropriate amount

Edible oil: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Fennel: right amount

Dry pepper: right amount

Note: [sour cabbage] tastes salty and sour, crisp and tender, with strong fragrance. It can not only improve appetite and digestion, but also promote the absorption of iron by human body. The acidification 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, Chinese cabbage becomes sour, and its nutrients are not easy to lose.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: sour and salty

Chinese PinYin : Suan Xiang Shi Kou Kai Wei Jie Ni De Suan Cai He Zi