New year's cake with pickled cabbage and prawns(nian gao suan cai shang tang bei ji xia )

New year's cake with pickled cabbage and prawns

Introduction:

Production steps:

Step 1: thaw the Arctic shrimp, clean the surface, control dry and reserve.

Step 2: add a little salt.

Step 3: add 1 teaspoon cooking wine.

Step 4: add a little pepper.

Step 5: add 1 teaspoon of cornmeal.

Step 6: marinate for 10 minutes.

Step 7: tear off the outer package of the New Year cake and divide it into small pieces for standby.

Step 8: put into a hot water pan and cook until soft.

Step 9: take it out and put it in cold water.

Step 10: unpack the finished pickled cabbage, wash it and cut it into sections.

Step 11: put it in a hot water pan and bring to a boil.

Step 12: take out, control dry and reserve.

Step 13: soak Auricularia auricula in warm water, wash, tear small flower, set aside.

Step 14: prepare onion, ginger and minced garlic; prepare Chinese prickly ash and dry red pepper; wash coriander, cut into sections and set aside; pick and wash garlic seedlings, cut into small sections and set aside.

Step 15: oil the hot pot, add Chinese prickly ash and dry red pepper, stir fry over low heat, then remove and set aside.

Step 16: add onion, ginger and garlic, saute until fragrant.

Step 17: pour in the blanched sauerkraut and stir fry over high heat.

Step 18: pour in the marinated Arctic shrimp, stir fry over high heat until the shrimp changes color.

Step 19: add the fungus and stir well.

Step 20: add appropriate amount of shiyunsheng juice to the chicken soup, cover the pot, and heat for five or six minutes.

Step 21: add salt to taste.

Step 22: season with pepper.

Step 23: pour in the rice cake and cover for a minute or two.

Step 24: add garlic sprouts.

Step 25: season with chicken essence.

Step 26: put out the plate, and put the pepper and red pepper on the surface.

Step 27: in another oil pan, pour hot oil on the surface of the shrimp.

Step 28: add a little coriander and serve.

Materials required:

Wild Arctic shrimp in Canada: 250g

Rice cake: 100g

Sauerkraut: 200g

Auricularia auricula: right amount

Garlic sprouts: right amount

Onion, ginger and garlic: right amount

Shi Yunsheng's original chicken soup: right amount

Coriander: a little

Oil: right amount

Salt: right amount

Cooking wine: 1 teaspoon

Raw meal: 1 teaspoon

Pepper: right amount

Zanthoxylum bungeanum: right amount

Dry red pepper: 3

Chicken essence: a little

Note: 1. The rice cake should be cooked soft first, which can save the time of cooking rice cake. At the same time, it won't make the Arctic shrimp boil and taste bad. 2. Sauerkraut should be blanched in advance. In this way, the harmful substances of nitrite left on the surface in the pickling process can be removed, which is conducive to the health of food. 3. There is no Shi Yunsheng's original clear soup, which can be replaced by bone soup, chicken soup, or water.

Production difficulty: Advanced

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Nian Gao Suan Cai Shang Tang Bei Ji Xia