Braised sour corns in spicy sauce(shi jin xiang la men suan jiao )

Braised sour corns in spicy sauce

Introduction:

"In the past, most people thought it was unhealthy to eat pickles. In fact, pickles can retain vitamins in vegetables as long as they are pickled properly. Not only will nutrients not be lost, but also they can appetizer and help digestion. This is the credit of lactic acid bacteria. On the contrary, if you don't pay attention to the sanitation and disinfection when making pickles, and if you don't thoroughly mix with miscellaneous bacteria, it's no different from eating rotten vegetables. Therefore, when making pickles, you must wash the vegetables and dry the water. The utensils should be strictly disinfected. The time of making pickles is long enough, and it takes more than half a month to reach the goal of killing bacteria and making nitrite completely fermented Learn to respond to the discharge, eat up to be the most healthy. As we all know, nitrite is a kind of carcinogen, and it will reach the peak within five days of kimchi, gradually weaken after five days, and almost disappear after 20 days. Pickled cabbage pickled cabbage naturally produces lactic acid bacteria, which can ferment and sour flavor. But once mixed with pickled vegetables, it will be turned into foam. When it is processed in a timely manner, it can be dissolved in some high Baijiu, and it should be eaten in time after curing enough. It is suggested to use a special pickle jar to pickle pickles, because the pickle jar can be closed with clean water. As long as there is no lack of water in the sealed sink, there will be no mixed bacteria. After fermentation, the vegetables will naturally emit excess gas, but the external air is not easy to enter, so that the pickle jar will always keep a single beneficial lactic acid bacteria, which is healthy and hygienic Help to promote digestion of the stomach. Today, we'll make another dish with homemade sojiao, which is called "mixed spicy stewed sour Jiao". It tastes good and delicious, and it's very delicious. The method is as follows. "

Production steps:

Step 1: put proper amount of oil in the pan to stir fry the fragrant Douchi, and then add the PI chili sauce and pickled pepper sauce to stir fry, stir fry the red oil, then add the sausages and onion ginger to stir fry until fragrant.

Step 2: remove the ingredients in the pan with a spoon in the middle and stir fry the minced meat.

Step 3: stir fry the minced meat and stir for several times. Cook in yellow rice wine, pour in sour corns and stir well.

Step 4: stir well the tamarind, pour in a little water and green beans and simmer for 5 minutes.

Step 5: then use the fire to collect the juice. When the soup is about to be collected, add the diced red pepper and stir well.

Step 6: stir well and season with salt, sugar and monosodium glutamate.

Step 7: adjust the flavor and stir fry for several times.

Materials required:

Tamarind: 500g

Sausage: 100g

Minced pork: 150g

Green beans: 100g

Red pepper diced: 60g

Water: a little

Pixian chili sauce: 30g

Homemade pickled pepper sauce: 30g

Dried Douchi: 25g

Scallion: 20g

Pickled minced ginger: 15g

Salt: 2G

MSG: 2G

Sugar: 10g

Yellow rice wine: 20g

Cooking oil: 25g

Note: this dish is characterized by bright color, strong black bean flavor, heavy and slightly spicy taste, and very delicious. Warm tips: 1, about pickled horn can refer to my previous introduction in the log. 2. Try not to dry fry the sausages. Simmer them for a while with proper amount of water. The taste is better. 3. If you don't like acid, soak the horn in clean water for a few minutes, then wash it with clean water and stir fry it. This kind of home style appetizer with big stir fry spoon is ready for your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Shi Jin Xiang La Men Suan Jiao