Double winter sauerkraut(da chao shao jia de zhao pai cai shuang dong xue cai kou rou )

Double winter sauerkraut

Introduction:

"Potherb Mustard", also known as mustard, can be pickled when it comes to the market in autumn, and can be eaten after pickled for more than a month. "Pickled potherb mustard" is a kind of pickle preferred by northerners. Northerners call it "pickled potherb mustard", while people in the south of the Yangtze River call it "pickled potherb mustard". There are many ways to eat it. It is a good popular pickle. When marinating "Snowy vegetables" at home, you must use coarse salt. Use about 25% salt to marinate them. Turn them up and down every day, morning and evening. In this way, the pickled snowy vegetables will be very green. It can be used to make sauerkraut steamed buns, sauerkraut fried buns, sauerkraut noodle soup, sauerkraut wonton, etc. it is fried and seasoned to taste good or bad. Today, we make a kind of delicious food with sauerkraut for winter, which is called "double winter sauerkraut meat". Shuangdong is mushroom and bamboo shoot. Mushroom is also called Lentinula edodes. It's very delicious to make dishes with snowy vegetables. This dish can also be made with dried plum vegetables or stewed bamboo shoots. The specific methods are as follows; "

Production steps:

Step 1: use the material diagram of the meat.

Step 2: how to make lotus leaf clip: put dry yeast, baking powder and sugar into the flour, mix well, and then mix the flour with 30 ℃ warm water.

Step 3: knead the dough until fine, then knead it into a round bar and relax for 10 minutes.

Step 4: cut the loose noodles into small pieces, flatten them, and roll them into oval pieces one by one with a rolling pin, with the thickness of 5mm.

Step 5: then evenly spread a little cooking oil on the dough one by one.

Step 6: fold the dough in half after applying oil, and then press out the pattern with a knife.

Step 7: push out lotus leaf lace at the top of the bamboo stuffing board.

Step 8: put the lotus leaf cake into the cold water steamer.

Step 9: bring to a boil over high heat, boil water and steam for 5 minutes.

Step 10: then take out the steamed lotus leaf cake, stack the cake on the cover curtain and hang it slightly, then the tray can be stacked and served together with the meat.

Step 11: stir fry sauerkraut; add proper amount of cooking oil to stir fry star anise, then add onion and ginger to stir fry.

Step 12: saute shallot and ginger, pour in the end of sauerkraut, mushroom, bamboo shoots, stir fry well.

Step 13: stir fry the sauerkraut thoroughly, add Shaojiu and soy sauce and stir well.

Step 14: stir well with a little soy sauce.

Step 15: season with sugar and pepper.

Step 16: adjust the flavor, collect the soup and set aside.

Step 17: the processing method of meat recipe: pour water into the soup pot, add star anise, cinnamon, fragrant leaves, scallion and ginger slices, and then add the meat recipe to boil. After the soup boils, pour in an appropriate amount of Shaojiu and simmer it in a low heat until it's not bloody inside.

Step 18: about 20 minutes, then season with salt, adjust the flavor, turn off the heat and soak the meat in the soup pot for two hours to make it tasty.

Step 19: after soaking for two hours, bring the soup pot to a boil again. Take out the meat recipe immediately after the soup is boiled.

Step 20: after the meat is out of the pot, evenly smear a little soy sauce on the skin while it is hot, and then dry.

Step 21: after the skin of the meat is dried, put the skin of the meat side down into the frying pan. Drop a little oil in the pan. Don't use more oil. It's better not to stick to the pan.

Step 22: fry the skin of the meat into tiger skin color, take it out to cool, and then refrigerate for 4-5 hours.

Step 23: take out the frozen meat and slice it with a thin blade. The thickness of the meat slice is about 2 mm. The method of slicing is as follows: stand up the meat and cut it from the side. When the blade reaches the position of 2 mm, please do not cut it.

Step 24: then rotate the meat to 90 degrees, continue to slice the second knife, and roll the meat into a long piece in turn.

Step 25: roll up the sliced meat and restore it to the original square again.

Step 26: production of buttoned meat blank; when restoring the long and flaky meat pieces, carefully restore them to the original shape according to the lines in the photos, and when rolling, evenly make the meat pieces close, and then use your fingers to move the restored meat pieces layer by layer, stagger them to a certain gap, and form a pyramid shape.

Step 27: after pushing the meat cube, fill the empty space inside with fried sauerkraut. After filling with sauerkraut, buckle the meat cube on the plate, and insert a toothpick into the initial opening of the meat cube, so as to fix the meat cube and keep the integrity of the meat cube, so that it will not be loose when steaming.

Step 28: put the prepared meat cube on the cage and steam it for one and a half hours.

Step 29: steam until the meat is bright, soft and rotten, then take it out and move it into the plate with a shovel.

Step 30: then pour the soup spilled from the steamed meat into the frying spoon.

Step 31: Boil the decanted broth and thicken with a little water starch.

Step 32: after the sauce is gelatinized, add a few drops of sesame oil.

Step 33: pour the soup over the meat while it's hot, and then add broccoli or cabbage around the edge to serve.

Step 34: eat with a lotus leaf clip.

Materials required:

Pork: 500g

Star anise: 3 G

Cinnamon: 3 G

Fragrant leaves: 2 pieces

Scallion: 25g

Ginger slices: 15g

Shaojiu: 25g

Salt: right amount

Sauerkraut: 200g

Mushroom: 40g

Winter bamboo shoots: 60g

Scallion: 15g

Ginger powder: 10g

Fresh soy sauce: 15g

Veteran: 5g

Sugar: 25g

MSG: 2G

Pepper: 1g

Cooking oil: 20g

Sesame oil: appropriate amount

Note: this kind of button meat features beautiful three-dimensional shape, oily color and fragrant flavor, soft meat, glutinous crispy, thick and delicious sauerkraut, together with lotus leaf cake, which can be regarded as the top grade of family banquet, big banquet and small drink. Warm tips: 1. Soak and rinse the sauerkraut before processing. When frying, make sure the taste of the sauerkraut is strong and fragrant. Mix the oil of fried star anise with scallion oil to get the best taste. Pick out the star anise after frying. 2. In the meat processing, don't cook, to detect the blood-free water inside just broken can, and then refrigerate for several hours, so that it is better to cut, pieces are not fragile. 3. When slicing meat, the knife must be sharp. It's best to use the slice knife. I use the toothless bread knife, which is thin and fast. It's very easy to use. It's OK to use the ordinary kitchen knife, but it must be sharp and the knife must be uniform. 4. Meat should not be too thin, leaving room for steaming oil and retraction, to slice thickness of 2 mm is appropriate. The meat should be steamed soft and rotten. It's best to break it with chopsticks.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: spiced

Chinese PinYin : Da Chao Shao Jia De Zhao Pai Cai Shuang Dong Xue Cai Kou Rou