Boiled white meat with pickled cabbage and vermicelli(yuan zhi yuan wei er suan cai fen tiao cuan bai rou )

Boiled white meat with pickled cabbage and vermicelli

Introduction:

"Northeast Youdao, the most suitable food for winter consumption, is called" boiled white meat with pickled cabbage and vermicelli ". This dish is similar to the "casserole white meat" in Beijing, but the vermicelli is replaced by vermicelli, which makes it more delicious. "Boiled white meat with pickled cabbage and vermicelli" is an original soup. When it is made, the meat and vegetables are very healthy. The meat in it is fat but not greasy. It is very appetizing when it is combined with the northeast old pickled cabbage. You can use potato flour or sweet potato flour for noodles. Several kinds of raw materials are stewed for a while with thick pig bone soup. Finally, only a little seasoning is needed, such as salt and pepper, to keep the original flavor of the dishes to the maximum. The ingredients of this dish are more distinctive. It uses peanut sesame paste, sufu, chive flower, soy bean curd, chili oil, zanthoxylum oil, fresh soy sauce, vinegar and coriander powder to make a thick and suitable dip. Then it is used to dip white meat, which has a unique flavor! When making this dish, the method can be freely selected, including casserole, hot pot and large soup pot. It's very cold in Northeast China in winter. It's freezing outside with snow or smoke. At this time, you set up a table on the warm Kang in the room, put a pot of steaming pickled cabbage vermicelli to blanch white meat, and then two pairs of northeast Laobaigan. What you eat is hot blood boiling, and your whole body is peaceful. Let alone how beautiful it is, it's already forgotten the cold outside the window, ha ha! The main methods of this dish are as follows; "

Production steps:

Step 1: put the shredded sauerkraut into a glass pot and spread it.

Step 2: spread the soaked vermicelli on it.

Step 3: then cut the cooked Wuhua white meat into large pieces.

Step 4: spread the sliced meat on the vermicelli neatly.

Step 5: heat the wok, add the pig bone soup and bring to a boil. Add a little yellow rice wine to make it fragrant.

Step 6: sprinkle a little salt to taste.

Step 7: sprinkle a little monosodium glutamate and pepper into the soup and mix well.

Step 8: then pour the bone soup into the glass pot, with the raw materials not in the pot as appropriate.

Step 9: put the glass pot with bone soup on the fire, bring to a boil over low heat, cover and simmer for 3-5 minutes.

Step 10: then you can serve it while it's hot. You can also serve it with a small gas stove, which is similar to hot pot.

Step 11: mix the ingredients and dip in the juice; put leek flowers and Sufu into the bowl and mash them well.

Step 12: mix the mashed bean curd and leek flowers in sesame peanut butter.

Step 13: pour in an appropriate amount of mature vinegar and mix well.

Step 14: add some fresh soy sauce and mix well.

Step 15: finally, add some pepper and zanthoxylum oil and mix it slightly.

Step 16: sprinkle a little parsley in the dip before serving.

Step 17: then serve with the hot pot and dip the white meat slices into the sauce.

Materials required:

Northeast old sauerkraut: 250g

Vermicelli: 250g

Pork: 200g

Pig bone soup: 750ml

Sesame paste: right amount

Peanut butter: right amount

Chili oil: right amount

Zanthoxylum oil: right amount

Leek flower: appropriate amount

Red Sufu: appropriate amount

Fresh soy sauce: right amount

Aged vinegar: right amount

Coriander powder: appropriate amount

Refined salt: 3 G

MSG: 2G

White pepper: a little

Shaojiu: 20g

Note: the characteristics of this pot: light color, delicious meat, fresh soup, smooth vermicelli, sauerkraut clear mouth appetizer, thick dip, delicious flavor. Warm tips: 1. It's better to make this dish with northern sauerkraut. If you don't like to eat acid, you can soak the sauerkraut slightly, then wash it and cut it into shreds. 2. Cook the white meat until it is eight years old, then cut it without blood. Cool the white meat and cut it again. The thinner the meat, the better. 3. Dip sauce can also be adjusted according to their own preferences, such as adding a little northern brine shrimp oil or southern fish sauce, etc. This authentic winter hot pot dish "boiled white meat with pickled cabbage and vermicelli" is ready for your reference!

Production difficulty: simple

Process: water

Length: 20 minutes

Taste: salty and fresh

Chinese PinYin : Yuan Zhi Yuan Wei Er Suan Cai Fen Tiao Cuan Bai Rou