Sauerkraut in winter(dong ji pao cai chi fa suan tang yu tou )

Sauerkraut in winter

Introduction:

"Kimchi is very appetizing to eat. It's delicious whether it's mixed or fried. This is also a consensus of many Sichuan people and friends who like to eat kimchi. However, in the past, many people thought pickles were unhealthy pickled food, and some even thought it contained carcinogens. In fact, it is not. In recent years, nutritionists have analyzed the nutrition and physical aspects of kimchi, and confirmed by laboratory tests that eating kimchi will not cause harm to human body, but is beneficial to health, so it is a better healthy food. Because pickle fermentation will produce a large number of lactic acid bacteria, it can help the human gastrointestinal system digestion, but also kill harmful bacteria, and can play an appetizer role. Fresh vegetables after fermentation, the loss of nutrients is not only very small, but also can maintain most of the vitamins. People used to think that pickles contain carcinogens is not unreasonable, because pickles in the production process, with salt and water salting will produce a lot of nitrite, human body such as excessive intake of nitrite will cause harm to the body, and even carcinogenic, because nitrite is a carcinogenic substance. Later, it was found that the content and formation of nitrite in pickles reached the peak in the first 3-4 days, but with the passage of time, when pickles were pickled for 5 days, the content of nitrite would gradually weaken, and after pickles were pickled for 15-20 days, a series of chemical and physical reactions in the fermentation process would basically disappear, but there was no significant difference between pickles and vegetables Most of the nutrients in the vegetables will still exist, so it is concluded that pickles are healthy and edible pickled food. Through the above experiments, we Sichuan have a lot of friends who like to eat "bath pickles" should pay attention to, it is an unhealthy way to eat. "Bath pickle" is actually a kind of pickle made by quick pickling. It is pickled vegetables with old soup for one or two days. You don't know that the content of nitrite in pickle is the highest at this time, so you can't eat it any more. It's an unhealthy way to eat. You must marinate pickles for a long time. In fact, eating old pickles is the healthiest How to eat. Today, we use pickles and old pickle soup to make a delicious food that is most suitable for winter consumption, which is called "fish head in sour soup"

Production steps:

Step 1: scoop out a bowl of pickle soup with a clean and oil-free spoon.

Step 2: put the pre cut pickles into the casserole to smooth the bottom.

Step 3: put the soaked vermicelli into the casserole and smooth it.

Step 4: heat up the frying spoon, add proper amount of cooking oil and fry the fish head.

Step 5: when the two sides of the fish head are fried to golden yellow, add pork slices and ginger slices to stir fry.

Step 6: stir the pork slices out of oil, then pour boiling water into the pot.

Step 7: heat the pickle soup in the microwave oven and pour it into the pot.

Step 8: when the soup boils, pour in an appropriate amount of Shaojiu.

Step 9: cook Shaoxing wine, pour in tofu, pour in tofu, bring to a boil again, and then put in Shuifa mushroom.

Step 10: make sure to cook the soup with high heat at this time. When the soup turns white for 10-15 minutes, season it with salt.

Step 11: adjust the soup with salt, pick out the fish head and put it in the casserole.

Step 12: then take out the bean curd, sliced meat and mushrooms and put them into the casserole. Finally, pour the thick soup into the casserole.

Step 13: heat the casserole and bring to a boil over high heat, then lower the heat for 10 minutes.

Step 14: season with pepper and MSG.

Step 15: adjust the flavor, close the lid and turn off the fire. When eating, sprinkle appropriate amount of shredded green onion and coriander powder in the pot.

Materials required:

Silver carp head: 400g

Pork slices: 80g

Tofu: 250g

Assorted pickles: 150g

Mushroom: 40g

Vermicelli: 150g

Shredded scallion: 20g

Coriander powder: appropriate amount

Pickle soup: 300ml

Ginger slices: 20g

Shaojiu: 25g

Salt: 1g

MSG: 2G

White pepper: 2G

Cooking oil: proper amount

Water: moderate

Note: the characteristics of this dish: the soup is rich and white, the material is rich in nutrition, the taste is salty, fresh and slightly acidic, the main material is smooth, tender and delicious, the pickle is crisp and refreshing, and the pepper is spicy. Warm tips: 1. The head of fat headed fish must be fresh, and the blood, debris and gills in the head must be cleaned. 2. When frying fish head, the oil temperature should not be too low. When frying, the skin should face down first. When the skin is golden, turn it over and fry the other side. Do not break the skin. 3. When you cook soup, you must use boiling water or hot water. You should always cook it with high heat. In this way, the color of the soup will be white and rich. Pickle soup to the right amount, to half the water half soup is appropriate, such as like to eat acid can also put more, according to their own taste can be adjusted. 4. Because pickle soup has a certain flavor, it should put less salt and more pepper, which is similar to hot and sour soup. If you don't like spicy pepper, you can put less. This private dish "fish head in sour soup" suitable for winter consumption is ready for your reference.

Production difficulty: simple

Process: boiling

Length: 20 minutes

Taste: hot and sour

Chinese PinYin : Dong Ji Pao Cai Chi Fa Suan Tang Yu Tou