Chinese Food
Zhong Yu's classic traditional taste: Northeast hard dishes are good in acidity, not in fermentation, not in taste. Pickled in autumn and eaten in winter
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Northeast people like to eat pickled vegetables. Because in the past, northeast people didn't eat vegetables in winter. This is a way to save vegetables in winter. In autumn, every family pickles pickled pickles. Many people pickle thousands of kilograms of pickles. It's also spectacular to put the VAT in a row. Sour cabbage dumplings, steamed buns, stir fry and stew are also used to make all kinds of delicious food with kelp potatoes. Especially killing a pig in the countryside. Stewed pork with pickles is delicious. This paper introduces the pickling method of sauerkraut. It used to be a big pot. Nowadays, glass bottles are used in the family. The cut wire doesn't take up space when it is put into the bottle. No matter how pickled the pickles are, the fermentation period must be more than one month. It's good for your health. During the first week of pickling, the content of nitrite in pickled vegetables was the highest 10 days later, and generally disappeared 20 days later. Eat pickled pickles. It's safer to marinate them for a month. -
Cooking ingredients
Cooking Steps
Step1:. it's best to soak pickled vegetables in cold water for a while before cooking. Then wash and cut the slices of pickled vegetables. It's very fine. The northeast people pay attention to cutting pickled vegetables is a good cook. Pinch off the water. Wash pork, cut pickles, like oil. Stir fry pork with streaky pork will be more fragrant.
Step2:Stir fry shredded ginger and scallion. Stir fry the meat slices. Don't over fry the meat. Then the oil will come out. The oleic acid of the fat meat will be absorbed. The best way is to stir fry the meat in the pot and put the pickles.
Step3:Stir fry the pickles. If you like the heavy colored ones, you can add soy sauce and the like. This recipe does not add. Like the original stew.
Step4:Stir fry the pickles. If you like the heavy colored ones, you can add soy sauce and the like. This recipe does not add. Like the original stew.
Step5:Pickle is the longer the stew, the better. The meat is soaked in pickle. Pickle stew will not be soft or crisp for a long time. Before you leave the pot, try adding salt. It's also salty.
Step6:Share the old tast
Cooking tips:1. Good quality pickles are yellowish in color, crisp and free of peculiar smell. 2. Do not eat sour vegetables with black and sticky hair. There are skills in making delicious dishes.
