A dish that can't be missed in winter -- blanching white meat with pickled cabbage

A dish that can't be missed in winter -- blanching white meat with pickled cabbage

Introduction:

"Cuihua, sauerkraut!" You must have heard the song "northeast people are living Lei Feng" in Xuecun. In Northeast China, especially in Heilongjiang, there are six months of long winter in a year. In the cold winter, the snow covered everything, people like mice prepared enough winter vegetables. Before winter, every family has to pickle a vat of pickled cabbage, which becomes the "protagonist" of the common people's table in winter. "Northeast authentic sour cabbage, also known as pickles and pickled vegetables, is made by using Chinese cabbage or Chinese cabbage and other seasonings, soaking and fermenting under the action of Lactobacillus. Sauerkraut tastes salty and sour, crisp and tender in taste, bright in color, fragrant and refreshing. It can not only enhance appetite, help digestion, but also promote the absorption of iron by human body. The acidification of sauerkraut is the result of lactic acid produced by Lactobacillus decomposing sugars in Chinese cabbage. Lactic acid is a kind of organic acid, which can improve appetite and digestion after being absorbed by human body. Boiled white meat with pickled cabbage is a famous northeast dish. The method is very simple. The soup is full-bodied and the meat has the smell of pickled cabbage. It's fat but not greasy. You can eat it with a dish of garlic sauce dipped in meat slices. Sauerkraut has absorbed the strong flavor of the meat. It tastes crisp and tender, very refreshing. I don't pickle sauerkraut by myself. It's a drop from a northeast friend. It's good to eat authentic sauerkraut every year. "

Production steps:

Step 1: prepare the pickled cabbage, pork and vermicelli.

Step 2: blanch the pork.

Step 3: bring to a boil in a soup pot, skim off the blood powder, and add onion, ginger and star anise.

Step 4: turn the heat down and cook for 30 minutes.

Step 5: sauerkraut from the middle piece.

Step 6: cut into small pieces and set aside.

Step 7: cook the pork until it can be pricked gently with chopsticks, then take it out and let it cool. [retain the original soup]

Step 8: cut the cooked pork into large pieces.

Step 9: add proper amount of oil into the pot, saute chopped scallion and ginger, add shredded sauerkraut and stir fry evenly.

Step 10: pour in the original soup and bring to a boil, then add the vermicelli.

Step 11: add the sliced meat and cook until the vermicelli is transparent and cooked.

Step 12: add salt, chicken essence and pepper to taste, pour in sesame oil and sprinkle with scallion.

Materials required:

Northeast Chinese cabbage: 300g

Pork: 200g

Fans: 1

Onion and ginger: right amount

Salt: 4 g

Pepper: 2G

Chicken essence: 2G

Sesame oil: appropriate amount

Star anise: 2 capsules

Note: the heating time of pickled cabbage should not be too long, otherwise the pickled cabbage will not be crisp. If it is not sour, you can add appropriate amount of white vinegar, but you should add it after it is mature. If you add it too early, the sour taste of vinegar will evaporate. Pepper is also volatile, so it should be put in after ripening.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: sour and salty