How to make sauerkraut stewing spine

酸菜炖脊骨的做法

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\”The last week of the year. Still young, for a foodie, you must get some food today. Suddenly, there are three more sauerkrauts that have been marinated! Our delicious! \”
ingredient details
  • Cabbage 1000 grams
  • Pork spine 500 grams
  • Pork
  • Frozen tofu

  • 300g

Auxiliary materials

Onion

    A moderate amount

  • Ginger A moderate amount
  • garlic A moderate amount
  • Red Pepper A moderate amount
  • pepper A moderate amount
  • [ 123] Da material

  • Affairs
  • corn oil

  • A moderate amount
  • Affairs

  • Chicken Essence
  • A moderate amount

  • cooking wine
  • A moderate amount

  • Sour taste
  • Stewed process

One hour takes time

Simple difficulty

  • Step of sauerkraut stewing spine
  • [ 123]

1

Prepare various ingredients to be used according to the material table.
  • 酸菜炖脊骨的做法步骤:1
    2

    Frozen tofu was soaked in warm water to the inside of the tofu block, and each one was squeezed into the water.

  • 酸菜炖脊骨的做法步骤:2
    3

    Ginger, sliced; onion, cut into sections, pork into a thick piece of 5mm

  • ]

  • 酸菜炖脊骨的做法步骤:3
    4

    Put the spine, the meat slices and green onions, ginger, and garlic together with a cold water pot and simmer the blood.

  • 酸菜炖脊骨的做法步骤:4
    5

    Wash the wok, pour a little corn oil, add peppercorns and large ingredients, and fry the fragrance. Because the child cannot eat spicy, the peppers are planning to put it, just borrow a taste.

  • 酸菜炖脊骨的做法步骤:5
    6

    Add water, preferably bone soup. At this time, you can put onions, ginger, garlic and pepper, and pour cooking wine. Boil the high heat and simmer for 40-50 minutes.

  • 酸菜炖脊骨的做法步骤:6
    7

    You can handle sauerkraut at this time. If the sauerkraut wants to cut it finely, each piece of vegetables need to open two or three layers. If it is chopped, it will be very thin.

  • 酸菜炖脊骨的做法步骤:7
    8

    Take a look, how? Is it very fine? The knife is pretty good? If you feel that the sauerkraut is too sour, you can wash it again.

  • 酸菜炖脊骨的做法步骤:8
    9

    After the spine is stewed, then sauerkraut can be added. Because my family eats less spicy, I picked the pepper out, it is best to keep it.

  • 酸菜炖脊骨的做法步骤:9
    10

    Put sauerkraut and frozen tofu. Put less sauerkraut. This will not affect the taste of the broth.

  • 酸菜炖脊骨的做法步骤:10
    11

    Boil the fire again, after 20-30 minutes of small heat stew, a fragrant sauerkraut stew The spine is ready. If it is very faint, you can add some salt and chicken essence to season. If you want to eat more rotten sauerkraut, you can simmer for a long time.

  • 酸菜炖脊骨的做法步骤:11 Tips
    Tips:

    1. Because Chinese cabbage is marinated, it will become clear and faint in taste. Therefore, when stewing sauerkraut in the northeast, it is generally more refueling, so that when you eat sauerkraut in the back, the taste will be softer.

    2. Stewed vegetables in the northeast is generally this way of eating: For the first time, the main purpose is to drink sauerkraut soup. Therefore, the cooking time of the bone soup should be longer, and the amount of soup should be larger, and then add vegetable shreds. The cooking time of the vegetable shreds is 20 minutes. At this time, it mainly tastes a kind of crispy feeling, just like our current approach.

    The second time is mainly to taste sauerkraut and pork after a long stew together. You have me in you and you have your taste. At this time, the soup is not so important. Therefore, people who are more particular about will remove the vegetable shreds, fry again, and add the soup back to the flap. Both soup and meat have been cooked together with the originalFor another 30 minutes, a real sauerkraut stewed spine is out of the pan!

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