Sauerkraut, frozen tofu, vermicelli, pork, how to cook

Shred the sauerkraut, oil the bottom of the pan, and put the meat, green onion and ginger. Go in and fry, fry a few times, and then put sauerkraut to fry, also fry a few times, just put water, put more water, and then wait for the pot to boil, put frozen tofu, cook for a while, six or seven minutes, and then put vermicelli in.

In all until the vermicelli is rotten, it's OK. My husband is willing to eat the sauerkraut I make, and if he wants to soak the vermicelli two hours in advance, then he has to put a little less water in the dish.

Because it's sauerkraut, it's okay to put more oil, or it's not delicious.

Most of these things are best raw, don't soup in advance. That's not tasty. Oh my God, you still put sugar. Is that still sauerkraut.

Also, if you want to drink soup, then put the broth, boil the pot with water, and put the meat, sauerkraut, frozen tofu, green onion and ginger. Boil, when it is white, it will take fifteen minutes, if only there were bones. Then put the vermicelli.

Sauerkraut jelly tofu.

Ingredients] 200 grams of frozen tofu, 30 grams of sea rice, 150 grams of sauerkraut, appropriate amount of salt, 50 grams of vermicelli, 10 grams of sesame oil, 10 grams of coriander.

Method]1 Soak frozen tofu in warm water, wash, squeeze out the water, and cut into pieces.

2 Wash the sauerkraut and cut into horizontal strips. Parsley wash and cut into centimeter segments. Soak the sea rice in warm water.

3 Boil the water in the pot, put in the vermicelli, when the vermicelli is cooked to eight mature, add the frozen tofu cubes and shredded sauerkraut, after cooking, put in the coriander segment, pour in sesame oil, add salt and monosodium glutamate and stir well.

Pork stew vermicelli.

Ingredients: 500 grams of pork belly with skin, 100 grams of vermicelli (it is good to have wide flour), green onions, ginger, Sichuan peppercorns, spices, sugar, salt, MSG.

Method: 1. Scrape and wash the pork belly and cut it into pieces. Rinse the vermicelli with water, cut the green onion into sections, and slice the ginger.

2. Put oil in the pot, fry the meat until it changes color, and then take it out.

3. Put sugar in the pot and fry the sugar color, add the soup, add all the seasonings and meat, boil over a strong fire, skim off the foam, turn to low heat and simmer until crispy, and then put in the vermicelli and stew until it tastes.

2. Stewed vermicelli with pork sauerkraut.

Ingredients: a pack of sauerkraut, 450 grams of pork belly with skin, vermicelli or vermicelli (the amount depends on personal preference for this type of food), water, ginger, sugar, salt, sesame oil, chopped green onion, garlic, soy sauce.

Method: 1. Pour water into a large pot, about 9 cups, the pork belly is slightly icy and hard, cut into large thin slices, put in the pot, and boil with ginger slices until boiling. Reduce the heat to low, remove the foam from the top, add the sugar, and continue to cook for about 40 minutes, until the meat slices are tender.

Soak the vermicelli in warm water until soft and set aside. If you use vermicelli, remember to cut the long vermicelli so that it doesn't look too long.

2. Take out the sauerkraut and put it in the pot and cook until it boils again, then put in the vermicelli or vermicelli, cook for about 10 minutes, add sesame oil and mix well, sprinkle with chopped green onion and eat. `

3. When eating, you can attach a plate of garlic and soy sauce to dip the meat slices and eat.

Stew and eat, first cut all the ingredients (sliced, the vermicelli is not needed), find a basin of moderate size, put sauerkraut at the bottom, spread a layer of vermicelli on top, then spread a layer of frozen tofu, put pork on the top, and then put seasonings (salt, monosodium glutamate, green onions, ginger and garlic, cooking wine, put a little water, preferably a little lard), and steam it in the pot.

Sauerkraut and sea rice are very fishy together, after the meat is cut, put it in the oil pot and fry it, then fry the sauerkraut for a while, add an appropriate amount of soup, and cook the frozen tofu and vermicelli, and the seasoning is in your own hands.

These dishes of yours can be used as Northeast pig killing dishes, all your current dishes are rinsed with water, oil is placed in the pot, and sauerkraut and sauerkraut (put auxiliary seasonings), then put water in the pot, and after boiling, put frozen tofu and vermicelli, and stew for 5 minutes before use.

OK! This is a small stew pot to make the Northeast!

The oil is better than a big oil! Put sugar in moderation, it will improve the freshness!

Sauerkraut eats oil, you can put more according to the amount of sauerkraut!

Hope you enjoy this dish!

Of course, it's the pork noodles from the Northeast.

Ingredients: pork belly, sauerkraut, tofu, vermicelli, garlic sprouts, green onion, ginger, garlic, dried chili, salt, dark soy sauce, light soy sauce, cooking wine, five-spice powder, light soy sauce.

Method: 1. Wash the pork belly and cut it into slices, and cut the tofu into pieces. Soak the sauerkraut in water for half an hour, then wash it twice with water, remove some of the salt inside, then drain the water and cut it into small pieces. Clean the garlic sprouts and cut them into sections.

2. Heat the oil in a pan, pour in green onions, ginger, garlic and dried chilies, and stir-fry over low heat until fragrant.

3. Pour in the pork belly and stir-fry over low heat to remove the excess fat.

4. Add cooking wine, dark soy sauce and five-spice powder, stir-fry over low heat to remove the smell and season the meat slices.

5. After the pork belly is fried, pour in the sauerkraut and stir-fry over high heat to bring out the fragrance of the sauerkraut.

6. Add water, bring to a boil over high heat, turn down the heat to medium-low and cook for 2 minutes to bring out the sour flavor of the sauerkraut.

7. Pour in the chopped tofu, bring to a boil over high heat, turn to medium heat and continue to cook for 2 3 minutes, so that the cooked tofu is more flavorful.

8. Add an appropriate amount of salt and light soy sauce to taste, and pay attention to the amount of salt and light soy sauce, because the sauerkraut itself is salty.

9. Add the soaked vermicelli, the vermicelli is well cooked after soaking, boil over high heat, and basically turn over.

10. Finally, pour in the garlic sprouts to improve the freshness, stir evenly and then get out of the pot.

1. Cut two catties of pork belly into rectangular pieces three centimeters wide and ten centimeters long, wash them and cook them in cold water, then add peppercorns, ingredients, ginger slices, green onions, salt, cooking wine, and a little rock sugar. When the water is boiling, skim off the foam, and pay attention to reduce the heat at this time to prevent the foam from being brought to the boiling water when the water is boiling, and it will not be skimmed. Turn the heat to low heat and cook the meat until 15 minutes 88 medium-rare, take out and let it cool, then cut into 3 mm slices and set aside.

2. Three catties of sauerkraut, wash and shred, if you want to cut the shredded sauerkraut finely, you have to shred the sauerkraut one by one, and then soak it in warm water for five minutes, dry it and set aside, be careful not to hold it too dry.

3. Two pieces of tofu are about one catty, cut into five-millimeter slices for substitution.

4. Put a small amount of sunflower oil in the pot, heat up and put chopped green onions, ginger shreds, thirteen spices, bean paste, Donggu soy sauce, a little sugar, fry the fragrance, put the pork belly and fry evenly, put a little cooking wine to fry the lard, at this time, put the sauerkraut and fry well, put the appropriate amount of salt and stir well, fill the cold water and cover the vegetables, put in the vermicelli, and finally put the tofu. Bring to a boil over high heat and simmer over medium heat until there is still a small amount of vegetable soup. Use a large bowl to serve vegetables, use chopsticks to add a mouthful of both meat and vegetables and vermicelli, eat a bite of tofu that has been full of vegetable soup, both meat and vegetable flavor and vermicelli flavor, especially eating vermicelli tastes better, the pork belly is fragrant but not greasy, and the taste is pure, because sauerkraut is greasy.

After a meal, I want to come to the Northeast every winter. When you travel to the Northeast in winter, see the snow, live on the fire, and be sure to eat a meal of pork sauerkraut and tofu stewed vermicelli.

Hello friend, first wash the sauerkraut and cut it into shreds.

Wash the tofu and cut into chunks.

Soak the vermicelli and put it on a plate for later use.

Heat oil in a pan and sauté chives, ginger, minced garlic and dried chilies.

Add shredded sauerkraut and stir-fry.

Add the bone broth and bring to a boil over high heat.

After boiling, add the tofu and vermicelli, turn to low K and simmer for about 10 minutes.

Add salt, chicken bouillon. Sesame oil to taste.

Remove from the pan and serve.

The taste of sauerkraut tofu vermicelli is very good, and the nutritional value is also very high, which is more conducive to the absorption and health of the human body, thank you.

<> "Sauerkraut stewed frozen tofu vermicelli pork belly."

1.Add the fat to the pan and stir the oil.

2.Pour into the thin hall and stir-fry the meat.

3.Pour in the sauerkraut and stir-fry, add boiling water.

4.Add salt, 13 spices, and a little light soy sauce.

5.Add frozen tofu and vermicelli and simmer over high heat for 10 to 15 minutes.

tips：1.You can choose a piece of pork belly in advance and cook it with cold cooking wine and ginger slices, cut it into pieces and put it in sauerkraut.

2.The vermicelli is soaked in advance and is easy to cook.

The preparation of sauerkraut pork stewed vermicelli is as follows:Ingredients: 1. Half a piece of sauerkraut.

2. A small handful of vermicelli.

3. 50 grams of pork.

4. 1 scoop light soy sauce.

5. Half a spoon of dark soy sauce.

6. Salt according to personal taste.

7. 1 tablespoon of cooking wine.

8. Two grams of thirteen incense.

9. Star anise, cinnamon, incense, 1 each.

10. 10 grams of green onion and ginger, 1 chicken powder with red pepper, 2 grams of balsamic vinegar according to personal taste.

Preparation steps: 1. Prepare the ingredients, soak the vermicelli in cold water in advance to soften.

2. Wash and slice the pork, and then cut the bridge and bleed into the silk.

3. Wash the sauerkraut and not cut it into shreds.

4. Remove from the oil pan, add ginger and garlic and stir-fry until fragrant, then add shredded meat and stir-fry until it changes color.

5. Add cooking wine.

6. Add light soy sauce, dark soy sauce and oyster sauce.

7. Add the chopped sauerkraut and stir-fry evenly.

8. Add pure water, preferably sauerkraut and then add salt spine and thirteen spices according to personal taste.

9. Add balsamic vinegar again, and the amount of vinegar can be added according to personal preference.

10. Add cinnamon, star anise, bay leaves, bring to a boil, and simmer over low heat for 8 minutes.

11. Add the soaked vermicelli for about 6-7 minutes, until it is cooked.

12. Add the chicken powder and stir-fry evenly, turn off the heat and remove from the side pot.

13. Put it on a plate, sprinkle with chopped green onions, and garnish with red peppers.

Sauerkraut tofu vermicelli steps:

Ingredients: 1 piece of tofu, 1 sour cabbage, an appropriate amount of soaked vermicelli, 5 grams of mountain pepper, 4 garlic, 4 small red peppers, 200 grams of lean pork, 1 spoon of Pixian bean paste, a spoonful of salt, 2 grams of chicken powder, 3 grams of sugar, 2 grams of thirteen spices, 2 grams of pepper, 3 grams of aged vinegar, and a small spoon of sesame oil.

1. Cut the tofu into small cubes, wash the sour cabbage in clean water and chop it, cut the lean pork into minced pieces, peel the garlic and chop it, and cut the small red pepper into rings after washing.

2. Put half a pot of water in the pot, put the tofu into the blanching water, put in a spoonful of salt, blanch for 1 minute, then remove and set aside.

3. Restart the pot, pour an appropriate amount of oil into the pot and heat it over low heat, pour the minced meat into it, and then pour in ginger and garlic, small red pepper, Sichuan pepper, and bean paste and stir-fry quickly.

4. Pour in the sauerkraut and soaked vermicelli, then add half a bowl of water and boil over high heat.

5. Pour in the tofu again, add a spoonful of salt, 2 grams of chicken powder, 3 grams of sugar, 2 grams of thirteen spices, 2 grams of pepper, 3 grams of aged vinegar, and a small spoon of sesame oil.

Sauerkraut retains the nutrients of the original vegetables to the greatest extent, rich in vitamin C, amino acids, dietary fiber and other nutrients, because the sauerkraut adopts the storage method of the dominant bacteria of lactic acid bacteria, so it contains a large number of lactic acid bacteria, and there are data that show that lactic acid bacteria are the normal flora in the human intestines, and have the effect of maintaining the normal physiological functions of the gastrointestinal tract.

Ingredients: Sauerkraut (400g), Vermicelli (200g), Pork (100g) Seasoning: Green Onion (10g), Ginger (5g), Salt (5g), Water (Appropriate Amount), Star Anise (3g), Peanut Oil (25ml).

Kitchenware: Wok.

Step: Sauerkraut cut into thin strips.

Pork slices. Soak the vermicelli in warm water until soft.

Heat the oil in a pan and add a little green onion and ginger to the pot.

Add the pork. Stir-fry to remove the oil.

Add the sauerkraut. Stir-fry well.

Add star anise, water and the remaining green onion and ginger and stir-fry well over high heat and bring to a boil.

Cover and simmer over low heat for 15 minutes.

Add the soaked vermicelli and salt and stir well.

Simmer for 10 minutes with a lid on the lid and serve on a plate.

Tip: Stewed sauerkraut with a little star anise can make the stewed sauerkraut taste better. Sauerkraut can only be eaten occasionally, and if it is eaten for a long time, it may cause urinary stones. In addition, in the process of pickling sauerkraut, vitamin C is destroyed in large quantities, and if the human body lacks vitamin C, it will reduce the ability to inhibit the deposition of calcium oxalate crystals in the kidney and reduce the formation of stones.

1. Pork sauerkraut stewed vermicelli: pork with skin (better with bones) cut into large slices and pieces. Stir-fry it slightly, add soup and seasonings, stew until it is eight minutes cooked, put vermicelli and sauerkraut on low heat until cooked, eat meat and drink soup and eat vermicelli.

2. Stir-fried meat sauerkraut powder: Slice the meat, shred the vegetables, and blanch the fine powder. Stir-fry the green onions, ginger and garlic, fry the meat to change color, add seasonings, add sauerkraut, vermicelli and a little stock (water is also acceptable), stir-fry and wait for the soup to be left when there is not much left, and it is a home-cooked dish in northern winter.

Cut the pork into small pieces, blanch and set aside.

Pour a little oil into the pot, pour in green onions, ginger slices, then pour in the meat and stir-fry, add all the seasonings and an appropriate amount of water, and cook for an hour over medium heat The meat is ready.

Soak the vermicelli in a little warm water until soft.

Add a little dried chili pepper to the boiled meat, and if you like spicy food, cut the dried chili pepper and wash the sauerkraut into sections and put it in the pot.

Then put the soaked vermicelli into the pot and cook for a while.

Method 1: Wash the pork belly and cut it into thin slices; Cut the sweet potato vermicelli in half and soak it in water until soft; Pat the green onion and cut it into sections, and slice the ginger. 2. Heat 1 tablespoon of oil, pour in the pork belly and stir-fry until the oil comes out, put the pork belly, pour out the remaining oil in the pot, and wash the iron pot.

3. Heat 2 tablespoons of oil, add 1 tablespoon of Sichuan peppercorns and stir-fry over low heat until fragrant, remove the Sichuan peppercorns and discard, add ginger slices and green onions and stir-fry until fragrant, pour in the pork belly and pocket evenly.

4. Pour in the sauerkraut, stir-fry with the ingredients in the pot, and stir-fry until the sourness is overflowing.

5. Pour in 2 bowls of water and stir well, cover and bring to a boil over high heat, change to low heat and simmer for 5 minutes. 6. Add the sweet potato vermicelli and mix well, continue to cook over low heat for 5 minutes until soft, add 1 4 tablespoons of salt and 1 3 tablespoons of chicken powder to taste, and then remove from the pot.

Practice 2 1Soak in warm water at about 70 degrees Celsius for 7-8 minutes.

2.Cut the pork belly into square pieces.

3.Northeast sour cabbage shredded.

4.Remove the soaked facelift, rinse with cold water, and grasp it with your hands to prevent adhesion.

5.Add oil to the wok, over medium heat, fry the pork belly until it is broken, then add the ginger slices, and stir-fry until fragrant.

6.Add 1/2 tablespoon of salt, dark soy sauce and cooking wine until the meat is browned.

7.Add the sauerkraut and stir-fry, then add half a pot of water, boil over high heat, turn to low heat, and simmer until the water is 80% dry.

8.Finally, add the peel, add half a spoon of salt, stir-fry evenly, if the color is not dark enough, add a small amount of dark soy sauce, and finally add a small amount of chicken essence and pepper to taste, and get out of the pot when the water is almost dry.

Cooking skills. Northeast Da Lapi is potato vermicelli, itself is made of potato starch, so this kind of flour is not like sweet potato vermicelli so soaked and boiled, long cooking and long soaking will make its starch dissolve, so that it sticks into a ball, so there are a few points to pay attention to when doing this:

1. Do not use overheated water to soak, if you use boiling water to soak, the time should not exceed 3 minutes, otherwise it is easy to oversoak;

2. When soaking, use chopsticks to stir from time to time, otherwise the vermicelli is easy to stick together and cannot be torn apart;

3. The soaked vermicelli should be rinsed with cold water to wash off the excess starch, and the vermicelli should be scattered by hand during the flushing process, otherwise the vermicelli will be easy to stick;

4. The vermicelli should be left in the pot at the end, and the water in the pot should be left when one-third to one-quarter of the water in the pot is left, so that the vermicelli can fully absorb the water, and the cooking time should not exceed 5 minutes.

Chef's tip: 1. The pork belly should be fat and thin, if you feel that it is too soft and difficult to cut, you can put it in the refrigerator to freeze it slightly, or blanch it with boiling water, so that it will be easy to cut.

2. The pork belly should be sliced with the skin, and then the excess oil should be stirred out of the pot to avoid the finished dish being too fatty.

3. Sauerkraut and pork belly are the best match, because sauerkraut likes oil, and it will be smoother and smoother after stir-frying, and the pork belly will not be too greasy.

4. It is recommended to use Northeast sauerkraut to enter the dish, if you can't buy it, you can replace it with ordinary sauerkraut. Northeast sauerkraut is made with pickled Chinese cabbage, Chaozhou salted sauerkraut is mustard greens, and Sichuan pickled cabbage is made with short-legged cabbage.