Which side dishes can capers be served with, and which dishes can be fried with capers

Today's capers and chicken gizzards are a very good ingredient in themselves, the capers in it are sauerkraut, and the crisp and delicious chicken gizzards are as long as they are not fried. This chicken gizzard is delicious, nutritious, and delicious. If you like to eat chicken gizzards, try doing this.

Capers and chicken gizzards].

Ingredients to prepare: 250g chicken gizzard, 200g carob acid, 4 garlic crumbles, a little millet pepper, 1 green onion, salt, sugar, oyster sauce.

Production process] The first step is to prepare all the above ingredients, then process the chicken gizzards that you bought, wash the chicken gizzards and then slice them, or cut them into flower knives. Brush a piece of chicken gizzard, brush and cut a few knives horizontally and vertically, do not cut off, just open a cross knife (if it is troublesome, just cut it into small pieces).

The second step, here the chicken gizzard is ready, the ingredients are processed, and then ready to blanch, slice the ginger, cut the green onion into sections, and put the chicken gizzard with a good knife, a few slices of ginger, a few green onions, and a few drops of cooking wine, and put them in the pot. It is best to use oil or blanching to remove the smell of chicken gizzards. In order to save oil, blanch, if you don't blanch, you will pass the oil; (However, remember here that the chicken gizzard can't be blanched for too long, and the crispy texture of the chicken gizzard must be retained).

Step 3: Wash and dice the garlic here, then cut the millet pepper into new rings for later use. Then prepare the wok, wash the wok and heat it, pour an appropriate amount of cooking oil into the pan, and when the oil temperature rises, add garlic and millet pepper to the pan and stir-fry it until fragrant. Then add the capers, which are cut in advance, and stir-fry them evenly;

Step 4, then put in the blanched chicken gizzards, stir-fry on high heat, stir-fry quickly and evenly, and quickly put salt, soup, and oyster sauce oil in the pot to season out of the pot; (If you want a crisp taste, you can't fry it for too long, and the beans can also be eaten directly, or sour, so pay attention to the amount of salt).

Here, it is better to fry quickly on high heat at the end, and the chicken gizzard is delicious quickly, and if you like this sour and hot chicken gizzard, you can make it, and you can try it if you like it. Fresh, sour and spicy and delicious, with a big bowl of white rice noodles, mixed with this rice, very satisfied.

My family pickles capers themselves, because the jar is always sealed and placed in a cool place, so a jar of capers can be eaten for months.

Grab a handful when you want to eat it.

Today, my mother bought chicken gizzards, and I was going to eat them with marinade, but I suddenly remembered that I should fry a plate of sour bean chicken gizzards.

I don't have much appetite these days, and I don't know what to eat. This capers are naturally fermented by lactic acid bacteria, which is very appetizing and good for the body.

So, just do it. Soon this appetizing plate of stir-fried chicken gizzards with capers will be out of the pan!

Drink two sips of wine and have a bowl of rice, it's really delicious!

Ingredients: 8 chicken gizzards, a handful of sour cowpeas, a red pepper, an appropriate amount of vegetable oil, a little chopped green onion, an appropriate amount of salt, a little soy sauce, a little cooking wine.

Production process:1Wash the gizzards;

2.Cut into thin slices;

3.Put in a bowl, add a little cooking wine and salt for 10 minutes;

4.a handful of sour cowpeas, rinse with water;

5.Cut into pieces about 2 cm long;

6.Dice the red pepper and chop the green onion as well;

7.Pour an appropriate amount of vegetable oil into the wok, after the oil is hot, pour in the chicken gizzards and stir-fry quickly;

8.After the color changes slightly, add chopped green onion and stir-fry until fragrant;

9.When the chicken gizzards are 8 ripe, pour in the sour cowpeas and stir-fry a few times;

10.Sprinkle in salt to taste;

11.Pour a little more soy sauce to tone;

12.Stir-fry until the water is gone, then pour in the diced red pepper;

13.Mix well and remove from pan.

Tips:1Cut the chicken gizzards into thin slices and marinate them with cooking wine and salt to remove the smell and absorb the flavor;

2.When the chicken gizzards are fried until the color becomes light but still red, pour in the capers, so that the chicken gizzards are not old and the beans are cooked;

4.Don't add water to fry, just keep stir-frying, all the ingredients can be ripe, and the beans are dry and sour, and the chicken gizzard is crispy and tender.

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Capers can be stir-fried with chicken gizzards, minced meat, chili, eggs, sausages, and coriander.

Capers are a very common pickled side dish, which is cooked as a side dish and other dishes, and it is delicious and easy to eat, and it can be appetizing to eat in the summer when you have no appetite. Capers need to be washed with water several times before eating, which can reduce acidity and saltiness, and capers are rich in high-quality protein, carbohydrates, vitamins, trace elements, etc., which can supplement the body's nutrients.

How to make capers:1. Prepare the rice water and pour it into the glass bottle.

2. Wash the fresh beans and dry them first.

3. Peel the garlic.

4. Put the beans and garlic in a glass jar and add an appropriate amount of salt.

5. Store the lid and store it in a cool place. It can be fermented in 3-4 days in summer, and it should be 4-6 days in winter, and it can be eaten by observing the color of the beans turning yellow.

Pork, pork belly, goose blood, meat skin, asparagus, snails, bitter gourd, etc.

How to stir-fry minced meat with capers:

Ingredients: 200 grams of capers, 100 grams of minced pork, 5 ml of cooking oil, 20 grams of chopped pepper, 7 grams of cooking wine, 5 grams of dark soy sauce, 2 grams of salt.

1. Chop capers and peppers.

2. Pour cooking oil into the pot, add chopped peppers, and stir-fry the red oil.

3. Pour in the minced pork, stir-fry evenly, pour in cooking wine, and stir-fry until the minced meat changes color.

4. Pour in the dark soy sauce and stir-fry evenly, pour in the capers, stir-fry evenly.

5. Add salt to taste and stir-fry evenly.

Dear, hello, I'm glad to answer your question, the best match for capers is as follows: 1. Eggs, capers and eggs don't seem to have any possibility, but they can be fried together, and they are nutritious, delicious and fragrant, eating in summer can not only promote appetite, but also supplement a variety of nutrients for the human body. Beans are rich in protein and vitamins, and eggs also contain a lot of high-quality protein, which are more nutritious when eaten together.

If you want scrambled eggs with capers to be sour and spicy and crispy, don't put oil before frying capers, fry a part of its moisture first and then fry with oil, so that the fried capers are sour and spicy and crispy. 2. Chicken gizzards, garlic sprouts fried dou sheng chicken gizzard is a delicacy that everyone eats a lot, the chicken gizzard is very chewy, and many dishes are a delicacy, capers and chicken gizzards are also very sour, capers taste very sour and crispy, and then with chicken gizzards, you can win people's praise in terms of taste. 3. Sausage, homemade capers are both nutritious and healthy, and fried with sausages full of cured flavor, capers are pickled in summer and can be preserved until winter to eat, and winter sausages are also full of cured meat, at this time it is best to make fried sausages with capers.

Sauerkraut beans. Ingredients preparation: 4 catties of beans, 150 grams of edible salt, 1 small handful of Chaotian pepper, a head of garlic, half a bowl of 40 degrees of blind rice wine, an appropriate amount of cool white boiling, etc.

The detailed steps are as follows:

The first step: prepare 4 catties of long beans, at this time we only have this kind of flower beans here, my mother said that this is August horn, flowering and fruiting a lot, every year planting one or two rows of food can not be eaten, can only be picked to pickle or dried, the beans are picked back and cleaned and dried to dry the water, and then add about 70 grams of edible salt into it to grasp and mix evenly, grasp and mix until the beans soften and then put the gods while standing for about an hour.

Step 2: The beans are almost marinated, we prepare some ingredients: 1 small handful of Chaotian pepper, a head of garlic, half a bowl of rice wine at 40 degrees, 80 grams of salt, Chaotian pepper and garlic head are cleaned and drained for later use.

Step 3: Prepare a waterless and oil-free jar, put the soft beans that have been salted in it and put it in it, and compact it by hand for each handful, and it is better to put the beans in after putting them in neatly.

Step 4: After all the beans are arranged, pour the prepared chili peppers and garlic together, let them loose a little, then pour in the prepared 80 grams of edible salt, prepare a little more cold white boil in advance, be sure to boil the cold water, the amount of water can soak the beans, and finally add half a bowl of liquor prepared by us.

Step 5: Take a clean stone and press it on the bean surface, cover the lid and seal it with plastic wrap, put it aside to let it marinate, generally put it for a week to half a month, the beans will become very sour, and you can eat it.

Step 6: The pickled beans will turn yellow, and you can smell a very sour and sour taste as soon as you open the lid, don't get raw water into the jar when you take it to eat, as long as it will be preserved, the capers will not be bad for a long time, and the more pickled the more sour, you can also maintain a crisp and delicious taste.

Step 7: The pickled capers are delicious to stir-fry casually, add some minced meat, garlic and chili peppers to fry together to make it more fragrant, cook a pot of white porridge at breakfast, and then pair it with such a plate of capers, which is very appetizing and delicious to the point that you can't stop.

How to start homemade capers, first of all, we have to know what capers are, capers are pickled by using carobs, carobs are a very famous home-cooked dish, the nutritional value of carobs is very high, because carobs contain high-quality protein and a lot of carbohydrates, carobs also contain a variety of vitamins and trace elements, can play a good role in health care.

Capers can be eaten directly, or they can be used with other ingredients to make many delicious dishes, we can use capers to make stir-fried chicken gizzards with capers and fried minced meat with capers, etc., the role and effect of capers is to maintain the secretion of digestive juices in our body and increase appetite.

Capers are pickled beans. Beans are rich in high-quality protein, carbohydrates, vitamins, trace elements, etc., which can supplement the body's signature nutrients. The B vitamins contained in it can maintain normal digestive gland secretion and gastrointestinal peristalsis, inhibit cholinease activity, help digestion and increase appetite.

Method 11: Put water in a pot, add pepper and salt to boil, let cool. Wash and cut into sections, use a kitchen towel to absorb water or dry completely.

Jars of pickled beans.

Jars of pickled beans.

If you have a large jar, marinating whole beans is also fine).

2. Wash and dry the kimchi jar and put the cool pepper salt water and beans into the jar, the water should not be over the beans, but do not fill up, try to occupy 3 4 jar space, and then add a little high liquor, like to eat spicy put some dry chili, and finally seal the mouth of the jar with clean water, and place it in a cool and ventilated place for 4-5 days, which can be eaten.

Method 2 [Raw Materials].

Cowpeas, salt, cool boiled water or mineral water.

Method] 1. First of all, a kimchi jar or a glassware that can be sealed, wash it clean, and ensure that it is oil-free and dry.

2. Tear off the old tendons of fresh cowpeas, wash them, and dry the moisture on the surface.

3. Prepare a large clean basin, put the dried cowpeas in it, and then put salt (it would be better if you can buy special salt for pickling), start with 500g of cowpeas: 250g of salt, and then knead the cowpeas with salt until the cowpeas turn emerald green.

4. Put the emerald green cowpeas and salt into the kimchi jar, and then pour in cold boiled water or mineral water, which is better than the cowpeas.

5. It's okay for about a week, but it won't be particularly sour, because the first batch of salt is usually sufficient, and you can continue to marinate; At the same time, you can also add peppers, cucumbers, radishes, etc.

Above we introduced what is capers, capers are a home-cooked dish, the production of capers is very simple, we have the ability to make homemade, the nutritional value of capers is very high, can provide us with high-quality protein and carbohydrates in the human body, etc., the above also gave us the specific practice of capers, I hope it will help you.

First of all, clean the capers. It is best to choose a tender bean, so that it will be crispy after pickling.

I only have a few capers to marinate this time, because they are the few leftover from the cooking the day before, and it is too little to keep and fry again, and it would be a pity to throw them away, so I just pickled them and ate them later.

After the beans are ready, let them dry in the sun for an hour or two, and when the beans are soft, they can be used.

Take advantage of the time to dry the beans, you can prepare an empty glass bottle in advance as a container for pickling.

You can keep the bottles you use to eat various sauces for later use.

Remember that the bottle must be washed and dried, and it must be ensured that there is no oil or water inside the container, otherwise the pickled things will be bad, and pour an appropriate amount of water into the pot (you can also use rice water, it is said that the nutritional value of pickling with rice water will be higher, and it will be faster.) ）

Add a little rock sugar to the pan. The effect of adding rock sugar is to increase the brittleness of beans. At the same time, you can also add a little peppercorn, which can play a role in seasoning and sterilization.

Once the water in the pot is boiling, you can turn off the heat. After the boiling water is allowed to cool, you can start to marinate the beans.

In a glass jar, start by putting in the beans. Put a layer of beans, sprinkle a little salt, and in turn, let each layer of beans spread a little salt on top.

The amount of salt should be controlled, too much salt is not conducive to health. It doesn't work if you put too little, and pickled things are easy to spoil.

I don't have a lot of pickled beans this time, so I can just add a little salt.

The beans are to be compacted, and then you can add a little prepared garlic to marinate together, which also has the effect of sterilization and disinfection.

Add a little liquor to facilitate fermentation. If you have made kimchi at home before, then the previous kimchi stew can come in handy. Take a spoonful or two of kimchi water and add it to the beans to marinate together, the effect is better.

Look, the big jar in the picture below is the kimchi stew left over from my previous use of making capers. If the kimchi marinade is well preserved, the longer the better, and it can be used continuously for n long and n years.

After all the ingredients are placed, finally pour in the boiling water that was originally cooled, cover the lid, and put it in a cool and ventilated place.

It is best to cover the bottle with a layer of plastic bag, which has a better sealing effect.

Finally, you can put a label on the bottle with the date it was made for easy viewing. Generally, if it is hot in summer, it can be eaten after marinating for about a week. If it's cold, it's going to be about half a month.