How do you make the pickle gnocchi that you used to eat as a child? What are the specific steps?

First of all, add half a spoon of cooking oil to the pot, first put the pork belly into the pot and stir-fry the fragrance, stir-fry the lard, because the lard is matched with pickle gnocchi shreds, the taste will be more fragrant and more rice, after stir-frying the lard, the pork belly is fried, the star anise and green onion and ginger slices are put into the pot, the old pickles and pickled peppers are stir-fried with refined oil and then placed on the tofu, add refined salt and monosodium glutamate to taste, and then stew until fragrant, sprinkle with minced green onions. The gnocchi is shredded and washed in water to wash away the excess salt in the pickles, otherwise it will taste very salty. Some people will blanch the pickle gnocchi to remove the salt from the pickle gnocchi, but this will make the pickle gnocchi lose its crispness.

<> add minced garlic and chili oil, soy sauce, balsamic vinegar, sugar and mix well, marinate for a night to be more delicious Put oil in the pot, put the oil into the green onion and ginger pot hot, and then put the shredded meat and stir-fry the fragrance to cut the dried chili pepper into sections for later use, then heat the oil, turn on low heat and add the dry chili, stir-fry fragrant, the fire is not too big, easy to hu, pour in the mustard shreds, stir-fry evenly, add the extremely fresh soy sauce, five-spice powder, a little salt, chicken essence, stir-fry evenly, let the mustard shreds taste good.

Bryuke pickles themselves have no special smell, add shredded beef and stir-fry, can make Buluk pickles, absorb the aroma of beef, and chili peppers also play a role in removing the freshness, with this method to fry the Bryuke pickles, the taste is fresh and fragrant, the taste is moderate, especially suitable for burning oil in the pot, the oil is hot into the green onion ginger and dried chili, and then the pickles are poured into a piece of stir-frying, in the oil consumption, soy sauce, monosodium glutamate, according to their own taste selectively put salt, I generally do not put salt, pickles must be fried for a while before the taste returns.

Pour in the frangipani, stir-fry evenly, pour in the shredded pickles, stir-fry a few times, put less than the Wei Damei fried pickles gnocchi dried chili pot is essential, it does not need a lot, just to borrow the spice of the dried chili, and finally a few drops of vinegar out of the pot, so that the taste of the whole fried pickles can be sublimated, mainly salty, supplemented by sour and spicy, the taste of rich soybeans soaked overnight in advance, the soybeans are cooked, without adding any condiments.

First of all, cut the pimple pickles into shreds and soak them in water, then add the corresponding celery and stir-fry them in an oil pan, add peppercorns and other seasonings, and put in eggs, condiments, etc., you can make it successfully.

In fact, it is directly salted and placed in a sealed container, peeling the pine roots in advance, and then sprinkled with salt, you can put more in the container and seal and marinate for a period of time before eating.

These pickles are made from cabbage or some radish. The specific step is to cut these prepared ingredients into pieces, then put them in a sealed glass, then pour in salt, white vinegar, or add some millet spicy and marinate for a while.

It is generally salted with salt. When doing it, clean the materials used, put them in a large vat, put a layer of vegetables and a layer of salt, and then add mineral water to directly acquiesce about how long the vegetables are pickled, generally depending on the weather conditions, the pickling time is shorter in hot weather, and the cold weather can be longer.

It may be made with pickles, and stir the pickles with other green spinach and add a little toppings, and you're good to go.

Pickle gnocchi refers to kimchi, which is actually pickled in amaranth.

Pickle gnocchi is pickled with salt and other seasonings after steaming and drying amaranth, has a strong salty taste, can be stored for a long time, can be used as a snack raw food, can also be stir-fried, pickle gnocchi contains nitrite, as a vegetable mainly planted in Northeast China, is widely used by people.

The history of pickle gnocchiIn the 50s of the last century, China experienced three years of continuous natural disasters, in this case, when people began to take the initiative to study a variety of edible vegetables, and the taste of this vegetable is very poor, often discarded by people, after the improvement of the citizens of Chifeng in Inner Mongolia, the use of special seasonings, salt, etc. pickled, now pickled cabbage gnocchi in the Northeast, especially in Inner Mongolia, is widely spread, and some people sell it on buses.

Ingredients: 50 grams of dried vegetables, 100 grams of flour, 50 grams of carrots.

Excipients: appropriate amount of chicken essence, appropriate amount of chives.

The home-cooked recipe for boiled pickle gnocchi:

1. Peel the carrots and cut them into thick strips.

2. Put the plum vegetables in an appropriate amount of cold water and cook for five minutes.

3. Then add the carrot strips and cook for 2 minutes. As shown in the figure below:

4. Add the flour to an appropriate amount of cold water and mix it into a non-granular paste.

5. Then prepare a pot of hot water and add a spoonful of batter with a spoon.

6. Add all the batter to the pot and bring to a boil. As shown in the figure below:

7. Then add it to the pot with plum vegetable soup, sprinkle some chives and start the pot.

Pickle gnocchi refers to kimchi, a northeastern dish.

Pickle gnocchi is a local specialty that can be made from radish, taro, cabbage, mustard greens, etc. Pickled cabbage gnocchi is made by mixing salt, monosodium glutamate, chicken essence, a small amount of cooking oil, a small amount of white vinegar and a small amount of soy sauce.

Pickles are a favorite dish of Chinese families that have been marinated in salt and other seasonings for a certain period of time, and have a strong salty taste and can be stored for a long time. The main raw materials for production are cucumbers, chili peppers, soy sauce, various vegetables, salt, etc. Pickles can be considered a kind of Chinese culture.

"Kimchi" is not a pickle. Different types of pickles use different ingredients. Most of them are made from local materials, some places use mustard greens, some places use cabbage, some places use radishes, some places also use other vegetables to pickle, and some places use umeboshi vegetables.

How to eat: Pickles are mainly eaten wet and dry.

There are basically three ways to eat wet food every day:

Cut. The pickles are taken out of the jar, washed in running water, cut into small pieces, and made into pickles.

Cheese. Vinegar, soy sauce, sesame oil, chili pepper and other ingredients are added to the sliced pickles, which is very refreshing with the hot porridge.

Sauté. You can add some spices according to your preference, such as ginger, chili, garlic, or some brown sugar, which is very appetizing to eat. Stir-fried pickle rice tastes excellent, and many people like to eat pickle rice and drink pickle soup, which makes them have a great appetite and increase the amount of rice.

Steamed ants are good chains or stewed. Stewed pickles with mixed bones and pork ribs, there is a strong sour fragrance, and I still want to eat it. If you stew a three-layer meat with pickles, it is a delicacy.

This dish is made with a layer of pickles, a sock and three layers of meat, until it is put in a full bowl, and then put it in a pot to steam, and then it is cooked and then refrigerated. With this dish, your appetite will definitely increase.

The so-called dry eating, as the name suggests, is that the pickles at this time are dry, and the wet pickles are dried by the sun after cooking; Every time you eat it, you can clean it and cut it cold, or you can take it in your hand and nibble on it.

Mustard gnocchi pickles].

To eat from winter to spring, pickled pickles are really a technical job, not at all simpler than Sichuan kimchi, I will share a method of pickling mustard gnocchi, I hope you don't dislike it!