The practice of sauerkraut and mutton casserole, the method of mutton sauerkraut vermicelli casserol

Updated on delicacies 2024-08-10
7 answers
  1. Anonymous users2024-02-15

    The sauerkraut mutton casserole is not only delicious, in fact, it can also play a good appetizing role, and it is delicious and delicious, refreshing and not greasy, so if you can understand its production method in daily life, it is also better for our diet to be healthy.

    What are the ways to make a sauerkraut lamb casserole?

    1. Production materials.

    Ingredients: 250 grams of lamb (hind legs).

    Excipients: 250 grams of sour cabbage, 15 grams of vermicelli.

    Seasoning: 50 grams of soy sauce, 15 grams of sesame oil, 10 grams of cooking wine, 10 grams of green onions, 10 grams of coriander, 10 grams of ginger, 1 gram of monosodium glutamate, 1 gram of salt, 2 grams of pepper.

    What are the ways to make a sauerkraut lamb casserole?

    Second, the characteristics of the sauerkraut mutton casserole.

    1.Cut the lamb into thin slices horizontally, cut the vermicelli into long sections, and soak in warm water until soft.

    2.The sour menu leaves are thin, then cut into thin strips with a top knife to squeeze out the water.

    3.Put the mutton slices into a basin and add refined salt, monosodium glutamate, cooking wine, pepper noodles, minced green onions, soy sauce (added in 4 times), put 1 time of soy sauce, that is, stir vigorously with chopsticks to make the soy sauce completely penetrate into the mutton slices, and finally add sesame oil and mix well.

    What are the ways to make a sauerkraut lamb casserole?

    4.Put the casserole on the fire, add water to boil, add shredded sauerkraut, boil a few times, put in the vermicelli, and then scatter the marinated mutton slices into the casserole, boil over high heat, sprinkle with chopped coriander, and it is ready.

    3. Nutritional characteristics:

    Mutton is also a common meat in this cold season, this sauerkraut mutton is very simple, the mutton is very tender, due to the addition of Northeast sauerkraut, sour and delicious, very appetizing; The taste of fungus baby cabbage is very refreshing, and it is also a low-fat ** meal; The eggs in the seaweed egg soup are sweet in taste and flat in nature; It has the effect of nourishing the heart and calming the nerves, nourishing blood, nourishing yin and moisturizing dryness. Seaweed is rich in choline, calcium, iron, can enhance memory, maternal and child anemia, promote the growth and health of bones and teeth; The baby's milky apple cake is added with black sesame seeds, milk, and eggs, and this egg cake really has the rush of French crepes, and the fragrant cake is embedded with apple slices. Heated apple slices are even sweeter!

  2. Anonymous users2024-02-14

    To prepare the sauerkraut lamb casserole. Slice the lamb and shred the sauerkraut. Place the casserole on the stovetop and put some hot water in the casserole. Then put your favorite condiments, and then put the mutton and sauerkraut together in a casserole and simmer for 20 minutes, and then you can eat it immediately.

  3. Anonymous users2024-02-13

    Ingredients: sauerkraut, lamb slices, crystal vermicelli, shallots, coriander, ginger slices, thick soup, salt, monosodium glutamate.

    1. Prepare materials.

    2. Prepare sauerkraut.

    3. Cook the sauerkraut for a while Put the mutton slices and crystal powder together, and blanch the mutton slices in advance to remove the foam.

    4. After boiling, add salt, monosodium glutamate, coriander and shallots. That's it.

  4. Anonymous users2024-02-12

    Method 1: Materials:

    Sauerkraut, lamb slices,

    Method: Soak the sauerkraut in water for half an hour, wash it, drain the water, cut it into thin strips (the sauerkraut is thick, it should be sliced into thin slices, and then cut into shreds), put the wok on the fire, put in the oil (the amount should be more), burn until 5 into the heat, put in the green onion and ginger shreds to stir-fry, put in the sauerkraut shreds and stir-fry, fry for a while, add water, submerge the sauerkraut, boil over high heat, cook for 5 minutes, put in the mutton, blanch until it changes color, add a little salt and pepper, and you can get out of the pot.

    Method 2: Materials:

    Sliced lamb, sauerkraut, pink.

    Method: Prepare all the ingredients, put cold water in the pot, add peppercorns, and add the lamb slices in warm water. Put oil in a hot pot, add garlic slices, green onions, and ginger shreds to stir-fry until fragrant.

    Add the washed sauerkraut and stir-fry. Add boiling water and bring the water level to the sauerkraut. Add the soaked vermicelli and blanched fat sheep and stir-fry.

    Add a pinch of goji berries, pepper, salt and chicken bouillon. Place on a plate, sprinkle with cilantro and serve.

  5. Anonymous users2024-02-11

    1. Ingredients: 100g of sauerkraut, 150g of mutton slices, 50g of crystal powder. Ingredients: 3g salt, 2g monosodium glutamate, 2g soy sauce, 5g cooking oil, 3g green onion, 2g ginger, 5g sesame oil, 100g old soup.

    Wash the sauerkraut slightly, drain the water, marinate the mutton with soy sauce, cooking wine and sesame oil, and mince the green onion and ginger for later use. Put an appropriate amount of water in the pot, pour it over high heat, and boil the crystal powder in the pot until transparent. Put the bottom oil in the pot and heat it, put in the green onion and the ginger and fry until fragrant, fry the mutton slices until it is broken, put in the sauerkraut and stir-fry for a while, then add cooking wine, soy sauce, salt, old soup and crystal powder and stir-fry constantly, when the soup is less, pour in sesame oil and put it on the plate.

    1) Ingredients: 400 grams of mutton slices (front leg meat), 350 grams of sauerkraut, 1 handful of enoki mushrooms, 1 slice of ginger (minced ginger), 2 cloves of garlic (minced garlic), 2 red dates, coriander root, 1 spoon of chicken essence, 1-2 spoons of extremely fresh flavor, 1 spoon of cooking wine.

    2) Blanch enoki mushrooms in boiling water, the time is not too long, 1 minute is OK, do not pour out the water that has just been boiled, blanch the mutton slices in the pot and take them out for later use, stir-fry garlic and ginger in hot oil, add sauerkraut and continue to fry for about 1-2 minutes after the fragrance comes out, add chicken essence and extremely fresh, put in mutton slices and enoki mushrooms and stir-fry for about half a minute, pour in an appropriate amount of warm water, add a little cooking wine, put in red dates, simmer over low heat for about 3-5 minutes, turn off the heat and serve the plate, put coriander, so that it is done.

    3. Ingredients: 500g of mutton, 200g of sauerkraut, ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of carrot, appropriate amount of green garlic, appropriate amount of chili pepper, appropriate amount of cinnamon, appropriate amount of star anise, appropriate amount of soy sauce.

    Cut the lamb into cubes and blanch the blood. Slice the sauerkraut, cut the carrot into hob pieces and set aside. Stir-fry the chili peppers and garlic in a frying pan.

    Add the lamb and continue to stir-fry. Add the sauerkraut and continue to sauté until the sourness is brought out. Add water.

    Add dark soy sauce, star anise and cinnamon. Bring to a boil, transfer to a casserole, add the carrots and simmer until cooked. When the pan is about to rise, sprinkle in the green garlic to increase the flavor.

    Remove from pan and serve.

  6. Anonymous users2024-02-10

    The lamb sauerkraut preparation is as follows:

    Raw material. 500g of mutton, 200g of sauerkraut, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of blending oil, appropriate amount of carrot, appropriate amount of garlic moss, appropriate amount of persimmon pepper.

    1. Cut the mutton into pieces and blanch the blood.

    2. Slice the sauerkraut and cut the carrot into hob pieces for later use.

    3. Stir-fry the chili pepper and garlic in a frying pan.

    4. Add the lamb and continue to stir-fry.

    5. Add sauerkraut and continue to stir-fry until the sourness is revealed.

    6. Add water. <>

    7. Add dark soy sauce, star anise and cinnamon.

    8. After boiling, transfer to the casserole, add the carrots and simmer until cooked.

    9. Sprinkle green garlic to increase the fragrance when the pot is about to start, and put it on a plate.

    10. Diagram of the finished mutton sauerkraut.

  7. Anonymous users2024-02-09

    Sauerkraut lamb pot.

    Ingredients: Northeast sauerkraut, 500 grams.

    Fans 1 handful.

    Lamb slices 250 400 grams.

    2 slices of ginger 1 large ingredient (star anise).

    10 Sichuan peppercorns.

    About 3 tablespoons of salt.

    Preparation of sauerkraut lamb pot.

    Rinse the sauerkraut with clean water, squeeze out the water, rinse once if you like the sour spot, and rinse twice more if you don't like it too sour. Ginger slices. Soak the vermicelli in warm water for five minutes.

    Put oil in a wok, heat over medium heat, add ginger slices, ingredients and Sichuan peppercorns, add sauerkraut and stir-fry a few times after the fragrance comes out, add a large amount of cold water (at least twice the amount of sauerkraut), and bring to a boil over high heat. After the water boils, reduce the heat to medium and cook for another 4 to 5 minutes, add about 3 tablespoons of salt, then add the vermicelli and cook over medium heat until the vermicelli is soft (about 4 to 5 minutes, depending on the brand of the vermicelli). Then put the lamb slices into the pot one by one, use chopsticks to spread them slightly, and cook until the meat changes color (because there is a lot of meat, it takes a little longer than shabu mutton, and use chopsticks to pull and pull so that it is evenly cooked).

    Tips: Do not thaw the lamb slices in advance, because the saltiness of the sauerkraut is different, and the amount of salt added is adjusted according to your taste.

    Preparation of lamb with sauerkraut.

    Blanch enoki mushrooms in boiling water, the time is not too long, 1 minute.

    Please click Enter a description.

    Don't pour out the freshly boiled water, blanch the mutton slices in the pot and remove them for later use.

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    Stir-fry minced garlic and ginger in hot oil, add sauerkraut and continue to fry for about 1-2 minutes after the fragrance, add chicken essence and extremely fresh flavor, add mutton slices and enoki mushrooms and stir-fry for about half a minute, pour in an appropriate amount of warm water, add a little cooking wine, add red dates, and simmer over low heat for about 3-5 minutes.

    Please click Enter a description.

    After turning off the heat and serving the plate, add the coriander and it is ready

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