Eat more stew on cold day, stew 4 ingredients in a pot, which is nutritious and delicious, warms the stomach and body. The whole family loves to eat
Everyone knows the principle of " not eating from time to time", which means "eat according to season", not only eat seasonal food, but also use suitable methods. For example, when the temperature is high during the dog days, make more cold dishes, which will make them cool and cool and appetizing. As the temperature drops and the hands and feet are frozen, you should eat more hot stews. It is not only nutritious, but also warms the stomach and body, which is good for the body.
The method of stewing is simple. Choose some ingredients you like, throw them into the pot and stir-fry them, add some water and cover the pot to stew. There is no trick, even those who don’t cook often can master it easily.
The stew is hot, and the combination of various ingredients is very rich in taste and nutrition, suitable for both young and old. It also solves the problem that dishes are prone to cool in autumn and winter. Put it on an electric hot pot or stove, eat it while cooking, or in a casserole, and it has a very good thermal insulation.
In the cold autumn and winter, it is suitable for stew. There are many types of stews, and almost all common ingredients can be stewed, but the most common vegetables are radish and cabbage, which are fresh and cheap, making stews economical and affordable. When it comes to stewing, we have to mention the Northeast, which is cold and I love to eat stews. The "Four Major Stews in Northeast China" are well-known.
Today I will teach you to make a delicious stew, which is known as the "King of Northeast Cuisine", which is "sauerkraut blood sausage pork stewed vermicelli ".
sauerkraut and blood sausage are all specialties in the Northeast. I guess many people have not eaten it yet. If you like it, learn from me and buy some to make it home to make it. I guarantee that the whole family loves it.
[Sauerkraut blood sausage pork stewed with vermicelli]
Prepare 1 jin of pork belly, Northeast sausage half a tree, 1 handful of vermicelli, 1 blood sausage, 1 green onion, 1 piece of ginger, 5 garlic cloves, soy sauce, oyster sauce, balsamic vinegar, and chicken essence.
. Wash the onion, ginger and garlic, cut it into slices, and add more flavor to make it fragrant. Wash the pork belly without peeling it, cut it into thin slices and set aside, and the 3mm taste is the best. Cut the Northeast sauerkraut into shredded sauerkraut, put it in clean water and wash it several times to remove the sour and salty taste, taste the taste, and feel it is acceptable, take it out and squeeze the water dry with your hands.
. Wash the blood sausages. Before cutting the blood sausage, sharpen the kitchen knife first. The knife will be faster and cut it better. It will not be easy to break. Cut the blood sausage into thick pieces diagonally and put it on a plate for later use. You don’t need to soak the vermicelli, just put it in the pot.
. Fry the oil in the pan. When 50% hot, pour in pork belly slices, stir-fry for a while, and stir-fry the lard in the slices of meat. The meat has a strong aroma. After some transparency, add onion, ginger and garlic slices to stir-fry to make the aroma.
4. Pour in sauerkraut, stir fry over high heat for 1 minute, stir-fry to bring out the sour aroma of sauerkraut, add soy sauce to color, add oyster sauce and balsamic vinegar to season, stir-fry evenly, add boiling water, the amount of water is higher than that of sauerkraut, turn to low heat for simmer for 20 minutes.
5. After the pork belly slices are stewed, spread the vermicelli on the dish, then scoop up the dish with a spatula, cover the vermicelli, and continue to simmer over low heat for 10 minutes. After the vermicelli is stewed, turn off the heat.
6. Prepare a vegetable bowl, first spread the blood sausage at the bottom, put it into the pot and stewed pork and cabbage stewed vermicelli , spread a layer of blood sausage on the top, and finally pour the soup in, sprinkle with chopped chopped scallions and minced coriander, and stewed vermicelli with sauerkraut blood sausage pork stewed vermicelli, it is ready, it is so fragrant.
[Summary of Tips]
. Stir-fry pork belly and stir-fry out the fatty oil so that the dish will be fragrant.
. Add more onions, ginger and garlic, stir-fry with hot oil, and the fragrance will come out. If you like spicy food, you can add some dried chili or millet pepper .
. The sauerkraut is very salty. Add some soy sauce and oyster sauce when seasoning, otherwise the taste will be too salty.
4. Don’t turn it too hard when stewing vermicelli. If you turn the vermicelli to the bottom of the pot, it will be paste. Put it on top of it and stew it, absorb the soup, and then stew it in a while.
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