Sour sauerkraut
By VicentaLakin
Are you tired of cooking? It's just a little different, but it's just a little bit different, making it sour and spicy, with thin meat, and an absolute meal and an appetizer.
Recipe Recommendations
- Chinese cabbage a
- lean meat 100 grams
- dried chili appropriate amount
- salt appropriate amount
- chicken powder appropriate amount
- balsamic vinegar 2 tablespoons
- cornflour appropriate amount
- pepper appropriate amount
- peanut oil appropriate amount
- soy sauce 1 scoop
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Sour sauerkraut
1
A big cabbage with a rinse and a slice, and a dry water spare
2
Skinned flesh in strips, with a little powder, chicken powder, pepper powder, a spoon of raw smoke, a spoon of peanut oil for 15 minutes
3
Dry peppers wash it with fresh water and cut it off
4
When the oil is hot in the pot, it's scrawny until it's ripe
5
Another boiler with the right amount of oil
6
Put it in the cabbage fire
7
When the leaves are softened, add two spoons of vinegar
8
Add pre-slided scrawny meat and bring in the right amount of salt and chicken powder
9
Completed Chart
10
Completed ChartSour sauerkraut Make Tips
One, thin meat cut into stripes for at least 15 minutes, with a big fire when it's ready, two speeds, a full fire when it's ready, not too long, so that the cabbage can have a soft taste, three or five years of precipitous vinegar, so the sourness is better than white vinegar