Pickled cabbage powder
Northerners all love to eat sauerkraut in winter. Sichuan white meat, white meat blood sausage, and pickled cabbage powder (pickled vegetable powder) are also among the delicious. In the early days, winter vegetables in the north were mainly cabbage and potatoes, and then there were various pickles. At that time, almost every family had to pickle pickled cabbage and eat it every day. Nowadays, there are many varieties of vegetables, and cabbage and potatoes have been reduced to the point of decoration. There are fewer and fewer pickled cabbage at home, and this small dish is not easy to eat. But I still love eating it very much, I love eating such a simple taste.
Recipe Recommendations
- sauerkraut 200 grams
- fans a
- tenderloin 50 grams
- vegetable oil 80 grams
- refined salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Pickled cabbage powder
1
Wash the small pieces of pickled cabbage and break them apart.
2
Slice the pickled cabbage with a knife and tear it apart with your hand. (This way, the cut silk can be thinner)
3
Then cut the pickled cabbage into thin threads, the thinner the better. (My cutting skills are average)
4
Shred ginger, shredded meat, and place on a plate.
5
Soak the vermicelli in boiling water and remove it for later use (I used two of my vermicelli, and one extra one would be perfect)
6
Dry the cut pickled cabbage and plate it for later use
7
Add about 80 grams of vegetable oil to a frying pan, heat 60%, add shredded pork and shredded ginger and stir-fry until the shredded pork turns white.
8
Put the pickled cabbage into a wok, add appropriate amount of refined salt and stir fry.
9
After frying for two minutes, add water in the wok, add the vermicelli, and stir fry quickly.
10
Add chicken essence, stir well, remove from pan and serve.Pickled cabbage powder Make Tips
Sauerkraut is more oily, so you need to add more vegetable oil than usual to taste delicious.