"Cuihua, serve pickled cabbage!" You must have heard Xuecun's song "All Northeastern People Are Living Lei Feng". In Northeast China, especially Heilongjiang, there are six months of long winter every year. In the cold winter, white snow covers everything, and people prepare enough winter vegetables like mice. Before winter, every family had to pickle a large jar of pickled cabbage, and pickled cabbage became the "protagonist" of the people's tables in winter.
"The pure and authentic sour cabbage in Northeast China is also called kimchi and pickled vegetables. It is made from Chinese cabbage or cabbage and other seasonings, soaked and fermented under the action of Lactobacillus. Sauerkraut tastes salty and sour, has a crisp and tender taste, bright color, and has a tangy aroma. It is appetizing and refreshing. It can not only increase appetite and help digestion, but also promote the body's absorption of iron. The sourness of pickled cabbage is the result of Lactobacillus decomposing sugars in cabbage to produce lactic acid. Lactic acid is an organic acid that can increase appetite and promote digestion when absorbed by the body.
Sour cabbage and boiled white pork is a famous Northeast dish. The method is very simple, the soup is rich, and the meat carries the aroma of pickled cabbage. It melts immediately in the mouth. It is fat but not greasy. When eating, you can attach a plate of garlic soy sauce dipped in the meat slices. The pickled cabbage absorbs the aroma of the meat, and it tastes crisp, tender and very refreshing. I didn't pickle the pickled cabbage myself. It was a gift from a friend in Northeast China. It's great to eat authentic pickled cabbage in Northeast China every year.
Blanking white pork with sour cabbage
Recipe Recommendations
- pork belly 200 grams
- fans 1 handful
- salt 4 grams
- pepper 2 grams
- chicken essence 2 grams
- sesame oil appropriate amount
- octagonal 2 capsules
- sour and salty
- burn
- half an hour
- simple
Steps for Blanking white pork with sour cabbage
1
Prepare sour cabbage, pork belly and vermicelli.
2
Blanch the pork belly in water.
3
Put it into the soup pot, boil it, and skim off the blood powder. Add green onion, ginger, and star anise.
4
Reduce heat and cook until 30 minutes.
5
Slice pickled cabbage from the middle.
6
Cut it into thin threads and set aside.
7
Cook the pork belly until it can be gently tied through with chopsticks, then remove it and let it cool. [Keep the original soup]
8
Cut the cooked pork belly into large slices.
9
Add appropriate amount of oil into the pan, saute the chives and ginger, add shredded cabbage and stir-fry well.
10
Pour in the original meat soup and bring to a boil, add the vermicelli.
11
Add in the meat slices and cook until the vermicelli is transparent and cooked.
12
Add salt, chicken essence, and pepper to taste, pour in sesame oil, and sprinkle with chopped green onion.Blanking white pork with sour cabbage Make Tips
The heating time for the pickled cabbage should not be too long, otherwise the pickled cabbage will not be crispy. If it is not sour, you can add appropriate amount of white vinegar, but add it after it is ripe. Adding it too early will make the sour taste of the vinegar evaporate. Pepper powder is also volatile, so it should be added after ripening.