Beautiful articles about food.

When it comes to fried shredded sauerkraut, first of all, there must be good sauerkraut. Good sauerkraut, slightly yellow. Chinese cabbage is a housekeeping dish in the north, and almost every family will pickle sauerkraut in autumn. This is because sauerkraut is easier to put, so it is enough to use a large vat and have a cooler place. A family can pickle five or six hundred Jin of vegetables and eat them next year.

There are two standards for pickling sauerkraut: one is to choose Chinese cabbage in small packages, which is not delicious or crisp when pickled. The second is to pickle with traditional methods. Dry first, with your head facing south and your head facing north, and turn it over in time when drying. Air-dry the vegetables until they are soft, peel off the outer layer of the vegetables, stick them on the ribs with a kitchen knife, remove the roots and heads of the vegetables, dip them in boiling water or blanch them, cool them and pickle them. Pickling sauerkraut should not be premature.

Wash the pickle jar with clean water before pickling, and use red igneous rock as the stone for pressing the pickle jar. Red igneous rocks do not rot easily. When filling, put the big vegetables below, dig up the heads of the vegetables and put them radially inward. Put a layer of salt on the cabbage layer by layer, put it at the end layer by layer, pour some boiling water, and press the stone after sitting down. Cabbages will be pickled when they are yellowish.

I have eaten many kinds of fried sauerkraut, such as fried noodles with sauerkraut, fried pork with sauerkraut, fried pork lungs with sauerkraut, and dried peppers. But it's not satisfactory and tastes bad. How can an ordinary sauerkraut be fried to taste better?

I wonder, ordinary shredded sauerkraut is horizontal, cut too thin, mixed with some leaves, and looks messy and unsightly. Stir-fried shredded sauerkraut is either too rotten or loses its sauerkraut flavor. I specially chose pickled cabbage soaked in loose cabbage. Note: Do not choose pickled vegetables that have been pressed dry. Fried sauerkraut like that tastes tasteless. Peel off one or two layers of pickled cabbage, choose the tender part in the middle, cut off the head and ears on both sides, as long as they are tender, cut them vertically to the thickness of chopsticks' heads, and then cut them into more than one inch of short silk. Put it in clean water, rinse it clean and hold water for later use. Before selecting, select the lean pork in the pig trough and cut it into two halves of silk. Pork foregut is best to be thin and fat. That is, when you slice the meat, you can see the fat on the lean meat like a net.

Stir-fry the shredded pork until it turns gray, and pour in the first-class soy sauce, being careful not to be too sauce-colored. This fried shredded sauerkraut is dark in color, which affects appetite. You can use white soy sauce if possible. Immediately stir-fry shredded sauerkraut, add a little broth and refined salt, add a little shredded ginger, and stir-fry oyster sauce (oyster sauce is the juice cooked during oyster processing). Choose Lee Kum Kee, Luohu Bridge or Haitian brand for oyster sauce, and you can go out. Of course, add a little sesame oil before cooking. Sesame oil should be the most ground sesame oil produced in Chaoyang. At this time, you can pour it into the plate and tidy it up.

This fried shredded sauerkraut is crispy and delicious, and has a unique flavor. Fried shredded sauerkraut has been served. Please give it a good name!

(Author: jujube trees in the moonlight)