A list of the contents of this article:

How to fry mutton with sauerkraut in Shuyang

Turn off the heat for a while after boiling. There are also friends who like to marinate with cooking wine to taste, that's fine, but I don't like the taste of cooking wine.

On Monday the day before yesterday, he was in Shuyang, yesterday Tuesday, he was in Suyu, and today Wednesday, he was on Happiness Road. I just had an aftertaste today. This pot of mutton and sauerkraut is all mine! Ha ha! This is the happiness of burning a pot of food. I'll show you the picture. This is what my husband burned. It's just too salty. I added a little yellow vegetable.

Because all the stuffing in his stomach turned into thick juice, if he took a bite, his tongue would be blistered. After the cold, you slowly taste it, crisp crust, sweet stuffing, you will feel that life is so beautiful, so sweet ah! The shrewdness of the Shuyang people is relatively famous in these counties of Suqian City. One of their cleverness is that they can transform foreign things into their own achievements.

Before cooking, dried silverfish need to be soaked in water, and then fried with eggs, fresh and tender; soft fried silverfish, golden in color, crisp and crispy; stuffed with silverfish, fat, fragrant, fresh and tender; silverfish as stuffing to make silverfish steamed buns with better taste; silverfish as soup, delicious and delicious.

(there is also small fish, my father used to eat) 1 Golden Waterfront North Gate, good fragrance pot chicken, unique flavor, worth a taste, as well as bacon and ground pot fish is also good.

Emergency help for Siyang sauerkraut mutton

1. Put the sauerkraut in the pot, boil the noodles, pour the noodles into the sauerkraut pot, and begin to put the salt, monosodium glutamate and chicken essence into the mutton, pick out the mutton and put it in the pot, simmer and wait for the pot to come out. Watch this dish with mobile phone tips to buy sauerkraut, cut into strips, sliced mutton, stew sauerkraut slowly over low heat to make the soup taste.

2, Siyang sauerkraut mutton method garlic slices, dried pepper cut into small sections, white cut mutton slices, set aside. Because there are slices of ginger on hand, I used it easily. It really doesn't matter whether you put a little oil in the pot and saute garlic slices. Stir-fry sauerkraut slightly, stir-fry a little sour flavor and add water, water slightly over sauerkraut can be white-cut goat meat into the pot, stew together with sauerkraut. If dried chili peppers are prepared, put dried chili peppers in.

3, the practice of sauerkraut step 1 fresh sowthistle to buy home, do not need to wash, directly break open, dry for a while. My mother said this step, I do not understand it, why not wash the sun, I think it can save this step; 2 sun for half an hour, then wash the vegetables. Because it can be eaten directly after pickling, it is recommended that you wash it patiently and carefully, make sure the hands and containers are oil-free, and drain the water after washing.

4. Xin Yuan mutton Xin Yuan mutton, a famous dish of Jiangsu Province, Xin Yuan, place name, a town under the jurisdiction of Siyang, Jiangsu Province. It is of high quality and delicious, suitable for all seasons and unique cooking. New Yuan mutton is eaten from sheep's head, sheep mouth, sheep's brain, sheep's eyes, sheep's blood, lamb chops, mutton, liver, tripe, heart, lungs, intestines, legs and balls, which can be said to be eaten from beginning to end, followed by burning, stir-frying, frying, stewing, cold cooking and so on.

5. The first shop is Sizhou red spoon crucian carp restaurant, which is a sauerkraut fish restaurant with authentic taste and affordable price. In the fresh and tender fish and spicy soup bottom, integrated with the rich taste of Siyang red wine, fresh and delicious, very popular with diners. The second is the dragon beard beef Boiled Fish with Pickled Cabbage and Chili, the shop chooses high-quality Bama fish, coupled with delicious sauerkraut and fresh beef to cook a delicate and delicious Boiled Fish with Pickled Cabbage and Chili.

Sautéed Pickled Cabbage and Vermicelli casserole with mutton

Wash the mutton and cut into pieces, put cold water into the pot, bring to the boil and skim off the foam. Cut sauerkraut into a knife or two and then cut into thin shreds, chopped onions, ginger and garlic, pepper and spices into the package. Heat the wok with oil, deep-fry the dried chili peppers, stir-fry the chopped spring onions and ginger until slightly yellow. Add sauerkraut to stir-fry, add wine, light soy sauce and salt to stir-fry for a while, pour into mutton pot. Put in the package, bring to the boil and turn to medium and medium heat for 30 minutes.

Cut the vermicelli into long pieces and soak them in warm water. Sauerkraut leaves are thin, and then cut into thin shreds, squeeze out the moisture.

Prepare the materials. Sauerkraut ready. Boil sauerkraut for a while, put the mutton slices together with the crystal powder, and blanch the mutton slices in advance in order to remove the foam. Add salt, monosodium glutamate, coriander and spring onions after boiling. It's done.

The practice of sauerkraut mutton pot is to rinse sauerkraut with clear water, squeeze out the water, rinse once if you like the sour spot, and rinse twice if you don't like it too sour. Sliced ginger. Fans soak in warm water for five minutes. Put oil in the wok, heat it over medium heat, add sliced ginger, ingredients and pepper, add sauerkraut and stir-fry a few times, add a lot of cold water (at least twice the amount of sauerkraut) and bring to a boil.