In summer, the hot weather will make many people have little appetite, at this time, making a bowl of sour and spicy cold noodles, mixing a refreshing cold dish, all give people a bright feeling, people can't help but have an appetite. Everyone knows that fresh vegetables taste good, after eating is also good for the body, in fact, dried vegetables also have its unique flavor, moderate consumption is also beneficial to the body, just like sweet potatoes and dried sweet potatoes, although the taste is different, but in addition to the loss of water and a part of vitamins, most of the other nutrients are not much different.
In my family, at this time, there will often be a dish, fresh and fragrant, delicious and nutritious, it is "red pickles". In fact, it is pickled mustard pimples every winter, and the temperature rises in the spring of the next year, in order to prevent mold and deterioration, the mother will cut into strips and dry dozens of pounds, dry and then store, and it will not be bad for a year. Everyone in this hometown knows that every year when the plane trees bloom, it is time to dry pickles. Northerners prefer to stock up on vegetables, such as cabbage, radish, amaranth, etc., all of which can be pickled and can also be made into "red pickles".
The dried mustard greens are put into a breathable bag and placed in a cool place, usually when steaming steamed buns, you can pour some oil and eat it steamed, or a piece of stewed meat, all of which are particularly fragrant and super cooked. It can also be said to be a specialty in our local area, because it is red after drying, so we call it red pickles locally. Mustard greens not only have the effect of diuresis and swelling, strengthening the spleen and appetizing, but also occasionally changing the mouth in summer, and the more chewy it is, the more delicious it is, which is very enjoyable. Let's share with you a red pickle stir-fry method, stir-fry casually, the whole family loves to eat, let's take a look together.
【Stir-fried meat with red pickles】
1. The dried red pickles should be soaked in water in advance, eat as much as you want, and don't try to save trouble and soak too much. The role of soaking is to soak the dried pickles softly, and the other is to soak the excess salt out, the red dried pickles are more salty, if you want to taste lighter, soak for a while, so that it will not be so salty. When the red pickles are soft, wash them with water a few more times, rinse well, and then dry the water for later use.
2. Red pickles and fatty meat are a perfect match, fragrant and fragrant, so it is best to choose fatty meat for stir-fried meat, do not use lean meat. Cut the pork belly with skin into pieces, leave some base oil in the pot and stir-fry the pork belly first to stir-fry the fat, when the pork belly is scorched to the edge, add green onion, ginger and garlic and stir-fry until fragrant, cook in cooking wine, and then pour in chili sauce and stir-fry until colored, if there is no chili sauce, you can also use the old godmother instead.
3. Add boiling water after stir-frying evenly, add more water in an appropriate amount, and try to avoid adding water halfway. Then add light soy sauce and sugar, turn to low heat and simmer for a strong aroma, pour in the red pickles and continue to stir-fry, and then simmer for about ten minutes to make the red pickles softer and rotten and ready to come out of the pot.
In this way, the fragrant red pickle stir-fried meat is ready, and when there is no appetite in the summer heat, come to such a plate, accompanied by white porridge, the more chewed the more fragrant, refreshing and rice. And eat a bite, full of the taste of childhood, compared to fresh vegetables, there is another flavor.
Have you ever eaten red pickles? Is there a custom of making red pickles in your hometown? If you have the opportunity, you must try this dish, stir-fry it casually, it is too fragrant. Well, today's sharing is here, thank you for reading and supporting, we will see you tomorrow, bye.
(Panpan)