Sauerkraut bamboo shoots stir-fried minced meat, this is a refreshing and appetizing home-cooked dish, the sour aroma of sauerkraut and the crispness of small bamboo shoots are paired with the fresh aroma of minced meat, delicious and nutritious, is a delicious dish to add to the table.
Ingredient selection:
- Sauerkraut: Choose your favorite sauerkraut, which can be pickles, squeezed vegetables, snow vegetables, etc., as long as there is a sour taste. The weight of sauerkraut is a little more than minced meat, generally using half a catty to about a catty.
- Small shoots: Choose fresh small shoots, similar in size, light yellow in color, smooth skin, no moth or mildew. The weight of small bamboo shoots is less than that of minced meat, generally using about a quarter of a catty to half a catty.
- Minced meat: Choose fresh pork or beef, the meat is firm, the color is light red, and there is no peculiar smell. It is available in general markets or supermarkets and can also be ordered online. The weight of minced meat depends on the number of people and preferences, generally about a quarter to half a catty.
- Seasoning: need to prepare oil, salt, sugar, light soy sauce, cooking wine, ginger, garlic, green onion, etc. These spices can be increased or decreased according to personal taste, and other spices such as Sichuan peppercorn powder, chili oil, etc. can also be added.
Detailed steps:
- To prepare sauerkraut: Wash the sauerkraut, cut it into fine strips, and put it in a bowl for later use. Finely chop the ginger and garlic and set aside in a bowl. Wash the green onion, cut it into small pieces and set aside on a plate.
- Prepare the bamboo shoots: Wash the shoots, remove the skin, head and tail, cut into fine strips, and put on a plate for later use. If the bamboo shoots are too old or too hard, boil them with water to make them soft.
- Prepare minced meat: Wash the meat, cut it into small pieces, put it in a blender, add salt, sugar, light soy sauce and cooking wine, beat it into minced meat, and pour it into a bowl for later use.
- Stir-fry minced meat: Pour an appropriate amount of oil (about 2 tablespoons) into a pot, heat until it is 50% hot (about 150°C), add minced ginger and garlic, and fry until fragrant. Then add the minced meat and stir-fry well. Fry until the minced meat changes color, remove from the pan and set aside.
- Stir-fry sauerkraut and baby shoots: Pour an appropriate amount of oil (about 1 tablespoon) into a pot, cook until it is fifty percent hot (about 150°C), add shredded sauerkraut and shredded bamboo shoots, stir-fry evenly. Add salt and sugar to taste, stir-fry until sauerkraut and bamboo shoots are tender, and turn off heat.
- Mix the ingredients: Pour the sautéed minced meat back into the pan and stir-fry with the sautéed sauerkraut and bamboo shoots to combine. Turn on the heat, sprinkle with the green onion and mix well.
- Remove from the pan and serve: Carefully move the pot to the table, spoon the sauerkraut shoots and stir-fried minced meat onto the plate, and enjoy
Tips:
- When stir-frying minced meat, pay attention to the oil temperature not too high, so as not to paste the minced meat. Also do not fry for too long so that the minced meat does not become too dry and hard.
- When stir-frying sauerkraut and bamboo shoots, pay attention to not too much heat to avoid sauerkraut and bamboo shoots from pasting. Also do not fry for too long, so as not to lose moisture and nutrients from sauerkraut and bamboo shoots.
- When mixing the ingredients, be careful not to heat too much, so as not to dry out the soup. Also do not mix for too long to avoid the ingredients falling apart or crumbling.
- The saltiness and sweetness of the fried minced meat with sauerkraut shoots can be adjusted according to personal taste, and if you like salty, you can add more salt or light soy sauce. If you like sweetness, you can add more white sugar or dark soy sauce.