In the winter of the Northeast, the cold wind is blowing, the earth is covered in silver, and the snow is white, and people sit around the fireplace and enjoy the warmth of that home. And in such a season, the sour smell rising from the kitchen is the most attractive source of warmth. Sauerkraut stewed vermicelli, a simple and unpretentious home-cooked dish full of flavor, seems to carry the simplicity and tenacity of the Northeast people, which is unforgettable. Today, let's reveal the secrets of making that traditional delicacy and take you to find out how to stew a pot of sour and fragrant sauerkraut stewed vermicelli.
To make a good pot of sauerkraut stewed vermicelli, the selection of ingredients is fundamental. Choose the high-quality sauerkraut pickled from the cabbage heart, which is golden and translucent, exudes a natural sour aroma, and is crisp and lovely to the touch. On a cold winter day, taking out the sauerkraut prepared in advance is the beginning of warmth. Combine it with ribs simmered until soft and flavoury, and pair it with soft vermicelli, and this pot is a warm touch of the cold.
Next, let's move on to the stewing process. Prepare fresh pork ribs, rinse them, blanch them in boiling water to remove the smell, then put them in a pan of hot oil and stir-fry until the skin is golden brown. At this moment, ginger slices, green onions and star anise are added to bring a burst of flavor, and then drizzled with cooking wine, all the seasonings are leisurely put into the pot, surrounded by hot water, and slowly simmered until the meat is crispy.
In addition to the stewed pork ribs, the processing of sauerkraut and vermicelli should not be overlooked. Wash the sauerkraut slightly, squeeze out the excess water, and then stir-fry it in hot oil together with the noodles that have been washed and soaked in the early stage, so that the sour flavor of the sauerkraut can be stimulated, and the noodles can better absorb the essence of the soup. Put them into the stewed pork rib soup, simmer for about 10 minutes, wait for the sauerkraut and vermicelli to fully absorb the essence of the broth, and slowly sprinkle in the chicken essence to taste, and then it is ready to go.
But in the same way, in this culinary journey, we must keep in mind the seasoning principle of "3 put and 3 don't" to ensure the best taste of sauerkraut stewed vermicelli. There are three key ingredients to include: star anise to enhance the flavor, oil to release the flavor of the sauerkraut, and broth to provide rich texture and depth to the whole dish. There are three kinds of seasonings that should not be put in: the strong aroma of five-spice powder will drown out the freshness of sauerkraut, the chili pepper will suppress the sour aroma of sauerkraut, making it impossible to distinguish the original taste, and oyster sauce is too strong because of the taste, which is easy to cause flavor variation.
In summary, when a pot of sauerkraut stewed vermicelli is brought to the table, the sour and rich aroma spreads, as if returning to the warm stove on that winter day, and the laughter and conversation of family members echo in the ears. This dish is more than just a dish, it is a symbol of home and a synonym for warmth. It tells us that some traditional flavors will not disappear with the passage of time, but will become more mellow and more evocative with each inheritance and innovation.
Therefore, I hope that while you taste this sauerkraut stewed vermicelli, you can also feel the simplicity and tenacity from the Northeast, let it jump on your taste buds and warm in your heart. No matter how time changes, that love of food and passion for life will continue to be passed on.