When it comes to Xi'an's famous snacks, outsiders will definitely say: cold skin, meat sandwich steamed buns, lamb bubbles;
But for locals, walking in the steaming night market, you will always see the signs in front of several small shops that read "Sauerkraut Fried Rice". It is appropriate to say that it is a non-famous snack in Xi'an!
Once, there was a restaurant selling light meals at the entrance of my university, with stir-fried rice with sauerkraut and sautéed pork dumplings with cumin.
The taste is great, I would love to eat it, but once again I can't eat so much, so I will always say to the boss: I want a sauerkraut fried rice, a cumin stir-fried meat sandwich steamed bun do not steamed.
That way, I have a box of lunches, a dish! And, I tell you, eating like this is really a perfect match!
Do it yourself today!
Although it is called "sauerkraut fried rice", it is actually the kind of Sichuan kimchi, not the sauerkraut of sauerkraut fish.
You need to prepare:
1: A pot of rice
2. A few kimchi
3: 2 green peppers and 1/2 green onion
4, shredded beef 1/2 catty
5: 1 tbsp peppercorn powder, 2 tbsp paprika, 3 tbsp cumin powder
6: 2 tbsp watercress paste
Kimchi shredded (my kimchi is brewed by myself, a little longer)
Shred the green pepper
First heat the pan and cook the oil, and the green onion is fried
Add two scoops of watercress sauce and continue stir-frying
Add the green peppers and stir-fry
Add the kimchi and continue stir-frying
The shredded meat should be fried in advance until it is half cooked (because I also made cumin stir-fried beef, and I put out a part of the beef before the seasoning. If you are raw beef, then first use cooking wine, raw soy sauce to marinate for half an hour, and then fry until it changes color and then put it out. ）
Add the shredded meat.
Add paprika, peppercorns, cumin and continue stir-frying.
Finally, pour the cold rice into the pot and stir-fry again.
Stir-fry until the rice and vegetables are perfectly blended, and your sauerkraut stir-fried rice is ready!
summary:
1, production difficulty: 1 level (mainly beef to be fried in advance to half cooked, some trouble; rice is best to be cold and then fried, otherwise a little sticky pan)
2, taste: very authentic taste, sour and spicy appetizer, full of aroma.
3, some people say to use overnight leftover rice fried, but in fact, as long as it is cool, scattered, and then fried, you can completely achieve the effect of loose grains.
As for the ingredients, I thought it was a bit much at first, but I didn't feel heavy at all.
Tomorrow I will tell you about cumin stir-fried meat!
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