Braised sauerkraut of Ba Meng stew
Risotto has a long history in the Hetao area and is a must-have in Hetao. In the central and western part of Inner Mongolia, there seems to be no substitute for people's love of risotto. Especially pork stewed sauerkraut, that is even more inseparable.
To prepare the stew.
Cut the fresh pork into large pieces, stir-fry in the pan until oiled, add shallots, garlic, large ingredients, peppercorns, salt, soy sauce, add an appropriate amount of water to the meat and simmer slowly, when the meat is seven ripe, add potato pieces, add chopped sauerkraut with controlled dry water. Add boiling water and flood the dish as well. Cover and simmer for 1 hour, then enjoy. You can also add tofu, noodles and other accessories according to personal preferences.
Authentic braised sauerkraut is soft and delicious, sour with aroma, meat is more and no smell, meat is soft and fragrant, fat but not greasy; sauerkraut is smooth and tender, the soup is less than dry and hard, which is not only a good food for guests, but also a good home-cooked meal. When eating fatty meat, if you add a few cloves of garlic, the taste is even more delicious,
Pork stewed sauerkraut has different tastes depending on each person's technique.
I will share with you two special dishes of Pakistan. Check it out!
1. Ba meng stuffed skin
Take the best Hetao flour and add an appropriate amount of alkali noodles, use warm water and until the surface is smooth, and then put it into a cool water basin and knead it repeatedly until the dough is washed into a honeycomb shape. After steaming, it is called "gluten". After the washed starch water is precipitated, pour out the water and steam the batter for about 8 minutes until it is cooked. The steamed stuffed skin is cut into long strips, served with tendons, rotten pickles, cucumber shreds, poured with vinegar, spicy oil, mustard, leeks, garlic paste and other condiments, it is spicy, cool, soft and delicate, and has a long aftertaste.
2. Braised noodles
Braised noodles are one of the favorite noodles eaten by the people of Ba Meng and even Inner Mongolia, and can be made according to the different ingredients, such as bean noodles, rib stewed noodles and so on. A major feature of braised noodles is that the staple food and dishes are "combined into one", which not only saves the time of cooking, but also saves the ingredients of the dish.
Home practice:.
Cut the meat into small pieces, shredded beans, potatoes into strips, tomatoes into cubes, green onions, ginger and garlic into minced pieces. Heat the oil under the pan, which is better than vegetarian oil. Slightly more oil and put the oil hot into. Stir-fry the green onion, ginger and garlic, pour in the meat pieces and stir-fry, add a seasoning spoonful of half a spoonful of pepper noodles, a spoonful of salt, a little soy sauce. Add the beans and potatoes and stir-fry for 2 minutes. Just add water to the flavor and drown the ingredients. After the pot is boiled, spread the noodles evenly on top of the dish and simmer for about 5 minutes, add salt to taste, cover and simmer for another 5 minutes until cooked, scatter the noodles before leaving the pot, mix with the vegetables, sprinkle with green onions and then put them out, the aroma is fragrant, don't say more!
Big Bull Brother will continue to introduce local specialties for everyone, and discuss with ideas and comments!