CN103005473A

CN103005473A - Preparation method of spicy pickled cabbage vermicelli

Info

Publication number: CN103005473A
Application number: CN2012105108136A
Authority: CN
Inventors: 王爽
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-12-04
Filing date: 2012-12-04
Publication date: 2013-04-03

Abstract

The invention discloses a preparation method of spicy pickled cabbage vermicelli, belonging to the field of food. The spicy pickled cabbage vermicelli comprises the following raw materials by mass ratio: 250-300g of pickled cabbages, 50-100g of vermicelli, 80-150g pig lean meat, 20-30ml of oil, 3-5g of dry peppers, 5-10g of onions, 3-5g of gingers, 5-10g of garlic, 1-2g of pricklyash peels,1-2g of anises, 5-10g of cooking wine, 15-20g of starches, 2-3g of soy sauce and 3-5g of thick broad-bean sauce. The preparation method comprises the following steps of shredding pickled cabbages for reservation; burning the vermicelli by boiled water, and fishing out for reservation; shredding the pig lean meat for reservation; putting oil in a pan, putting the soy sauce, the dry peppers, the onions, the garlic, the pricklyash peels, the anises and the thick broad-bean sauce, and frying; putting the shredded pig lean meat, and stirring and frying until the color is changed, and putting the pickled cabbages, and stirring and frying; adding the vermicelli, and stirring and frying for two minutes; and adding salt and gourmet powder for seasoning. The spicy pickled cabbage vermicelli provided by the invention has the advantages of being spicy and tasteful, sour and pleasant, and being indispensable delicious food in domestic daily life.

Description

The preparation method of the peppery sauerkraut powder of a kind of perfume (or spice)

Technical field

The present invention relates to the food manufacturing field, especially relate to the preparation method of the peppery sauerkraut powder of a kind of perfume (or spice).

Technical background

Sauerkraut belongs to North-east China cuisine, and northeasterner's family has two things indispensable, and the one, pickled vegetable jar, the 2nd, the boulder that sauerkraut is used.Other is like this in poverty, and rich and powerful family's rich family is also like this.The commander in chief mansion of Zhang Zuolin is furnished with seven or eight mouthfuls of pickled vegetable jars then, can be often still not enough.Magnify handsome son, that is the younger brother Zhang Xuesi major general of Zhang Xueliang, the official visits PLA's Chief of Maritime Staff, is persecuted during the Culture Revolution, and on one's deathbed, what want most to eat is exactly sauerkraut.The acid fragrance alcohol, light tasty and refreshing, adopt biological antibacterially, be rich in lactic acid bacteria, the nutriments such as dietary fiber do not contain anticorrisive agent and pigment, are a kind of healthy food of green natural.Sauerkraut is to make it have certain tart flavour through certain processing method fresh vegetables, some sauerkrauts are nice, some sauerkrauts are not very good eating, is this Wei Shi What? reason is the fragrance of sauerkraut, sauerkraut is that the pickles of only pickling just have fragrance just nice because fragrant just nice rather than just nice because of acid, and the sauerkraut of exchange only has acid, and do not have perfume (or spice), so be not very good eating.Sauerkraut has kept the nutrition of original vegetables to greatest extent, be rich in vitamin C, amino acid, the nutriments such as dietary fiber, because what sauerkraut adopted is the storage method of lactic acid bacteria dominant microflora, so contain a large amount of lactic acid bacterias, have data to show that lactic acid bacteria is the normal flora in the human body intestinal canal, has the effect that keeps the intestines and stomach normal physiological function.

Sauerkraut is with a long history, it is a kind of dish of surviving the winter that the north, China's Mainland resident likes always, the kind of sauerkraut is more and more in the market, sauerkraut also turns to suitability for industrialized production by traditional handicraft workshop, be subject to by the liking of the more and more people in north orientation south, you should know, eat sauerkraut and also are very learned, and at present people for sauerkraut only stewedly boil mode with just simple, can not embody the delicious mouthfeel of sauerkraut.

Summary of the invention

In order to overcome above-mentioned technical problem, the invention provides the preparation method of the peppery sauerkraut powder of a kind of perfume (or spice).

To achieve these goals, technical scheme of the present invention is: its raw material in mass ratio: sauerkraut 250-300g, bean vermicelli 50-100g, lean pork 80-150g, oil 20-30ml, chilli 3-5g, green onion 5-10g, ginger 3-5g, garlic 5-10g, Chinese prickly ash 1-2g, anistree 1-2g, cooking wine 5-10g, starch 15-20g, soy sauce 2-3g, thick broad-bean sauce 3-5g.Its making step is as follows: the sauerkraut chopping is for subsequent use; Vermicelli scald with boiling water, pull out for subsequent use; The lean pork chopping is for subsequent use; Drain the oil in the pot, put soy sauce, chilli, green onion, ginger, garlic, Chinese prickly ash, anise, thick broad-bean sauce are fried fragrant, put into the variable color that stir-fries of lean pork silk, put into sauerkraut and stir-fry; Add vermicelli and stir-fried two minutes, salt adding, monosodium glutamate seasoning get final product.

Advantage of the present invention is fragrant peppery good to eat, and acid is refreshing pleasant, is one indispensable cuisines of household daily life.

The specific embodiment

The present invention will be further described below in conjunction with embodiment:

Embodiment 1

Its raw material is in mass ratio: sauerkraut 250g, bean vermicelli 50g, lean pork 80g, oily 20ml, chilli 3g, green onion 5g, ginger 3g, garlic 5g, Chinese prickly ash 1g, anistree 1g, cooking wine 5g, starch 15g, soy sauce 2g, thick broad-bean sauce 3g.Its making step is as follows: the sauerkraut chopping is for subsequent use; Vermicelli scald with boiling water, pull out for subsequent use; The lean pork chopping is for subsequent use; Drain the oil in the pot, put soy sauce, chilli, green onion, ginger, garlic, Chinese prickly ash, anise, thick broad-bean sauce are fried fragrant, put into the variable color that stir-fries of lean pork silk, put into sauerkraut and stir-fry; Add vermicelli and stir-fried two minutes, salt adding, monosodium glutamate seasoning get final product.

Embodiment 2

Its raw material is in mass ratio: sauerkraut 300g, bean vermicelli 80g, lean pork 130g, oily 30ml, chilli 4g, green onion 10g, ginger 4g, garlic 9g, Chinese prickly ash 2g, anistree 2g, cooking wine 10g, shallow lake 20g, soy sauce 3g, thick broad-bean sauce 5g.Its making step is as follows: the sauerkraut chopping is for subsequent use; Vermicelli scald with boiling water, pull out for subsequent use; The lean pork chopping is for subsequent use; Drain the oil in the pot, put soy sauce, chilli, green onion, ginger, garlic, Chinese prickly ash, anise, thick broad-bean sauce are fried fragrant, put into the variable color that stir-fries of lean pork silk, put into sauerkraut and stir-fry; Add vermicelli and stir-fried two minutes, salt adding, monosodium glutamate seasoning get final product.

Claims

1. the preparation method of the peppery sauerkraut powder of perfume (or spice), it is characterized in that: its raw material in mass ratio: sauerkraut 250-300g, bean vermicelli 50-100g, lean pork 80-150g, oil 20-30ml, chilli 3-5g, green onion 5-10g, ginger 3-5g, garlic 5-10g, Chinese prickly ash 1-2g, anistree 1-2g, cooking wine 5-10g, starch 15-20g, soy sauce 2-3g, thick broad-bean sauce 3-5g.

2. the preparation method of the peppery sauerkraut powder of a kind of perfume (or spice) according to claim 1, it is characterized in that: its making step is as follows: the sauerkraut chopping is for subsequent use; Vermicelli scald with boiling water, pull out for subsequent use; The lean pork chopping is for subsequent use; Drain the oil in the pot, put soy sauce, chilli, green onion, ginger, garlic, Chinese prickly ash, anise, thick broad-bean sauce are fried fragrant, put into the variable color that stir-fries of lean pork silk, put into sauerkraut and stir-fry; Add vermicelli and stir-fried two minutes, salt adding, monosodium glutamate seasoning get final product.