Homemade Pickled Sauerkraut---stir-fried Chicken Gizzards with Sauerkraut
1.
I bought mustard greens online. You can use other things, such as cabbage, potherb mustard, and cabbage beans. You can try this. Our family has always used this so I bought this directly
2.
They were all taken apart and cleaned. I wanted to buy small ones, but the express delivery is all large ones. Anyway, I like to eat the stalks, which is sour and crunchy.
3.
Put water in a boiling pot, boil and add the washed mustard greens at a fast speed. Mine is large, so I used chopsticks to press down the leaves in batches. The boiled water should be blanched for about two to three seconds before removing them. Come
4.
Put them all in a big dustpan for later use
5.
Today I used rice wash water. It happened that my friend came to the house for dinner and cooked a lot of rice. I washed such a big pot.
6.
Put in the right amount of salt, [there is no special ratio, if you put salt, the storage time can be longer, if you don’t put salt, it will acid faster]
7.
The glass jar must be better. Wash it in advance and dry it naturally. Make sure that it is oil-free and water-free. Put the mustard greens in the jar. Remember to press it tightly.
8.
Pour in the prepared rice soup
9.
Remember not to fill the water too much. Just make sure that the mustard greens will be covered after the stone is pressed down. If there is too much water, the fermentation will overflow. Remember
10.
Put a few chopsticks so that you can press down the stone easily
11.
Haha, it’s raining in the morning, take the courier to find suitable stones in the community because considering the size of the jars, the mouth of the jars is too small to fit in. The stones are too small and have no weight. Clean them and blow dry the water.
12.
I still wrapped plastic wrap on the rock and put it in carefully
13.
This way, I feel that I still buy less vegetables, haha, I’m trying this time anyway
14.
Let me show you, it was left for about four days, the color has started to change
15.
This is the color for about nine days, it’s completely different, right? Actually, it’s almost the same in a week or so. I just leave it there if something is delayed.
16.
Take it out and see if the color is super beautiful
17.
Just looking at it, I took a bit of sour water. I took a bite. In addition to the sour taste, the crispness is too perfect. Of course, everyone’s sensitivity to acid is not the same as that of stir-fried vegetables. However, it is recommended to add more sauerkraut fish. Today, I only used some, eat and take as you go, and continue to press the rest with a stone. This rice soup can also be used as an old sour soup. The time will be shortened the next time it’s marinated. It depends on the actual situation.
18.
Today we are making sauerkraut chicken gizzards. Of course, the fried meat is also good. Come on according to your own preferences. The fried sausages are also delicious. Clean the chicken gizzards and cut them into thin strips.
19.
Add light soy sauce, cooking wine, pepper, a little cooking oil, cornstarch and marinate for a while
20.
It doesn’t take long, it’s about 20 minutes.
21.
Because I fried chicken gizzards today, I only need the stem part
22.
Heat oil in the pot, pour the chicken gizzards and fry them over high heat. The action will take a long time. The taste will get old. Add a spoonful of cooking wine to remove the fishy smell and take it out for later use.
23.
Wash the pan again, add oil, add garlic, ginger, dried chili and saute until fragrant
24.
The important thing is here, put a spoonful of secret bean paste, our family made it ourselves
25.
People who usually like to eat meat or meat dishes can trust me privately, there are a small amount
26.
Add sauerkraut stalks after sautéing
27.
Can you say it's too fragrant if you turn it to high heat?
28.
When you feel the sauerkraut is fried, add the previously fried chicken gizzards [water will come out when the chicken gizzards are fried, remember not to pour them in together]
29.
Stir fry quickly, add appropriate amount of salt, seasoning with chicken powder, and finally put onion sprouts. Today, there are no sprouts of spring onion in the house, so I just put this in there.
30.
Here is a close-up shot for you to take a look, I don’t care if you are greedy, haha
31.
Turntable, the speed of this dish should be fast, the best fire is to ensure the crispness of sauerkraut stems and the taste of chicken gizzards not old
32.
Homemade fermented bean curd
33.
"You have time to spend too much time to be attached to meaningless things to have time to moan without illness, so-called pain, look at those busy people and their time is spent on hard work
Tips:
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