Sauerkraut Boiled Jelly

Name: Sauerkraut Boiled Jelly
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Rice jelly; 100g Fat and Lean Minced Meat; 100g Pickled vegetables; Some salt; Some ginger; Some garlic; Some Soy sauce; Some MSG; Some Chives; Some parsley

by The joyful life of pyrotechnics

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I like to eat jelly, both cold and cooking, and cold and cooking are two different flavors, the former is cool and refreshing and elastic, the latter is soft and warm. The boiled jelly still feels that the sour pickles are the best. The hot and sour soup has the deliciousness of minced meat. The jelly is cooked hot. It is very comfortable to eat such a bowl of jelly in the cold winter. "

Sauerkraut Boiled Jelly

1. Cut the rice jelly into 2 cm cubes for later use.

2. Prepare some fat and lean minced meat.

3. Prepare some sour pickles.

4. Cut some coriander and chives for later use, smash the ginger and garlic for later use.

5. Heat the wok, add fat and lean meat and stir-fry to get the oil.

6. Stir fat and lean meat, add sour pickles and stir-fry for a while.

7. Pour into a bowl of hot water and boil, add the flattened ginger and garlic cubes.

8. Add rice jelly and boil again.

9. Add appropriate amount of salt, soy sauce, and monosodium glutamate, stir well and then turn off the heat.

10. Sprinkle in chopped green onion and coriander, stir well and serve in a bowl.

Tips:
1. Sour pickles should be fried for a while and then boiled in hot water, so that the sour taste of the soup is fragrant.

2. If you like to eat spicy food, put some chili in it to taste more refreshing.

3. The temperature of the freshly cooked jelly is very high, so be careful to burn your mouth. Can't eat boiled jelly