Sauerkraut Vermicelli Pork
by Tianshan Cocoa
Favorite
Difficulty
Easy
Time
15m
Serving
3
Sauerkraut is a common home-cooked dish in northern winter. In fact, the Chinese cabbage is pickled and becomes sour after a period of time, but it is not rotten or spoiled. It is definitely two flavors with cabbage. It can be eaten in many ways, such as stir-fry, stew, chop stuffing and make dumplings and so on. The sauerkraut vermicelli meat is also a Northeastern dish, which seems to be the warmest memory of winter in the Northeast. My family also likes to eat sauerkraut. In summer, I love soaking cabbage. It is crispy and refreshing. I usually eat it early. In winter, I use Chinese cabbage to pickle sauerkraut, my favorite sauerkraut noodles. Sour, spicy, special appetizer. Pickled cabbage vermicelli meat is recommended to be marinated with Chinese cabbage, which tastes better.
Sauerkraut likes oil, so add more oil when frying sauerkraut. It is best to use large oil (lard) for stir-frying sauerkraut. I like to use clear oil but not lard. The vermicelli is blanched in boiling water first, so it's fine to stir-fry for a while. Don't stir-fry for too long, otherwise it won't be chewy. If you don’t blanch the vermicelli, you can add some water and simmer for a while until cooked; if you don’t put meat in this dish, it’s just as delicious as fried with lard. Sauerkraut, its taste is salty and sour, the taste is crisp and tender, the color is bright, the aroma is tangy, appetizing, refreshing, sobering and greasy, not only can increase appetite, help digestion, but also promote the body's absorption of iron.
Sauerkraut fermentation is the result of lactobacillus decomposing sugars in cabbage to produce lactic acid. Lactic acid is an organic acid, which can increase appetite and promote digestion after being absorbed by the body. At the same time, the cabbage becomes sour, and its nutrients are not easy to lose.
Sauerkraut likes oil, so add more oil when frying sauerkraut. It is best to use large oil (lard) for stir-frying sauerkraut. I like to use clear oil but not lard. The vermicelli is blanched in boiling water first, so it's fine to stir-fry for a while. Don't stir-fry for too long, otherwise it won't be chewy. If you don’t blanch the vermicelli, you can add some water and simmer for a while until cooked; if you don’t put meat in this dish, it’s just as delicious as fried with lard. Sauerkraut, its taste is salty and sour, the taste is crisp and tender, the color is bright, the aroma is tangy, appetizing, refreshing, sobering and greasy, not only can increase appetite, help digestion, but also promote the body's absorption of iron.
Sauerkraut fermentation is the result of lactobacillus decomposing sugars in cabbage to produce lactic acid. Lactic acid is an organic acid, which can increase appetite and promote digestion after being absorbed by the body. At the same time, the cabbage becomes sour, and its nutrients are not easy to lose.
