How to make Guizhou pickled cabbage

Guizhou sauerkraut is also very famous. Many people will go to the local area specifically to taste the most authentic sauerkraut in Guizhou. This is because the sauerkraut they learn to make at home does not taste as good as they imagined, and it is not sour enough. This is caused by not mastering the pickling time during the production process. Many people will also add other ingredients to this delicacy, such as coriander and chopped green onions.

Ingredients: frozen tofu, 350g sauerkraut, 150g pork fat, Longkou vermicelli, coriander, 150g frozen tofu, some chopped green onion, pepper, salt, minced ginger

Preparation method: Cut the frozen tofu into 2 cm square pieces, blanch them in boiling water, and then rinse them with cold water. Soak the vermicelli in warm water until soft, and cut into 20 cm long sections. Remove the outer layer of the sauerkraut, slice it into thin long slices one by one, and then cut it into strips, trying to cut it as finely and evenly as possible. Wash and cut the coriander into sections and place in a small plate for later use. Take a pot, put the sauerkraut and vermicelli on top, put in the tofu, and add broth or water to cover the ingredients. Put the wok on the fire, add appropriate amount of salt, pepper, cooking oil and then cover the pot. Bring to a boil over high heat, then change to medium heat (induction cooker 1000W) and simmer for 20 minutes. One minute before serving, put the coriander on the food in the pot to season and enhance the flavor.

Ingredients: 350g sauerkraut, 150g pork fat, 150g frozen tofu, some chopped green onion, peppercorns, salt, minced ginger

Method: Dice the frozen tofu and slice the pork fat, heat oil in a pot, sauté minced ginger and peppercorns, add the pork fat slices and stir-fry for a few times, add the sauerkraut shreds and frozen tofu cubes and stir-fry, add clear soup to soak the vegetables, add appropriate amount of cooking wine, cover the pot and cook over high heat, then turn to medium heat (1000W induction cooker) after boiling, and continue to heat and simmer for 20 minutes. Add salt and chopped green onion before removing from the pot, heat for 2 minutes to taste and serve.

Features: Sour, fragrant and delicious[9]

Sour Cabbage Vermicelli Soup

Ingredients: 150g fine vermicelli, 50g pickled cabbage, 5g chopped green onion, 2g pepper, 3g salt, 5g MSG, 25g refined oil, 600g soup

practice:

1. Soak the sauerkraut and vermicelli for later use;

2. Put the sauerkraut, vermicelli and pepper into the pot, pour in the broth to soak the vegetables, bring to a boil and simmer for 15 minutes on medium heat (induction cooker 1000W), add the chopped green onion after 13 minutes;

3. Add salt and MSG.[10]

Sour Cabbage and Pork Intestines

Main ingredients: sauerkraut, pork intestines

Seasoning: salt, garlic sprouts, soy sauce, dried chili peppers

Cooking method: Slice the pig intestines and fry them in oil. Add dried chilies into the pan and stir-fry until fragrant. Then pour in the pig intestines and sauerkraut. Stir-fry and add broth to soak the vegetables. Bring to a boil over high heat, then turn to medium heat (1000W induction cooker) for another 20 minutes. Add salt, soy sauce, and garlic sprouts and simmer over medium heat for 2 minutes. When cooked through, collect the juice and serve.

Features: Fatty but not greasy, sour and fragrant pickled vegetables are appetizing[11]