Braised sour horn with assorted spicy sauce
In the past, most people thought it was unhealthy to eat pickled vegetables. In fact, pickled vegetables can retain the vitamins in the vegetables as long as they are properly pickled. They not only won't lose nutrients, but also have the effect of appetizing and helping digestion. This is the credit of lactic acid bacteria. On the contrary, if you do not pay attention to sanitation and disinfection when making pickles and do not thoroughly mix with miscellaneous bacteria, it is no different from eating rotten vegetables. Therefore, when making pickles, you must wash the vegetables and dry them. The utensils must be strictly disinfected. The brewing time is long enough and it takes more than half a month to kill bacteria, so that nitrite can be completely discharged by the chemical reaction generated by fermentation, and it is the healthiest to eat.As we all know, nitrite is a kind of carcinogen, and it will reach its peak within five days of kimchi, then gradually weaken after five days, and almost disappear after 20 days. However, pickles will naturally produce lactic acid bacteria in a closed pickling environment, which can ferment vegetables and achieve the special taste of sour flavor. However, once mixed with mixed bacteria pickle water, it will deteriorate and foam. At this time, it should be treated in time. It can be solved by sprinkling some high-level Baijiu. It should be eaten in time after pickling enough. If you don't like acid, you can soak it in clean water and then fry it.It is recommended to use a special pickle jar for pickle making, because the pickle jar can be sealed with clean water. As long as there is no water shortage in the sealed water tank, it will not be mixed with miscellaneous bacteria. Vegetables will naturally discharge excess gas after fermentation, but the external air is not easy to enter, so that a single lactic acid bacteria beneficial to the human body is always kept in the pickle jar, which is healthy and hygienic to eat, and can also help promote digestion of the intestines and stomach.Today, I'll make another dish with the homemade pickled horn, which is called "assorted spicy braised sour horn". It tastes good and fragrant. It's also very delicious. The method is as follows:;Characteristics of this dish; Bright color, rich black bean flavor, heavy and slightly spicy taste, very delicious.reminder;1. For the curing of pickled horn, please refer to my previous introduction in the log.2. Try not to dry fry the fried bubble horn. It is better to stew it in proper amount of water for a while.3. If you don't like sour, soak the pickled horn in clean water for a few minutes, then wash it with clean water and stir fry it.This home-made appetizer "assorted spicy braised sour horn" is ready for your reference!
Step 1 . Put an appropriate amount of oil in the pot and stir fry until fragrant, then add pixi sauce and pickled pepper sauce for stir frying. Stir fry until red oil is obtained, and then add diced sausages and scallions and ginger to stir fry until fragrant.
Step 2 . Then stir fry the ingredients in the pot with a spoon in the middle and add minced meat.
Step 3 . Stir fry the minced meat until cooked, then mix and stir fry for several times. Cook in yellow wine and pour in the sour horn. Stir fry well.
Step 4 . Stir fry the sour horn well, then pour in a little water and simmer with green beans for 5 minutes.
Step 5 . Then use high heat to collect the sauce. When the soup is about to be drained, add diced red pepper and stir fry well.
Step 6 . Stir fry well and season with salt, sugar, and monosodium glutamate.
Step 7 . After adjusting the flavor, stir fry over high heat for several times to remove from the pot.
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