[northeast] fish balls and pickled vegetables in casserole-You Are Foodie

By Renee
96

[northeast] fish balls and pickled vegetables in casserole

The same ingredients cooked in different pots, especially casseroles, will have different tastes. Believe it or not. The sauerkraut used in the "fish ball sauerkraut pot" introduced here is the sauerkraut from Northeast China, which is pickled with Chinese cabbage. The classic northeast dish "blanching white meat" is inseparable from this kind of sauerkraut.

Main Ingredients

Auxiliary Ingredients

Scallion and ginger appropriate amount
Big stuff 1
monosodium glutamate few
salt 6 g

1. Pickled cabbage is not easy to clean with hot water. Cold water can keep the acidity of pickled cabbage.2. When firing, you must use a small fire and open it slightly.

Step 1 . Main and auxiliary ingredients: pickled cabbage, fish balls, sea rice

Step 2 . First take a slice of pickled cabbage, the top slice is thin, generally 2-3 slices.

Step 3 . Then cut with the top knife. This method of slicing first and then cutting can make pickled cabbage shreds thinner.

Step 4 . Put the cut shredded pickled cabbage into a basin and rinse it twice with cold water.

Step 5 . Dry it and set it aside.

Step 6 . Chop the scallions and ginger, wash the sea rice and soak for 10 minutes.

Step 7 . Casserole packing: put a big piece of material at the bottom first.

Step 8 . Add onions and ginger.

Step 9 . Put in the spare pickled cabbage.

Step 10 . Put the fish balls around the edge of the casserole.

Step 11 . Put Haimi in the middle and add water soaked in Haimi at the same time.

Step 12 . Put it on the gas stove and add an appropriate amount of water or fresh soup.

Step 13 . After boiling, cook with a small fire for 10 minutes

Step 14 . Add salt and monosodium glutamate to taste, and then turn off the fire.

Step 15 . Put a heat-resistant pad before serving.

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