I just couldn't help but just share it. To be honest, I don't know what to name. Xiaolong said that it is called sauerkraut BBQ... It was like this. A few days ago, in a family-style restaurant called Poland cafe, I ate a bigos made by a Polish grandmother (a kind of sauerkraut stew, said to be a Polish national dish). Also known as hunter's stew. I enjoyed it when I was eating, and I ate a large plate when I snorted. Then I was familiar with the bridges that my kitchen friends knew, eating too much food, and being uncomfortable for several days. However, I did not forget this dish. I learned that I had to fry the bacon oil first, together with pork ham, pork sausage, pork front leg and beef. The more the meat, the richer the taste. Just like Chinese braised pork, every family has its own bigos practice, but the most basic ones are German sauerkraut, pork, beef, and cabbage. And the more stewed the more fragrant, the leftovers are better than the new ones. I will not introduce more about the introduction of bigos on the Internet: http://gb.cri.cn/42071/2013/07/22/1545s4190662.htmhttp://blog.sina.com.cn/s/blog_44cdf1d10102xe6t.html I originally wanted to have a slightly healthy version of the cottage at home, but accidentally made the taste of American barbecue sauce, but it also conformed to Chinese appetite. I am happy for a long time, because we both love the taste of BBQ, but because of the practice of sauce, the brown sugar is scary, I have never done it. I didn't expect the accident to come. When I cook, I often look at my mood and put materials at random, so I will write it down quickly and I will forget how to forget it in a few days. [Taste] Sour and slightly sweet, slightly smoky; beef soft and soaked, soaked in sauerkraut, onion, tomato, apple juice; mushroom tastes strong, tastes like salted sour mushrooms, and sucks the soup; The cabbage is ripe and does not swell; the fermented sauerkraut helps digest the beef. If the pot is small, it is recommended to halve it. When the cabbage is born, it is more occupied. When it is soft, the material in the pot is half short. The material looks big, but it's really delicious enough to eat. ——————————【Unit of measurement】Standard baking measuring cup, measuring spoon unit 1 cup = 240ml (ml) 1 tablespoon = 1 tablespoon = 15ml (ml) half tablespoon = 0.5 tablespoon = 7.5ml (ml 1 tsp = 1 teaspoon = 5ml (ml) 1/2 tsp = 2.5ml (ml) 1/4 tsp = 1.25ml (ml) more beef recipe: https://www.xiachufang.com/recipe_list /102801675/Welcome everyone to pay attention to WeChat public number: SunnyKreglo Weibo: Sunny_Kreglo
[Long production time is slow to publish. See step 13 for the quick hand version. Cut the beef into the size of the first knuckle of the little finger and use it for water.
Prepare vegetables while waiting for drowning. Cabbage cut into half a centimeter thick silk spare; onion cut thick or large pieces of spare; tomato paste diluted with cooking wine; each mushroom all 4 spare, mushrooms cut into large pieces, taste strong; all the above ingredients can be used for cooking The machine cuts in turn, and does not need to wash the container each time.
I use the cast iron pot, first hot pot, do not put oil, wait for the pot heat, add the beef, stir fry until the beef is burnt yellow, ready for use.
Continue to stir the onions and cabbage into the pan, sprinkle a little salt on the surface, stir fry until the cabbage is soft, and serve.
Continue to put the mushrooms in the pot, sprinkle a little salt on the surface, stir fry until the mushrooms come out, and stir until the juice is almost dry (about 5-7 minutes, which is the key to the mushroom strength).
Put the spare beef into the mushroom, add 1 teaspoon of black pepper powder, stir well, add the spare cabbage onion mixture, sauerkraut, tomato paste, stir well.
Put all the remaining seasonings and stir well, because the pickled sauerkraut is salty, so put a little salt first.
Cover the lid and turn to a low heat until the meat is soft. Look at the difference between firepower and pot, about 2 hours.
In the last half hour, peel the apple, cut the medium-sized pieces, put them into the pan, mix well, and continue to stew for about 30 minutes. Once the beef is soft and rotten, try the taste and season with salt. If the time is not urgent, turn off the fire and continue to suffocate for a while to make the meat more flavorful. The next day was more delicious than the first day.
Recommended with baked potatoes, mashed potatoes, rye bread, and pickled cucumbers. Mix rice, noodles, roll pancakes, I will not stop you. The picture shows the schematic on google. This dish is sometimes stewed for 2-3 days, so it is not only worthless, but even ugly, but it really can't stand delicious.
This is a mixture of many kinds of meat. (from google)
[Quick version] The taste is unchanged and the time is greatly reduced. Replace beef pieces with beef stuffing. The method is similar, first fry the beef, add black pepper powder, a little cooking wine, red sweet pepper powder. Stir the onions together, and fry the sauerkraut, cabbage and all the rest. Stir fry all the materials to soften, boring 5-10 minutes. I have added frozen tofu twice, and the effect is not bad. The frozen tofu is very absorbing soup.
1, mushrooms can be used in a variety of ways, the effect is better, such as brown mushroom, white mushroom, big brown mushroom and so on. 2, if you can buy smoked red bell pepper powder (smoked paprika) tastes better. 3, liquid smoke (pure natural plant extract smoke liquid) in the Tianbei "Bacon" recipes are described in detail, no can be omitted, but the flavor is slightly reduced. :https://www.xiachufang.com/recipe/101800233/4, German sauerkraut can be sold by yourself or sold in supermarkets. I have done this recipe, and it has been marinated for more than 1 month: https://www.xiachufang.com/recipe/100587220/ It can also be made with northeast sauerkraut, and the taste is similar. 5, can replace the tomato paste with fresh tomatoes, but the taste is light. 6, the traditional bigos used is prunes, I use apple instead of more convenient. [Summary of the main points] a, the mushrooms must be placed, and more delicious; and fried separately, fried to juice can not be saved. b, the smoky flavor comes from smoked red bell pepper powder and liquid smoke. If not, there is no smoky flavor. Bacon and smoked ham can be used to make up the flavor.