What dish is pickled with Sichuan sauerkraut?

Sichuan sauerkraut is pickled with mustard leaves. In addition, pickled sauerkraut in Sichuan usually adds pepper and ginger. Therefore, in addition to being salty and sour, Sichuan cuisine also makes people feel a little spicy and has the characteristics of Sichuan cuisine. In addition, the most important thing to make sauerkraut is not to choose vegetables that are too tender or too old, and dry them for a few more days.

When you lose your appetite, you need a bowl of "sour and refreshing" to wake up your taste. I'll give you an artifact today: an altar of sauerkraut.

Mentioning the word "sauerkraut" will make people's roots weak and their mouths salivate.

The sauerkraut in Laotan sauerkraut beef noodles is made of Sichuan sauerkraut, which is sour and refreshing. I think everyone is familiar with it.

Sauerkraut has a long history and is brewed by traditional methods. On the basis of ensuring the acidity, the fresh and sweet taste of the dish is retained, and the taste is crisp.

There is a saying in the tip of the tongue that anything can be soaked in Sichuan. When eating sauerkraut, you can also eat sour radish, sour mustard, sour pepper, sour beans and sour heads.

Many people in Chongqing, Sichuan have pickle jars. Compared with the tall and stout "lout" jar in Northeast China, the pickle jar in Sichuan and Chongqing is more petite.

The jar mouth is also provided with an jar rim, the jar cover is buckled, water is poured on the jar rim, and the pickle jar is sealed.

Mustard leaves used in Sichuan and Chongqing sauerkraut are often brewed with pepper and ginger, but they actually belong to kimchi.

For Sichuan and Chongqing people, this kind of pickled cabbage is slightly spicy and can stimulate appetite, so there are delicious pickled fish, shredded pork with pickled cabbage, pickled cabbage slippery meat, pickled cabbage vermicelli soup and so on.

In Sichuan and Chongqing cuisine rivers and lakes, the position of pickled fish has always been unshakable. A pot of hot and sour pickled fish, pickled cabbage is definitely the soul of pickled fish.

When cooking, as soon as the hot oil is poured, the sour and spicy fragrance has spread at the tip of the nose. Such sauerkraut and fish are simply the best partners.

In addition, pickled sauerkraut in Sichuan usually adds pepper and ginger. Therefore, in addition to being salty and sour, Sichuan cuisine also makes people feel a little spicy and has the characteristics of Sichuan cuisine.

In addition, the most important thing to make sauerkraut is not to choose vegetables that are too tender or too old, and dry them for a few more days.

Chongqing people can't have breakfast without noodles. There are too many toppings in Chongqing noodles. Besides beef and fat sausage, shredded pork with sauerkraut is also a favorite of many people. The sour taste just rushed into the nasal cavity.

The noodles are wrapped in shredded pork with sauerkraut, which not only stimulates the taste buds, but also is light and delicious. The food is appetizing and enjoyable, and even the soup is not let go after eating!

Sauerkraut is a mysterious product, which has a sense of destiny from harvesting to pickling to eating. Sauerkraut is everywhere, one place and one thing. Although there are differences, they are all the inheritance of skills and the taste of hometown.