How to make sauerkraut delicious?

Sauerkraut is a traditional winter vegetable. After careful pickling, sauerkraut retains the original vegetable nutrients to the maximum extent, and is rich in vitamin C, amino acids, dietary fiber and other nutrients, which is suitable for all ages. Cooking with ordinary ingredients and sauerkraut will also become unique. Friends who like sauerkraut should try it quickly ~

How to make sauerkraut? Eat 1 white meat with sauerkraut.

Ingredients: pickled cabbage, pork belly, red pepper, salt, chicken essence, dried pepper, cooking wine, pepper, sesame oil, onion, ginger garlic, star anise, fennel and pepper.

Exercise:

1. Wash pork belly, scrape the dirty things off the skin with a knife, add onion, ginger, garlic, star anise and pepper, put them in a pot, blanch them with cold water, cook them with strong fire, add cooking wine and salt and pepper to taste, and the soup cooked with strong fire can be milky white.

2. Wash sauerkraut, squeeze out water by hand and cut into filaments; Shred red pepper; Pork belly is cooked, fished out, cooled and sliced.

3. Heat the wok, put a little oil in the wok and stir fry. Saute the dried Chili and chopped green onion with sauerkraut, add the broth just now and put it in the stew pot. Stew it over high heat and add the meat slices.

4. Add chicken essence and pepper to taste, collect juice on high fire, and pour a little sesame oil before cooking.

Sauerkraut tofu

Ingredients: tender tofu, sauerkraut, pickled pepper, small red pepper, soy sauce and salt.

Exercise:

1. Dice sauerkraut, pickled pepper and small red pepper; Cut the tofu into small pieces and blanch it.

2. Heat oil in the pot, saute pickled peppers and small red peppers, add sauerkraut and stir fry, pour in soy sauce and saute.

3. Pour half a bowl of water, bring to a boil, add tofu, cover the pot and stew for 5 minutes, and add some salt to taste.

Beef with Chinese sauerkraut

Raw materials: beef, tofu, sauerkraut, salt, dried red pepper, ginger, pepper and aniseed.

Exercise:

1. Wash tofu and cut into pieces; Clean beef, slicing, adde proper amount of starch and salt, stirring, and marinating for 20 minute; Sliced ginger; Cut the dried red pepper into small pieces.

2. Heat the oil pan, add dried Chili, ginger, pepper and aniseed, stir fry until fragrant, pour out half of them and put them in a bowl, add the cut sauerkraut, stir fry until fragrant, and add appropriate amount of water to boil.

4. Pour in the tofu pieces, add the marinated beef slices and slide away. After the beef is cooked, add some salt.

5. put it in a bowl and pour in the other half of Chili oil.

Snack Chinese sauerkraut

Ingredients: sauerkraut, salt, monosodium glutamate, garlic, pepper, rice wine.

Exercise:

1. Pickled vegetables are soaked and cut into filaments; Cut pepper into small pieces obliquely; Cut garlic cloves into fine particles,

Heat the oil in the pot, and the pepper and garlic will burst. Add sauerkraut and stir fry. Cook rice wine and stir fry. Season with salt and monosodium glutamate before cooking.

Sautéed Pickled Cabbage and Vermicelli

Ingredients: sauerkraut, vermicelli, pork stuffing, onion, ginger, dried pepper, soy sauce and oil.

Exercise:

1. Wash and shred sauerkraut; Soak the vermicelli in warm water in advance; Sliced onion and ginger; The dried pepper is broken.

2. After the pot is hot, pour in the oil, add the onion, ginger and dried pepper and stir fry the meat. Wait until the water in the meat goes out, change color and take out the pot.

3. Re-support the pan. When the oil is hot, add shredded sauerkraut and stir fry, add the fried meat stuffing, and pour in soy sauce and stir fry evenly.

4. Finally, add the soaked vermicelli and heat it for a while until the vermicelli absorbs all the water.

Braised ribs with Chinese sauerkraut

Ingredients: pork ribs, pork belly, sauerkraut, salt, cooking wine, onion, ginger and white pepper.

Exercise:

1. Chop the ribs; Pork belly cut into large pieces.

2. Stir-fry sauerkraut in oil pan.

3. Sit in a pot of hot water, add ribs and pork belly slices, add onion ginger and cooking wine, bring to a boil, skim off the floating foam, pour in the fried sauerkraut, simmer for 1 hour, and season with salt and white pepper before taking out the pot.

Shredded pork with Chinese sauerkraut

Ingredients: sauerkraut 100g, pork tenderloin 100g, red pepper 10g, salt 3g, ginger 3g, cooking wine 3ml, pepper 3g and sugar 2g.

Exercise:

1. Wash sauerkraut with clear water several times, squeeze out water and shred; Shred tenderloin and marinate with cooking wine, pepper and salt for a while.

2. Saute ginger slices in oil pan, pour shredded pork and stir-fry until it changes color.

3. Take another oil pan, add sauerkraut and stir-fry until fragrant, add shredded pork and stir-fry, add a little sugar to taste, and finally add shredded red pepper and stir-fry.

Boiled fish with Chinese sauerkraut and Chili

Ingredients: snakehead, onion, salt, dried pepper, ginger, sauerkraut, onion, red and green pepper, pepper and egg white.

Exercise:

1. Wash the fish, remove the head, wash the fish, cut off the bones and breast with an oblique knife, leave the fish clean and cut into fillets.

2. Rub the sliced fish fillets with 1 tablespoon salt once, then rinse them repeatedly with clear water to become crystal-clear fish fillets, marinate them with 1 teaspoon salt, 1 teaspoon white pepper, half egg white and 3 teaspoons dry starch, carefully and repeatedly stir them by hand, and let them stand for 20 minutes.

3. Shred sauerkraut and blanch it; Slice ginger.

4. Stir-fry shallots, ginger and garlic in oil, add fish heads, fish tails, fish bones and fish skins 1 min, add sauerkraut and stir-fry for 1 min, add enough boiling water, bring to a boil, cook for 20 minutes on medium fire until the fish soup turns white, add salt, and take out all the ingredients in the soup and spread them at the bottom of the bowl.

5. Heat the fish soup in the pot, put the fish fillets in bit by bit, shake the pot, and take out the fish fillets 7 above and put them in the bowl.

6. Filter the fish soup and pour it into a bowl; Put oil in the pot. When the oil is cool, add pepper and pepper rings and simmer on low heat.

7. Take out the pepper and pepper and put them on the fish fillets. Sprinkle green and red peppers on the fish fillets and pour them on the fish fillets.

How to eat sauerkraut There are many ways to eat sauerkraut. Today, I will teach you the simplest way to eat sauerkraut-fried sauerkraut. Refreshing and mellow sauerkraut with extremely spicy pepper smells sour and spicy, and the entrance is crisp and delicious. Please see the detailed tutorial for details.

Selection method of main ingredients for fried sauerkraut;

Of course, the first step to stir-fry sauerkraut is to choose a good sauerkraut. If all the materials are not used well, it may be a little difficult to make delicious dishes. How to choose sauerkraut? Please look at my method:

1, color: jade white or yellowish in color, preferably with a tender and smooth feeling. It is normal that pickled cabbage pickled by green old leaves of Chinese cabbage is brown. If the color is dark and dull, it means that the shelf life of the dish has passed. If the color is light, it means that it is pickled cabbage mixed with acetic acid, which tastes bad and should not be selected.

2, pinch by hand: good sauerkraut should have a crispy feeling. If it is soft and sticky, it means it is rotten and can't be used;

3. Smell: Good sauerkraut should have the unique flavor of lactic acid. If it stinks, it means it has gone bad. If the sour taste is pungent, it means that acetic acid and sauerkraut are mixed together and should not be used;

4. Washing: Good sauerkraut still has sour taste after pickling, while the acidity of sauerkraut mixed with acetic acid drops rapidly and tastes bad.

How to fry sauerkraut;

1. Soak pickles and cut them into filaments.

2. The pepper is cut into small pieces obliquely, and the garlic cloves are cut into fine grains.

3. Put oil in the pot, heat it, add pepper and garlic, and stir fry.

4. Saute sauerkraut for a while, add some rice wine to continue frying, add salt before cooking, and season with monosodium glutamate.

Tips for frying sauerkraut;

1, sauerkraut itself is salty, and the salt should be taken according to the salinity of sauerkraut. If it is not needed, no salt should be added.

2, you can put a little more oil than usual cooking, so that the fried sauerkraut will not look too dry.

Although sauerkraut is delicious, you can't eat it often or too much at a time. After all, sauerkraut is a kind of pickle. In addition to rich nutrition, it also contains nitrite, which is harmful to human body if eaten in excess. If you overeat sauerkraut for a long time, it may cause urinary calculi.

Have you ever eaten sauerkraut with appetizing iron supplement? Eating a little every day is good for your stomach! Make this delicious fried sauerkraut.

How to eat sauerkraut 3 Laotan sauerkraut should not be unfamiliar to most of us modern people, especially to students or people who are busy with work every day. Laotan sauerkraut is a familiar food. Because these people usually eat noodles with sauerkraut from Laotan, and almost all of them are bought in barrels, I believe few people know how to make sauerkraut from Laotan. Of course, for most rural elderly people, this is generally the case.

In fact, Laotan sauerkraut should be regarded as a kind of kimchi strictly, but because the pickling method is different from the added ingredients, the taste of Laotan sauerkraut is different from that of ordinary kimchi. Laotan sauerkraut is characterized by sour and refreshing. Of course, some people like to eat spicy food, and they can also add Chili. Let's talk about the practice of Laotan sauerkraut in detail.

Ingredients:

Jars with lids, all kinds of seasonal vegetables.

Composition:

Cold boiled water, salt, ginger slices, pepper, wine, rock sugar.

Methods/steps

1, culture pickle fermentation bacteria

1. First, put some pepper and some salt in cold water, and then boil the water. The amount of water is about 10%-20% of the tank capacity, not too much. Put a little more salt than usual when cooking, and it feels salty. Put about 20 to 30 pieces of pepper, as much as possible, so that you can make a delicious dish.

2. After the water is completely cooled, pour it into the tank, and then add one or two kaoliang spirits (the tank can be added appropriately). Other wines can't. Kimchi bacteria actually come from sorghum wine, and wine is often added.

3, put green peppers (long and strong dark green peppers, very spicy, used for seasoning), ginger can be put more to increase the taste of the dish. And these two dishes should always be kept in the jar. They have the function of improving the taste. After 2-3 days, you can carefully observe whether there are bubbles around the green pepper. At first, there were one or two very small bubbles, which could hardly be seen without careful observation. If there are bubbles, even bubbles, it means that the fermentation is normal. After the green pepper turns yellow completely, put it for 2 to 3 days and you're done!

4. The raw juice of kimchi is made in this way (kimchi bacteria are cultivated). Kimchi bacteria belong to anaerobic bacteria, so it is very important to pay attention to the sealing of the jar mouth. With fermentation, kimchi produces antibacterial effect. Lactic acid bacteria are produced in the fermentation process, and produce sour taste with the maturity of fermentation, which not only makes kimchi more delicious, but also inhibits other bacteria in the jar and prevents abnormal fermentation.

Precautions:

1. The inner wall of the jar must be cleaned, and then the raw water must be dried, or simply scalded with boiling water.

2. Never run water. Wash the green peppers and dry them. Never bring raw water. Why can't we have fresh water? There is a simple reason. Tap water (raw water) contains miscellaneous bacteria, and chlorine in it will kill kimchi bacteria.

3. After covering the lid, pour a proper amount of water (preferably cold boiled water) into the sink around the altar mouth. The sink should be kept clean and always filled with water.

Second, brewing

1, first add appropriate amount of aniseed and rock sugar.

2, commonly used kimchi raw materials: radish, cowpea, cabbage, ginger (purple tender ginger), pepper and so on. Note: carrots and cucumbers are best eaten immediately after soaking, and taken out overnight, otherwise it will cause flowering in the altar (bubbles appear in pickled vegetable soup and gray skin appears on the surface).

3. After washing the vegetables, cut them into large pieces or strips (not too small) and dry them.

4. Put the pickled vegetable juice into the jar, the vegetables must be completely submerged in water, and then seal the jar mouth.

5, every time you add a new dish, you must add the corresponding salt, the right amount, and you will master it after adding it a few times. If there is more salt, it will be salty. If there is less salt, sauerkraut and sauerkraut soup will go bad easily.

6. After each new dish is added, the brewing time is different according to different dishes, up to one week.

Third, eat

1, kimchi can be eaten directly after washing, and it is sour and enjoyable when eating noodles.

2, can also be cut into small pieces and then fried, the unique flavor of kimchi is more prominent. Put it in the pot for 2 minutes at most. According to your own habits, you can use dried peppers, salt and sugar in the wok.

3, can be mixed. Because kimchi is salty, you can mix shredded cucumber with shredded kimchi, marinate for a period of time to squeeze out water, and add sesame oil, monosodium glutamate, coriander and so on. It is also a very good cold salad.

Therefore, after the above introduction, we know that the kimchi practice in Laotan is so complicated that people who don't have certain skills or experience in pickling kimchi generally can't do it. Laotan sauerkraut not only tastes sour and refreshing, but also plays a certain role in stimulating appetite and promoting digestion, so for people with poor appetite, it is advisable to eat Laotan sauerkraut often.