What dish is Sichuan Laotan sauerkraut made of?

Laotan sauerkraut is different from that in Northeast China. Laotan sauerkraut tastes sour, crisp and refreshing, and it is also the best sauerkraut. Northeast sauerkraut is made of Chinese cabbage. What is Sichuan Laotan sauerkraut? Mustard is mainly used in Sichuan Laotan sauerkraut, and other vegetables can also be used. So, what should be used to cook pickled old altar sauerkraut? First of all, there must be fish with Chinese sauerkraut, such as stewed tofu with Chinese sauerkraut, shredded pork noodles with Chinese sauerkraut, beef dumplings with Chinese sauerkraut, fried rice with Chinese sauerkraut, etc. Let's learn more about the practice of Sichuan sauerkraut and what's delicious about sauerkraut stew. 1. What is Sichuan Laotan sauerkraut made of?

Sichuan Laotan pickled cabbage is different from northeast pickled cabbage, such as pickled cabbage and pickled fish on Laotan pickled vegetable noodles. What dish is Sichuan Laotan sauerkraut made of? Chinese cabbage was first used to make Laotan sauerkraut, but the main raw material of Sichuan Laotan sauerkraut is mustard, and other favorite vegetables can also be used.

Practice and formula of Sichuan Laotan pickled cabbage

Laotan sauerkraut formula: water 10 kg, salt about 300 g, pepper 5 g, millet pepper 5 g, authentic sorghum wine 60-80 g, ginger 100 g, white rock sugar 50 g, mustard 8 kg (other vegetables are also acceptable).

Laotan sauerkraut practice:

1, wash the mustard first, and then dry it for later use.

2. Put water in the bottom of the pot, then boil and cool, add salt, pepper, sorghum wine, white rock sugar, millet pepper and ginger, and stir well for later use.

3. Wash the prepared jar, then dry the water in the jar and add the dried mustard and boiled water.

4. Cover the lid and wait patiently for 30 days to eat. The longer the time, the better the taste.

Matters needing attention in pickling Laotan pickled cabbage:

1, mustard is the most authentic sauerkraut, which is not found in many places. It would be bad to replace it with other vegetables.

2. When pickling pickled mustard tuber, no one in the jar can stick water and oil, as long as it is stained with a little, it must be redone, otherwise the pickled mustard tuber will be broken.

3. The remaining water of the prepared sauerkraut can be used all the time. Add the right amount of salt, wine and cold water at a time. The longer it is used, the better the taste of sauerkraut will be. The pickled cabbage made by this method will be preserved for 3 years without any problems, and other dishes can also be used.

4. The prepared sauerkraut is recommended to be eaten after 30 days, which contains the least nitrite and is the healthiest.

5. The above formula is for reference only and can be adjusted according to your own taste.

Second, how to eat the old altar sauerkraut

1, stir-fry

You can cut the sauerkraut into small pieces and fry it. The unique flavor of sauerkraut 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.

Step 2 mix and eat

Laotan sauerkraut can be mixed and eaten. Because pickled cabbage is salty, you can mix shredded cucumber and pickled cabbage together, 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.

3. Instant noodles

Laotan sauerkraut and instant noodles are a perfect match. Using it to make instant noodles is also a way to eat, which is delicious and convenient. Many instant noodles with sauerkraut flavor are deeply loved by people. It's best to cook in a pot.

Third, what is delicious in Laotan sauerkraut stew?

Laotan stewed tofu with Chinese sauerkraut

Ingredients: sauerkraut, vermicelli, pork belly, soup, salt, tofu, onion, ginger, minced garlic and chicken essence.

Exercise:

1, sauerkraut is better to buy the whole tree. Cut off the roots, slice them with a blade, and then shred them, so that the taste is delicate.

2. Rinse the cut silk with running water to remove astringency.

3. The vermicelli made of sweet potato is delicious. Soak in warm water until soft.

4. Slice pork belly and shred it.

5, hot pot, pour a little oil, stir-fry onion, ginger and garlic, stir-fry shredded pork, and then pour sauerkraut.

6. Stir fry for about 1 min. After the sauerkraut is slightly out of the water, add the chopped tofu. Stir fry carefully and evenly, don't fry the tofu.

7. Add a piece of soup. After the soup melts, add the soaked vermicelli and cook for about 4-5 minutes.

8. Finally, add a little chicken essence to make it fresh.

Laotan fish with Chinese sauerkraut

Pickled fish material: a snakehead, pickled cabbage, a teaspoon of white pepper, half an egg white, pepper, pepper, onion, dried starch, edible oil and salt.

The steps of making pickled fish are as follows:

1, prepare raw materials.

2. Wash the fish and remove the head. Put a kitchen towel below and above, and cut it in half from the back with a knife.

3. dismember the fish.

4. Wash the fish, cut off the fishbone and fish belly with an oblique knife, leaving the net fish.

5. Wash the fish head and bones to remove blood. It's best to wash it several times, which is the key to the milky fish soup.

6. Wash the fish blood, put a kitchen towel under it, tilt the knife 40 degrees, slice the fish from the tail with the blade facing the tail. Cut into fish slices.

7. Wash the fish fillets once with a spoonful of salt, and then rinse them repeatedly into crystal clear fish fillets. Be sure to wash it into transparent fillets, so that the fish will be more tasty and refreshing.

8. Marinate the washed fish fillets with a teaspoon of salt, a teaspoon of white pepper, half an egg white and three teaspoons of dry starch, and carefully stir them repeatedly by hand. Let stand for 20 minutes.

9, sauerkraut shredded and blanched for use. Pepper is cut into rings with pepper. Fish bones, fish skin, ginger slices.

10, fry shallots, ginger and garlic in oil, and then add fish heads, fish tails, fish bones and fish skins for one minute.

1 1, add sauerkraut and continue to fry for one minute. Add enough boiling water.

12. Boil the fish soup over medium heat for 20 minutes until the fish soup turns white. Add salt. Take out all the soup and spread it at the bottom of the bowl.

13. Heat the fish soup with high fire, add the fish fillets bit by bit, shake the pan, remove the top fish fillets 7 and put them in a bowl.

14, fish soup is filtered and poured into a bowl.

15, put oil in the pot. When the oil is cold, add pepper and pepper rings and simmer on low heat. Pay attention to pepper, it will become reddish, yellow, shiny and dry. Pay attention to observation and don't be possessed.

16, take out the pepper and pepper and put them on the fish fillets, and sprinkle the green pepper on the fish fillets.

17, oil and fire smoke, and it can also be poured on fish fillets. It's very important to pour oil. You must heat the oil and smoke. Visually, smoke keeps coming out. It is delicious to pour it out with a creak.