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The practice and steps of sauerkraut

Prepare the materials. Sour Ben, green vegetables, water. First prepare green vegetables, please choose fresh vegetables, yellow leaves are used with caution. Wash green vegetables with clean water, pay attention to wash at least twice, because there are more dirt and soil stains. After careful cleaning, put it into the basin. Put 2/3 of the water in the pot and bring to the boil. After the water boils, add the green vegetables. Boil for 2 minutes to remove.

Break off the cabbage outside the old vegetable gang, cut off the cabbage head, then wash it with clean water, shake the water inside and set aside. If the spout is small or you want to marinate faster, cut the cabbage in half vertically. Wash the pickle jar, wipe dry, and sprinkle a handful of salt (grain salt) on the bottom of the jar. Then put the cabbage in the jar, sprinkle a handful of salt on every two layers, then sprinkle a handful of salt on it, and press it with stones or heavy objects.

Wash and cut sauerkraut, scald with boiling water and drain; 2) heat appropriate amount of oil in the pan, add pickled pepper, garlic and ginger to stir-fry; 3) add sauerkraut and stir well, add salt, chicken essence and a little cooking wine to season. Cabbage and sauerkraut ingredients: sauerkraut, onion, ginger, garlic, salt, sugar, vinegar.

Sauerkraut is the next meal that many people like to eat. how to cook it?

1. Cut the pork belly in half, put it in boiling water and add green onions, ginger slices and cooking wine. Bring the heat to a boil and skim off the foam. Turn to medium heat and cook for about 25 minutes. Wash sauerkraut and squeeze out water. Remove the cooked pork, wash it with cold water and slice it into thin slices. Another pot refueling, saute spring onions, ginger and garlic, like spicy can add dried chili. Add sauerkraut and stir-fry, if there are noodles, add and stir-fry.

2. Cut the pork belly in half, boil the water in the pot, put the spring onions, ginger slices and cooking wine in the pot, boil for 3 minutes, get rid of the excess foam, change it to medium heat and cook for about 25 minutes. Wash the sauerkraut several times to dry the excess water. Boil the meat for 20-30 minutes, remove the pork belly, rinse it with cold water, change the knife and cut it into thin slices and set aside.

Step 1: put the freshly picked mustard on the ground to dry for a noon. We usually don't need to wash the fresh mustard to make sauerkraut. We don't need to wash it until it's time to eat.

4. Take out sauerkraut and wash it in advance and squeeze out the water. Cut up the sauerkraut and squeeze out the water again. Heat oil in the pan, pour in chopped garlic and chili and stir-fry. Add light soy sauce, oil consumption, green onion leaves and stir-fry to taste. Pour in sauerkraut and continue to stir-fry. Add the right amount of chicken essence and stir well and you can get out of the pan. A sour and appetizing stir-fried sauerkraut is ready, super meal.

The practice of scalding sauerkraut without salt in boiling water

The practice of scalding sauerkraut without salt in boiling water: step bought mustard wash dry moisture, only need vegetable leaves slightly; step pot clean oil-free state, Amoy rice water boil, the vegetable moss part into the first hot soft take out;

Prepare a pot of clean water, boil and add sauerkraut. Blanch for about a few minutes to remove the astringent taste while keeping sauerkraut crisp and tender. In the process of hot cooking, you can turn it gently with chopsticks to ensure uniform heating. After blanching, remove the sauerkraut, drain the water and place it on the plate. Seasoning treatment according to individual taste, choose the appropriate seasoning. Because there is no salt, you can consider using soy sauce, vinegar, minced garlic, chili oil and so on.

The practice of scalding sauerkraut without salt in boiling water is as follows: material preparation: a little wheat celery, a little starch, some clear water, a bag of lactic acid bacteria, a little cling film, a pot, a basin and so on. Cut off the celery and wash it. Blanch the wheat celery in boiling water for a while. Boil water in the pot and pour in the right amount of starch paste. Add the celery after cooling. Add the right amount of lactic acid bacteria to the celery. Seal with plastic wrap for 2 to 3 days.

Home practice of stewed sauerkraut in Northeast China

1. Prepare ingredients for Northeast sauerkraut stew: pork, sauerkraut, potatoes, carrots, onions, ginger, garlic, cooking wine, salt, chicken essence, light soy sauce, soy sauce, chili powder, pepper powder, water. Cut pork into small pieces and marinate with cooking wine, salt, chicken essence, light soy sauce, soy sauce, chili powder and pepper powder for half an hour. Wash sauerkraut and cut into small pieces. Cut potatoes, carrots and onions into small pieces. Cut ginger and garlic into small pieces.

2. Main ingredients: sauerkraut 1kg, live oyster meat 500g, pork leg 800g, star anise 1, pepper powder 1 teaspoon, Spanish olive oil 2 tablespoons, bone soup 1kg, salt 1 teaspoon. Add oil, star anise and pepper to the pan and saute over medium heat. Add the sliced meat and stir-fry until the meat turns white. Add shredded sauerkraut and stir-fry for 2 minutes. Add the bone soup and bring to a boil. Add the oysters and bring to the boil again.

Step 1: put the ribs and pork strips in cold water, blanch the water with wine for 3 minutes, then remove, rinse with warm water, step 2: boil the water in another pot, put in the washed ribs and pork, add green onion and ginger, simmer for half an hour.

How can sauerkraut stew be simple and delicious?

1. Shred sauerkraut and soak in clean water for 10 minutes. Squeeze out the water and set aside. Wash the spine and dice the onions and garlic. Heat the oil and stir-fry the spine. Add chopped onions and stir-fry. Add sauerkraut and stir well. Add the right amount of prickly ash powder and stir well. Add the right amount of soy sauce and stir-fry. Pour in water, do not pass sauerkraut, cover, turn to medium heat and simmer for about 15 minutes. 1 season with appropriate amount of salt.

Step 1: put the ribs and pork strips in cold water, blanch the water with wine for 3 minutes, then remove, rinse with warm water, step 2: boil the water in another pot, put in the washed ribs and pork, add green onion and ginger, simmer for half an hour.

3. Stewed pork with sauerkraut: cut the pork into pieces, boil it in boiling water and remove it. Add the right amount of oil to the hot pot, stir-fry sauerkraut for a while, then add pork pieces to stir-fry, then add the right amount of water, simmer for about 30 minutes, and add the right amount of salt, monosodium glutamate, light soy sauce and other seasonings. Beef stew with sauerkraut: slice the beef. Add some oil to the pan and pan-fry the beef slices until golden on both sides. Remove and set aside.

4. Wash the sauerkraut, cut it into pieces of appropriate size, and soak it to remove the excess sour taste. Cut pork into chunks, garlic cloves, ginger slices and set aside. Take a stew and spread a layer of sauerkraut at the bottom. Put the pork on the sauerkraut and sprinkle with minced garlic and shredded ginger. Continue to repeat the above steps, put sauerkraut, pork and seasoning into the stew cup layer by layer, and finally sprinkle with salt, soy sauce, cooking wine and white pepper.

5. Choose fresh sauerkraut to ensure taste and nutrition. When stewing sauerkraut, the heat should be moderate so as not to boil it. The addition of cooking wine and bean paste can increase the taste and flavor, but can also be adjusted according to personal preferences. The amount of white pepper should be appropriate, so as not to affect the original taste of sauerkraut. If you think sauerkraut is too salty, you can soak in water and desalinate in advance. In this way, a simple and delicious sauerkraut stew is finished.

How to cook sauerkraut

Pork (about 500 grams) sauerkraut (about 500 grams) minced ginger (right amount) minced garlic (right amount) oil (right amount) salt (right amount) chicken essence (right amount) cooking wine (right amount) water (right amount) step: cut the pork into small pieces and blanch it with boiling water. Cool oil in hot pot and saute minced ginger and garlic. Add pork and stir-fry until light yellow. Add sauerkraut and stir-fry for a few minutes.

Add oil, star anise and pepper to the pan and saute over medium heat. Add the sliced meat and stir-fry until the meat turns white. Add shredded sauerkraut and stir-fry for 2 minutes. Add the bone soup and bring to a boil. Add the oysters and bring to the boil again. Turn to simmer for 15 minutes, then season with salt.

Ingredients: sauerkraut, green and red pepper, pork. Excipients: vegetable oil, delicious, ginger, chives, pepper, sugar, starch, sesame oil. Rinse and cut up the sauerkraut. Wash and cut the green and red chili, cut the ginger, wash the chives and cut the chopped green onions. Cut the pork into small pieces. Marinate with extremely fresh, starch and sesame oil for about 5 minutes. Add the minced meat in the hot pot, stir-fry and change color.

Northeast style sauerkraut, generally need to turn to low heat after the fire for 20 minutes; Sichuan style sauerkraut, stew for about 5 to 8 minutes. Sauerkraut stew is cooked thoroughly before it can be eaten. If you eat sauerkraut with poor quality, mildew and short pickling time for a long time, it may be harmful to your health. Sauerkraut must be sliced before cutting, first use a blade to open 2-3 layers, and then finely cut into shreds, the finer the better, the finer the flavor.

The traditional practice in Inner Mongolia is to put sauerkraut, meat and seasonings in a casserole or stew pot, add the right amount of water, and then simmer slowly over low heat. To make a rotten sauerkraut stew, try the following method: use a pressure cooker: put sauerkraut, meat and seasonings in a high-pressure cooker, add the right amount of water, and then follow the instructions for the use of the pressure cooker. It usually takes a while to cook completely.

Northeast style sauerkraut usually needs to be stewed after turning to low heat for 20 minutes. Raw materials: 150 grams of fine powder, 50 grams of kimchi, 5 grams of shredded onions, 2 grams of white pepper, 3 grams of salt, 5 grams of chicken essence, 25 grams of oil refining, 600 grams of soup.