Is it OK to eat bacon sauerkraut? How to make sauerkraut delicious

It's not good to eat some and nothing can be too extreme.

There are good and bad. Bacon has the functions of appetizing, cold, and eliminating food, but it is not nutritious, and it is better for the elderly with high blood pressure, high blood lipids, and high blood sugar not to eat it.

Sauerkraut is characterized by being sour, cool, tender and crisp, which can defeat stomach fire when eaten in winter and relieve heat in summer. In addition to its good taste, sauerkraut can also regulate taste, increase appetite, increase the secretion of gastric acid, and play a role in orderly digestion. In addition, eating sauerkraut can also be organized and sweaty, and some people sweat after eating, which can prevent and treat colds.

It's still good to eat more.

It is very delicious, but it is not good for the body, it contains nitrite and is easy to cause cancer, and it is not good for long-term consumption.

Not good. Predisposed to cancer. There are some chemicals such as aflatoxin, toluene ratio, etc.

Not good, there are carcinogens, nitrites,

Of course not, smoked and pickled products are high in nitrites.

Nitrite can oxidize the normal oxygen-carrying low hemoglobin in the blood to methemoglobin, thus losing the oxygen-carrying capacity and causing tissue hypoxia. It is a carcinogen, and it is easy to be poisoned by acute and chronic poisoning in excess.

So advise your friends to try to eat less and eat more fresh food.

It's okay to eat something appropriately, but if you eat it regularly, forget it.

It's best not to eat, it's really craving, eat more vegetables to dilute it after eating!

It's not good, you can eat it once in a while, and it's not good to eat it often.

The advice of Chinese nutritionists and the Food Safety Bureau is: eat everything in moderation, and don't overdo it.

It's better not to eat pickled things... Sauerkraut and bacon are pickled... So...

1. I feel that it is still fried and delicious, and some meat is put in it! It's very fragrant.

2. It doesn't feel so good when stewed and eaten, and the taste will be light, but add more soup to stew sauerkraut in winter, it tastes very warm and still very flavorful (it's best to stew it with pork ribs and the like, otherwise the clear soup and sauerkraut will have no taste).

3. The other thing is to make stuffing, dumplings, pies and the like, dumplings stuffed with pork and sauerkraut, and I drool when I think about it!

It can be used to stew pork stick bones, if possible, you can add some blood sausage, or you can wrap sauerkraut pork stuffed dumplings.

The simplest one is to take the same amount of meat in the usual stir-fry and slice the pork belly, sauerkraut shredded, (sauerkraut help that with a blade into two slices in the shredded, otherwise it is too thick and the taste is not good) put oil in the pot, after the oil is hot, put the pork belly and green onion together in the pot to fry it, put some soy sauce after the meat is cooked, fill the pot with water after stir-frying, not too much water, the amount of sauerkraut that can cover the sauerkraut is appropriate, put the sauerkraut into the pot a little bit after the water boils, put the same method as the following strips, cook for 8-10 minutes, add a little less salt, not too much, Because good sauerkraut is very fresh, if you usually put the amount of salt in the dish, it will feel salty to eat, if you eat MSG, put some MSG before cooking, turn off the heat, it is delicious

How to make sauerkraut delicious, the time of fermentation is the key. The sauerkraut fish I put on the dough in N Duo is very delicious, and the sauerkraut in it is the specialty of the merchant.

Make pickled vegetable noodles, sauerkraut, vermicelli, and pork belly are fried and eaten, very fragrant, and I love to eat it! Then it is a very famous specialty dish in the Northeast: killing pigs, shredding sauerkraut, adding more soup to the pot, adding crystal powder, pork belly, blood sausage and other stews, which are also delicious, or sauerkraut stewed with a large skeleton, which tastes good.

Another dumpling stuffed with sauerkraut and pork is also very delicious.

Channeling white meat, dumplings, sauerkraut fish.

Add pork belly, fatten, and some vermicelli!

Material: Small squid.

squid) or cuttlefish (cuttlefish) 1lb, onion,

Cut into thin strips and rinse the water clean.

If you fry more fatty meat and oil, if you make soup, you need to use water to cook bones and meat, because sauerkraut is very oily, and it will not taste good without oil, and it will be very bitter.

Northeast sauerkraut.

One. Preparation.

1.Buy cabbage pickled cabbage, smell it when you buy it, buy it if it is sour but does not have a strange smell, otherwise you don't buy it.

2.Vermicelli is a dry powder, hard kind.

3.Sauerkraut shredded, fine, if it is thick like chopsticks, it will have no taste and no beauty, brother, you say yes?

4.Soak the vermicelli in cold water two hours in advance.

Two. Started to do it.

1.Put the washed pork belly in water and boil.

Eight when ripe, take out, let cool and cut the thief thin thief thin slices, (don't throw the soup, useful).

2.Put a few raw fat slices in the pot (five small slices are enough), make out the oil, add chopped green onions, Sichuan pepper noodles, and then pour in the soup that just cooked the fatty meat.

3.Put sauerkraut, salt, no soy sauce, remember, don't put soy sauce, can't make sense, anyway, it won't be sour, and it will change its taste.

4.The sauerkraut is boiling, put the vermicelli, wait for another eight minutes, when the vermicelli bites a little hard, get out of the pot, serve the vegetables, oops, sour, light sauerkraut stewed vermicelli is done, I really want to go to your house to teach you personally, by the way, I am not allowed to cook now, you can do it I really envy me

The latter words are not what I said.

The practice of sauerkraut pork belly in the open oven is introduced in detail.

Shao cuisine and efficacy:

Delicious porridge soup. Process: Burning.

The ingredients for making sauerkraut pork belly in the open oven:

Ingredients: 200 grams of pork belly, 100 grams of sauerkraut, 100 grams of mushroom slices, appropriate amount of coriander.

Seasoning: green onion, ginger slices, salt, chicken essence, Huadiao wine, salad oil.

Teach you how to make sauerkraut pork belly in the open oven, and how to make the pork belly in the open oven sauerkraut to be delicious 1Wash the pork belly and sauerkraut separately, blanch them and slice them for later use.

2.Heat the oil pot, add the green onion and ginger slices to the pot, put in the pork belly slices, sauerkraut slices, mushroom slices and water and boil for 1 hour, add salt, chicken essence, Huadiao wine to taste, pour into the open furnace, sprinkle with coriander.

Tips for making pork belly with sauerkraut in an open oven:

The pork belly should be burned.

The recipe for stewed tofu with sauerkraut and dried shrimp is detailed.

Cuisine and efficacy:

Home-cooked recipes. Process: Stew.

Ingredients for stewed tofu with sauerkraut and dried shrimp:

Ingredients: 200 grams of tofu, 5 dried shrimps, 50 grams of sauerkraut, appropriate amount of peppers.

Seasoning: salt, chicken essence, pepper, lard to taste.

Teach you how to make sauerkraut and dried shrimp stewed tofu, and how to make sauerkraut and dried shrimp stewed tofu to be delicious1Sauerkraut cut into slices, wash and blanch; Blanch dried shrimp; Cut the tofu into cubes and blanch.

2.Put the ingredients into a clay pot, add seasonings to taste, and simmer for 30 minutes.

Tips for making stewed tofu with sauerkraut and dried shrimp:

The stewing time should be a little longer, so that the tofu is stewed empty and has a better taste.

The recipe for crispy sauerkraut is described in detail.

Cuisine and efficacy:

Home-cooked recipes. Refreshing cold dishes.

Ingredients for sauerkraut crispy belly:

Ingredients: 250 grams of pork belly, 100 grams of fish sauerkraut.

Seasoning: fish sauerkraut juice, coriander, green onion, ginger, star anise, bay leaves, monosodium glutamate, salt, rice wine, red oil, sesame oil.

Teach you how to make sauerkraut crispy belly, how to make sauerkraut crispy belly to be delicious.

1.Slice the stalks of the fish sauerkraut and put it on a plate.

2.Wash and slice the pork belly, soak it in diluted alkaline water, rinse it to remove the alkaline taste, blanch it, cook it and rinse it, and serve it on top of the fish sauerkraut slices.

3.Drizzle with the seasoning that has been thoroughly blended.

Tips for making sauerkraut crispy belly:

If there is too much alkaline water to soak the pork belly, the cooked pork belly will be rotten and weak.

Pickling sauerkraut is very simple, the key is that you have the kind of pickle jar with a bowl upside down on it. Here's how to make it:

Sauerkraut burns blood.

Method: 1. Cut the blood tofu into slices about 1 cm thick, boil in boiling water until it changes color, remove it and wash off the blood foam with water, drain and set aside.

2. Cut the sauerkraut into thin strips, the ginger into thin strips, and the garlic into minced garlic.

3. Heat a wok, add oil, add shredded ginger and minced garlic and stir-fry until fragrant.

4. Add sauerkraut and stir-fry until fragrant.

6. Put the blood tofu in, evenly submerge it into the soup, bring to a boil, turn to low heat and cook for about 15 minutes, until the soup is dry.

7. Add salt, sugar and pepper to taste, and serve on a plate.

Sauerkraut pork stewed vermicelli.

Ingredients: pork belly, sauerkraut (the supermarket can also be sold, but it still comes with an introduction to the practice of sauerkraut), red potato flour (I like our Hunan sweet potato powder the most), green onions, ginger, garlic, peppercorns.

ps: sauerkraut method - a Chinese cabbage, about 1 and a half pounds of weight, wash the Chinese cabbage and dry the water vapor, then shredded, put it into a large fresh-keeping bag, then add a spoonful of salt and a spoonful of vinegar, mix well, slightly marinate for a few minutes, tie the bag tightly, knead the cabbage vigorously until the water is squeezed out, do not pour out the cabbage water, directly put the cabbage in the original bag after the water, put it in the refrigerator, and then open it after a week, and the delicious sauerkraut will appear in front of you. ）

Preparation of sauerkraut pork stewed vermicelli:

1. Put the whole piece of fresh pork belly into the pot, put ginger slices, peppercorns, green onions and an appropriate amount of water in the pot, cook for about 10 minutes, pick up the slices after the meat is cooked, and keep the broth for a while.

2. Add the bottom oil to the casserole, add the green onion segments, ginger slices, minced garlic and stir-fry until fragrant, and slightly burst the oil under the pork belly slices (be sure to burst out of the oil, so that the pork belly will not be greasy), stir-fry the sauerkraut, add the broth of the meat before cooking, stew slightly, add the soaked red lettuce powder, turn to medium heat, add salt to taste, stew, pour hot oil and start the pot.

Kill pig vegetables in the Northeast, first stew the pork bones and pig queen meat over slow heat, and wait for a layer of lard to float on the soup when the sauerkraut is put into the pot, and simmer for 3 to 4 hours.

Cut the dried chili peppers into pieces and stir-fry with minced garlic

Slightly spicy, delicious!

1. Wash the whole sauerkraut tree, split the leaves into three layers with a knife and cut them into thin slices, and slightly dry the water; 2. Add pork belly to the hot pot and stir-fry, 3. Add green onions, ginger, salt, and sauerkraut and fry over high heat for 5 minutes, add water until the vegetables are level, and then simmer for 5 minutes until the soup is closed, 3. Thicken with water starch, 4. Add monosodium glutamate and pour chili oil out of the pot.

1. Wash the whole sauerkraut tree, control the water, split the leaves into three layers with a knife and cut them into thin slices, and slightly dry the water; 2. Add pork belly to the hot pot and stir-fry, 3. Add green onions, ginger, salt, and sauerkraut to fry over high heat for 5 minutes, add water until the vegetables are level, and then simmer for 5 minutes until the soup is closed, 3. Thicken with water starch and add monosodium glutamate.

Sauerkraut stir-fried meat, but with less oil.

Add some shredded meat and some sharp peppers to stir-fry, it must be delicious.

Sauerkraut is the best to fry, because it has a flavor and basically doesn't need to put anything.

Seasoning, the oil is hot and it is good to fry it for a while, if it is not salty enough (generally not), you can put a little salt. If it is sauerkraut-fried meat, pour the sauerkraut into the meat and stir-fry it a few times.

Sauerkraut Fish Ingredients:

750g fresh grass carp, 1 handful of sauerkraut, 6 pickled peppers, 5 dried red peppers, 1 2 tsp Sichuan peppercorns, 1 tsp minced garlic, 1 tsp minced ginger.

Marinated fish seasoning: 1 2 tsp salt, 1 tsp chicken bouillon, 1 tbsp cooking wine, 2 tbsp water starch (2 tsp cornstarch + 2 tbsp water).

Seasoning for boiled fish: 1 tsp chicken essence 1 4 tsp white pepper 1 4 tsp salt (or leave it alone, as sauerkraut and pickled pepper will cook salty).

Let's start with how to handle fish.

1.For fresh grass carp, cut the belly to remove the internal organs and gills, and scrape the scales.

2.Behead off first.

3.Use a sharp knife to slice the meat from the tail close to the main bone.

4.When it is opened, the black membrane inside the belly of the fish should be scraped clean.

5.Then slice out the upper and lower slices of meat.

6.Cut off the belly (belly) of the two pieces of fish.

7.Then slice the back of the fish into a 3mm thick fillet.

8.Chop the fish head in half from the middle.

9.Finally, the fish is divided into 5 parts: head, tail, bones, belly (belly), and fillet.

How to eat sauerkraut.

How to eat sauerkraut Sauerkraut is a pickled vegetable that Northeast residents like to eat in winter. Northeast people in other places regard sauerkraut as a representative hometown dish. In recent years, southerners have begun to taste northeastern-style sauerkraut just like northeasterners eat southern-style dishes, but they are very unfamiliar with how to eat sauerkraut.

Historically, sauerkraut as a home pickled dish, not elegant, the way to eat is also very simple, the more familiar way to eat and the types of dishes, only white meat, balls, shabu-shabu, fried sauerkraut powder, dumplings and so on.

In the past two years, the use of biotechnology, fermented sauerkraut processed by the industrial production process of sterilization fermentation, because of its good quality and taste, the harmful substances produced by the house-stained sauerkraut, the use of vacuum packaging, long shelf life, easy to eat and store, Shenzhen city residents welcomed, and began to enter the high-end restaurants, become a flavor dish on the banquet, attracting many customers. The semi-finished sauerkraut shreds processed by the market have also begun to diversify, not only to make soup, stir-fry and cook, but also to mix cold and cold dishes; Northeast sauerkraut stewed fish is sour and refreshing, with a unique flavor; Purple orchid spicy sauerkraut taste more beautiful, unique, with sauerkraut and gourd, chili, sweet vegetables are compatible, processed into sweet and sour spicy dishes, more cultural connotation, in the hands of smart chefs and dexterous housewives, with Northeast style sauerkraut as raw materials to create more kinds of flavor dishes, enrich China's food culture.

If you don't like to eat sour, you can soak it in water for a while after opening the bag, and remove it when it drops to a suitable acidity, and then process it to cook.

As for the specific recipe, see the ** below.