How to eat sauerkraut, how to eat sauerkraut

Sauerkraut fish. Prepare the following ingredients: 1 grass carp, 1/2 sauerkraut, 1 egg white, 3 tablespoons salad oil, 1 teaspoon salt, 1 green onion, 1 ginger, 3 millet peppers, 2 tablespoons of cooking wine, 1 tablespoon starch, 5 pickled peppers, 1 teaspoon sugar, 1 teaspoon pepper, 1 shallot, 1 pepper pepper.

The detailed method is as follows: rinse the cut fish fillet again with water, drain and squeeze out the water, add marinade salt, sugar, cooking wine, pepper and an egg white to the fish fillet, grasp it well, and finally add dry starch, grasp it well, put it aside to marinate after grabbing it, chop the rest of the fish head and fish bones into pieces, and rinse it with water. Then wash the sauerkraut and cut it into pieces; Cut the green onion and ginger into large pieces, cut the millet pepper and green pepper obliquely into slices, stir-fry the wok, add 1 tablespoon of salad oil, heat the pan with cold oil, put in the fish bones and fish head, fully stir-fry over high heat, when the fish bones and fish heads are all 100, add 1 3 sauerkraut, pickled pepper and green onion and ginger, continue to stir-fry over high heat to bring out the fragrance, add boiling water, and beat off the foam; Continue to cook on high heat for about 5-6 minutes, the soup becomes whiter and thicker, then remove all the ingredients in the soup

Fish bones, fish head, green onion and ginger, sauerkraut, pickled pepper, only leave the soup, put in the remaining 2 3 sauerkraut, continue to boil over high heat, cook out a strong sauerkraut fragrance, at this time you can add an appropriate amount of salt and cooking wine, seasoning, remove the sauerkraut, spread it at the bottom of the container, and put the fish fillet: keep the fire and the soup boiling; Spread in the pan hand by hand, piece by piece, quickly and evenly; After putting in the fish fillet, do not stir indiscriminately, you can stir along the edge of the pot or push the bottom (like boiling dumplings), wait for the soup in the pot to boil slowly, the fish fillet changes color, you can turn off the heat, pour the soup and the fish slices on the sauerkraut in the container, and sprinkle with chili pepper flakes, you can also add some chopped chives, start a small pot, heat about 2 tablespoons of salad oil, burn until the smoke is slightly green, and "nourish" the fish fillet while it is hot.

Ingredients: 500g pork, 1 green onion, 10g ginger, 1 spoonful of light soy sauce, 1 appropriate amount of thirteen spices, 1 egg, 1 teaspoon of sand tea sauce, salt according to personal taste, about 510g of dumpling skin

Method:1First, wash the meat, cut it into small pieces and put it in a meat grinder, press the start button to stir the meat into minced meat.

2.Put the stirred minced meat into a utensil, add chopped green onions, ginger and garlic, salt, cooking wine, sand tea sauce and minced meat, then add eggs, add olive oil, stir well, and let stand for 15 minutes!

4.Add the chopped sauerkraut to the minced meat and stir again to combine.

5.Take a dumpling wrapper, put the meat filling, fold it in half first, pinch it tightly, and then knead both sides, you can knead the shape of the dumpling according to your personal preference.

6.Wrap the dumplings in turn, and if you can't finish eating, you can freeze them quickly! Add water to the pot and boil over high heat, cook the dumplings over medium heat, pour a little cold water after boiling, repeat 2-3 times, cover and cook for a while, and the dumplings can be fished out by floating on the water.

The ways to eat sauerkraut are: sauerkraut fish, sauerkraut fried vermicelli, sauerkraut fat sausage, raw pork sauerkraut dumplings, sauerkraut stewed pork ribs.

1. Sauerkraut fish.

Ingredients Seasoning: 800 grams of grass carp, 1 bag of sauerkraut, 1 2 egg whites, 5 wild peppers, 6 garlic, 1 2 tablespoons of rice wine, 1 3 teaspoons of white pepper, 1 3 tablespoons of corn starch, 4 dried chilies, 10 Sichuan peppercorns, 1 coriander, 1 2 tablespoons of white sesame seeds, appropriate amount of salad oil, 2 chives, appropriate amount of chicken essence, 1 small piece of ginger.

Method: Cut the dried fish fillets into slices, rinse repeatedly until the water is clear and drain out. Add salt, pepper and ginger and grasp well.

Put half an egg white and cornstarch and marinate for about 15 minutes until the fish tastes. Cut the sauerkraut into thin pieces, slice the ginger, cut a portion of the garlic into slices, and chop the wild pepper. Cut the dried chili peppers into sections, and cut the chives into shreds.

Remove from the pot, add a small amount of oil, and stir-fry the ginger and garlic slices, green onions, and wild pepper until fragrant. Add the sauerkraut and stir-fry until fragrant, and add the fish head and stir-fry until fragrant. Pour in water, add fish bones and fish tails to bring out the fragrance.

After the water is reopened, put in the fish fillets, remove them and put them in a large bowl with sauerkraut, pour the soup, and enlarge the garlic, peppercorns, dried chili peppers, etc. Boil half a tablespoon of hot oil in a pot and pour it over the seasoning.

2. Stir-fried vermicelli with sauerkraut.

Ingredients Seasoning: fine vermicelli, Northeast sauerkraut, minced pork, salt, Sichuan pepper powder.

Method: Wash the kimchi and cut it into thin strips, then squeeze out the water, and heat the vermicelli with small water to blister for later use. Pour appropriate oil into the pot, put in the raw pork and prepare it simply, add the peppercorn noodles and light soy sauce, then put the kimchi, then add the appropriate cold water, cover the lid and simmer for 10 minutes, put in the vermicelli and concoct it again, adjust the taste and serve it.

3. Sauerkraut fat sausage.

Ingredients Seasoning: cold chicken, Northeast sauerkraut, salt, garlic and dried chili.

Method: Cut a slice of cold chicken, go through the oil, fry the dried chili peppers in the pot, then pour in the cold chicken and kimchi evenly and stir-fry, put the appropriate large bone broth to boil over high heat, and then change to low heat and cook for 20 minutes. Add salt and garlic and simmer for 2 minutes until the cold chicken is cooked.

4. Raw pork sauerkraut dumplings.

Ingredients Seasoning: dumpling skin, raw pork, onion and garlic, Northeast sauerkraut, Sichuan pepper powder, salt, oil, rice wine.

Method: Wash the raw pork, chop the filling, add rice wine, minced green onion and garlic, and salt and stir well. Clean the kimchi, let it soak in cold water for more than 10 minutes, squeeze the water dry, cut it into the end and put it into the mixed dumpling filling, put in a small amount of salt and oil to mix.

5. Sauerkraut stewed pork ribs.

Ingredients Seasoning: pork ribs, Northeast sauerkraut, green onion and garlic, rice wine, salt, pepper.

Directions: Finely cut the kimchi and squeeze out the water. Blanch the pork ribs first, remove the white foam, scoop them up and let them cool, pour cold water into the pot, put in appropriate salt and pepper and stew for 20 minutes.

Stir-fry the green onion and garlic until fragrant, pour in the kimchi, pour the stewed pork ribs into the pot together with the soup, and stew them to finish.

1. The practice of home-cooked sauerkraut fish.

Chop the chili peppers, roast the peppers in the pot, grind them, slice the ginger, and cut the sauerkraut into sections.

Use a knife to cut the head and tail of the fish, and pull out the side line of the fish, which can remove part of the fishy smell. Cut off the head of the fish, cut it from the middle, cut it along the back of the fish, and gently push the meat slice down, and the knife is as close to the bone as possible. Chop the fish bones into pieces and set aside the fish head, and slice the fish fillet

Tilt the knife into a 30-degree angle to slice the fish, and the fish fillet should not be too thick, otherwise it will not be smooth.

Pour oil into the pot, and stir-fry the Pixian bean paste in oil after the oil is hot. Add the sauerkraut and stir-fry, add water to the pot, and put a little more water. Add the fish bones and fish head and simmer for a few minutes, so that the fish soup is also delicious and good for noodles.

Take out the fish bones, fish heads, sauerkraut, etc., try to clean them and put them in the basin, and gently slide the fish fillets into the fish broth, do not stir too hard, otherwise the fish fillets will be broken. The fillet is easy to cook, and the next step is to pour the fillet and soup into a basin, top it with chili peppers, sprinkle with ground pepper, and sprinkle with a pinch of salt. Boil oil in another pot and pour it on the chili peppers while it is hot.

2. The practice of sauerkraut stew.

Wash the pork belly and cut it into thin slices, cut the tofu into thin slices, wash and tear the enoki mushrooms, wash the sauerkraut and squeeze out the water, put a little oil in the pot, put in the pork belly and fry the fat, put in the green onion and dried chili pepper and fry until fragrant, add the sauerkraut and stir-fry evenly, add a large bowl of water to boil, add salt and chicken essence, add enoki mushrooms and tofu over low heat until the tofu tastes, put in the soaked vermicelli, boil soft and serve it.

3. The practice of stir-frying sauerkraut powder with shredded meat.

Wash the sauerkraut and cut it into shreds, don't cut it too thickly, pour it into water after cutting, and then take out the shredded sauerkraut with your hands, squeeze out the water and set aside. Shred the lean pork, put the shredded meat in a bowl and add a spoonful of cooking wine to marinate for a while. Slice the fatty meat and set aside.

Green onions, ginger, garlic, dried red peppers, and change the knives. Soak the vermicelli in cold water for a while, don't soak it for too long.

Heat the pot and pour in the cold oil, add the marinated meat to the silky smoothness, add a spoonful of light soy sauce, fry until the meat changes color, remove it from the bowl and set aside.

Don't wash the pot, don't pour the oil again, pour in the fat directly, and boil it into meat oil. It is recommended to put more fatty meat, because sauerkraut eats oil, and it will taste better if you put more of it, even if you don't put lean meat.

After boiling out the meat oil, pour in the green onion, ginger, garlic, Sichuan pepper and dried red pepper and stir-fry until fragrant. Add sauerkraut and stir-fry. Add the fried shredded lean pork and stir-fry evenly.

Add a small amount of water, no need to end the sauerkraut, half the amount is good, add vermicelli, pour in a small amount of light soy sauce, cover the pot and simmer over medium heat for 2 to 3 minutes.

Sprinkle some minced garlic and chicken essence before cooking. As long as you soak the vermicelli in water before, simmer it for about 2 or 3 minutes, and it will be almost cooked.

Salt should be added in moderation, because the light soy sauce has been added before, and the sauerkraut is highly salty, so it should not be too salty.