How to make sauerkraut delicious How to make sauerkraut delicious?

Sauerkraut is a kind of home-cooked dish loved by Northeast people, there is a large vat of sauerkraut in every family in the Northeast, pickled in a large vat after the cabbage harvest in autumn, it is generally naturally fermented, and there will be a sour taste after all the sauerkraut is fermented, so that the sauerkraut will be pickled successfully, the practice of sauerkraut is diverse, it can be made into sauerkraut white meat, and it can also be made into sauerkraut vermicelli, today I will introduce the practice of sauerkraut white meat.

Seasoning of sauerkraut and white meat: salt, chicken essence, dried chili pepper, cooking wine, pepper, sesame oil, green onion, ginger and garlic, star anise, cumin, Sichuan pepper.

How to make sauerkraut white meat: 1. Wash the pork belly, scrape the dirt on the skin with a knife, put in the green onions, ginger, garlic, star anise, peppercorns, and cool the pot under water.

2. Cook the pork belly over high heat, add cooking wine and add salt and pepper to taste. The soup can be milky white only when it is on high heat.

3. Wash the sauerkraut and squeeze off the water by hand, cut into thin strips, and cut the red pepper into thin strips.

4. Cook the pork belly, which can be easily passed through with chopsticks, then taken out and put in a cool place to cool and set aside.

5. Heat the wok, put a little oil in the pot, stir fragrant, and fry the dried chili peppers and chopped green onions in the sauerkraut, which can make the taste of the sauerkraut more fragrant.

6. Put the fried sauerkraut and the broth into the saucepan and simmer over high heat.

7. Cut the cooled pork belly into slices;

8. Put in the meat slices, add chicken essence and pepper to taste, reduce the juice over high heat, and pour a little sesame oil before cooking.

Cooking tips for sauerkraut and white meat: **Sauerkraut, I prefer to buy small packages. The amount of 300 grams can just be used up at one time, otherwise if the package is too large, it can't be used at one time, put it in the refrigerator, and frown every time you open it.

Moreover, this sauerkraut tastes good. There are also more leaves than bangzi.

When buying pork belly, bring a big stick bone, let the family help you chop it into pieces, put it in together when cooking meat, the meat is fragrant, and the soup is also fragrant.

The sourness and saltiness of sauerkraut vary greatly from place to place, so it has always been my habit to wash it with water to remove the saltiness for the sake of insurance. When stir-frying, it must be stir-fried thoroughly with oil, so that the sauerkraut made is delicious.

If the soup is not hot, you can heat it and then pour it in, if the soup is not enough, add boiling water to make up for it, do not add cold water. Only then will the soup be milky white and have a strong flavor.

For this dish, many Northeast people love to eat, it can be said that it is a dish praised by young and old, this dish is very good to make at home, the method is simple and the ingredients are convenient, through the above introduction, foodies take action.

Sauerkraut does this, old fragrant.

The pickling method of mustard sauerkraut is as follows:

Ingredients: 5 mustard greens, 1000ml of boiling water.

1. The first step is to wash and drain the prepared mustard greens.

2. Then scald it with the prepared boiling water, as shown in the figure below.

3. After scalding, let stand for 2 minutes.

4. Then put it in the prepared bottle.

5. Pour boiling water, the water level should exceed that of mustard greens.

6. Wait for 72 hours before you can take it out, so that the mustard sauerkraut is ready.

First of all, the cabbage is cleaned, the kelp is also soaked, and cut into segments or cut relatively small, such flowers are more delicious, and the texture is relatively easy to penetrate. Soak them first, soak them well and then dry them, because kimchi or sauerkraut can not be put some water when making, because if you put water, it will affect the quality of its storage, and his taste will also be changed. Then put a layer of cabbage and kelp, put each layer in this way and then add sugar to stir, prepare some pepper water, and finally pour it on, and pour in less water, or add a little every day is better. If you are afraid that the kelp you eat will not be cooked, you can blanch it in advance, but be sure to dry it.

Sauerkraut okra. -Material-

120 grams of okra, 2 ssauerkraut.

Small pieces of ginger, 3 red peppers.

Peanut oil, salt, vegetable and fruit powder to taste.

Method-1Okra washed and diced, ginger finely chopped, chili finely chopped;

2.Put the okra in hot water and blanch for 1 minute;

3.Heat oil in a pan and sauté minced ginger and diced chili peppers;

4.Add sauerkraut and diced okra and stir-fry;

5.Add salt and fruit powder and stir-fry before cooking.

Sauerkraut potato chips.

Ingredients - 600g of potatoes, 120g of sauerkraut

Oil, salt, vegetable and fruit powders to taste.

Small pieces of ginger, 4 chili peppers.

Method-1Peel the potatoes and cut them into thin slices, soak them in clean water for later use;

2.Finely chop the ginger and chop the pepper;

3.Heat oil in a pot, add minced ginger and chili pepper and stir-fry until fragrant;

4.Add sauerkraut and stir-fry for 2 minutes;

5.In another frying pan, add the potato slices and stir-fry for a while;

6.Add sauerkraut and stir-fry, add a little water to cover and cook until cooked;

7.Add a pinch of salt and fruit and vegetable powder to taste and mix well.

Stir-fried sauerkraut. -Material-

Sauerkraut, ginger.

Pepper and salt.

Vegetable and fruit powder, vegetable oil.

Method-1Soak the sauerkraut and wash it and cut it into thin strips;

2.Chop the pepper diagonally into small pieces, and mince the ginger;

3.Heat oil in a pot and stir-fry pepper and ginger until fragrant;

4.Add sauerkraut and stir-fry, add salt, vegetable and fruit powder to taste before cooking.

Stir-fried sauerkraut with bamboo shoots.

Ingredients - 500 grams of bamboo shoots, 300 grams of sauerkraut.

Salt and vegetable oil to taste.

Method-1Peel the bamboo shoots, wash them and cut them into cubes;

2.Prepared sauerkraut, washed and cut;

3.Heat the pan and fry the sauerkraut without oil in a nonstick pan;

4.Heat another pan, pour oil, and fry bamboo shoots over low heat;

5.Add the sauerkraut, and the chili peppers. If you don't eat chili peppers, you can skip it;

6.Put salt and stir-fry, there is a yellowish feeling both cooked.

Sauerkraut-fried green beans.

Ingredients - 300 grams of green beans, 200 grams of sauerkraut.

1 red pepper, peanut oil, salt to taste.

Method-1Wash the green beans and remove the pods, cut them into cubes, wash the sauerkraut, and drain the water;

2.Heat the pan, do not put oil, fry the sauerkraut sour water dry, remove from the pot;

3.Wash the pot, heat the pan, pour oil, and stir-fry the green beans over high heat until the skin is wrinkled;

4.Add the washed and chopped red pepper and stir-fry;

5.Add the sauerkraut to the stir-fry;

6.Add salt and stir-fry evenly.

Diced sauerkraut root. -Material-

Half a lotus root, 30 grams of sauerkraut.

1 tablespoon vegetable oil, a pinch of salt.

A pinch of dried chili pepper and ginger powder.

Method-1Wash the lotus root, peel and cut into cubes, and chop the chili pepper.

2.Blanch the lotus root quickly in boiling water, drain and set aside.

3.Heat the oil in a hot pan, pour in the diced lotus root and salt, dry chili pepper and a little ginger powder and stir well.

4.Pour in the sauerkraut and stir-fry a few times to remove from the pan.

Sauerkraut fried noodles are delicious, and the specific method is as follows:Ingredients: sauerkraut, vermicelli.

Excipients: garlic, soy sauce, shallots, thirteen-spice wax chain cloth, salt, edible oil.

Tools: pots, bowls, plates.

1. Put a bag of sauerkraut in a bowl.

2. Wash the sauerkraut with water, wring out the water and put it on a plate.

3. Add a spoonful of thirteen spices and mix evenly.

4. Put oil in the pot and add the green onions.

5. Add sauerkraut, half a tablespoon of salt, 2 tablespoons of soy sauce and minced garlic.

6. Add the boiled vermicelli, add some water, and put a spoonful of light soy sauce.

7. Stir-fry evenly, and the sauerkraut fried vermicelli is completed.

Steps:1First of all, prepare a sour letter leftover cabbage and rinse it several times with water.

2.Cut the slices with an oblique knife, ginger and garlic, and mince them all.

3.Wash the peppers and cut into rings.

4.Heat the pan, without oil, and fry the sauerkraut in dry water first.

5.Serve on a plate first.

6.Put oil in the pot, add ginger, garlic, and chili pepper and stir-fry until fragrant.

7.Add the sauerkraut and stir-fry for a while.

8.Adjust the oyster sauce and stir-fry the sugar for about two minutes to let the sauerkraut finch absorb the flavor.

9.Fried.

10.On a plate, it is sour and delicious.

The best way to eat sauerkraut is to fry it with spicy tongji peppers.

Clean the sauerkraut and cut it into small pieces, then stir-fry the sauerkraut in a hot oil pot over high heat to bring out the fragrance, and finally add chili peppers, oil, salt, and then continue to stir-fry for three minutes to eat out of the pot, the taste is very delicious.

The delicious recipe for sauerkraut is as follows:

Ingredients: pork belly, green onion, ginger and garlic, sauerkraut, cooking wine.

Seasoning: Sichuan pepper powder, salt, light soy sauce, dark soy sauce.

1. Prepare a pound of pork belly, cut it in half with a knife in the middle, when you choose the pork belly, you must choose fresh, so that the taste is delicious, boil the water, the pork belly is cold in the pot, put the green onion, ginger slices, cooking wine, boil for 3 minutes, skim off the excess foam, change to medium and low heat, and cook for about 25 minutes.

2. There are many ways to buy sauerkraut, if you have a technique, you can use your own pickles, so that the taste is more authentic, vegetable markets and supermarkets, there are bagged sauerkraut for sale, if you don't want to eat too sour, you can wash it several times and dry up the excess water.

3. The meat here is also cooked, the time is within 20-30 minutes, don't cook it too old, take out the pork belly, wash it with cold water, change the knife and cut it into thin slices, and put it on a plate for later use.

4. Re-start the pot to burn oil, put in the green onion, ginger and garlic, burst out the fragrance, like to eat chili, you can put a few dried chili, add the sauerkraut and stir-fry evenly, if there is a vermicelli code Sun, remember to put some vermicelli, wide powder and other accessories, spread the white meat on it, add the pork soup, and simmer for 15 minutes.

5. When the time is up, stir well, add an appropriate amount of chopped green onions, pepper, salt, and chicken essence to taste, the fresh and fragrant is delicious, sour and appetizing, the soup is delicious, and the wine and rice are not delayed.

The best way to eat sauerkraut is as follows:Tools and materials: pots, plates, kitchen knives, cutting boards, pots, shovels, spoons, chopsticks, sauerkraut, pork, garlic, chili, lard, cooking oil, salt, water, cooking wine, chicken essence.

1. Wash the sauerkraut and pork as well.

2. Chop the sauerkraut, cut the meat into strips, mince the garlic, and cut the chili pepper into sections.

3. Heat the oil, add the fat meat to the fragrant and turn it into oil miscellaneous, then you can get out of the pot, add garlic and chili pepper to stir-fry the code, after the fragrance, add the lean meat and stir-fry.

4. Stir-fry until it changes color, add sauerkraut and stir-fry over high heat.

5. Add a spoonful of lard, a little salt to grind the modal bar, stir-fry evenly, appropriate amount of water, and bring to a boil.

6. Add cooking wine and chicken essence before cooking, and stir-fry evenly.

7. Remove from the pan.

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:

1. Boil a pot of boiled water and leave for 1 day;

2. Wash radishes, cowpeas, bitter gourds, Chinese cabbage and other vegetables that are usually soaked in sauerkraut, and thoroughly dry the moisture on the surface of the vegetables (note that the vegetables are not dried, but only the wet moisture on the surface of natural air drying);

3. Put the cut vegetables into the jar, add salt (not too little, but not too much, you can taste it yourself), ginger slices, and then pour it into the cold boiled water that boiled the day before, and the water should submerge the vegetables;

4. Buckle the lid of the jar and inject water into the edge of the bowl to isolate the air;

5. It is good to leave it for about 10 days; When eating, use clean chopsticks to pick some out, and you must not get oil!; In the future, you can add some new dishes at any time, add a little salt at the same time, do not change the water of the kimchi, the older the taste, the better, and the shorter the soaking time;

Ingredients: pork belly, sauerkraut, salt, oil consumption, chicken essence, soybean oil, ingredients, thirteen spices.

Preparation of sauerkraut stewed pork belly.

Wash the sauerkraut with water several times, squeeze out the water, form a ball of pork belly and cut it into thick slices, and then fry it in an oil pan until the green onions, ginger and garlic are slightly curled, minced green onions, ginger and garlic, put them in the oil pan and fry the fragrant sauerkraut, put them in the pot and stir-fry, put in the soy sauce, consume oil, thirteen spices, salt and stir-fry for a while, add water to the pot, submerge the sauerkraut, put in a small clove of ingredients for fifteen minutes, add chicken essence and stir-fry, and then you can get out of the pot sauerkraut and scrambled eggs.

Ingredients: 200g sauerkraut, 2 green peppers, 2 millet peppers, 1 garlic (minced), 2 eggs.

Preparation of scraggerkraut scrambled eggs.

Garlic, chili finely chopped, eggs beaten. Stir-fry the sauerkraut over medium-low heat in the pot without oil. Push the sauerkraut aside, heat the oil and beat the eggs.

After the eggs are set, stir-fry them with sauerkraut, add minced garlic and chili peppers. Add some light soy sauce to taste before cooking, stir-fry well. (Here, depending on your taste and the saltiness of the sauerkraut, if the sauerkraut is already salty, don't release the soy sauce again.)

Sauerkraut potato chicken.

Ingredients: 600g chicken, 1 potato, 150g sauerkraut, 30g garlic, 30g peppercorns, 3g dried chili pepper, 10g cooking oil, 10g light soy sauce, 10g, dark soy sauce 15g, salt 1g, rock sugar 15g, water 500g

Preparation of sauerkraut potato chicken.

Add chicken pieces and ginger slices to the pot, pour in water, and cook until a large amount of foam floats out. Heat the oil in a pan, pour in garlic, Sichuan pepper and dried chili pepper and stir until fragrant, add chicken pieces, pour in light soy sauce, dark soy sauce, salt and sugar, and stir-fry evenly. Pour in water, cover and simmer for 20 minutes.

After 20 minutes, add the potatoes and stir briefly, continue to simmer for 10 minutes, and you can enjoy beautifully.