Where is sauerkraut and what are the sauerkraut dishes?

In the Northeast, 80% of the sauerkraut eaten by the sticks every year is imported from the Northeast.

Sauerkraut is available everywhere. The method of making it is slightly different. Even sauerkraut is served in Western food. Made with purple cabbage. Very sour, very sour.

1. Sour steaks.

It's not difficult to make a sauerkraut dish, but it's not easy to eat it with all the flavors. Different people use the same ingredients and the same person uses different ingredients, and the taste of sauerkraut dishes is also different. To measure how well sour steak is done, the key is to eat it:

Sour in place, spicy in place, fragrant in place. The overall feeling is sour, sour, sour.

2. Hot and sour soup.

Hot and sour soup is a traditional Sichuan snack that belongs to Sichuan or Hunan cuisine. Sichuan hot and sour soup is characterized by sourness, spicy, salty, fresh and fragrant. It is made by boiling shredded pork, tofu, winter bamboo shoots, Boryeong vinegar and other ingredients through clear broth.

Drinking after meals has the effect of sobering up and helping digestion. So many people miss the deliciousness of hot and sour soup when they don't have much appetite. On May 14, 2015, it became the first state banquet menu to entertain Indian Prime Minister Modi in Xi'an.

3. Hot and sour fish.

Hot and sour fish is a Sichuan specialty dish, belonging to Sichuan cuisine, the flavor is strong, the kimchi flavor is prominent, with a strong Sichuan folk home flavor, if you do not add watercress, it is the traditional Sichuan famous dish kimchi mackerel. The main ingredient of hot and sour fish is crucian carp, and the main cooking process is stir-frying. The finished sour and hot fish is spicy and sour, sweet in sour, and the kimchi flavor is prominent.

4. Sauerkraut fish.

Sauerkraut fish, also known as sour soup fish, is a classic dish originating from Chongqing, known for its unique seasoning and unique cooking techniques. Popular in the 90s of the last century, it is one of the pioneers of Chongqing Jianghu cuisine.

Sauerkraut fish is made with grass carp as the main ingredient, cooked with kimchi and other ingredients, and the taste is sour and spicy; Fish is rich in high-quality protein, which can provide people with rich protein, minerals and other nutrients; The lactic acid in sauerkraut can promote the body's absorption of iron and can also increase a person's appetite. There are different opinions about the history of sauerkraut fish, and it is impossible to verify it so far, and it has been passed down through the generations, and the production methods are also different, but the taste is basically the same.

5. Vinegar cabbage.

Vinegared cabbage is a famous dish of the Han nationality, belonging to the Lu cuisine, the taste is silver red, sweet and sour, spicy and fragrant. Take cabbage heart as the main ingredient, green and red pepper cubes, and sea rice as the ingredients. Add green and red pepper cubes, and the sea rice is vinegared to make the dish have the characteristics of color, aroma, taste and shape.

Sauerkraut is commonly found in the northeast, southwest Yunnan, Guizhou, Sichuan region, Chaoshan region of Guangdong, etc., among which the sauerkraut in the northeast is the most distinctive. Sauerkraut is found in many regions of China, and the raw materials and production processes used in different regions are also different. Northeast sauerkraut is one of the most home-cooked dishes with Northeast characteristics, mainly pickled Chinese cabbage, the original intention of making sauerkraut is to extend the shelf life of vegetables, and the more famous dish in Northeast China is sauerkraut pork stewed vermicelli.

Sauerkraut can be an appetizer in our diet, a side dish, or a seasoning to make dishes, which can be divided into Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut, etc., and the taste and style of sauerkraut in different regions are also different. The "sauerkraut" that people often say generally refers to the general term for all kinds of sauerkraut made from all green vegetables or cabbage.

The sauerkraut in Yunnan-Guichuan area is also known as pickled cabbage, the taste is sour and salty, the taste is crisp, it has the effect of refreshing and appetizing, it is usually pickled with the leaves of mustard greens and mustard, and the common dishes are sauerkraut fish, Laotan sauerkraut noodles and so on. The Chaoshan area of Guangdong will further develop the sauerkraut, the mustard greens used in the Chaoshan sauerkraut have many stems and few leaves, are extremely crisp, and the pickling method is not the same as that in the Northeast and other places, the eating method is simple, and it can be eaten immediately with rice.

The raw material of Northeast sauerkraut is the local Chinese cabbage. When pickling sauerkraut, first of all, pick the cabbage, then remove the stump rotten leaves, large leaves and yellow leaves, dry in the sun for a few days, wash with water, and then place them neatly in the vat one by one, layer by layer, after pressing a big stone on top of the vegetables, add raw water or cool white open (preferably cool white open) to soak and pickle, seal and store, let the vegetables slowly shrink and ferment in a cold environment, and it will be completed after 30 days. To catch up with the cooling, the sauerkraut is removed from the vat through the ice ballast.

This method is called raw pickling, and there is also a kind of cooked pickling, which takes a shorter time. First boil a pot of boiling water, put the washed cabbage in the pot and blanch it, let it cool and then press it into the jar, so that it can be stewed and eaten after 30 days of pickling.

Northeast. Sauerkraut is a well-known dish, can be eaten in various regions, in fact, sauerkraut dishes specifically refer to the Northeast sauerkraut, is a very northeast characteristics of the home-cooked food in the Northeast, a long time ago, there are two indispensable items in the Northeast home, they are the sauerkraut jar and the pickled cabbage with tools. <

Northeast. Sauerkraut is a well-known dish, almost all regions can be eaten, so sauerkraut is a famous dish in which place, in fact, the sauerkraut dishes we are talking about specifically refer to the Northeast sauerkraut, which is a very home-cooked food with Northeast characteristics, a long time ago, there are two indispensable items in the Northeast home, they are the sauerkraut tank and the tools for pickling sauerkraut. Sauerkraut is easy to make, and it is also very cheap, almost every household can make it, you can eat it every day, and it has a salty and sour taste, which is a good partner for rice.

Sauerkraut is mainly developed with Chinese cabbage, which can be eaten in any season, which is really convenient.