How to make big bones stewed sauerkraut, how to make sauerkraut big bones

The taste of sauerkraut is salty and sour, the taste is crisp and tender, the color is bright, the aroma is tangy, appetizing and refreshing, and the wine is decanted to get greasy; It can not only increase appetite and help digestion, but also promote the body's absorption of iron. Sauerkraut fermentation is the result of lactobacilli breaking down sugars in cabbage to produce lactic acid. Lactic acid is an organic acid, which can increase appetite and promote digestion after being absorbed by the body, and at the same time, cabbage becomes sour, and the nutrients contained in it are not easy to lose.

Nutritional value of sauerkraut.

Sauerkraut retains the nutrients of the original vegetables to the greatest extent, rich in vitamin C, amino acids, dietary fiber and other nutrients, because the sauerkraut adopts the storage method of the dominant bacteria of lactic acid bacteria, so it contains a large number of lactic acid bacteria, and there are data that show that lactic acid bacteria are the normal flora in the human intestines, and have the effect of maintaining the normal physiological functions of the gastrointestinal tract.

The consumption of sauerkraut is contraindicated.

Sauerkraut can only be eaten occasionally, and if it is eaten for a long time, it may cause urinary stones. In addition, in the process of pickling sauerkraut, vitamin C is destroyed in large quantities, and if the human body lacks vitamin C, it will reduce the ability to inhibit the deposition of calcium oxalate crystals in the kidney and reduce the formation of stones. Eating sauerkraut containing too much nitrite will make the blood protein in the blood become methemoglobin that loses its oxygen-carrying function, so that red blood cells lose the ability to carry oxygen, resulting in tissue hypoxia, and poisoning symptoms such as blue lips, headache, dizziness, nausea and vomiting, palpitation, etc., and in severe cases, it can also cause death.

Moldy sauerkraut is obviously carcinogenic and should not be eaten.

The sauerkraut in the Northeast is different from the south, but it is really delicious, stewed sauerkraut big bone stick, please collect it, haha.

1: Pour cooking wine, boil water, remove blood foam, and remove it for later use.

Two: Heat the oil, put in the pork belly, stir-fry, then add the green onion and garlic, and then add the prepared sauerkraut, in fact, this can be out of the pot is a dish haha, you can start eating!

Three: After adding sauerkraut, add water to the pot, put in the big bones, add dark soy sauce, and simmer over low heat for 40 minutes.

Four: Add salt chicken essence, collect the juice over high heat, don't be too dry.

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First of all, prepare: 500 grams of pork backbone, 300 grams of sauerkraut, a green onion, six slices of ginger, a star anise, a spoonful of salt, two spoons of light soy sauce, two spoons of cooking wine, a spoonful of thirteen spices, a spoonful of oyster sauce, a little chicken essence, an appropriate amount of salad oil, and an appropriate amount of lard.

The first step is to go to the market and buy a very good piece of pork backbone, (I want the pig neck, here is a hint, when buying pork ribs and pork backbone, I recommend that everyone buy the front, near the pig neck, because the neck is old, it is active meat, the meat is relatively tender, and the taste is good), buy a good pork backbone, I will directly let the vendor cut me into the shape I want, otherwise I will come back and chop it, it will be too hurtful.

The second step is to buy the pork backbone, fly the water, discharge the blood foam inside, add water to the pot, put the pork backbone in, boil over high heat (be sure to cool the pot under water, let it soak slowly, if the water is boiled under the pot, the outer layer will be scalded directly, and the blood and water inside will be wrapped, and it will not come out), add cooking wine, after boiling, there will be a layer of foam on it, we use a fence to gently skim out the foam above, and then boil for a while, after turning off the fire, rinse the pork backbone with water, Then put the cleaned pork backbone into the pressure cooker, add a bowl of water, add star anise, ginger slices, and press for 30 minutes.

The third step, the sauerkraut is pickled by the mother herself, cut into shreds with a knife, washed several times with water, kneaded with your hands, your own sauerkraut is more sour, after washing, dry the water.

The fourth step, peel and wash the green onions, cut them into minced green onions, add salad oil to the hot pot, I put a piece of lard, the sauerkraut is more oily, the lard is more delicious, after the oil is boiled, put in the minced green onion and stir-fry until fragrant, then put the sauerkraut into the pot, stir-fry evenly, add hot water to the pot, do not pass the sauerkraut, boil over high heat, turn to medium and low heat and continue to simmer for ten minutes.

The fifth step, after the pork backbone is pressed, take it out, use chopsticks to sandwich the pork backbone into the sauerkraut, and then pick out the star anise and ginger slices inside, and pour the remaining soup into the sauerkraut together, then add salt, light soy sauce, thirteen spices, oyster sauce, stir well with a spatula, continue to simmer for fifteen minutes, and finally collect the juice on high heat, then put some chopped green onions, turn off the heat, put in the chicken essence, stir-fry evenly, and serve out of the pot.

My sauerkraut stewed bones are ready, very delicious, the meat of the bones is fragrant, and the sourness of the sauerkraut is a perfect match. Let you eat a bite and linger, the little friends in the south may not have eaten sauerkraut, if you have the opportunity, you must taste the unique sauerkraut in the Northeast, it will definitely make you fall in love with it.

Here's how:

Ingredients: 1000 grams of sauerkraut, 2 pork chops, 200 grams of frozen tofu.

Excipients: a little soybean salad oil, 4 green onions, a little green onions, 2 large grains, 4 spoons of refined salt, 2 spoons of chicken essence, a little oyster sauce, 3 slices of ginger.

Steps: 1. Cut the pork ribs into sections, put them in a saucepan to cook soup, add green onions, large grains, ginger slices, add water and simmer over high heat and then low heat. You can add a pinch of salt or not.

If you want water, put it as appropriate, because the bones are used for soup, so you can add more water and set aside.

2. Put the bought sauerkraut into the water to soak it, because the sauerkraut pickled, the artificial cutting of vegetables will have bacteria, so you must wash it more before eating, like to eat a little sour, wash it 1 time, taste the sauerkraut after washing is not sour, and soak it again if it is sour.

3. Squeeak the soaked sauerkraut into a ball and set aside. Chop a little chopped green onion.

4. Bring a little oil to a boil, add the green onion slippery front flowers, and peppercorn noodles.

5. Put the dried sauerkraut into the pot and stir-fry until soft, about 3 minutes.

6. Add the bone broth and bones and add to the pot.

7. Add the bone broth and bones to the pot, you can add some frozen tofu, which is very delicious.

8. After stewing, you can add an appropriate amount of salt, because there is more soup, you must master the amount of salt, and taste the soup with a little saltiness.

9. Simmer over low heat, slowly add monosodium glutamate, add some oyster sauce, very fresh, salt can also be seasoned at this time, this dish itself is salty and umami, you can be salty.

10. There are not too many text descriptions, just one word, too tm fragrant.

11. Northeast people have a heavier taste, minced garlic, add soy sauce, a little Xinyou chicken essence, dip pork ribs to eat, and lalala grinding.

The preparation of authentic sauerkraut large bones is as follows:Ingredients for sauerkraut stew big bones: sauerkraut, big bones, green onions, ginger, chili peppers, big ingredients, Sichuan pepper, salt, Daxi beef powder.

1. Wash the big bones and soak them in water for half an hour to remove the blood.

2. Wash the sauerkraut with water. I bought this one.

3. Put water in the pot and blanch the big bones, green onions, ginger and peppercorns.

4. Rinse the blanched bones with warm water.

5. Heat water in a pot and add big bones, sauerkraut, green onion and ginger, spices and peppercorns to start stewing. Simmer for about 30 minutes.

6. Stewed. Before cooking, add salt and Daxi beef powder, simmer for 2 minutes, and it's good to get out of the pot.

7. Delicious and simple sauerkraut stewed with big bones is ready.

The preparation of sauerkraut stewed with large bones is as follows:Ingredients: Appropriate amount of pork bones, 1 bag of sauerkraut, 1 handful of enoki mushrooms, 1 handful of sweet potato powder, appropriate amount of ginger slices, appropriate amount of soy sauce, appropriate amount of Sichuan pepper, 1 star anise, 1 piece of cinnamon, appropriate amount of angelica, appropriate amount of salt, appropriate amount of chicken essence.

1. Blanch the pork bones with boiling water and cut them into small pieces.

2. Wash the sauerkraut with water.

3. Tear open and wash enoki mushrooms.

4. Wash the sweet potato powder with rounds and set aside.

5. Prepare ginger slices, soy sauce, Sichuan pepper, star anise, cinnamon, angelica and other ingredients with hidden pins.

6. Pork bones in a pot under cold water, add ginger slices, Sichuan pepper star anise and other ingredients.

7. Add soy sauce, bring to a boil over high heat, and turn to Zhongchang to play the fire.

8. Put sauerkraut.

9. Beat the sauerkraut.

10. Put enoki mushrooms and vermicelli.

11. Add salt and chicken essence.

12. Stew and remove from the pot.

The preparation of sauerkraut stewed with large bones is as follows:1. Squeeze the sauerkraut out of the water, cut off the roots, take a slice down, and slice it horizontally with a knife.

2. Depending on the thickness of the leaves, the horizontal slice is divided into two to three pieces.

3. Cut into shreds.

4. Soak in water, and the soaking time depends on the acidity of the sauerkraut.

5. Wash the bones, put them in a pot of cold water, add 3 grams of ginger and 1 teaspoon of cooking wine, and cook for two or three minutes after boiling. Rinse the boiled bones with warm water to remove the foam, and discard the boiled bones with water.

6. Change to a clean stew pot and put in bones, green onions, 5 grams of ginger, 1 teaspoon of cooking wine, white vinegar, spices, Sichuan peppercorns, and dried hawthorn.

7. Pour in boiling water, the amount of water is slightly higher than the bones, bring to a boil, turn to low heat, and cook for about 30 minutes.

8. Remove the soaked sauerkraut and squeeze out the water.

9. Put the sauerkraut in a saucepan, cover the pot and continue to simmer over low heat for about 2 and a half hours.

10. Add salt and chicken essence and stir gently.

11. Put some bones and sauerkraut into a stone pot and bring to a boil.

12. Peel and cut the garlic into cubes, put it in a small bowl, then add soy sauce, sugar, sesame oil, mix well into garlic sauce and eat.

Ingredients: large bone sticks, large ingredients, Sichuan peppercorns, sauerkraut, coriander, shallots, salt, light soy sauce.

1. Prepare a big bone stick and stomp it open and wash it all.

2. Boil water in a pot, put in a bone stick, and boil to remove the blood.

3. Wash away the blood foam and wash the bone stick.

4. Put the bone stick into the casserole.

5. Pour in 1500ml of water, bring to a boil, and skim off the floating foam.

6. Cover and simmer over medium-low heat for 30 minutes.

7. Wash the Northeast sauerkraut two or three times, squeeze out the water and set aside.

8. Prepare tofu, green onions, ginger and chives.

9. Chop the garnish and set aside.

10. Put green onion and ginger in the casserole.

11. Add the ingredients and peppercorns.

12. Add oyster sauce and light soy sauce.

13. Add some more tofu.

14. Finally, put a layer of sauerkraut. Cover and simmer for 10 minutes.

15. Add two tablespoons of salt.

16. Simmer for 10 minutes.

17. After the bone stick and ingredients have been flavored, sprinkle with chopped coriander and remove from the pot!

Here's how to stew sauerkraut with big bones:Ingredients: 800 grams of pork bones, 500 grams of sauerkraut, half a green onion, 1 tablespoon of cooking wine, 1 star anise, 2 bay leaves, 1 dried chili, 1 tablespoon of salt, 1 tablespoon of soy sauce, 1 teaspoon of thirteen spices, 1 tablespoon of oyster sauce.

Mold. Steps: 1. Add a spoonful of cooking wine to the bones in a pot under cold water, blanch and set aside.

2. Heat the oil, put in the row of fierce bones, green onions, star anise, bay leaves, and dried chili peppers and stir-fry.

3. Add a spoonful of soy sauce.

4. Add a teaspoon of thirteen spices.

5. Add a spoonful of oyster sauce and stir-fry all the seasonings evenly.

6. Add water to cover the pork ribs and simmer over medium-low heat for 20 minutes.

7. Wash the sauerkraut and drain the water.

After a few minutes, bring to a boil and add the washed sauerkraut.

9. Add salt according to personal taste. Continue to simmer for 15 to 20 minutes.

The delicious recipe for stewed sauerkraut with big bones is as follows:Ingredients: appropriate amount of pork bones, 1 bag of sauerkraut, 1 handful of enoki mushrooms, 1 handful of sweet potato powder.

Excipients: appropriate amount of ginger, appropriate amount of soy sauce, appropriate amount of Sichuan pepper, 1 star anise, 1 piece of cinnamon, appropriate amount of angelica, appropriate amount of salt, appropriate amount of chicken essence.

Steps: 1. Blanch the pork bones with boiling water and cut them into small pieces.

2. Wash the sauerkraut with water.

3. Tear open and wash enoki mushrooms.

4. Wash the sweet potato powder and set aside.

5. Prepare ginger slices, soy sauce, Sichuan pepper, star anise, cinnamon, angelica and other ingredients.

6. Pork bones in a pot under cold water, add ginger slices, Sichuan pepper star anise and other ingredients.

7. Add soy sauce, bring to a boil over high heat, and turn to medium heat.

8. Put sauerkraut.

9. Beat the sauerkraut.

10. Put enoki mushrooms and vermicelli.

11. Add salt and chicken essence.

12. Stew and remove from the pot.