What are the common practices for sour cabbage pots? A home cooked recipe for sour cabbage

Ingredients: 1 stalk of sour cabbage, 600 grams of pork belly, 4 pieces of frozen tofu, 2 handfuls of vermicelli, 10 meatballs, 1 tablespoon of scallion oil, 1 2 cups of white vinegar, 10 cups of soup stock, 1 crab, 75 grams of oysters.

Method: 1. Wash the crab and chop it. Wash the oysters. Put all the ingredients in the soup base and bring to a boil.

2. Rinse the cabbage lightly and cut into shreds. Cut the frozen tofu into long cubes. Soak the vermicelli in cold water until soft.

3. Put the pork belly in water, cook until medium-rare, wait to cool, put it in the refrigerator and freeze it until it is slightly hard, take it out, cut it into neat squares, and then slice it into square slices.

4. After the soup base in the pot is boiled, add white vinegar and scallion oil, spread the sour cabbage into the bottom of the pot, put in frozen tofu, vermicelli and meatballs, and the white meat is eaten in shabu.

Dipping sauce. Red tofu milk, sesame paste, leek flower sauce and garlic paste are the main ingredients, usually the ratio is 1:2:1:1; In addition, it can be mixed with sesame oil, vinegar, chopped green onion, minced coriander, soy sauce, chili oil, shrimp oil, etc. according to personal preference.

Quick-serve hot pot ingredients.

Clams, duck blood, pig skin.

Precautions. Shallot oil method: Take the shallots and shredded onions, and slowly fry them in slightly chopped plate oil until the ingredients are slightly charred. Shallot oil adds flavor to the hot pot.

Allusion. The "white meat" of sour cabbage white meat hot pot refers to pork, and "eating white meat" was a custom of the Manchurians in the Qing Dynasty, which prevailed in northeast China, and was later introduced to Beijing and spread throughout the continent. Sour cabbage white meat hot pot slices of pork belly are thinly sliced into the pot and cooked, while sour cabbage has the effect of neutralizing the greasy white meat.

The sour cabbage and white meat hot pot uses a copper pot with a charcoal fire, so that it can cook the original flavor and eat a unique fragrance, inject the broth with crab as the base, put in the sour cabbage, white meat, frozen tofu and other materials pickled in Yantai cabbage, and match the red bean curd milk dipping sauce, the taste is delicious and refreshing, and it is not greasy to eat.

The protagonist of the hot pot is a meatball.

Material. 200 grams of pork belly, 1 egg white, 50 grams of breadcrumbs, salt, pepper, minced ginger.

Method. 1. Knead the meatballs in the clockwise direction and until sticky, and knead the meatballs in the way of making meatballs, and the shape should not be too large.

2. Fry the meatballs in oil over medium heat and medium heat until cooked through.

Precautions. The sour cabbage of the sour cabbage white meat hot pot contains a natural refreshing sweet and sour taste, which is quite appetizing, and the unfinished soup base or leftover sour cabbage can be used to add flavor to the bottom.

If it's cold, you should eat hot pot! A little stove is enough to stir up this long winter night. If the sky is beautiful, then it will be a north wind howling, and the snow will press the mountain, and it will be more enjoyable.

Sauerkraut 1 pound.

Cooked pork belly to taste.

1/2 bowl of dried shrimp.

Old soup to taste.

Ginger slices to taste.

Chopped green onion to taste.

Sichuan pepper powder to taste.

Salt to taste. Essence of chicken to taste.

Pepper to taste.

Step Method.

Prepare the materials. <>

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Put an appropriate amount of water in the pot, add the old soup (I am frozen into ice cubes, just put a piece when you use it), ginger slices, chopped green onions, pepper, pepper powder, salt.

Spread the sauerkraut on the base, top with the sliced pork belly and sprinkle with dried shrimp. Bring to a boil over high heat, turn to low heat and simmer for about 30 minutes (or longer, add enough water) and add the chicken essence before removing from the pot.

Prepare the materials. Put an appropriate amount of water in the pot, add the old soup (I am frozen into ice cubes, just put a piece when you use it), ginger slices, chopped green onions, pepper, pepper powder, salt.

Spread the sauerkraut on the base, top with the sliced pork belly and sprinkle with dried shrimp. Bring to a boil over high heat, turn to low heat and simmer for about 30 minutes (or longer, add enough water) and add the chicken essence before removing from the pot.

1.A pound of sour cabbage.

2.Wash and cut into strips like this below, then squeeze out some of the water by hand.

3.Then cut the dry red spicy and set aside 4Heat oil in a pot and pour in chili peppers to choke until fragrant! At this time, in order to prevent the chili pepper from burning, you can turn off the heat and fry the chili pepper.

5.Wait for the chili pepper to choke the fragrant** to the cut sour cabbage and stir-fry, then put the pot lid to simmer, then put salt, chicken essence, light soy sauce and stir-fry the pot!

6.A beautiful farmhouse dish is ready!

Material.

13 cups of chicken bone broth, 400 grams of sour cabbage, 1 large strip of carrots, 120 grams of hot pot ingredients, 200 grams of pork belly, 100 grams of frozen tofu, 100 grams of hot pot dumplings, 100 grams of mushrooms, 100 grams of meatballs, 20 grams of coriander.

Method.

1.Put the pork belly in the boiling broth and cook until medium-rare, then remove, let cool and cut into thin slices.

2.Wash the cabbage and cut it into sections, peel and cut the carrots into cubes, put them in the stock of method 1 and cook for about 20 minutes.

3.Put the hot pot ingredients in the broth of Method 2 and boil, and when the ingredients are cooked, they can be served with dipping sauce.

The method of sour cabbage is actually very simple, just like the Korean spicy cabbage, but he is a spicy cabbage, you are a sour cabbage, first you need to buy a pickled cabbage, and then use a casserole to put the sour cabbage inside, and then put it in the water, to put oil, soy sauce consumes oil, light soy sauce, cooking wine, etc., and then simmer over low heat, boil until boiling, and then cover the soup with a lid to fully absorb the sour taste of sour cabbage.

Now the weather is getting colder and colder, and the food will die less and less, but in winter, our most common thing is potatoes, sauerkraut, and cabbage, which every household will hoard a lot, the most important thing is that their ** is very cheap, don't look at it cheap, but the dishes made with them still taste very good, and they are deeply loved by northerners!

As long as winter arrives, my mother begins to stock up on the vegetables to be eaten in the winter, especially the Chinese cabbage, my mother will stock up a lot, my mother will put these winter vegetables in the cellar, in the yard in front of my house, there is a very, very deep cellar, which is full of winter vegetables, every time my mother takes the vegetables, I will help my mother to get it together!

The family especially likes to eat cabbage, because there are many ways to make it, no matter what kind of it is, my mother makes it particularly delicious, occasionally my mother will use Chinese cabbage, mix cold vegetables for me and my father, eat a bite can be crispy, sour and slippery can be delicious, cabbage is not only delicious even the nutritional value is also very high, and the effect of detoxification, but the common cabbage method is to fry cabbage!

To say that cabbage as a northerner will do, but do you know how, the cabbage will be delicious, in fact, we all ignore the most important step when making cabbage, that is, whether the cabbage is a help or a leaf, after washing, cut it and put it in the pot to fry, this practice is not right, not only the taste is not good, but also the taste is not delicious!

Now I will tell you the mother of the method of frying cabbage, when we wash the vegetables, we must separate the cabbage and cabbage leaves, help to help, the leaves are leaves, if there are cabbage leaves on the cabbage gang, then be sure to cut off the cabbage leaves, after cutting the residual water of the cabbage after controlling the control of the cabbage, and then pour it into the pot in turn to burn oil, when we fry the cabbage, we should put the cabbage cut slices into the pot and stir-fry.

There is generally lard in the Northeast home, which can be used as edible oil to fry cabbage, the fried cabbage will be more fragrant and tasty, when the cabbage is almost fried, then the cabbage leaves will be lowered, and then stir-fried together, if you pour it into the pot together, the cabbage gang is more mature and slow, the cabbage leaves are ripe quickly, and the taste must be different if you fry them together.

But don't fry it for too long, just put the cabbage leaves in it after 2-3 minutes, and then put in the appropriate seasoning, as long as you follow the above method, the cabbage will be delicious no matter how you do it!

The sauerkraut pot is generally made with broth (such as bone broth) as a base and boiled into a hot soup with sour cabbage, which can be used to cook various favorite ingredients such as frozen tofu, fat beef, and enoki mushrooms.

Stir-fry the ingredients, stir-fry the sauerkraut, add water and bring to a boil.

Vinegar cabbage pot between the intestines of the preparation. So let's say vinegar cabbage.

Sour cabbage home-cooked method

Sauerkraut pork stewed vermicelli.

Ingredients: 75g of peel, 100g of sour cabbage, 100g of pork belly, appropriate amount of oil, appropriate amount of salt.

Method: 1) Soak the Northeast Big Lift in warm water at about 70 degrees for 7-8 minutes;

2) Cut the pork belly into square pieces.

3) Northeast sour cabbage shredded;

4) Take out the soaked large facelift, rinse it with cold water, and grasp it by hand to prevent adhesion;

5) Put oil in a wok, over medium heat, fry the pork belly until it is broken, then add the ginger slices, and stir-fry until fragrant;

6) Add 1/2 tablespoon of salt, dark soy sauce and cooking wine and cook until the meat is colored;

7) Add the sauerkraut and stir-fry, then add half a pot of water, bring to a boil over high heat, turn to low heat, and simmer until the water is 80% dry;

8) Finally, add half a spoon of salt, stir-fry evenly, if the color is not dark enough, add a small amount of dark soy sauce.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Pork efficacy and function:

1.Replenish protein and fatty acids.

Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption.

acid, which can improve iron deficiency anemia.

2.Nourish the kidneys and nourish the yin.

Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat fever and injury, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

The pickling method of sour cabbage is as follows:Ingredients: half a Chinese cabbage.

Excipients: half a bottle of white rice vinegar, some sugar.

Steps: 1. Tear off the leaves of the Chinese cabbage one by one, rinse them, and then wipe the water on the leaves with kitchen paper (or dry them for half a day).

2. Cut the cabbage leaves into small slices and marinate them with salt for several hours to remove the moisture from the cabbage leaves.

3. Strain out the marinated water.

4. Add a spoonful of white rice vinegar.

5. Add a spoonful of sugar.

6. Continue to add white vinegar until the cabbage is drowned.

7. Put it in the refrigerator and it will be fine for two days.

The method of pickling sauerkraut with Northeast Chinese cabbage:Ingredients: 3 kg of Chinese cabbage.

Excipients: 10-20 grams of salt.

Steps: 1. Peel off the stale skin of the Chinese cabbage and set aside.

2. Break off the skin piece by piece, and soak it in the clear water source grip for 10 minutes to wash.

3. Dry for 1-2 days.

4. After drying, cut the shreds into slender conditions.

5. Marinate it with salt, and it is easy to get out of the water when the cabbage is pressed by hand.

6. After half an hour, you can see that there is juice at the bottom of the basin.

7. Squeeze the water into the bottle and press.

Authentic sauerkraut is actually not very difficult, it is made in strict accordance with the proportion of salt, and the final product will be very nice.

According to the ratio of 10 catties of cabbage and 100g of salt, the color of pickled cabbage will be very attractive.

Ingredients: 2 cabbages.

Salt to taste. Super simple method of pickling sauerkraut.

Prepare two cabbages, buy cabbage to buy white leaves, pickled out will be more colorful, the color of the green cabbage pickled in front of celery sail will not look good Super simple sauerkraut pickling method Step 1

Break the cabbage and clean each clove of the super simple sauerkraut pickling method Step 2

Cabbage helps thick places to slice with a knife Super easy method of pickling sauerkraut Step 3

Cabbage cut to this width can be super simple sauerkraut pickling method to do Step 4

Cut it like this, it's almost the same way to make a super simple pickling method of sauerkraut Step 5

After cutting the cabbage, sprinkle a layer of salt on top of a layer of cabbage, and sprinkle a little salt on top of it, press it, and marinate for an hour The super simple method of pickling sauerkraut Step 6

Pickle a total of two cabbages, repeat the operation according to the above method, marinate for an hour, you can stir the cabbage in the middle, let the cabbage and salt fully contact the super simple sauerkraut pickling method Step 7

After an hour of pickling, the cabbage has already come out with a lot of water, and the super simple method of pickling the sauerkraut by filtering the water inside Step 8

Squeeze out the water, prepare a water-free and oil-free container, squeeze the water, and put it in the bottle The super simple method of pickling sauerkraut in the sedan step 9

Two cabbages are only half of the bottle, and the super simple method of pickling sauerkraut is done Step 10

You can put a fresh-keeping bag before closing the lid, so that the air can be insulated and fermented better.

If you want sauerkraut to taste better, you can seal and marinate for a month, and it will taste better after a month.

Now it's time to go.

The delicious way to make sour cabbage is:

Ingredients: cabbage, salt, liquor.

1. Remove the dry leaves of the cabbage, cut off the roots with a knife, cut the cabbage in half, and continue to cut the cabbage into eight equal parts again. However, it should be noted that the cabbage should not be rinsed with raw water, as the cabbage stained with raw water will easily spoil even after pickling.

2. After the cabbage is cut into eight equal parts, find a container of suitable size, clean and waterless, put the cabbage in it, take an appropriate amount of salt, layer by layer and evenly spread the salt on the cabbage. Sprinkle all the cabbage evenly with salt and marinate for about 2 hours to allow the salt to penetrate into the cabbage.

3. Find a waterless and oil-free glass jar or clay jar, pour a small amount of high-grade liquor, and shake the jar to make the liquor fully contact with the inner wall of the jar.

4. Squeeze out the water in the pickled cabbage as much as possible, stuff it into a glass jar, press it by hand to exhaust the air as much as possible, and fully compact each layer of cabbage until all the cabbage is stuffed into the jar.

5. Finally, pour the precipitated water of the cabbage into a glass jar, and press it on the cabbage with a clean, waterless and oil-free weight to soak the cabbage in the precipitated water. Cover the lid and put it in a cool place to ferment, the cabbage begins to turn sour after 7 days, usually the sauerkraut is pickled in about 2 weeks, but in order to make the sauerkraut taste more sour and crispy, it is best to wait until 40 days before starting to eat.