The winter in the north is long, and fresh vegetables are not suitable for storage, so people there invented the method of pickling sauerkraut to extend the shelf life of vegetables. Sauerkraut is deeply loved by the masses because of its sour, sweet and salty taste, crisp taste, appetizing and boring. It is often used as an appetizer or condiment to make dishes on the table of our people.
Nutritional value of sauerkraut;
The calorie of pickled cabbage is 15 kcal/100g, the fat content is only 0.20g/ 100g, and the carbohydrate content is only 1.90g/ 100g. It can be seen that sauerkraut is a food with low calorie, low fat and low carbon water, which is very friendly to obese people. The protein content of pickled cabbage is1.10g/100g, which belongs to the food with low content in protein. However, experiments show that pickled cabbage is rich in 17 kinds of free amino acids, with a total content of 635 mg/L L, and pickled cabbage contains 7 kinds of essential amino acids, accounting for 4 1.37% of the total amino acids, which is harmful to human body.
Sauerkraut can be eaten with all kinds of meat (chicken, duck, goose, pork, beef, mutton ...). Here I recommend several home-cooked dishes and simple meals for your reference.
(favorite of ordinary families)
Stewed Chinese sauerkraut with big bone
Ingredients: 400g pork bone, 350g pickled cabbage.
Ingredients: onion 15g, ginger 15g, aniseed pepper.
Seasoning: refined salt 18g, monosodium glutamate 15g, chicken essence 20g, white pepper 15g, and appropriate amount of coriander.
Exercise:
1, wash the big bone stick and break it with a machete. Blanch the pot with cold water, then add cold water to the pot, and the boiled bone stick will be boiled by fire. Remove the floating foam, put in three large petals, and simmer for 2-3 hours to make it crisp.
2, where the sauerkraut is thick, it is being cut several times. Wash and control water for use.
3. Add a proper amount of salad oil to a tablespoon of fire, stir-fry the onion, ginger slices and pepper, stir-fry the shredded sauerkraut, add the old soup stewed with big bones, and stew the crispy big bones. Add seasoning, salt, monosodium glutamate, chicken essence, white pepper, and stew sauerkraut with low fire, which will be crisp and rotten. Add a little coriander and a bowl of delicious and mellow big bone sauerkraut will be stewed. Meat and sauerkraut can be eaten, and soup can also be eaten with a spoon. Supplementing calcium, iron and zinc needed by human body.