The northeastern people's home, there are two things indispensable, one is the sauerkraut jar, and the second is the big stone used for pickling sauerkraut. Poor people so, the rich and powerful families also so. When Zhang Zuolin's Marshal House with seven or eight pickle jar, but often still not enough to eat. Zhang's son, Zhang Xueliang's younger brother, Rear Admiral Zhang Xuesi, chief of naval staff of the People's Liberation Army (PLA), was persecuted during the Cultural Revolution, and when he was dying, he wanted to eat sauerkraut the most.
Sauerkraut and Chinese people are more pro, mountains, seas and oceans can see its figure. Sichuan delicacy pickled fish, the use of sauerkraut is one of them. This is a yellow-green sauerkraut, its raw materials for the leaf media
Large salt
Northeastern sauerkraut, corresponding to the brother of the South, naturally became a kind of northern sauerkraut. Its raw materials, the local people are accustomed to cabbage, late fall and early winter, add water and salt, pickled in the tank. The top of the dish should also be pressed a large stone, in the cold environment so that the dish slowly tighten, fermentation, twenty or thirty days later will be completed. Catch the cooling, through the ice ballast, from the tank to take the vegetables, frozen red hands, hissing haha into the house, a smell of the yellow-white vegetables, cool a strange aroma, authentic, refreshing, this is the taste!
The Northeast hometown is too cold, once upon a time there is no anti-season greenhouse crops, I do not know who invented (or introduced from the Guannei) sauerkraut, to help people cats in the winter. It is estimated that the people themselves figured it out. If it is a celebrity like Su Shi did, we do not forget its grace, do not plunder its beauty, has long been called Dongpo sauerkraut, Zuo Zongtang sauerkraut. Most of the good things on earth are made by ordinary nobodies, or original, or the former and the latter, you add a ladle of water, I add a handful of firewood. Glory to the people, and oblivion to the people.
Northeastern sauerkraut, although ordinary, but very personalized, more stubborn, not much like with other vegetables. You've seen spinach, chives, cucumbers, these dainty tender goods, and sauerkraut in a pot stirring horse spoon?
Sauerkraut's stubbornness has its own reasons, the snow and ice, a large group of you are hiding where to go? I'm not sure if you're going to be able to get a good look at the whole thing!
Of course, in the cellar during the cold season in Guanwai, there are a few other things to look at, such as potatoes, such as cabbage. The potatoes are said to be docile and cooperative, so what? There is a saying in Northeast China: potato stewed sauerkraut - hard, said the potato in the sauerkraut this stubborn goods under the influence of the traditional virtues of hard to keep, want to face can not face up.
Even for their own family - cabbage, stubborn goods are not willing to joint performance. I've never heard of sauerkraut and cabbage together, what is the dish, new and old cadres fighting? Kids don't like to play with their parents? If I had known, I would not have done it in the first place.
Who is more compatible with sauerkraut? Is not very elegant, hard to chant meat. Northeast aunt cooking sauerkraut, often lamented, this guy ah, the most like oil. It is no wonder that the Secretary is poor, should increase some fat, increase some calories. Meat is also strange, once acquainted with sauerkraut, immediately reduced fat, greasy, increased fragrance, as if the fancy woman washed but lead, back to simplicity.
Sauerkraut is not only picking partners, but also picking the way of cooking. You can't fry it, you can't fry it, you can't slip it, you can't bake it, you can't beat it, you can't scold it. Usually, Northeasterners have four ways to eat: one is stewed; two is fried; three is wrapped in dumplings; four is eaten raw.
Raw food, is the most simple form of sauerkraut for the people of Northeast China. Mother washed sauerkraut in a tile pot, see the child's eyes looking, it will be the vegetable gangs split bar split bar, revealing the most essential heart of the vegetable - to! The child took it in his small hands, ran out into the cold wind, and while "slipping and sliding" on the ice, he chewed it gratingly and with great pleasure. Children do not know what ice cream is, pickled cabbage is the child's ice cream. When the father looked at the coveted, kang table also got a cut, dipping sauce, under the wine.
Sauerkraut highest, the most classic form of expression, is stewed, and meat stewed together, with hot pot casserole, or ordinary pot, commonly known as sauerkraut and white meat, sauerkraut hot pot, elegantly known as blanch pot, blanch white meat. "Blanch (read cuan1)", look at the meaning of the word - into the water, so there must be soup, often wide soup, to "Tonga Kingdom" to learn. A few mouths on the bottom of the drink, what is considered bold. "blanch", restaurant printed recipes, cafeteria writing blackboard, often mistakenly planted as "Chuan". Chuan on Chuan, and not graduate school. Moreover, Chuan is water, in line with the principle of soup. The shape of the word, and like three pieces of white meat standing sideways, but also realistic.
White meat - please allow me to risk the professional tone of the cooking lecture notes - for the five flowers three layers of fat and lean skinned pork, placed in a pot of cool water, boiled to six or seven minutes cooked, out, sliced, spare.
Northeastern people cooking love to put soy sauce, but this exception. Thus, the meat slices are white and clean, so it is called white meat.
White meat in the Northeast has a long history, the Manchu emperor sacrifice, love to use white meat as an offering. After the ceremony, it will be given to the favorites to eat on the spot. Imperial grace is certainly voluminous, but the white "imperial meat" not to say put soy sauce, a little salty are not, the civil and military officials every festival, they complained of suffering. Smart or "corrupt" a little bit, a bright idea, buy through the end of the meat of the little eunuch, in the sleeve secretly pinch a pinch of salt to save the day. If the emperor reformed etiquette, with white meat stewed in a pot of sauerkraut, the integrity of the courtiers must be expected to climb to a new level.
Blanch white meat with sauerkraut, mainly vegetable gang. Well-pickled sauerkraut gang, itself has been very thin, Guandong women still think it is not enough, with a knife along the stubble, and then sliced out three or two levels, thin and nearly transparent, for the fresh cabbage gang is not as good. Then, cross-cut into silk, very thin silk, and white meat and pepper, star anise, seaweed and other stew. Stewed, accompanied by chives, curd, garlic and other small ingredients, eaten while hot, suddenly feel comfortable, first-class state of mind, ah, to do a Northeast people how happy!
If there are conditions, put the blood sausage, vermicelli, ice crab, oysters, icing on the cake, more of its happiness.
Once upon a time - sorry to reminisce again - only the rich could afford to eat this dish. Hubei Lin Biao, who was in charge of the troops in the Northeast, had tasted it once at the landlord's house, and praised it again and again. Afterwards, he said again and again: "can't eat again, can't eat again", I don't know whether he was talking about the deliciousness can't be had more, or he was worried that the fighting spirit was worn down by the deliciousness.
After the liberation, the material has not yet been liberated, the average person to make sauerkraut, still lack of oil and meat.
One New Year's Eve, my family ZhangLuoLuo, in the end to do back to blanch white meat, twelve years old, my brother ate the great joy, go out and show off. Neighbors asked what the dish, my brother naive and rough, answered: "pickle soup".
My mother was very upset when she heard that the description was too inaccurate.
My brother was twenty-one years old when he was hospitalized in the winter, and on his deathbed, he was asked what he would like to eat, and he replied that it would still be sauerkraut soup. My mother's tears then came up, without saying a word, ran all over the scarcity of Shenyang City, finally bought a blanch white meat, served in a lunch box, wrapped in a scarf, steaming into the hospital room.
"Sauerkraut soup" is a story that my mom has been talking about all her life.
My brother, who was a youth, and the aforementioned General Zhang Xuesi, never met, but the date of his death was very close.
In those years when I lived in North Carolina, I was in a hamburger world, a hot dog paradise, and I missed sauerkraut. Seeking up and down and getting nowhere, my tongue wilted, my soul was sad, and I was homesick all at once.
On one occasion, to Washington, an old couple of Northeastern nationality party, never thought that the table colorful, fragrant nose, there is actually a pot, sauerkraut! Blanch white meat! At that time I froze, subconsciously look at the kitchen. Open Western stove room, where is our simple vat, heavy stone? I do not know what to think, the proud owner and sell, a meal eaten both sound and doubt, surprise, as if in a dream to enjoy the heavenly gift of God.
After the meal, the old couple smiled and took out a tube of canned goods to unveil the mystery. It turned out to be a Germanic-style canned sauerkraut.
Hail to the people of the Rhine, whose sauerkraut is very similar in color and taste to the Northeast sauerkraut from the other side of the globe. What's even more exciting is that the Yanks have seen the wisdom, fetishized it, copied it wholesale, produced it widely, and then shipped this sauerkraut to supermarkets of all sizes, labeled it with raw and cold words that the Chinese puzzled over, and laid it out in a forest of canning bushes, waiting for you to develop it.
The guests applauded and laughed at themselves for being so uninformed, and from then on, they got a wonderful trick to connect the foreign countries to their homeland. What's the best way to find out what you're looking for, and what's the best way to get it? This is.
Sour Germany, spicy back, sweet Jewish, Germans love to eat sour, is notorious. And, with the Northeast China heroes see the same thing, well versed in sauerkraut like the nature of the oil, to create a meat and vegetables with a German dish: sauerkraut pig shoulder (Northeast called elbow, Jiangnan called hoof). A little regret is that the German sauerkraut by the kale pickle, not as crisp as the Northeast sauerkraut, can not withstand stewing, boiling soup rolled a few open, it is not very supportive of the floundering.
But I'm still thankful for it, helping me to relieve my nostalgia time and time again. This is not enough, whenever a Northeasterners new to North America, culture shock, two eyes, I will solemnly recommend the canned goods, so that the old folks eyes light up, temporarily other country as a hometown.
This kind of big industry production method, especially worth emulating. After returning to China, with a hometown when the company president of a friend suggested that run a processing plant, build a pickle production line. The old boss disdain, think I stay. In a few years, mass production of the Northeast sauerkraut came out, rolling business opportunities by other good people to grasp.
In the French folk, there are similar to the German like sauerkraut, with kale shredded, a layer of vegetables, a layer of salt, alternating flat in the special pottery, plus a kind of juniper berries seasoning, slow fermentation and become. With bacon pig's trotters, silver knives and forks, the hallowed role of French cuisine.
It is said that this curing method is learned from China.
It is also said that when the Great Wall was built, the workers relied on sauerkraut to replenish their nutrition and maintain their strength, and hey, hey, hey, hey, hey, hey, hey, sweat and blood, and achieved a great and tragic building.
I would like to believe this "rumor".
Sauerkraut, the ancient name of mince, "Zhou Li" has its great name. The Northern Wei Dynasty's "Qimin Yaojutsu", more detailed description of our ancestors with cabbage (the ancient name of woad) and other raw materials pickled sauerkraut in a variety of ways. Needless to say, in the northeast, Hebei, Henan, Shanxi, Shaanxi, Gansu, Ningxia, Inner Mongolia and other places, there are sauerkraut aroma wafting thousands of families, benefiting ten thousand households. On the map of China, along the ancient Great Wall, we can even draw a wide "sauerkraut belt". If you count the many regions in the south that like to eat sauerkraut, this magical "sauerkraut belt" will extend and expand, more and more spectacular. The Chinese people, everywhere sauerkraut all feed people, feed the ancient people feed people today.
Cabbage is a native of China, pickled. Kale (i.e., cabbage) is exotic, pickled as usual. Yan Bei farmers pickle, and German, French and foreigners implicitly, precisely also use kale as raw material. One of the "rotten pickles", precisely the first shredded, then pickled. However, there is no way to seek the foreign-style juniper berries. The old folks to adapt to local conditions, another good idea, they mixed with shredded celery, shredded carrots. Pickled sauerkraut, water Jinjin clip out a few chopsticks, on the millet porridge, on the yam egg, boring head to eat. The first thing that you need to do is to put down the bowl, pick up the stiletto, hum a couple of Bei Lu Bang Bang, and go into the field to work.
Sauerkraut, sauerkraut, you are really a good friend of our Chinese people. In the long years, you accompanied us, from sour to sweet, from weak to strong, through how many difficulties.
The market economy is rising, the fashion trend everywhere. The two young married, the family set microwave ovens, rice cookers, no longer prepared tanks and stone. The male dolls play digital, the eldest daughter practiced driving, no longer learn to pickle the skills. But they still love to eat sauerkraut as much as their fathers and brothers. Generation after generation of people in the heart of the complex, the stomach of the enzyme, is not a gale, will be blown away.
Southern sauerkraut, northern sauerkraut, are sauerkraut. In the past, there was no chance of meeting, today you come and go, conservatism is gradually weak, adaptability is gradually strong. In the case of novelty dishes, sauerkraut sincere collaboration, together with the survival, do not say goodbye, and then try something else. Some experts are concerned that sauerkraut causes cancer; other experts claim that sauerkraut prevents cancer. The word is true, contradictory and contradictory. The people are not happy with the spear, not sad with the shield, you say your, I eat my, eat in winter, summer also eat, eat at home, go to the restaurant also eat. The world is ever-changing, sauerkraut, can you go with us to forever?
Sauerkraut, also known as kimchi and pickled cabbage, is made from daiyuan bok choy or cabbage and other seasonings, and is fermented under the action of lactobacillus bacteria after impregnation and soaking.
Nutritional effects:
Sauerkraut has a salty and sour taste, crisp and tender texture, bright color and aroma, appetizing and refreshing, sobering up and getting rid of fatigue; it not only improves appetite and helps digestion, but also promotes the absorption of iron in the human body. Sauerkraut fermentation is the result of lactobacillus breaking down the sugar in cabbage to produce lactic acid. Lactic acid is an organic acid, it is absorbed by the human body can enhance appetite, promote digestion, at the same time, the cabbage becomes acid, the nutrients contained in it is not easy to lose.
The right person for the job: young and old alike. About 30 grams per meal.
Special note: Sauerkraut can only be eaten occasionally, if long-term gluttony, it may cause urinary stones. In addition, pickled sauerkraut process, vitamin C is a large number of destruction, the human body if the lack of vitamin C, will make the inhibition of intrarenal calcium oxalate crystal deposition and reduce the ability to reduce the formation of stones. Consumption of sauerkraut containing too much nitrite will make the blood protein into the loss of oxygen-carrying function of methemoglobin, so that the red blood cells to lose the ability to carry oxygen function, resulting in tissue hypoxia, skin and lip bruising, headache and dizziness, nausea and vomiting, panic and other symptoms of toxicity, the serious can also be fatal. Moldy sauerkraut is obviously carcinogenic and should not be consumed.
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Sauerkraut hot pot
Main ingredients:
Sauerkraut shredded, pork tenderloin, beef tenderloin, lamb hind leg meat 500 grams each, hairy sea cucumber sea oyster yellow, hairy dried scallop, Gui Fish meat, mountain chicken, cabbage head, spinach segment, hairy mushroom 150 grams each, hairy sea rice 50 grams, 3 crabs 3 crabs, 100g of sliced clean magnolia, 500g of frozen tofu, 100g of cilantro.
Seasoning:
50 grams of cooked oil, 12 grams of salt, 70 grams of rice vinegar, green onions, ginger, salted leeks, salted coriander, fermented bean curd juice, soy sauce, chili oil, marinated shrimp, chives, sesame seed paste 70 grams, 5 kilograms of chicken broth.
Methods:
(1) hot pot put 3 kilograms of chicken broth (the remaining 2 kilograms at any time to add), the crab umbilical cord washed, cut into four petals into the pot, and then into the 250 grams of pickled mustard greens, large sea rice, add green onions, ginger, salted coriander, salt, monosodium glutamate (MSG), salted leeks and cooked oil. Bring the soup to a boil over a charcoal fire.
(2) Cook the panko and cut the large white meat into large thin slices. Cut pork, beef tenderloin, and lamb into thin slices. Cut the chicken, sea cucumber, cinnamon fish and prawns into thin slices. Then put them on a plate in order. Remove the teeth of oyster shells and rinse and place on a plate. Dried scallops and seaweed on one plate. Mushrooms, cilantro, vermicelli and yucca slices (sliced) on one plate. Shredded pickled cabbage 250g, frozen tofu, spinach and cabbage head on one plate. The remaining 7 seasonings:
Separate them into small bowls.
(3) Serve with the hot pot. Choose the ingredients according to your preference and dip them in the right condiments.
Features: Suitable for winter, delicious soup, rich in nutrients, and elegant for banquets.
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Sauerkraut fried beef
This dish is rich in nutrients, and women who eat it in early pregnancy can get a full range of nutrients, which is conducive to the development of the fetus's nervous system, bones and other organs, and enhances the physical fitness of pregnant women.
Raw materials:
250 grams of beef, 250 grams of sauerkraut, sugar, soy sauce, starch, peanut oil, a little salt.
Making:
1, beef washed and chopped, mixed with soy sauce and starch and set aside.
2, sauerkraut washed, squeezed out the water, also chopped and spare.
3, with peanut oil added to the minced beef mix; peanut oil in a hot pan, stir-fried minced beef, loaded up and standby.
4, the pot on the fire, put peanut oil hot, put the pickled cabbage stir fry, add sugar and a little salt, into the minced beef and stir fry for a few moments that is to become.
5, pay attention to some of the seasoning in the mixing must be moderate, avoid excessive use.
Features:
Sauerkraut is sour and crisp, beef is tender and fragrant.
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Sauerkraut Fish
Raw materials: one mackerel, one package of Sichuan Li Kee Sauerkraut Fish Seasoning, twenty peppercorns of peppercorns, fifteen dried chili peppers, fifteen wild peppercorns of wild peppercorns, ten cloves of garlic, one piece of ginger, five green onions, cooking wine, two kilograms of bone broth, a little bit of salt, half of an egg white, a little bit of cornstarch, salad oil three two One teaspoon of lard.
Steps: 1. Clean the fish, remove the head and tail, then cut the fish in half, then, with a knife diagonally sliced the fish into half-centimeter-thick fillets.
2. Ginger pat broken, and fish slices together into the porcelain pot poured into the cooking wine, egg white, green onions, starch with a hand grasp, code flavor. Garlic cut into garlic rice to be used, dried chili peppers deseeded and cut into segments.
3. Put the frying pan on the stove on fire, pour salad oil into the pan and boil until fifty percent hot, put garlic rice, sauerkraut over oil, to be sauerkraut, garlic rice fried incense, into the cold bone broth, a teaspoon of cooking wine, wild peppercorns, peppercorns, dried chili peppers, to the good taste of the fish slices sprinkled with a little salt to grasp, and then poured into the pot to cook to the soup color yellowish-green, you can put the chicken essence, the lard, pepper, loaded into the bowl of soup that is! The soup bowl is ready.
Note: 1. Fish fillets can not be sliced too thick, the egg white can not add a, starch can only put a teaspoon of fish fillets code flavor to fish fillets do not stain the hands of the good, the cooking wine should not be put too much, two teaspoons of it is enough.
2. Cooking fish must use cold soup, cold water, so that the fish does not smell fishy, the soup color will be white
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Sauerkraut and lamb soup
Raw materials
Sauerkraut 350-500 grams, 250 grams of tender lamb, 150 grams of vermicelli, coriander 10 grams, green onion, salt, monosodium glutamate, soy sauce, sesame oil, pepper each moderate.
Practice
1, mutton washed and cut 2 cm square thin pieces in a bowl, pour a little salt, soy sauce, MSG simmering.
2, sauerkraut cut inch-long filaments, sit in a pot of boiling water first boiled 2-3 open, fans, before putting the lamb slices of scallions first put the lamb bowl and mix, immediately after the pot of ceasefire dripping sesame oil, sprinkle the end of parsley that is. Sprinkle pepper before serving.
Sauerkraut and white meat
Main ingredient: sauerkraut.
Accessories: pork.
Seasoning: salt, chicken essence, cooking wine, pepper, dashi, green onion, ginger, garlic.
Practice:
1. Wash and cut the sauerkraut into thin threads, cook and cool the meat and cut into large pieces, onion, ginger, garlic chopped and spare;
2. Sit in a pot and light the fire, pour in the appropriate amount of soup to cook the meat, soup open into the onion, ginger, garlic, peppercorns, dashi, sauerkraut and meat pieces, a little bit of cooking time, add wine, salt, and cook for 10-15 minutes to go, and then put in a little chicken before the pot
Seasoning: salt, wine, pepper, dashi, pickles
Seasonings: salt, chicken before the pot