Problem description:

I wonder who invented northeast sauerkraut?

Who can tell me?

Analysis:

There are two things in the northeast people's homes, one is a sauerkraut jar, and the other is a big stone for pickling sauerkraut. The poor family is like this, and so are the rich and powerful. At that time, there were seven or eight sauerkraut jars in Zhang's Dashuai mansion, but they were often not enough to eat. Zhang Dashuai's son, Major General Zhang Xuesi, Zhang Xueliang's younger brother, is the official chief of staff of the navy. He was persecuted during the Cultural Revolution. Before he died, he wanted to eat sauerkraut most.

Sauerkraut is close to China people and can be seen everywhere. Sichuan pickled fish is one of them. This is a kind of yellow-green sauerkraut. Its raw material is leaf mustard, the scientific name is bamboo shoot shell, Cruciferae, biennial. In the eyes of the northeast people, it looks distant, strange and mysterious, and things are rare, so eating in restaurants is the most important thing. I dare to name it: southern pickled sauerkraut.

Northeast sauerkraut, corresponding to the brothers in the south, naturally became one of the northern sauerkraut. Its raw material is Chinese cabbage, which local people are used to eating. In late autumn and early winter, it is pickled with water and put in a jar. It is necessary to press a big stone on the top of the dish and let the dish slowly tighten and ferment in a cold environment, and it will be ready in twenty or thirty days. Catch up with the cooling, take food from the tank through the ice slag, and my hands are red with cold. I roar into the room and smell the yellow and white vegetable trees. It's a strange fragrance, authentic and refreshing, and that's the taste!

It's too cold in my hometown in the northeast. There were no out-of-season greenhouse crops before. I don't know who invented (or imported from Shanhaiguan Pass) sauerkraut to help people keep warm. It is estimated that the people themselves have figured it out. If it is a celebrity history, everyone will not forget his kindness and spoil his beauty. It should be called Dongpo sauerkraut and Zuo sauerkraut. Most of the good things in the world are made by ordinary unknown people, either original or one after another. You add a ladle of water and I'll add a handful of firewood. Everbright is greater than the people and forgets the people.

Although sauerkraut in Northeast China is common, it is very individual and stubborn, and doesn't like to associate with other vegetables. Have you ever seen spinach, spinach, cucumber and other delicate goods mixed with sauerkraut in a pot with a horse spoon?

The stubbornness of sauerkraut has its own reasons. It's cold and snowy. Where have you been hiding? My brother stays and carries it!

Of course, there are several other housekeeping dishes in the cellar in cold season, such as potatoes, such as cabbage. It is said that potatoes are docile and cooperative, so what? There is a two-part allegorical saying in Northeast China: Stewed potatoes with sauerkraut-stiff, which means that under the influence of this stubborn product, potatoes can't protect their traditional virtues and can't face it.

Even for their own family-cabbage, stubborn goods are not willing to perform together. I haven't heard that sauerkraut and cabbage are together. What kind of food is this when old and new cadres fight? Children don't like playing with their parents? If I know this, why should I know it?

Who is more suitable for sauerkraut? Very elegant, rarely talk about meat. Aunt Northeast often sighs when she makes sauerkraut. This guy likes oil best. No wonder you are poor. You should get some fat and calories. The meat is also strange. As soon as I met sauerkraut, I lost weight, relieved boredom and added fragrance, just like a fancy woman washed away the lead and returned to simplicity.

Pickling sauerkraut should not only choose a partner, but also choose a cooking method. No frying, frying, sliding, baking, beating or cursing. Usually, people in Northeast China have four ways to eat: one is stew; Second, speculation; March package jiaozi; Fourth, eat raw.

Eating raw is the simplest sauerkraut in Northeast China. Mother washed sauerkraut in the earthen basin, and when she saw the child watching eagerly, she chopped up the dish, revealing the essence of the dish-coming! The child, holding it in his small hand, ran into the cold wind, "skated" on the ice and chewed happily. Children don't know what ice cream is, and sauerkraut is their ice cream. When my father saw that he was greedy, he also got a piece on the kang table, dipped it in sauce and drank wine.

The highest and most classic forms of sauerkraut are stew, stew with meat, casserole with hot pot, or ordinary pot, commonly known as sauerkraut white meat, sauerkraut hot pot, also known as pot and pot white meat. "Ying" means to know the meaning of the text-enter the water, so you must have soup, always widen the soup, and learn the "Kingdom of Tonga". It's not generous to drink just a few mouthfuls. "Yue", restaurant printing recipes, canteen blackboard writing, is often mistakenly planted as "biography". Sichuan is Sichuan, not a graduate student. Moreover, Sichuan is flooded, which conforms to the principle of more soup. Its glyph, like three pieces of white meat standing sideways, is also realistic.

White meat-please allow me to use the professional tone of cooking handouts-is pork with five layers of skin and three layers of fat, put it in a cold water pot, cook it until it is half cooked, and take it out and slice it for later use.

Northeasters love to put soy sauce in cooking, but this is an exception. So the sliced meat is clean, so it's called white meat.

White meat has a long history in Northeast China, and Manchu emperors love to use it as a sacrifice. After the ceremony, give me my favorite food on the spot. Although the emperor's kindness is mighty, glistening's "royal meat", not to mention soy sauce, is not salty at all, which makes the civil and military officials complain every time they come to watch the ceremony. Clever or "corrupt", the little eunuch who bought the meat secretly pinched a pinch of salt in his sleeve to save the emergency. If the emperor reforms the etiquette and stews a large pot of sauerkraut with white meat, the integrity of the courtiers will definitely reach a new level.

Sauerkraut used for scalding white meat is mainly vegetable help. The well-preserved sauerkraut gang is already very thin, and the Kanto smart girl is still not enough. Cut it into three or two layers with a knife, it is thin and almost transparent, and fresh vegetables can't help. Then, cut into shreds, very fine shreds, and stew with white meat, pepper, star anise and dried seaweed. Stewed, with chives, fermented bean curd, minced garlic and other small ingredients, eat while it is hot, and suddenly feel that Shu Tai is perfect. My mind is first-rate. Oh, I'm from the northeast. How happy I am!

If possible, add blood sausage, vermicelli, ice crab and oysters, which will add icing on the cake and make you happier.

Once upon a time-sorry, I have to think hard again. Only the rich can afford this dish. Lin Biao, a native of Hubei, once tasted it in a rich landlord's house and was full of praise. Later, he repeatedly said, "No,no." I don't know if it is delicious, or I am worried that my fighting spirit will be eaten away by delicious food.

After liberation, the material has not been liberated, and the people still lack oil and meat when making sauerkraut.

One year on New Year's Eve, my family went all out to cook white meat. 12-year-old brother ate it and went out to show off. The neighbor asked what dishes he had, and my brother was stupid and rough, and answered "sauerkraut soup".

My mother was very dissatisfied when she heard that the description was too inadequate.

My brother was seriously ill in hospital in the winter when he was twenty-one years old. Before he died, he asked him what he wanted to eat, and the answer was sauerkraut soup. My mom started to cry. Without saying anything, she traveled all over the scarce Shenyang City and finally bought a piece of white meat, packed it in a lunch box, wrapped in a scarf and brought it into the ward with hot water.

My mother has been chanting the story of "sauerkraut soup" all her life.

My brother is an educated youth. He doesn't know the aforementioned General Zhang Xuesi, but his death is near.

In those years when I lived in North Carolina, I was in the hamburger world and hot dog paradise, and I missed sauerkraut very much. My search was fruitless, my tongue was pale, I was haunted by dreams and I was homesick together.

Once, an old couple from Northeast China and I went to a party in Washington. Unexpectedly, the dinner table was dazzling and fragrant, and there was a pot of sauerkraut! White meat! At that time, I was confused and subconsciously looked into the kitchen. Open western kitchen, where are our simple vats and heavy stones? I am puzzled, and the smug master is inclined to suspense. A meal is full of doubts and surprises, as if enjoying a godsend opportunity in a dream.

After dinner, the old couple smiled and took out a can of puzzles. It turned out to be a canned German sauerkraut.

Pay tribute to the people on the Rhine. Their sauerkraut is similar in color and taste to the northeast sauerkraut on the other side of the world. What is even more exciting is that Americans, seeing the sage, have adopted the doctrine of borrowing, copying it completely and widely producing it. Then, they transport this sauerkraut to supermarkets of all sizes, mark it with cold words that Chinese people can't understand, and put it in the canned forest, waiting for your development.

The guests applauded and laughed at their ignorance. Since then, they have got a wonderful way to connect foreign countries with their hometown. Is there anything you can get without any effort because you can't find a place to get it? Here it is.

Sour Germany, spicy * * *, sweet Judaism, Germans love to eat sour, which is famous. Moreover, just as the heroes in Northeast China think alike, they know the essence of sauerkraut and love oil, and created a famous German dish: pork shoulder with sauerkraut (called elbow in Northeast China and hoof in Jiangnan). Unfortunately, German sauerkraut is pickled with Chinese cabbage, which is not as crisp as Northeast sauerkraut. It can't stand stew, and it won't stand up after a few cooks.

But I still thank it for helping me solve bugs again and again and turning my homesickness. That's not enough. Whenever there is a new arrival in North America from the Northeast, when the culture is impacted and the reputation is completely discredited, I solemnly recommend canned food, so that the villagers can shine at the moment and regard their hometown as their hometown for the time being.

This mode of production in large industries is particularly worth emulating. After returning home, I suggested to a friend in my hometown who became the boss of the company to set up a processing factory and build a sauerkraut production line. The boss despises me and thinks I'm stupid. In a few years, mass-produced northeast sauerkraut appeared, and all the rolling business opportunities were seized by other heroes.

In France, there is also sauerkraut similar to that in Germany, which is made by shredding Chinese cabbage, alternately spreading a layer of vegetables and a layer of salt on special pottery, adding a juniper seasoning and slowly fermenting. With bacon trotters and silver knives and forks, it is a French dish.

It is said that this pickling method comes from Chinese studies.

It is also said that when the Great Wall of Wan Li was built, workers relied on sauerkraut to supplement nutrition and maintain physical strength. Hey, hey, hey, blood and sweat made a great and tragic building.

I am willing to believe this "allegedly".

Sauerkraut, called stone in ancient times, is called. The Book of Qi Yao Min in the Northern Wei Dynasty introduced in detail the various methods that our ancestors used Chinese cabbage (called fermented grains in ancient times) and other raw materials to pickle sauerkraut. Needless to say, there are thousands of kinds of pickles in Hebei, Henan, Shanxi, Shaanxi, Gansu, Ningxia and Inner Mongolia. On the map of China, along the ancient Great Wall, we can even draw a wide "sauerkraut belt". If you count many areas in the south that like to eat sauerkraut, this magical "sauerkraut belt" will be extended and more spectacular. Wei Huaxia, sauerkraut is everywhere to raise people, to raise the ancient and to raise the present.

Chinese cabbage is native to China and pickled. Cabbage (that is, cabbage) is foreign, so it can't be wrong to pickle it. Farmers with pickled vegetables in Yanbei coincide with foreigners in Germany and France, and only use cabbage as raw material. One kind of "rotten pickles" is just shredded first and then pickled. However, there is no way to seek the juniper with foreign flavor. Villagers have other good strategies according to local conditions. They add shredded celery and shredded carrots. Pickled sauerkraut, chopsticks for water, millet porridge and yam eggs are hard to eat. Put down the bowl, picked up the hoe, hummed the northern road bangzi twice, and went to work in the fields.

Sauerkraut, Sauerkraut, you are really a good friend of the people of China. In the long years, you have been with us, from bitter to sweet, from weak to strong, and how many difficulties have you gone through.

The market economy is booming and fashion is everywhere. When the young couple got married, they bought a microwave oven and a rice cooker at home instead of preparing jars and stones. Male dolls play with numbers, and older girls practice driving instead of learning pickling technology. But like their brothers and sisters, they still love sauerkraut. The complex in people's hearts and the enzymes in their stomachs from generation to generation cannot be blown away by a strong wind.

South sauerkraut, North sauerkraut, all sauerkraut. We didn't meet before, but now you come and go, and the conservatism is getting weaker and stronger. In case of novel dishes, sauerkraut cooperates sincerely, and the combination will survive. If you don't cherish it, try something else. Some experts worry that sauerkraut is carcinogenic; Another expert claimed that sauerkraut can prevent cancer. Words are eloquent and contradictory. People will not rejoice because of spears, nor will they be sad because of shields. You say yours, I'll eat mine, in winter, in summer, at home and out. Things are ever changing, sauerkraut, can you go on with us forever?

Sauerkraut, also known as kimchi and sauerkraut, is made by soaking and fermenting Chinese cabbage or other condiments under the action of lactic acid bacteria.

Nutritional efficacy:

Sauerkraut tastes salty and sour, crisp and tender, bright in color, fragrant, appetizing and refreshing, sobering up and relieving fatigue; It can not only stimulate appetite, help digestion, but also promote the body's absorption of iron. The fermentation of sauerkraut is the result of lactic acid bacteria decomposing sugar in Chinese cabbage to produce lactic acid. Lactic acid is an organic acid, which can increase appetite and promote digestion after being absorbed by human body. At the same time, Chinese cabbage turns sour, and the nutrients are not easy to lose.

The fittest is like this: suitable for all ages. About 30 grams per meal.

Special note: sauerkraut can only be eaten occasionally. If you overeat for a long time, it may cause urinary calculi. In addition, vitamin C was destroyed a lot in the pickling process of sauerkraut. 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 pickled cabbage with too much nitrite will turn protein in the blood into methemoglobin with no oxygen-carrying function, and make red blood cells lose their oxygen-carrying ability, leading to hypoxia in tissues, leading to poisoning symptoms such as cyanosis of skin and lips, headache, dizziness, nausea, vomiting and palpitation, and even death in severe cases. Moldy sauerkraut has obvious carcinogenicity and cannot be eaten.

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Chinese sauerkraut hotpot

Main ingredients:

500g of shredded Chinese sauerkraut, pork tenderloin, beef tenderloin, sheep hind leg meat, sea cucumber in water, oyster sauce yellow, scallop in water, mandarin fish, pheasant, cabbage head, spinach segment, Tricholoma in water150g, seaweed in water 50g, 3 crabs and washed magnolia slices100g.

Seasoning:

50g of cooked big oil, salt 12g, 70g of rice vinegar, a little shredded onion and ginger, 70g of salted leek, 5kg of salted coriander, fermented milk, soy sauce, Chili oil, marinated shrimp, chives, sesame sauce and chicken soup.

Exercise:

(1) Put 3kg of chicken soup in a hot pot (the remaining 2kg can be added at any time), remove the umbilicus of the crab, wash it, cut it into four pieces, put it in the pot, add 250g of shredded sauerkraut and dried seaweed, and add onion, shredded ginger, salted coriander, salt, monosodium glutamate, salted leek and cooked big oil. Cook soup with charcoal fire.

(2) Cut the pork belly into large pieces. Sliced pork, beef tenderloin and mutton. Pheasant, sea cucumber, mandarin fish and prawn are all sliced separately. And then encode them into disk in turn. Wash oysters yellow, remove teeth and plate them. A plate of scallops and dried seaweed. Tricholoma and coriander, vermicelli and magnolia slices (slices) are coded separately. 250g of shredded sauerkraut, frozen tofu, spinach and cabbage. Other 7 species

Seasoning:

Put them in small bowls respectively.

(3) The ingredients are served with the hot pot. According to everyone's favorite ingredients, rinse in the pot and dip in the right seasoning to eat.

Features: Suitable for winter consumption, delicious soup, rich nutrition and elegant banquet.

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Fried beef with Chinese sauerkraut

This dish is rich in nutrition, and women in early pregnancy can get comprehensive nutrition, which is conducive to the development of fetal nervous system, bones and other organs and enhance the physique of pregnant women.

Raw materials:

250g of beef, 250g of sauerkraut, sugar, soy sauce, starch, peanut oil and a little salt.

Making:

1. Wash and chop beef, and mix in soy sauce and starch for later use.

2. Wash the sauerkraut, squeeze out the water and chop it for later use.

3. Add peanut oil into minced beef and stir well; Heat the peanut oil in the pot, stir-fry the minced beef and set it aside.

4. Put the pot on fire, heat peanut oil, stir-fry sauerkraut, add sugar and a little salt, and stir-fry minced beef for a while.

5. Pay attention to the fact that some seasonings must be properly blended to avoid excessive use.

Features:

Sauerkraut is sour and crisp, and beef is tender and fragrant.

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Boiled fish with Chinese sauerkraut and Chili

Ingredients: one herring, one packet of pickled fish seasoning in Li Ji, Sichuan, twenty peppers, fifteen dried peppers, fifteen wild peppers, ten garlic cloves, one ginger, five onions, cooking wine, two kilograms of bone soup, a little salt, half an egg white, a little starch, three ounces of salad oil and a teaspoon of melted lard.

Step: 1. Clean the fish, remove the head and tail, cut the fish in half, and then cut the fillets obliquely into half-centimeter thick fillets with a knife.

2. Break the ginger, put it in a porcelain basin with the fish fillets, and pour the cooking wine, egg white, onion and starch in by hand. Garlic is cut into garlic rice for later use, and dried pepper is seeded and cut into sections.

3. Put the wok on the stove and light it. Pour salad oil into the wok and heat it to 50% heat. Add garlic and sauerkraut and oil. When sauerkraut and garlic are sauteed, add a spoonful of cold bone soup, cooking wine, pepper and dried pepper, sprinkle a little salt on the fish fillets, grab them evenly, then pour them into a wok and cook until the soup is yellow-green. Then add chicken essence and melted lard.

Note: 1. Fish fillets should not be cut too thick, egg whites should not be added, and starch can only be put in one teaspoon. It's best to keep the fillets clean when tasting, and don't put too much cooking wine. Two teaspoons is enough.

2. Cook fish with cold soup and cold water, so that the fish has no fishy smell and the soup will turn white.