Fish, of course! Fish with Chinese sauerkraut is classic and delicious!

How should sauerkraut be cooked to taste good?

Shandong sauerkraut vermicelli method

Ingredients: a bag of sauerkraut, auricularia auricula 1 ginger 1 pepper, and two vermicelli 1.

Seasoning: Zanthoxylum bungeanum 1/2 tablespoons sugar 1 tsp salt 1/2 tsp vegetarian broth 1 bowl sesame oil.

Treatment method:

1, sauerkraut, auricularia auricula, ginger and pepper are respectively minced, and the vermicelli is soaked in water to soften and then cut into sections with scissors for later use.

2. Take 1 tbsp oil pan, stir-fry the pepper with low fire, and take out the pepper granules; Stir-fry Jiang Mo again, add sauerkraut and stir fry.

3. Add fungus powder, pepper powder, vegetarian soup and vermicelli, cook with sugar and salt, pour sesame oil and take out the pot.

Chinese sauerkraut mutton casserole

Technology: Baked taste: salty and delicious.

Material: mutton (hind legs) (250g)

Accessories: sauerkraut (250g) vermicelli (15g).

Seasoning: soy sauce (50g), sesame oil (15g), cooking wine (10g), onion (10g), coriander (10g), ginger (10g) and monosodium glutamate (/.

Category: private cuisine winter health conditioning tonic health conditioning spleen appetizing conditioning

Detailed introduction of mutton powder with sauerkraut in casserole

manufacturing process

1. Mutton is sliced across the meat line, vermicelli is cut into long sections and soaked in warm water.

2. The leaves of the acid menu are thin, and then the top knife is cut into filaments to squeeze out the water.

3. Add salt, monosodium glutamate, cooking wine, pepper noodles, chopped green onion and soy sauce (4 times), and add 1 times of soy sauce, that is, vigorously stir with chopsticks, so that soy sauce can completely penetrate into the mutton slices. Finally, add sesame oil and mix well.

4. Put the casserole on the fire, add water to boil, add shredded sauerkraut, cook a few times, add vermicelli, then sprinkle the marinated mutton slices into the casserole, boil over high fire, and sprinkle coriander powder.

The taste of dishes

Delicious, refreshing and not greasy.

Dietary nutrition

Mutton (hind legs): Mutton is tender and easy to digest, with high protein, low fat and more phospholipids, less fat and less cholesterol than pork and beef. It is one of the delicious foods to keep warm in winter. Mutton is warm and sweet, and can be used for food supplement and dietotherapy. It is a good product for strengthening the body and eliminating diseases, and has the effects of invigorating qi, tonifying deficiency, warming the lower body, tonifying kidney, strengthening yang, promoting granulation and resisting cold.

Sauerkraut: Lactic acid in sauerkraut can stimulate appetite, sober up and relieve boredom, stimulate appetite, help digestion and promote the absorption of iron by human body. At the same time, Chinese cabbage turns sour, and the nutrients are not easy to lose. However, sauerkraut can only be eaten occasionally. If the human body lacks vitamin C, it should eat less. Long-term overeating may cause urinary calculi, make red blood cells lose their oxygen-carrying ability, lead to tissue hypoxia, and cause poisoning symptoms such as blue skin and lips, headache and dizziness, nausea and vomiting, palpitation, and even death in severe cases.

Vermicelli: vermicelli is rich in carbohydrates, dietary fiber, protein, nicotinic acid and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium. The vermicelli has good flavor, it can absorb the taste of all kinds of delicious soup, and the vermicelli itself is soft, smooth and more refreshing. But vermicelli contains a lot of aluminum, so it is not advisable to eat too much at a time.

Formula stage chart

Mutton (hind legs): Mutton should not be eaten with pumpkin, watermelon and catfish, and it is easy to make people feel full and get sick after eating it; Avoid eating with prunes; Don't add vinegar to mutton, or it will get angry; Not suitable for eating with buckwheat bean paste.

This product acts on Pinellia ternata and Acorus calamus. Avoid bronze; It is not advisable to drink tea immediately after eating mutton, nor to drink tea while eating mutton.

Sour cabbage: sauerkraut should not be eaten with persimmon, which will lead to gastrolithiasis.

Chinese sauerkraut hotpot

Main ingredients:

Sauerkraut shreds, pork tenderloin, beef tenderloin, sheep hind leg each 500g, water-borne sea cucumber, oyster sauce yellow, water-borne scallop, mandarin fish, pheasant, cabbage head, spinach segment, water-borne Tricholoma each150g, water-borne seaweed 50g, three crabs and pure 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. Oyster meat ......

With what fried sauerkraut?

Shredded pork, potatoes, vermicelli,

Slice the shredded pork (not too thin), slice the potatoes (one chopstick wide and well done), and put more oil and lard in the pot than usual. Stir-fry shredded pork and potatoes, add seasonings, stir-fry until the potato skin is golden, add sauerkraut, and then continue to stir-fry. It will be delicious after a while, about ten minutes, with vermicelli, and the water stew is a little more than the food.

What can't sauerkraut be eaten with?

Sauerkraut can't be eaten with persimmon.

Sauerkraut is one of the three largest pickles in the world, which is rich in vitamins A, B, C and other important vitamins and various minerals. It is a safe and nutritious vegetable fermented product. Sauerkraut fermentation is the result of lactic acid bacteria decomposing sugar in Chinese cabbage and producing an organic acid-lactic acid which can be directly absorbed by human body. After lactic acid is absorbed by the human body, the digestive gland can secrete digestive juice to help digestion, increase appetite, inhibit the reproduction of spoilage fungi in the large intestine and reduce the production of toxins. Be careful not to eat pickled sauerkraut that is not fully preserved.

What should I put in stewed sauerkraut?

Bacon, and slightly fatter flower meat, extra sauerkraut will be delicious ~ If you pay attention to health, you can only eat lean meat and throw away the fat part.

Sauerkraut and what are better fried!

Because of the characteristics of sauerkraut, the highest and most classic cooking method of sauerkraut is stew, preferably with oily meat. For example, pork is the best choice. For example, it is suggested to use a hot pot casserole or an ordinary pot, commonly known as sauerkraut white meat: pork belly stewed sauerkraut: pinsou/...22.jpg Material: 500 grams of pork ribs (pork belly) and 200 grams of sauerkraut. Vermicelli 100g, kelp (fresh) 50g, seasoning: salt 8g, monosodium glutamate 5g, pepper 3g, onion 10g, ginger 5g, pepper 3g, sugar 25g and vegetable oil 50g. Reciprocal method: 1. Cut the pork belly into pieces and blanch it with boiling water. 2. Completely melt the frozen tofu with cold water, cut it into dices, blanch it with boiling water, and squeeze out the water; 3. Slice the sauerkraut, cut it into filaments, wash it twice with warm water, and squeeze out the water; 4. Put the pot on the fire, pour in vegetable oil, heat it, and add white sugar to boil it into sugar color; 5. Put the cooked pork belly into the pot and quickly stir-fry and color it; 6. Add 750 grams of broth to the casserole, and add pork belly, onion, ginger slices, salt and pepper water; 7. After the fire is boiled, turn to low heat and stew until the pork belly is eight-cooked. Add shredded sauerkraut, soaked vermicelli, frozen tofu and kelp; 8. Stew until the pork is crisp and rotten, the frozen tofu is tender and smooth, and add pepper and monosodium glutamate.

Besides pickled fish, what else can sauerkraut be used for cooking?

First, white meat with sauerkraut.

Ingredients: main ingredients: sauerkraut, pork belly.

Accessories: vermicelli, dried seaweed, dried pepper.

Seasoning: salt, chicken essence, cooking wine, chicken essence, pepper, sesame oil, onion, ginger-

Exercise: 1, pork belly cooked, cooled and cut into pieces;

2. Stir-fry onion, ginger, dried laver and sauerkraut for a while, add a little dried pepper, add white meat, add broth and stew for 5 minutes, add vermicelli, add salt, chicken essence and pepper to taste, collect juice over high fire, and pour a little sesame oil before cooking. -Nutritional value: Chinese cabbage-Chinese cabbage is flat, slightly cold and sweet. Every 100g Chinese cabbage contains 4 1mg of calcium, 37mg of phosphorus, 0.5mg of iron, and less crude fiber and carotene. Pork belly-Pork belly is rich in nutrition, easy to absorb, and has the effect of supplementing skin nutrition and beautifying. [Pork belly recipes all belong to the cuisine: Northeast cuisine-Northeast cuisine includes dishes from Liaoning, Heilongjiang and Jilin provinces. It is also a local flavor dish with a long history and rich characteristics in China.

Second, stewed sauerkraut with ribs

Batch processing:

Three pork chops, a big potato, a handful of vermicelli, 1/4 pickles.

Onion, ginger, soy sauce, pepper powder, cooking wine, salt, chicken essence.

Exercise:

1, chop the ribs into small pieces first, only take the small ribs in the middle and don't throw away the big bones at both ends (it's a pity to keep the soup and throw it away). Boil water to remove blood foam. Cut the bought sauerkraut into small pieces, slice the thick slices of sauerkraut into thin slices and soak them in cold water for a while. Peel the potatoes and cut them into large pieces. Soak the vermicelli in hot water until it becomes soft. Cut onion and ginger into foam.

2. In the process of ironing ribs, you can prepare ingredients. Put the wine, pepper powder, salt, chicken essence and water into a small bowl and stir well.

3, the oil pan is hot, add onion and ginger foam and stir fry. Stir-fry ribs, add soy sauce and pepper powder. Stir-fry for a while until the ribs are cooked. Add cabbage, potatoes and vermicelli, and add ingredients in a small bowl. Add a small bowl of water, cover the semi-submerged vegetables and stew over medium heat. In ten minutes, you can cook. Be careful not to let the water boil dry when stewing, otherwise it will affect the appearance and taste of the dish.

Third, stewed sauerkraut with big bones

Exercise:

1. After the big bones are washed first, they must be cut in the middle for later use;

2. Boil the water in the pot. After the water boils, put in the stick bone and cook the bleeding powder (be sure to let the chiseled bone emerge from the water to avoid the loss of bone marrow nutrition);

3. Take it out and wash it with cold water for later use;

4. Wash the pot, add water again, add bones, add pepper noodles, aniseed, chopped green onion, ginger, dried tangerine peel and cooking wine, and boil the pot with low heat;

5. When the bones are cooked, wash the sauerkraut and shred it. The finer it is, the better. Dry the water by hand after cutting;

6. When the bones are cooked to 8 minutes, add shredded sauerkraut, add salt and cook until the bones are cooked (the meat is about to be boned), and turn off the fire;

7. Put mashed garlic, soy sauce, monosodium glutamate and sesame oil into the same bowl to make juice according to your own taste (you can put some Chili oil if you like spicy food);

8. Put sauerkraut in a bowl and pick out the bone dip.

Four, stewed frozen tofu with sauerkraut (the method is very simple, so I won't write it)

I hope the above answers are helpful to you _

References:

srifzhy.bokee/viewdiary. 14767 100

Can't sauerkraut be eaten with anything?

Best answer

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.

Besides sauerkraut, what vegetables can fish with pickled vegetables put?

Hello, mainly to highlight the theme of sourness. Adding too many other vegetables may greatly reduce the effect of stewing, but some ingredients can be introduced to improve the taste of dishes, such as coriander, pepper, pepper, soaked ginger and so on. Authentic fish with Chinese sauerkraut will not put other vegetables in it. I hope it is useful to you, and I hope to adopt it ~

How to stew pork with sauerkraut?

Stewed vermicelli with Chinese sauerkraut and pork

Ingredients: Pork belly, sauerkraut, sweet potato powder, onion, ginger, a Chinese cabbage with pepper, weighing about 1 kg and a half. Wash the Chinese cabbage, dry it, shred it, put it in a big fresh-keeping bag, add a spoonful of salt and vinegar, mix well, marinate for a few minutes, tie the bag tightly and rub the Chinese cabbage vigorously until the water is squeezed out.

Practice: Stir-fry the pork belly, put ginger slices, pepper, onion segments and appropriate amount of water in the pot, boil the pork belly for about 10 minutes after the meat is cooked, take out slices and keep the soup for later use.

2. Add base oil to the casserole. After heating, add onion and ginger slices until fragrant. After the pork belly slices are slightly fried, add sauerkraut and stir fry. Add the broth, add the soaked sweet potato powder, turn to medium heat, add salt to taste, stew, and pour the hot oil out of the pot.

Baiqirou Chinese sauerkraut

Ingredients: 300g of pickled cabbage, 50g of pork belly, 2 sections of big bone, 4 sections of green onion, 5 sections of pepper, 20 pieces of star anise, 3 pieces of cinnamon, 3 pieces of fragrant leaves 1 section, 3 pieces of salt, and 5 grams of Chili oil 1 teaspoon.

Practice 1) Soak sauerkraut in clear water, rub it repeatedly by hand for several times, then rinse it with clear water, squeeze out the water, and cut it into filaments for later use.

2) Pour water into the pot, cut the pork belly into large pieces and put them together with the big bone. After the fire boils, skim off the floating foam, add onion, ginger slices, pepper, star anise, cinnamon and fragrant leaves, cover with low fire and cook for 40 minutes.

3) When the meat is cooked (the whole meat can be smoothly put in with chopsticks), take it out and cool it naturally. Don't pour cook the meat water into the pot. After the meat is cooled, cut it into 3 mm thick pieces, not too thin or too thick.

4) Pour the oil into the wok and heat it with high fire. When the oil is 70% hot, pour in the sauerkraut and stir-fry for 3 minutes, so that the sauerkraut and the oil are fully stir-fried, then add the pork belly slices, pour in the soup just made in cook the meat (and the seasoning in the soup), cook for 3 minutes on high fire, then cover the pot and turn to medium heat 15 minutes. Finally, cover it.

Braised pork belly with sauerkraut powder

Ingredients: 500 grams of pork ribs (pork belly) and 200 grams of sauerkraut.

Accessories: frozen tofu 150g, vermicelli 100g, kelp (fresh) 50g,

Seasoning: salt 8g, monosodium glutamate 5g, pepper 3g, onion 10g, ginger 5g, pepper 3g, sugar 25g, vegetable oil 50g.

Exercise 1. Pork belly cut into pieces, blanched with boiling water and fished out;

2. Completely melt the frozen tofu with cold water, cut it into dices, blanch it with boiling water, and squeeze out the water;

3. Slice the sauerkraut, cut it into filaments, wash it twice with warm water, and squeeze out the water;

4. Put the pot on the fire, pour in vegetable oil, heat it, and add white sugar to boil it into sugar color;

5. Put the cooked pork belly into the pot and quickly stir-fry and color it;

6. Add 750 grams of broth to the casserole, and add pork belly, onion, ginger slices, salt and pepper water;

7. After the fire is boiled, turn to low heat and stew until the pork belly is eight-cooked. Add shredded sauerkraut, soaked vermicelli, frozen tofu and kelp;

8. Stew until the pork is crisp and rotten, the frozen tofu is tender and smooth, and add pepper and monosodium glutamate.