How to make sauerkraut patties Ingredients: pork, sauerkraut, onion, ginger, soy sauce, salt, thirteen spices, chicken powder.
Practice: 1. After washing the pork, chop the pork into minced meat for later use.
2. Add ginger and onion into the meat stuffing after cutting into foam, add some vegetable oil, and keep stirring in one direction until all ingredients are mixed evenly.
3. Continue to add soy sauce, salt, thirteen spices, chicken powder, etc. Continue to stir in the meat stuffing.
4. After cleaning the sauerkraut, cut it into minced sauerkraut and put it into minced meat and stir it evenly for later use.
5. Add water to flour to make dough. Finally, add an appropriate amount of oil to the dough, cover it with plastic wrap and ferment for 30 minutes.
6. After the dough is fermented, divide it into small pieces and flatten it.
7. Add the prepared sauerkraut meat stuffing into the middle of the small dough, and then press the dough into a cake.
8. Bake the cake in an electric baking pan.
The formula and tips of sauerkraut meat stuffing When making sauerkraut meat stuffing, it is best to choose fat and thin meat, which tastes better. If the northeast people make sauerkraut meat stuffing, then sauerkraut is generally put in more. At the same time, the oil should be moderate when mixing sauerkraut meat stuffing. If it is too much, the sauerkraut stuffing will be very oily. If you put less, it will not smell good.
When making sauerkraut meat stuffing, don't add other pepper water or water like other meat stuffing. Generally, it is enough to add a small amount of soy sauce or cooking wine, because sauerkraut does not drink water, and adding more stuffing will be very watery. At the same time, don't put too much soy sauce, otherwise the color will not look good and it will not taste good.
Sauerkraut is to boil boiling water in a cauldron, blanch the prepared Chinese cabbage in the cauldron, take out the drained Chinese cabbage, put a layer of drained Chinese cabbage in the vat, and cover the cabbage with a clean cloth after putting it away, so that the Chinese cabbage can be pickled better. When enlarging the cabbage, put one layer and press one layer until all the cabbages have been put into the jar, and finally take them out.
There is no hard and fast requirement on whether to put salt in pickled sauerkraut, and it can be put or not. Generally, the content of nitrite in pickled sauerkraut is the highest in the first week, and it begins to decrease after 10, which is generally safe after one month.
How to make sauerkraut? 1. Fish with Chinese sauerkraut
Ingredients: grass carp, sauerkraut, eggs, salad oil, salt, onion, ginger, millet pepper, cooking wine, starch, pickled pepper, sugar, pepper and pepper.
Practice: Cut the processed fish into thin slices, put the fillets into a basin, add salt, sugar, cooking wine, pepper and egg white, stir well, then add starch, stir well and marinate for a while. Clean all materials, cut into pieces, and cut sauerkraut into sections for later use. Add a proper amount of oil to the pot, add fish head, fish bones, sauerkraut, pickled peppers, onion and ginger, stir-fry until fragrant, and then add boiling water. When the soup turns white, remove all the ingredients and add sauerkraut to continue cooking. After the water is boiled again, add salt and cooking wine, and then add fish fillets to continue cooking. When the fish fillets begin to change color, add a proper amount of coriander and take them out, then pour hot oil on them.
2. Stewed ribs with Chinese sauerkraut
Ingredients: sauerkraut, ribs, vermicelli, salt, ginger, star anise, cinnamon, onion and vegetable oil.
Practice: 1. After the ribs are washed, they are boiled in a pot, which is convenient to remove the blood from the ribs and drain the water. Add a proper amount of oil to the pot, stir-fry onion, ginger, star anise and cinnamon, then add water, and the ribs will be boiled with strong fire, then shred the sauerkraut, add a proper amount of oil to another pot, stir-fry the shredded sauerkraut, and then put the fried shredded sauerkraut into the ribs pot and continue to cook. After about 20 minutes, add vermicelli, continue to cook for 5 minutes, and then add the right amount of salt.
3. Boiled white meat with sauerkraut
Ingredients: pork belly, sauerkraut, peanut oil, salt, onion, ginger, garlic, star anise, dried Chili, cooking wine and sugar.
Practice: Wash pork belly and sauerkraut, cut pork belly into pieces, shred sauerkraut for later use, add appropriate amount of oil to the pot, stir-fry dried pepper and scallion, add pork belly until pork belly changes color, then add sauerkraut to stir-fry until fragrant, and then add appropriate amount of water, garlic cloves, ginger slices, scallion, cooking wine, sugar, star anise and salt to start cooking.
This paper introduces several common simple sauerkraut methods. In fact, there are many other methods of sauerkraut, such as sauerkraut pork tripe soup, sauerkraut fried large intestine and so on. Especially when eating barbecue, baking sauerkraut is also delicious. However, there are a lot of nitrite in sauerkraut. It is not recommended to eat sauerkraut in large quantities for a long time.