Don't be a pickled fish, it's a perfect match. When you return to Nantian, the old people will know how to eat! Sauerkraut plays a very important role in China cooking. Northerners love to eat sauerkraut pickled in Chinese cabbage, and the sour soup is milky and mellow. Southerners' sauerkraut is "nothing in acid", with a strong sour taste, which stimulates the greasy and crisp mouth to be refreshing. In the wet days of spring, a bowl of sauerkraut is sour and spicy, detoxifying and eliminating dampness, and refreshing after eating. But most people only know the most basic pickled fish, and they don't know how the old people in the south can stimulate the delicious and dampness-removing effects of pickled vegetables to the greatest extent. Today, let Bian Xiao recommend a recipe for everyone, which is the secret of an ancient family! The best food in the wet rainy season in the south!

Sauté ed water bamboo with Chinese sauerkraut

By Yi Shi Yi Shi.

Composition:

Three water bamboo shoots, one pork, two sauerkraut shoots, a little refined salt, three garlic shoots, a little chicken essence, an appropriate amount of cooking oil, an appropriate amount of corn starch and a little soy sauce.

Cooking steps:

1. Wash pork, sauerkraut, garlic and water bamboo for later use.

2. Slice water bamboo, garlic and pork respectively, and cut sauerkraut into small pieces for later use.

3. Put the pork in a bowl, add a spoonful of cooking oil and starch, a little salt, chicken essence and soy sauce. Stir well and immerse for about five minutes.

4. Put a proper amount of oil into the pot, add garlic and stir-fry until fragrant after heating, then add the blanched pork, stir-fry quickly until it is half cooked, and set aside.

5. Add Zizania latifolia into the oil of the just-fried pork, stir-fry until it is slightly soft, set aside, stir-fry with sauerkraut for a few times, and then mix the two.

6. Finally, add the half-cooked pork and continue to stir fry. When the pork is cooked, it can be cooked.

Cooking skills:

[Nutritional value]

① Zizania latifolia contains protein, sugar, vitamin B, vitamin B2, vitamin E, carotene and minerals.

(2) The organic nitrogen of tender water bamboo exists in the form of amino acid, which can provide sulfur, tastes delicious and is easily absorbed by human body. However, because Zizania latifolia contains more oxalic acid, its calcium is not easily absorbed by human body.

[Edible efficacy]

① Zizania latifolia has the functions of clearing away damp-heat, detoxicating and promoting lactation.

② Zizania latifolia contains stigmasterol, which can remove active oxygen in the body and inhibit tyrosinase activity, thus preventing melanin production, softening the cuticle on the skin surface and making the skin smooth and tender.

(3) Bamboo shoots can relieve alcoholism, and also have a certain auxiliary effect on icteric hepatitis.