nutritive value
Pickled sauerkraut retains the original nutrients to the maximum extent, and is rich in vitamin C, amino acids, dietary fiber and other nutrients. Because sauerkraut uses the storage method of lactic acid bacteria dominant flora, it contains a lot of lactic acid bacteria. Some data show that lactic acid bacteria is a normal flora in human intestine and has the function of maintaining the normal physiological function of gastrointestinal tract.
Suitable for people: usage: about 30 grams per meal.
Kimchi has a long history and has always been the favorite winter dish of residents in northern Chinese mainland. At present, there are more and more kinds of sauerkraut in the market, and the traditional manual workshops have turned to industrial production, which is loved by more and more people in the north and south. You know, eating sauerkraut is also learned!
Various ways to eat sauerkraut
Can be braised, fried, stewed, rinsed and stewed, and can be matched with fish, meat and seafood to make various delicious dishes. The following are some examples of sauerkraut recipes for your reference.
Sauerkraut stuffing
Ingredients: 500g sauerkraut, 500g lean pork (beef and mutton), a little fat, 1000g powder.
Practice: Chop sauerkraut and meat into stuffing, add broth or clear water to the stuffing, and stir in one direction until the soup and meat are mixed. Don't stir Jiang Mo, minced garlic, onion and pepper. Boil 100g salad oil, pour it on Jiang Mo, minced garlic, onion and pepper while it is hot, add a proper amount of light soy sauce, monosodium glutamate and sesame oil, and stir evenly for 0.5 minutes.
Fried sauerkraut powder
Ingredients: 500g sauerkraut, pork100g, vermicelli (softened with water) or vermicelli100g.
Practice: Slice or shred pork, put 50g oil in the pot and heat it to 80% heat. Put the fat meat in first, and then fry the lean meat until it changes color slightly. Add chopped green onion, pepper noodles, rice wine and soy sauce, then add drained sauerkraut for two minutes, and then add salt, vermicelli or vermicelli. After one minute, add proper amount of monosodium glutamate, stir well, and then take out the pot.
Ingredients: 500g sauerkraut, pork belly100g, vermicelli100g.
Practice: Slice pork, add broth to boil, add meat slices, vermicelli and vegetables, and add salt, monosodium glutamate and pepper powder.
Chinese sauerkraut meatballs
Ingredients: 500g sauerkraut, fat slices 100g, meat stuffing 150g, 5g shrimp skin, 2 eggs and a little flour.
Practice: Mix the soup with dried shrimps and fat meat, add sauerkraut, heat until boiling, and then add meatballs.
Meatball practice: stir the eggs evenly, add the meat stuffing, paste the flour, and serve with a spoonful.
Boiled fish with Chinese sauerkraut and Chili
Ingredients: 750g fresh fish (carp, crucian carp, catfish) and 350g pickled cabbage.
Practice: Scrape the fish scales, remove the chamber, blanch in boiling water, take out, scrape the fish skin, wash it and cut it into oblique knives. Put some shredded sauerkraut in the bottom of the pot, put the fish on the pickled cabbage, cover the remaining shredded sauerkraut on the fish, add water instead of shredded vegetables, add a little refined salt and beer, stew until the soup turns white, and add a proper amount of monosodium glutamate.
Stewed frozen tofu with sauerkraut
Ingredients: sauerkraut 350g, fat 150g, frozen tofu 150g.
Practice: cut frozen tofu into pieces and cut fat into thick slices. Heat oil in a pot, stir-fry the Chili noodles until fragrant, add fat slices, stir-fry a few times, add shredded sauerkraut and stir-fry for two minutes, add 750g of clear soup, add frozen tofu blocks, add appropriate amount of sugar, salt, monosodium glutamate, cooking wine, onion and ginger, and simmer over low heat.
Zilan Chili Chinese sauerkraut
Ingredients: 350 grams of pickled cabbage, 75 grams of lean meat, purple orchid, red pepper powder and water vermicelli.
Practice: Shred the meat, add 50g oil to the pot and heat it, add chopped green onion and shredded pork and stir-fry a few times, add cooking wine, pepper noodles and sugar, add a little soy sauce, stir-fry until the meat changes color, add shredded sauerkraut and pepper, stir-fry for two minutes, add vermicelli, salt and purple orchid, stir-fry evenly, and add monosodium glutamate to serve.
Stir-fried pickled peppers with vegetables
Ingredients: 350g sauerkraut, green pepper100g.
Practice: Cut pepper into pieces, add 50g oil to the pot, heat it, add chopped green onion, star anise and pepper noodles, stir fry with a little cooking wine, add shredded sauerkraut, stir fry for 2 minutes, add pepper 1 minute, and add monosodium glutamate and sesame oil to stir fry evenly.
Fried sauerkraut
Ingredients: 350g sauerkraut, 200g prawns, 50g carrots and peas.
Practice: Peel shrimps, add dry starch and mix well. Slice carrot and Jiang Mo, and mix garlic paste with refined salt, cooking wine and monosodium glutamate to make juice. Put 200 grams of lard in the pot. Stir-fry when cooked, put 15g oil in the pot, add chopped green onion, ginger, garlic, carrots, peas and shredded sauerkraut, and stir-fry for two minutes, then pour the shrimps into the pot.
Braised shredded Chinese sauerkraut
Ingredients: sauerkraut 350g, chicken breast 150g, cucumber 25g, pepper oil, Chili oil, etc.
Practice: Slice the meat, size it with egg white starch, fry it until cooked, rinse it with sauerkraut and put it on the plate. Slice cucumber outside sauerkraut, add shredded ginger, pepper oil, Chili oil, sesame oil, monosodium glutamate and salt, add shredded pork and cooked oil and mix well.
Stewed raw and cooked meat with sauerkraut
Ingredients: 250g tenderloin, 250g cooked pork belly, 50g pickled cabbage 1 bag, 50g auricularia, shredded pickled pepper10g, ginger slices, onion slices, bean paste, refined salt, cooking wine, monosodium glutamate, sugar, dried starch, fresh soup and salad oil.
Output: 1. Cut the tenderloin into thick slices, put it in a pot, add salt, monosodium glutamate and pepper, mix well, marinate, then soak it in dry starch, pound it on a vegetable pier into thin slices, and then cut it into small pieces for later use; Cut the cooked pork belly into slices with a length of 5 cm and a width of 3 cm; Shred sauerkraut, and then put it in a pot with agaric.
2. Wash the pan, heat it with salad oil, stir-fry ginger slices and shallots, then stir-fry shredded pickled peppers and bean paste, stir-fry sauerkraut, fungus and pork belly, add cooking wine, add fresh soup, stew for about 5 minutes, then add tenderloin slices and stir-fry monosodium glutamate.
Harm of sauerkraut
Nitrate and nitrite in sauerkraut are recognized as chemical carcinogens. Modern medicine has proved that nitrate ingested by human body can be reduced to nitrite under the action of bacteria, which reduces the oxygen carrying capacity of blood and forms nitrosamines, a strong carcinogen.
According to the national regulations on pickled vegetables and green food, the nitrite content in pickled vegetables should be below 4 mg per kilogram, which is equivalent to half the weight of a small grain of rice. If you eat 20 ~ 30 grains of millet, so much nitrite will cause poisoning, lead to high iron content in blood, make red blood cells lose their oxygen-carrying function, lead to tissue hypoxia, and even lead to death.
Under normal circumstances, sauerkraut is safe to eat. However, if nitrite exceeds the standard, it will cause serious harm to human body. Generally, when nitrite is ingested once, the skin and lips will turn blue, and headache, dizziness, palpitation, shortness of breath, convulsions, and blood pressure will drop. In severe cases, coma, convulsions, convulsions may occur, and people often die of respiratory failure and other poisoning symptoms. Therefore, it is suggested that when eating sauerkraut, eat less sauerkraut or some foods containing vitamins to avoid and reduce the harm to human health.