Sauerkraut is a common dish in every household in Northeast China. In the past, when materials were scarce, Chinese cabbage was preserved in vats for a long winter. Now it's a home-cooked dish, which can be eaten all year round. For sauerkraut, the northeast people have special feelings and have made many innovations in cooking methods. Whether it's stir-frying, stewing, stewing or wrapping jiaozi, today I would like to recommend some common dishes with sauerkraut as the main ingredient.
The specific methods and materials of northeast pickled cabbage and white meat hot pot;
1, 50g of northeast pickled cabbage, 50g of sweet potato vermicelli 1 00g, 50g of Flammulina velutipes, 5ml of frozen tofu1block, 5ml of vegetable oil, 0/00g of Chinese cabbage100g of winter bamboo shoots100g, 5ml of soy sauce, 3g of pepper or white pepper.
Second, the specific practice of vegetarian northeast sauerkraut white meat hot pot:
1. Wash in the soup pot and prepare for the second rice washing.
2. Slice sauerkraut as much as possible, wash and cut other materials, and separate the stems and leaves of cabbage.
3. Add vegetable oil, pour in star anise, onion, ginger, garlic, sauerkraut, mushrooms and shredded winter bamboo shoots, and stir-fry until fragrant.
4, pour into the pot, add soy sauce and cabbage stalks and a package of tender tofu, tofu water is also poured, add rock sugar and Flammulina velutipes, cover the pot and simmer.
5. When cooking the sauerkraut, cook the vermicelli in another pot until it is 80% cooked.
6. When you roll the shabu-shabu for the first time, it is more delicious to continue to cook on low heat after seasoning.
7. You can add vermicelli and cabbage leaves, cook for a while, and then turn off the heat. Third, cooking skills If it is eaten as a hot pot, you can prepare: Laoganma Douchi Chili sauce+coriander powder+leek sauce+fermented bean curd+apple vinegar+sugar.