My lovely and beautiful hometown, shuangliao city, is an outstanding place. There are not only beautiful historical sites, but also our favorite flavor-pork stewed with sauerkraut. After eating it, it will make your mouth water.

every October, my mother goes to the market to choose Chinese cabbage. Look! Chinese cabbages are white and green, like "little princesses" in white hats and green skirts.

After buying them, my mother put these "little princesses" in the yard of the community to let them enjoy the warmth of the sunshine. A few days later, these "little princesses" were all faded and listless.

at this time, my mother will take them back and wash them with clean water. Look! They have regained their vitality.

After cleaning, my mother will put them into the jar one by one, add appropriate salt, press a stone on it, then pour clean water, then cover them with plastic sheets, and then wait. Don't underestimate the waiting time, because my mother has to wait on these "little princesses" carefully every day to see if there is enough water, whether there is water shortage and whether there is enough salt, and we have to see if there is any phenomenon of rotten gangs. If there is, we have to deal with it in time to avoid the phenomenon of "a fish stinks in a pot of soup", which would be in vain.

With the passage of time, nearly a month's waiting has almost passed, and my mood has gradually become clear. You can fish it out! My mother and I can't wait to open the plastic sheets.

ah! A refreshing sweet and sour smell crept into my nose, and I was looking at the surface of the cylinder, and there was foam floating on the water. At this time, my mother and I will work together in Qi Xin to move these "little princesses" who have changed their appearance and taste to the chopping board. My mother rolled up her sleeves and picked up a kitchen knife, "Kaka! Hey! " The sound of my voice and the sound of "rushing" when I put the cut sauerkraut into the basin formed a beautiful symphony.

It's time to start stewing. Mom put the cut sauerkraut, pork and blood sausage into the pot, then put a bundle of vermicelli and cover the pot. Wait, wait ... An hour has passed.

when the dish was ready, I lifted the lid, and a turbid and special sour smell went straight into my heart. Look again, white, red and green have formed a good dish with good color, fragrance and taste.

take that bite! You will really feel refreshing and memorable. Ah! Stewed sauerkraut with pork in my hometown is really a delicious food! If you come to Shuangliao, I will treat you to a meal! "Sour fragrance seeps into your heart, and delicious sauerkraut is delicious!" You will like it. 2. 3 words

My lovely and beautiful hometown, shuangliao city, is an outstanding place, where there are not only beautiful historical sites, but also our favorite flavor-stewed sauerkraut with pork, which will make your mouth water.

every October, my mother goes to the market to choose Chinese cabbage. Look! Chinese cabbages are white and green, like "little princesses" in white hats and green skirts. After buying it, my mother put these "little princesses" in the yard of the community to let them enjoy the warmth of the sun. A few days later, these "little princesses" were all faded and listless. At this time, my mother took them back and washed them with clean water. Look! They have regained their vitality. After cleaning, mother will put them into the jar one by one, put appropriate salt, press a stone on it, then pour water, then cover them with plastic sheets, and then wait.

Don't underestimate the waiting time, because my mother has to wait on these "little princesses" carefully every day to see if there is enough water, whether there is a shortage of water and whether there is enough salt, and also to see if there is any phenomenon of rotten gangs. If there is, we must deal with it in time to avoid the phenomenon of "a fish stinks in a pot of soup", which would be in vain.

with the passage of time, nearly a month's waiting has almost passed, and my mood has gradually become clear. You can fish it out! My mother and I can't wait to open the plastic sheets. Ah! A refreshing sweet and sour smell crept into my nose, and I was looking at the surface of the cylinder, and there was foam floating on the water. At this time, my mother and I will work together in Qi Xin to move these "little princesses" who have changed their appearance and taste to the chopping board. My mother rolled up her sleeves and picked up a kitchen knife, "Kaka! Hey! " The sound of my voice and the sound of "rushing" when I put the cut sauerkraut into the basin formed a beautiful symphony.

It's time to start stewing. Mom put the cut sauerkraut, pork and blood sausage into the pot, then put a bundle of vermicelli and cover the pot. Wait, wait ... An hour has passed. When the dish was ready, I lifted the lid, and a turbid and special sour smell went straight into my heart. Look again, white, red and green have formed a good dish with good color, fragrance and taste. Take that bite, ah! You will really feel refreshing and memorable.

ah! Stewed sauerkraut with pork in my hometown is really a delicious food! If you come to Shuangliao, I will treat you to a meal! "Sour fragrance seeps into your heart, and delicious sauerkraut is delicious!" You will love it! 3. the practice of stewed sauerkraut with pork composition

the practice of stewed sauerkraut with pork

main ingredients

pork

1g

sauerkraut

5g

potatoes

2

vermicelli

25g

auxiliary materials

oil

appropriate amount. P > Appropriate amount

Step

1. Wash two potatoes

2. Cut into strips

3. Dice the onion and garlic for later use

4. Sit in the pan, first put the fat in the pan

5. Make sure to force the oil to dry

6. Add the lean meat and stir-fry. Stir-fry with seasoning and soy sauce

8. Add potatoes

9. Continue to stir-fry for about 5 minutes

1. Fill in water, cover the pot and stew

11. Wash and shred the sauerkraut in this gap

12. When the potatoes in the pot can be tied, add sauerkraut and continue to stew <

Mom and Dad brought me a bowl of soup. The sour taste of sauerkraut in the soup went straight to my nose, which made me feel deeply homesick. To tell the truth, when I was two years old, I left the Northeast and came to Xiamen. I never felt homesick. Until that time, when I got back to my hometown ... When I got off the train, my ears accustomed to Minnan dialect heard the surrounding northeast cavity, and my heart felt a kind, warm and full of alacrity.

I stared at this city with flying goose feathers and heavy snow. I felt strange and kind, and I had feelings for my hometown for the first time. Pine trees, plum blossoms, uncles and aunts all look like they are welcoming me warmly.

The most haunting thing about this trip is sauerkraut. At my grandma's house, my relatives and friends got together, and even the old sauerkraut preserved in the cellar for a long time was invited out and a sauerkraut banquet was held. Pickled up the aura of heaven and earth, and absorbed the essence of the sun and the moon, the pickled cabbage is big and full of flavor, and it is lying on the chopping board with green and dripping sour juice.

Dark green vegetable leaves with drooping heads; Green vegetables; Crystal clear. The texture on sauerkraut is thick and thin, deep and shallow, like a dark ditch cutting into the snowy forest, which is a work of art.

the most wonderful thing is this way of eating. sauerkraut can be eaten raw or cooked. Eat raw, break off a piece and eat it with big sauce. The flavor of sauce and vegetables complement each other in the mouth, which is memorable.

when cooked, slice the pork and simmer it slowly in a large pot. The stew is steaming and fragrant, and it is sandwiched in the mouth. The meat fragrance and the vegetarian fragrance blend with each other, and it is soft and long. When cooked, you can also stir-fry pickled cabbage and red pepper, which is full of energy and enthusiasm ... This pickled cabbage feast has undoubtedly entrusted my love for my hometown.

The sauerkraut soup brought by my mother still tastes like a country, but I am no longer in my hometown. At this point, I can't help but pick up the soup bowl and gulp it, which is not only for aftertaste, but also for my homesickness. 5. How to soak sauerkraut How to write the outline of the essay

Sauerkraut in my hometown

There are many delicious foods in my hometown, but the sauerkraut is the most unforgettable thing for me. Sauerkraut tastes sour, fragrant, mellow, light and refreshing, which makes me unforgettable. There are various ways to make pickled vegetables, such as fish with pickled vegetables, stewed vermicelli with pickled vegetables and stewed pickled vegetables with pork.

Sauerkraut is a kind of Chinese cabbage which has been fermented and turned sour, and originated from Beijing. Chinese cabbage is the home-cooked dish of Beijing residents. The ancient name of Chinese cabbage is fermented grains, which originated in the south and was introduced to Beijing after the Tang and Song Dynasties. "Miscellaneous Notes on the Garden of the Tang Dynasty" recorded that it was "born in Yan" in the early Ming Dynasty. At that time, "at the end of every autumn, the capital was salted and hidden in the house to keep out the winter." The method of "salting and storing" is to sprinkle salt on the cabbage, put it neatly, then compact it, and take it out and dry it in the sun after a few days, but it will not be bad for a long time, so it is called winter vegetables. Because pickled vegetables are not as delicious as fresh vegetables, in the Qing Dynasty, this kind of pickled vegetables gradually developed into sauerkraut, which is also a way to keep fresh. "Eating Sour Sauerkraut with Mixed Taste and Northern Taste" records the method of making sauerkraut: "Take salted vegetables into the jar at the beginning of the cold month, drain the juice, and boil them in boiling soup, not too cooked. That is, it is soaked in the soup, which is sour for ten days. Similar to the southern method of making leeks. The northern yellow-bud cabbage is fat and pickled into sauerkraut, which has a unique charm, and it is especially wonderful to enter the mutton soup. " The method of making sauerkraut here is basically the same as today, and "into the sheep soup" is today's "pickled mutton".

Stewed sauerkraut with pork is a special food in Northeast China, and the method is very simple. Step 1: Add pork belly, onion, ginger, pepper and plenty of clean water into the pot, boil it, skim off the floating foam and continue cooking for about half an hour; Step 2, cool the cooked pork belly and cut it into thin slices for later use; Part III: Slice sauerkraut, add pork belly slices, pour broth, cook for 15 minutes to half an hour, and season with salt.

sauerkraut retains the original vegetable nutrients to the maximum extent, and is rich in vitamin C, amino acids, dietary fiber and other nutrients. Because this product uses the storage method of lactic acid bacteria dominant flora, it contains a large number of lactic acid bacteria. Some data show that lactic acid bacteria are normal flora in human intestines and have the effect of maintaining normal physiological functions of gastrointestinal tract. Various delicacies made of sauerkraut. However, sauerkraut can only be eaten occasionally, and if it is gluttonous for a long time, it may cause urinary calculi. In addition, in the process of pickling pickled cabbage, vitamin C is destroyed a lot. 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. 6. The first = 6-word description of the composition sauerkraut

"We Naga are all from the northeast, and we stew pork vermicelli in Naga and serve sauerkraut in Cui Hua." This is an excerpt from the theme song of the TV series "Northeast Family". After hearing this familiar voice and understanding the lyrics, you must know where my hometown is, right! My hometown is in Hegang, the northern border of the motherland, and the specialty of my hometown is sauerkraut.

Early winter is a good time to pickle pickled cabbage, which is why pickled cabbage can only be featured in Northeast China, because the temperature required for pickled cabbage can only be suitable in Northeast China. What makes everyone like more is the process of making pickled cabbage, which is simple and time-consuming. Just pick the cabbage in early winter, add salt and water, and it will be sour and refreshing in two or three months, with endless aftertaste. At this time, it is just in time for the first month, and it is time to kill the fat pig and add seasonings such as ginger and dried pepper. With Chili peppers, you will be flushed when you eat it. This is the smell of Northeast China.

Today, the sauerkraut jar is an antique. Of course, the number of people who are flooded with sauerkraut is even less, and it is replaced by convenient bagged sauerkraut, and our "pride" has been exported to foreign countries by plane. I can't imagine how those foreigners with big noses will look when they taste our northeast sauerkraut for the first time.

But after these bagged pickled vegetables went on the market, I suddenly couldn't taste what they used to taste. Did I forget? Perhaps when eating homemade sauerkraut, what you enter with it is the brewing when waiting for the results, the joy when opening the jar, and the taste of home! 7. A 6-word essay on killing pig dishes

The sauerkraut in the northeast can make many delicious dishes, such as fried sauerkraut, stewed sauerkraut, jiaozi stuffed with sauerkraut, and of course, the well-known killing pig dishes.

what I like best is the pig-killing dish in the northeast. What is the killing pig dish? Originally, it originated from the countryside in the northeast. In the past, every family had to kill a pig to welcome the New Year every year when the Chinese New Year was coming. At the same time, people would invite the villagers to have a big meal at home on that day.

Among them, a large pot of pork-killing dishes will be cooked, in which besides pork and pigs, sauerkraut unique to Northeast China will be added. The longer this dish is stewed, the better it tastes.

Nowadays, pig-killing dishes have entered the city and become a special snack. Although the sauerkraut of the pig-killing dish is a little sour, there is a kind of sauerkraut with a faint meat smell in it.

The meat is not very thin or fat, but five layers. When you eat it, you won't feel thin and tasteless, let alone fat and greasy, but it tastes moderate. Blood sausage is indispensable in killing pig dishes.

what is blood sausage? As the name implies, it is an intestine filled with pig blood. The blood sausage in the pig-killing dish has no fishy smell, but it is stewed with sauerkraut and pork for a long time, and there is another kind of blood fragrance.

The pig-killing dish is very suitable for the cold climate in the north. If you eat a pig-killing meal in winter, you won't leave the table without sweating. When you have a cold, if you eat a pig-killing dish once, there will be a warm current rushing all over your body. After eating, you will get over the cold.

If you can come to the northeast of my hometown, you must eat a pig-killing dish. I promise you will like it. 8. The first = 6-word description of the composition sauerkraut

"We Naga are all from the northeast, and we stew pork noodles in Naga and serve sauerkraut in Cui Hua."

This is an excerpt from the theme song of the TV series "Northeast Family". After hearing this familiar voice and understanding the lyrics, you must know where my hometown is, right! My hometown is in Hegang, the northern border of the motherland, and the specialty of my hometown is sauerkraut. Early winter is a good time to pickle pickled cabbage, which is why pickled cabbage can only be a feature of Northeast China, because the temperature required by pickled cabbage can only be suitable in Northeast China, and what makes everyone like is the process of making pickled cabbage, which is simple and time-consuming. Just pick the cabbage in early winter, add salt and water, and it will be sour and refreshing in two or three months, with endless aftertaste. At this time, it is just time to catch up with the first month, and add seasonings such as ginger and dried pepper to make a finishing touch of pickled cabbage. With Chili peppers, you will be flushed when you eat it. This is the smell of Northeast China.

Today, the sauerkraut jar is an antique. Of course, the number of people who are flooded with sauerkraut is even less, and it is replaced by convenient bagged sauerkraut, and our "pride" has been exported to foreign countries by plane. I can't imagine how those foreigners with big noses will look when they taste our northeast sauerkraut for the first time. But after these bagged sauerkraut went on the market, I