Frozen tofu with sauerkraut vermicelli raw materials: frozen tofu, sauerkraut, Longkou vermicelli, Tricholoma matsutake and coriander. Methods: Cut the frozen tofu into 2cm square pieces, blanch them thoroughly in boiling water and cool them with cold water. Leave the original soup of Tricholoma matsutake and wash the sediment. Soak the vermicelli in warm sauerkraut and cut it into 20 cm long pieces. Remove the sauerkraut from the outer layer. The finer the better. Wash coriander, cut it into sections and put it in a small plate. Take a hot pot, relax the mushrooms at the bottom, put vermicelli on it, sauerkraut on it, tofu on it, set fire to the pot, put mushrooms and pine mushrooms on it, boil the original soup, add salt, pepper and peanut oil to the hot pot, and cover the lid. When you are sitting on the dining table, light charcoal and add hot pot dishes like small parsley segments to add flavor. The soup tastes sour and delicious. Sauerkraut vermicelli soup material: fine vermicelli 150g, sauerkraut 50g, shredded onion 5g, pepper 2g, salt 3g, monosodium glutamate 5g, refined oil 20g and soup 600g. Practice: 1. Sauerkraut and vermicelli are soaked for later use. 2. Put sauerkraut, vermicelli and pepper into the pot and pour the broth. Sauce for fat sausage: salt, garlic sprout, soy sauce and dried pepper. Cooking method: Slice the fat sausage with oil, stir-fry the dried Chili, and pour in the fat sausage sauerkraut. The characteristics of cooking dishes are: fat but not greasy, sauerkraut is appetizing and refreshing, and it can be eaten in various ways. It can be boiled, fried, stewed, rinsed and stewed, and can be matched with fish, meat and seafood to make a variety of dishes. The following is. A little fat, jiaozi powder 1000g method: chop sauerkraut and meat into stuffing, add broth or clear water to the meat stuffing, and stir in one direction until the soup and meat are mixed. Do not stir Jiang Mo, minced garlic, onion and pepper. Boil 100g salad oil and pour it on Jiang Mo, minced garlic, onion and pepper while it is hot. A proper amount of salt (better if seafood is added) is used to make jiaozi. Sauté ed sauerkraut powder material: 500g sauerkraut, pork 100g, vermicelli (softened with water) or vermicelli 100g. Practice: Slice or shred pork, and put 50g oil into the pot and heat it to 80% heat. Add the fat meat first, then the lean meat and stir-fry until slightly discolored, and add the chopped green onion. Vermicelli or vermicelli, after one minute, add proper amount of monosodium glutamate, stir well, and serve. 3. Soup material: 500g sauerkraut, pork belly 100g, vermicelli 100g. Practice: Slice pork, cook shrimp in clear soup, and then add meat slices, vermicelli and vegetables. Meat stuffing 150g, shrimp skin 5g, two eggs and a little flour. Practice: Mix the soup with shrimp and fat, add sauerkraut, heat to boil, and then add meatballs. Meatball method: stir the eggs evenly, add the meat stuffing, make the flour paste, and serve with a spoonful. Pickled fish material: 750g fresh fish (carp, crucian carp, catfish). Wash and cut into oblique knives, put some shredded sauerkraut in the bottom of the pot, put the fish on the pickled cabbage, put the remaining shredded sauerkraut on the fish, add water, add a little salt and beer, stew until the soup turns white, and add a proper amount of monosodium glutamate. The ingredients of stewed frozen tofu with pickled cabbage are: 350g pickled cabbage, 0/50g fat, 65438+ frozen tofu. Add fat slices, stir-fry a few times, add shredded sauerkraut and stir-fry for two minutes, add clear soup 750g, add frozen tofu blocks, add appropriate amount of sugar, salt, monosodium glutamate, cooking wine, onion and ginger, and simmer for 30 minutes. Purple orchid pepper pickled cabbage material: pickled cabbage 350g, lean meat 75g, purple orchid, red pepper powder, water fried vermicelli. Practice: cut the meat. Stir-fry until the meat changes color, add shredded sauerkraut and pepper powder, stir-fry for 2 minutes, add vermicelli, salt and purple orchid, stir-fry evenly, and add monosodium glutamate to serve. Stir-fried sauerkraut with green pepper 350g, green pepper 100g. Practice: cut the pepper into pieces, add 50g oil to the pot, heat it, add chopped green onion, star anise and pepper noodles, stir fry and cook wine. Stir-fry sesame oil. Fried shrimps with sauerkraut: 350g of sauerkraut, 200g of prawns, 50g of carrots and peas. Practice: peeled prawns are mixed with dried starch, sliced carrots, Jiang Mo, mashed garlic mixed with refined salt, cooking wine and monosodium glutamate are mixed into juice, lard is put in the pot, prawns are cooked, and oil 15g is put in the pot. Then pour the shrimps into the pot, add the prepared juice, stir-fry and serve. Braised shredded sauerkraut material: pickled sauerkraut 350g, chicken breast (pork tendon) 150g, cucumber 25g, pepper oil, Chili oil, etc. Practice: shred the meat, size it with egg white starch, fry it until it is cooked, gently rinse it with pickled sauerkraut and put it on a plate.