1. There are two kinds of sauerkraut, one is the Northeast sauerkraut, one is Sichuan sauerkraut (sauerkraut fish in the side of the kind of old altar sauerkraut), Sichuan sauerkraut has not eaten the flavor of the filling. So let's talk about the Northeast sauerkraut to do stuffing it, sauerkraut stuffing exactly how to adjust delicious it, we can pay attention to the following aspects.

2. First of all, the Northeast's sauerkraut can be said to be the Northeast's common ingredients every winter, every family will pickle a lot of Northeast sauerkraut is very happy with the oil, that is to say, if you package pure sauerkraut filling dumplings or buns, salad oil or soybean oil must not put less, put less sauerkraut filling will be dry, not delicious.

3. Another point is that when we do the filling of the Northeast sauerkraut are clenched into a ball, and then and filling, that is, squeezing out the excess water in the sauerkraut, here to pay attention to can not be clenched too hard, clenched too hard sauerkraut flavor is gone. Lost the characteristics of the Northeast sauerkraut.

4. The following is the introduction of a pickle filling it. Very tasty, mainly about the ingredients, the ingredients have sauerkraut, (meat nourishment) is to rely on meat oil leftover meat residue this thing can be said to be very tasty. Chop the sauerkraut and clutch out, put the meat Zi Zi (this should also be chopped), chopped green onions, minced ginger, five spice powder, soy sauce, salad oil, salt, monosodium glutamate, all put together and mix well on it. This pickle filling is very delicious.