1, northeast stewed sauerkraut. Ingredients: northeast pickled cabbage 1 tree, pork belly slices 1 50g, 2-3 tablespoons of vegetable oil, about 30cm of scallion, ginger 1 block, soy sauce 1 tablespoon, salt1teaspoon. Practice: rinse the sauerkraut clean, and break off the dishes and wash them one by one. Squeeze the pickled cabbage to dry, and then control it to dry for about 10 minute. Slice the thick slices of Chinese sauerkraut into thin slices, and then cut them into filaments. The tender leaves and the heart of Chinese sauerkraut are also cut into filaments. Squeeze out the water in the shredded sauerkraut, and shred the scallion and ginger. Heat a wok with high fire, add vegetable oil, stir-fry onion and ginger to give a fragrance. Add pork belly slices, stir-fry quickly until the slices change color, and add shredded sauerkraut. Stir-fry shredded Chinese sauerkraut for about 3 to 5 minutes, then add light soy sauce and stir well. Add fresh water that has just not eaten sauerkraut, cover the lid and stew 15 to 20 minutes on medium heat (remember to turn the dishes in the pot several times). Before cooking, add salt, add appropriate amount of chicken essence, stir well and then cease fire.
2, sauerkraut stewed big bones. Ingredients: sauerkraut, frozen tofu, pork bone, salt, chicken essence, pepper, soy sauce. Practice: chop the cavity bone into pieces and pour it into cold water for heating. Rinse the blanched cavity bone to remove foam. Cut the frozen tofu into squares of moderate size. Come to Zhang Quan's pot to burn oil and stir-fry ginger and garlic. Stir-fry the bones in a pot, add a little soy sauce to color them, and add some cooking wine. Add water, cover the pot and cook. When the water boils, turn down the heat. Stew for about 15 minutes, pour sauerkraut and bean curd into a pot, add salt and chicken essence, cover the pot and stew. Stew it for another 15 minutes, and you can cook it. Of course, if you are not in a hurry at home, you can stew it for a while, and it tastes better. You can also stew it while eating.
3. Northeast pickled duck. Ingredients: duck (half), pickled cabbage (500g), ginger (3 slices), oil (1 tablespoon), cooking wine (1 tablespoon), salt (13 tablespoons) and chicken powder (12). Practice: Wash duck meat, chop it into blocks, blanch it in boiling water, remove blood and odor, and drain the water for later use. Wash sauerkraut and cut into pieces; Slice ginger. Heat 1 tbsp oil, add duck meat and stir-fry a few times, add 1 tbsp cooking wine and stir-fry until the duck meat is oily. Put the duck meat into a casserole. Pour in pickled cabbage slices, mix well with duck meat, cover with low heat and continue cooking 15 minutes. Add 1/3 tablespoons of salt, 1/2 tablespoons of chicken powder and 1/5 tablespoons of white sugar to taste, and serve.
4. Stewed ribs with northeast sauerkraut. Ingredients: 500g pork ribs, 500g sauerkraut, 200g pork belly, 500g frozen tofu, 20g coriander, 5g ginger, 5g salt, 5g cooking wine 1 spoon and 5g pepper. Practice: Wash sauerkraut, slice it into several thin slices, and then cut it into shreds for later use. Take 1/2 shredded sauerkraut and code it in a casserole; Blanch ribs with boiling water, remove blood and dirt on the surface, and code them on shredded sauerkraut; Then put the remaining 1/2 sauerkraut on the ribs and spread the cut frozen tofu; Finally, code the pork belly and add enough water to the casserole; Add ginger slices and boil over high fire, then add cooking wine and salt; Turn to slow fire and continue to cook for 1 hour until the ribs are crisp and rotten; Finally, add coriander and pepper to taste.
5. Pork stewed vermicelli. Ingredients: a strip of pork belly, 300g of northeast pickled cabbage, sweet potato vermicelli 1 50g, onion 1 small piece, ginger1small piece, 2 dried red peppers, a small amount of red peppers, vegetable oil, broth, salt and chicken essence. Practice: Soak the vermicelli in warm water until soft. Wash and shred sauerkraut. Slice ginger, cut onion into small pieces, cut dried red pepper into sections, and shred red pepper. Slice pork belly. Stir-fry pork belly slices in a clean pot until soft, and fry out some grease for later use. If the amount of oil is not enough, add some oil, add dried red pepper and ginger and stir-fry until fragrant. Stir-fry shredded Chinese sauerkraut until fragrant. Add broth and salt, boil and add pork belly and vermicelli. Bring the fire to a boil and simmer for about 20 minutes. Add chicken essence and onion before taking out.
6. Sauerkraut vermicelli soup. Ingredients: fine vermicelli150g, sauerkraut 50g, shredded onion 5g, pepper 2g, salt 3g, monosodium glutamate 5g, refined oil 20g and soup 600g. Practice: Sauerkraut and vermicelli are soaked for use; Sauerkraut, vermicelli and pepper are put into a pot, and the vegetable materials soaked in the stock are poured, and then boiled and stewed on medium heat (induction cooker 1000W) for 15 minutes, and shredded onion is added at 13 minutes; Add salt and monosodium glutamate.
7. Sauerkraut and fat sausage. Ingredients: sauerkraut, fat sausage, salt, garlic sprout, soy sauce, dried pepper. Practice: Slice the fat sausage and oil it, stir-fry the dried Chili peppers in the pot, pour in the fat sausage sauerkraut, stir-fry and add broth to soak the vegetables. After the fire is boiled, change it to medium fire (induction cooker 1000W) and open it for another 20 minutes. Add refined salt, soy sauce and garlic sprouts to stew for 2 minutes. After the stew is cooked, collect the juice and serve it on a plate.
8. Fish with Chinese sauerkraut. Ingredients: 750g fresh fish, 350g pickled cabbage, cooking wine, rice wine, onion, ginger slices, sugar and pepper. Practice: Scrape the fish, remove the cavity, scald it in boiling water, scrape off the skin and remove the fishbone, leaving only the fish, wash it and cut it into oblique knives, code some shredded sauerkraut at the bottom of the pot, put the fish on the pickled cabbage, cover the remaining shredded sauerkraut on the fish, soak the vegetable with water, add shredded sauerkraut, proper amount of refined salt, cooking wine, rice wine, onion, ginger, sugar and onion.
9, stir-fry sauerkraut. Ingredients: sauerkraut, salt, monosodium glutamate, garlic, pepper and rice wine. Practice: pickled cabbage is soaked and washed, and cut into filaments; Cut the pepper obliquely into small pieces; Cut garlic cloves into fine particles. Heat the oil in the pan, stir-fry the pepper and garlic, stir-fry the sauerkraut, stir-fry the rice wine, and add salt and monosodium glutamate to taste before taking out the pan.
10, white meat with sauerkraut. Ingredients: sauerkraut, pork belly, wide vermicelli, dried Chili. Practice: Cook pork belly, cool it and cut it into pieces; Stir-fry onion, ginger and sauerkraut for a while, add a little dried pepper, add white meat, add broth and stew for 5 minutes, add vermicelli, add salt, chicken essence and pepper to taste, collect juice over high fire, and pour a little sesame oil before taking out of the pot.