Practice one
Craft: Burning
Sauerkraut and potato soup
Sauerkraut and potato soup
Taste: salty and umami
Category: Sichuan cuisine, slimming and slimming recipes, spleen-strengthening and appetizing recipes, recipes for the elderly
Ingredients: 300 grams of potatoes (yellow skin)
Ingredients: kimchi 150g
Seasoning: 3g salt, 1g MSG, 15g salad oil, appropriate amounts of each
Production processEdit
1. Wash and slice the sauerkraut and set aside;
2. Peel and wash the potatoes and cut them into chopstick-thick slices for later use;
3. Heat oil in a pot and add sauerkraut. When fragrant, add fresh soup and bring to a boil;
4. Then add potato slices and cook, add MSG and salt and serve.
Method 2
Wash, peel and slice potatoes;
2. Wash and cut the sauerkraut;
3. Put an appropriate amount of water in the pot and cook the potatoes;
4. Add sauerkraut when appropriate, no need to add salt.
Practice three
Boil some water in a pot (I use a stainless steel pot with half a pot of water). Peel and wash the potatoes, cut them into small pieces, and boil them in the pot.
While cooking, skim off the foam and add minced meat, lard, salt, chili powder, pepper, vinegar, and light soy sauce in sequence.
While stirring with a spoon, cook until the potato soup becomes thicker and thicker, then add chicken essence and cook again.
If you only cook this one dish at home, it’s good to mix it with rice.
Practice four
Detailed introduction to the method of boiling potatoes with sauerkraut. Cuisines and functions: private dishes. Recipes for strengthening the spleen and appetizing.
Taste: sour and salty Technique: original stew Ingredients for making sauerkraut and potatoes: Ingredients: 300 grams of sauerkraut, 200 grams of potatoes (yellow skin)
Seasoning: 20 grams of soybean oil, 10 grams of green onions, 3 grams of coarse salt. Characteristics of sauerkraut and potatoes: This dish has light yellow sauerkraut, pure white potatoes, green onions, which is pleasing to the eye and taste in the mouth. The sauerkraut is sour and crispy, and the outer layer of potatoes is Crisp and hard, soft inside, it can increase appetite. Teach you how to make sauerkraut and potatoes, how to make sauerkraut and potatoes delicious 1. Cut the sauerkraut into thin strips (the thinner, the better), rinse with water three times, wring out the water; peel the potatoes and cut them into strips .
2. Put the pot on the fire, pour in the base oil, when the oil boils, add the chopped green onion and fry until fragrant, then serve. Add granular salt to the pot first, then put the sauerkraut, stir-fry for three to five minutes, add an appropriate amount of water (do not cover the vegetable noodles), finally add the potatoes, cover the pot, bring to a boil over high heat, then simmer for about 10 minutes. When eating, mix the chopped green onion oil evenly.
Tips - food conflicts:
Pickled cabbage: Pickled cabbage should not be eaten together with persimmons as it can lead to gastrolithiasis.