When it comes to Northeast cuisine, you don't have to think about it. First of all, you will definitely think of sauerkraut, because sauerkraut occupies an absolute position in Northeast cuisine. No matter ordinary people's homes or high-end restaurants, you can eat sauerkraut, and with the progress of technology, you can eat sauerkraut all year round.
Sauerkraut is also popular, and everything can be fried, stewed, stewed and hot pot. Stir-fried with all kinds of meat, stewed with pork belly and blood sausage, served in hot pot with other dishes and so on. Making fish soup with Chinese sauerkraut makes my mouth water.
In addition, sauerkraut is a delicious food for all ages. Besides being delicious, it also has many effects on people's health. For example, appetizing and nourishing food, sobering up and getting tired, preventing enteritis, preventing constipation and so on. Sauerkraut contains lactic acid bacteria and other organic acids, which can regulate intestinal flora and acidity in the stomach. Its unique sour taste has the effects of appetizing, refreshing, sobering up and getting tired. It is also a favorite food for many good drinkers.
Sauerkraut is pickled with Chinese cabbage. The earliest pickled cabbage was in late autumn and early winter, when the Chinese cabbage was harvested. Clean the cabbage just collected, put it in a big vat, and add water and salt for pickling. When it is cured, you can take some out at any time and keep the rest in the curing tank for subsequent eating.
The earliest living conditions were simple. Generally, sauerkraut was eaten all winter. When the climate became warmer in spring, sauerkraut could not be put away, and it was basically gone. At the beginning of winter, almost every farmer in the north began to kill pigs. Killing pork with sauerkraut is definitely a good food for the northeast people. After living in the city, many people often think about the pig-killing dishes in their hometown in winter.
Chinese cabbage is large in size, and the pickled sauerkraut is also large in quantity after it is made into delicious food, which is suitable for the generous and hospitable character of the Northeast people. Whether you are eating it yourself or entertaining guests, the quantity of the dish is large enough to look elegant.
Chinese cabbage is easy to grow and clean up. Plant some small seeds in the field, and you can harvest Nuoda cabbage in autumn. Moreover, it is also convenient to pick in the ground. You can cook directly after picking and cleaning, which is very easy to clean up. Unlike some vegetables, picking is not convenient, cleaning is more troublesome, and cooking may require several processing procedures.
Chinese cabbage is bulky and easy to clean up, and it is also convenient for pickling sauerkraut. After simple cleaning and packing, twenty or thirty cabbages can be pickled in a large jar, enough for a large family to eat for a long time.
Chinese cabbage is made into pickled cabbage by pickling process, and the production process is relatively simple. Most people listen to the production method once, and they can pickle it themselves when they go home, and the tools and materials for pickling are also easy to obtain. Pickled vat is the original water tank used by people when they eat well water. Every family has it. Not to mention the salt for pickling.
It is also very important that the curing process can greatly improve the storage and utilization of Chinese cabbage. Everyone who lives in the north knows that in winter, plants and vegetables can't be planted, and they can only rely on storage in autumn.
whether the supply of vegetables in winter is sufficient depends on the quantity and quality of storage in autumn. Cabbage is easy to rot when stored indoors in a hot place, and it is basically inedible when frozen outdoors, so it needs to be stored in a cool but not frozen place.
In this way, every time a cabbage is taken for cooking, one or more leaves outside the cabbage are still dry and inedible. When buying and selling cabbage in the vegetable market, we often see people tear off the rotten leaves on the surface, but when we buy them back for real cooking, we will continue to tear off one or several layers of leaves, thus losing some cabbage again.
But when Chinese cabbage is pickled into sauerkraut, there is basically no loss when eating it. As much as the amount of vegetables when pickled. For farmers who grow vegetables hard, a good harvest is of course very important, but when they eat it themselves, they can reduce losses and improve the law of using ingredients, which is also the best respect for the labor of growing vegetables.
For the above reasons and benefits, it is not difficult to accept the reason why people in Northeast China are keen on sauerkraut. Coupled with the special climate in winter in Northeast China, the sauerkraut invented by our ancestors in Northeast China is really wonderful and admirable!