Sauerkraut is a relatively common type of pickled vegetables. The main ingredient is cabbage. This pickled ingredient is very popular among friends, whether it is sauerkraut fish or sauerkraut stewed frozen tofu. It has a very wide audience. Of course, there are many kinds of dishes made with sauerkraut. Today I will talk about how to make vegetarian sauerkraut dumpling fillings. What kind of sparks will be created by combining sauerkraut with pasta?< /p>

Method 1:

Mix 500 grams of flour and 250 grams of water into a dough, cover it and set it aside to rest. Wash and chop the sauerkraut and set aside. Blanch the radish slices in boiling water until soft and cool. Chop the radish and put it in the chopped sauerkraut, and add more chopped green onion. Add oyster sauce, beef powder, thirteen spices, salt and clam essence together. Add appropriate amount of oil and stir evenly. Knead the dough evenly, take out the dough and roll it out thinly. Wrap them into dumplings in turn. After everything is wrapped, put the water in the pot and cook until it floats and is cooked through.

Method 2:

Seasoning: salt, pepper noodles, mushroom essence, soy sauce, soybean oil (spiced soybean oil with peppercorns and aniseed)

Method: Fry the chopped mushrooms in oil for two minutes, add the chopped frozen tofu, and stir-fry until golden brown.

Add a little salt, pepper noodles, mushroom extract, soy sauce, and an appropriate amount of soybean oil (you can add this according to your own home taste), and finally add sauerkraut and stir evenly.

Effects and functions of sauerkraut

Sauerkraut has a refreshing taste and fragrant aroma, which helps to stimulate digestion and increase appetite. It is a side dish for many meat delicacies. It is greasy, can also resolve the fishy smell in meat and fish, and can also promote the body's absorption of iron in meat, making it a good "partner" for meat products.

The sour taste of sauerkraut is produced by Lactobacillus decomposing sugars in vegetables. The product is lactic acid. Lactic acid is an organic acid that is beneficial to the body's digestion and absorption. When the body's oxygen demand decreases, part of the lactic acid will be decomposed and metabolized to produce adenosine triphosphate. Adenosine triphosphate can help treat chronic hepatitis, chronic myocarditis, polyneuritis, sequelae of cerebrovascular accidents, etc. It is of great help to the human body.

The pickling process of sauerkraut retains the original nutrients of vegetables, such as protein, amino acids, calcium, iron, etc., to a large extent. The invention of sauerkraut is the embodiment of the wisdom of the working people of our country. Among sauerkraut, The fiber and various trace elements help supplement the body's nutrition, maintain the gastrointestinal tract, help intestinal peristalsis, and prevent constipation and other problems caused by eating too little vegetables in winter.

Is eating sauerkraut for a long time harmful to the body?

First of all, you should not eat sauerkraut that has been pickled for too short a time. There is a pattern of nitrite production in sauerkraut. There is a peak every day, called the nitrite peak. This is because there are many miscellaneous bacteria in the vegetables that can produce nitrite. Therefore, the vegetables can produce a large amount of nitrite after being salted, but then it gradually decreases. After a month, dropped to a safe range.

Secondly, avoid leaving the finished pickled sauerkraut at room temperature until spring.

Thirdly, any acidic live bacteria will deteriorate and multiply before being heated and cooked. Moreover, during the process of taking out the sauerkraut multiple times, miscellaneous bacteria will also be brought into the sauerkraut tank, causing a large number of miscellaneous bacteria to multiply. , so sauerkraut must be cooked and eaten, which is good for your health.

Finally, sauerkraut is a high-salt food and should not be eaten in large quantities or for a long time, otherwise it will cause cardiovascular and cerebrovascular diseases and osteoporosis. Especially some middle-aged and elderly people with cardiovascular and cerebrovascular diseases and stomach problems should eat less pickles in their daily lives, and should not exceed 20 grams at a time.