Stewed sauerkraut with big bones in Northeast China

Brief introduction: 1. Cut old tofu into cubes, divide them into small portions, put them in fresh-keeping bags, and freeze them to obtain frozen tofu; (Please see the last three steps.) 2. Bone soup can be stored in cold storage and sealed. Every time you want to eat, stir-fry sauerkraut, plus bone soup and vermicelli, it is stewed vermicelli with sauerkraut.

materials

raw materials:

311g of pickled cabbage, 111g of sweet potato vermicelli, 251g of frozen tofu and 511g of pork spine.

seasoning:

onion ginger, star anise and salt.

Practice

Practice:

1. Chop the pig spine, wash it and soak it in cold water for one hour to remove blood foam;

2. Put the soaked pork spine into a pressure cooker, add onion and ginger, a little salt, star anise and water without bones, and press for 45 minutes after aeration;

3. Pickled sauerkraut removes water, and the vermicelli does not need to be soaked. If it is in bulk, it can be washed away.

4. Heat the oil in the pan and stir-fry the chopped green onion. Stir-fry the sauerkraut for one minute. Pour in the cooked bones and bone soup. After boiling, stew in the northeast for nutrition and protection against the cold. The weather is getting colder. People like to eat some hot dishes, which can not only resist the cold, but also warm up. The home-cooked stew in the northeast is perfect.

The raw materials of "Northeast stew" introduced today are tomatoes, eggplants, pumpkins, green peppers, lentils, cabbages and potatoes, as well as mushrooms and bean bubbles with northeast characteristics. This is a dish with reasonable nutrition and many housewives will cook.

There are nearly ten kinds of food in this dish alone, which is very in line with the nutritional requirements of food diversification. Moreover, red tomatoes, blue-purple eggplant, orange pumpkins, green green peppers and lentils, white cabbage and potatoes, black mushrooms and other foods are also in line with the healthy nutrition concept of eating 5-7 colors of food every day.

Generally speaking, vitamin C in food is afraid of heat and will be destroyed when it is hot, so it is taboo to put it in stews. However, because tomatoes contain a special enzyme, vitamin C is not damaged to a great extent during cooking. In addition, tomatoes are rich in lycopene, which is similar to fat-soluble. Only when heated and oily can they be better absorbed and utilized by the human body. Therefore, putting tomatoes in this dish is a perfect match.

It is worth mentioning that the whole dish is blue-purple eggplant. Blue-purple food has the strongest antioxidant effect among all colored foods. It is unmatched by any other color food in helping to decompress, delay or even reverse some damage to the aging brain and improve memory. So, add blue and purple food to your table. What's more commendable is that tomatoes and eggplants both contain abnormally high levels (711 micrograms) of bioflavonoids, which can prevent low-density lipoprotein from being oxidized, help slow down the trend of platelet clotting in the blood, and also make arteries and capillaries in the heart stronger, which can regulate blood pressure and the heart, prevent the occurrence of heart disease and stroke, and prevent the spread of cancer cells; It can also prevent cataracts; Increase the strength of capillaries and prevent capillary rupture, leakage and bleeding. For example, women who are prone to skin injury or abrasion, varicose veins, bleeding gums, nosebleeds, habitual miscarriages and people suffering from hemorrhoids should eat them regularly.

in this "northeast stew", lycopene from tomatoes, β -carotene from pumpkins, bioflavonoids from tomatoes and eggplant, vitamin C from green peppers, etc. are all powerful antioxidants. Mushrooms contain a lot of B vitamins and minerals, and bean bubbles contain high-quality protein, which can provide a variety of nutrients and antioxidants, which is of great benefit to enhancing human immunity and resistance.