Pickled sauerkraut is a regular dish of every family in Northeast China. In the past, when materials were scarce, Chinese cabbage was pickled in a vat and used for a long winter. Now it is a home-cooked dish that can be eaten all year round. For sauerkraut, the northeast people have special feelings and have made many innovations in cooking methods. Whether it's stir-frying, stewing, stewing or wrapping jiaozi, I'd like to recommend some common dishes with sauerkraut as the main ingredient today.
The concrete method and materials of the northeast hot pot with Chinese sauerkraut and white meat;
1, 50g of northeast pickled cabbage, 50g of sweet potato vermicelli 1 00g, 50g of Flammulina velutipes, 5ml of frozen tofu1piece, 5ml of vegetable oil, 0/00g of Chinese cabbage/kloc-0, 0g of winter bamboo shoots100g, 5ml of soy sauce and 3g of pepper or white pepper.
Second, the specific practice of vegetarian northeast sauerkraut white meat hot pot:
1, prepare the second rice washing water after washing in the soup casserole.
2. Slice the sauerkraut as much as possible, wash and cut other materials, and separate the cabbage stems and leaves.
3. Add vegetable oil, pour in star anise, onion, ginger, garlic, sauerkraut, mushrooms and shredded winter bamboo shoots, stir-fry and smell fragrant.
4, pour into the pot, add soy sauce and cabbage stalks and a package of tender tofu, tofu water is also poured, add rock sugar and Flammulina velutipes, cover and simmer.
5. When cooking the sauerkraut bottom pot, cook the vermicelli in another pot until it is 8% mature.
6. When the shabu-shabu is rolled up for the first time, after seasoning, it is more delicious to continue to cook on low heat.
7. When you are tasty, you can add vermicelli and cabbage leaves, cook for a while, and then turn off the heat. Third, cooking skills If you eat it as a hot pot, you can prepare: Laoganma Douchi Chili sauce+coriander powder+leek sauce+fermented bean curd+apple vinegar+sugar.