If chicken rack is a must-eat dish in summer, then sauerkraut is a must-eat delicacy in winter.

The sauerkraut in the northeast is very different from the beef noodles with sauerkraut in Laotan. First of all, the raw material of sauerkraut in Northeast China is a sweet cabbage in Northeast China, and the sauerkraut in Laotan of South China is mustard. In color, the sauerkraut in Northeast China is white and yellow, while the sauerkraut in South China is dark green. In terms of taste, I am still loyal to the sour and refreshing sauerkraut of Northeastern University. Winter in the northeast of China is notoriously cold. There were few vegetables to eat in the past winter. Radish and potatoes can be stored, but potatoes can't be eaten all winter, and the storage time of cabbage is not very long. As a result, the northeast people tried to make food for themselves with their own wisdom, and sauerkraut was born. Today, fresh vegetables can be eaten even in winter, but sauerkraut can't leave the table.

Chinese sauerkraut chi fa da quan

1. Pickled sauerkraut can be used directly, especially the inner core, cut into pieces, scattered, dipped in the northeast egg sauce fried with chopped green onion, which is a little sour at first, and then you can taste the salty taste of the egg sauce with a bite, and then combine the sour and salty, and it is delicious to eat a big meal!

2. traditional way of eating, stew! If you haven't eaten stewed sauerkraut in the northeast, it's really a waste of time. It is said that the specialty of Northeast China is braised pork vermicelli, but it should actually be braised pork vermicelli with sauerkraut. Stew a sauerkraut, put a large piece of pork belly or big bone, wide vermicelli, pig blood sausage in it, and start to slurp. Watching the oil on the side of the pot thicken, the vermicelli become transparent, and the aroma can pervade the whole house. When the child smells it, he will come to his mother for a piece of meat. At this time, his mother usually dials a garlic, cuts it into garlic paste, puts it in a small bowl, and then pours half a bowl of soy sauce into it. Tie up a piece of pork belly with chopsticks, cut it into thin slices on the chopping board and put it neatly on the plate for the children and father to eat first. When cooking, put it in a large-caliber soup bowl or basin, or directly put the pot of the induction cooker on the table, even without other dishes, and the family will have a full meal around the steaming sauerkraut in the freezer outside the window.

Moreover, stewed sauerkraut has two magical characteristics, one is that the more stewed, the better it tastes, and the other is that it can be eaten several times. The sauerkraut stewed for the first time is often not as delicious as the sauerkraut cooked later. The more stewed sauerkraut, the more exciting it will be, and the more intense the perm will be. Stewed sauerkraut can be eaten several times at a time, but it is often not finished in one meal. Even if four or five people can't finish a sauerkraut, there will always be some left. When they return to the pot, they will add some water, and the soup will not be greatly reduced. Then they went back to the pot and had a few meals.

3. Sauerkraut stuffing jiaozi, a big stuffing in the northeast of jiaozi, is famous all over the country, and the stuffing content is also very rich. Among them, jiaozi, pickled cabbage stuffing, must be pickled by northeast Chinese cabbage, and there must be a lot of meat in it. Otherwise, the taste of jiaozi will be bad and not fragrant. Cooked jiaozi has a round belly. With a bite, the oil will flow down, but the oil of meat will combine with the sour taste of sauerkraut, and it has no taste at all.

4. Baked sauerkraut. As long as it is a barbecue shop in Shenyang, there must be sauerkraut. Order some plates of meat and a plate of sauerkraut. At the same time of barbecue, put sauerkraut on the periphery of the barbecue plate. The barbecue is almost finished, and the sauerkraut is just right. Baked sauerkraut is dry and firm, and tastes like another unique taste. There is also tin foil sauerkraut, which also belongs to baked sauerkraut. Its water content will be more than that of direct baking, but it is delicious beyond words.