养生导读：Sauerkraut is a favorite food of the Northeast, every year in the fall, cabbage harvest season, families will choose the right time to pickle and dip the sauerkraut for winter consumption.
The whole process requires oil-free, flourless, sterile state, sealed pickling for a month and then stewed for consumption, sour aroma, rich, memorable. Because winter temperatures below 5 degrees Celsius, a variety of molds are difficult to reproduce, so the winter 1 ~ 5 degrees in the room temperature is the most suitable for dipping sauerkraut, and sauerkraut finished product molding is the best, the most hygienic and safe, the best taste.
Some of the practices of sauerkraut:
Frozen tofu with sauerkraut and vermicelli
Ingredients: frozen tofu, 350g of sauerkraut, 150g of pork fat, longkou vermicelli, cilantro, 150g of frozen tofu, green onion, pepper, salt, ginger.
Steps:
1, the frozen tofu cut into 2 cm square pieces, under the boiling water pot blanch through, and then rinsed with cold water to cool.
2, the fans with warm water soaked soft, cut into 20 cm long section. Sauerkraut to the outer layer of the old gang, piece by piece to the gang of the part of the slice into a thin long slice after cutting silk, try to cut fine cut evenly.
3, cilantro washed and cut into small dishes to be used.
4, take a pot, the pickle code, fans put on, down into the tofu, add broth or water soaked vegetables.
5, frying pan on the fire, add the appropriate amount of salt, pepper, cooked cooking oil and then add the lid, high heat to boil, and then change to medium heat (induction cooker 1000W) stew for 20 minutes, out of the pot 1 minute before the cilantro section on the pot of vegetables, flavored with fragrance.
Sauerkraut Vermicelli Soup
Ingredients: 150 grams of fine vermicelli, 50 grams of sauerkraut, shredded green onion 5 grams, 2 grams of pepper, 3 grams of salt, 5 grams of monosodium glutamate, 25 grams of refined oil, 600 grams of soup.
Steps: 1, sauerkraut, vermicelli soaking standby.
2, sauerkraut, fans and peppers into the pot, pour broth soaked vegetables, boil over medium heat (induction cooker 1000W) stew for 15 minutes, in the 13 minutes into the shredded green onions.
3, add salt, monosodium glutamate can be.
Sauerkraut and fat intestines
Ingredients: sauerkraut, fat intestines, salt, garlic cloves, soy sauce, dried chili.
Steps: 1, fat sausage slices over oil, pot under the dry chili pepper stir-fried pour into the fat sausage sauerkraut, stir-fry after adding broth soaked vegetables.
2, large fire after boiling, change to medium heat (induction cooker 1000W) and then open for 20 minutes, add salt, soy sauce, garlic mustard stew 2 minutes on medium heat, stewed through the juice after collection plate to eat.
Characteristics: fat and not greasy, pickles sour appetizing.
Nutritional value Sauerkraut maximizes the retention of the original nutritional composition of vegetables, rich in vitamin C, amino acids, organic acids, dietary fiber and other nutrients, due to sauerkraut is clean and hygienic `storage method, so contains a large number of edible nutrients, the immersion process can produce a natural plant enzymes, the gastrointestinal tract to maintain the normal physiological function of the efficacy.
Suitable for people: young and old Applicable amount: about 30 grams per meal Sauerkraut has a long history, has always been the northern residents of mainland China like a kind of winter dishes, more and more types of sauerkraut on the market, sauerkraut is also by the traditional artisanal workshops to industrial production, by the north to the south of the more and more people's favorite, you should know that eating sauerkraut also have learning!
Warm Tips
1, sauerkraut stew cooked cooked through can be eaten, if the long-term gluttony of poor quality, poor food hygiene, mold, pickling and dipping in a short period of time sauerkraut, may cause urinary stones.
2, eating contaminated with bacteria, mold, due to short pickling time leads to too much nitrite sauerkraut, will make the blood hemoglobin into the loss of oxygen-carrying function of methemoglobin, so that the red blood cells to lose the ability to carry oxygen, resulting in tissue hypoxia, the appearance of the skin and lips bruising, headache and dizziness, nausea and vomiting, panic, palpitations, and other symptoms of nitrite poisoning, the serious can also be fatal.
3, moldy sauerkraut has obvious carcinogenicity, do not eat.
4, winter is the best season to make pickles or sauerkraut, other seasons can also be made, but not as good as the quality of winter. Food taboos Avoid eating pickles that have not been pickled for a month, as well as other pickled foods; avoid pickled pickles finished to spring is still placed at room temperature without consuming the finished product; (you can bag the leftover finished pickles and store them in the refrigerator, which can prolong their shelf life for about a month) the pickling process taboo fumes, flour, and bacteria; avoid eating uncooked pickled dishes; avoid layering, each layer of salt surface sprinkled into the uneven, affecting the flavor of the finished product. The flavor of the pickled product will be affected. Any acidic live bacteria will deteriorate and multiply before they are heated and cooked, and the process of taking out the sauerkraut many times will also bring stray bacteria into the sauerkraut tank, resulting in a large number of stray bacteria, so the sauerkraut should be cooked and eaten, and it is good for your health.