Sauerkraut is a specialty of the Northeast, and it looks like pickled sauerkraut in all the restaurants in Harbin this season. To understand the real flavor and sauerkraut, this is the time to go as well. Because you can't eat plain sauerkraut if it's warm in spring. Sauerkraut production has to be low temperature to create the production environment and also time to ensure it. In the past, there were two things that were indispensable in a Northeastern home. One was a sauerkraut jar, and the other was a large stone for pickling sauerkraut. From this we can see that sauerkraut is important to the Northeastern people.

Three ways to eat sauerkraut, each with a different flavor, so none of them are difficult to eat

The raw material of Northeast sauerkraut is cabbage, which is often thought of by local people. Pickled sauerkraut, the first selection of cabbage, and then remove the residual roots and rotten leaves, large yellow leaves, in the sun for a few days, wash with water, and then neatly placed in a, layer by layer in a vat, in the top of the vegetables laying large stones, into the biological or cool bag (best to open the cool bag) soaking, and so the temperature drops, to be through the ice ballast out of the cylinder sauerkraut. This method is called raw knuckling, and there are also cooked pickles, which take a shorter time. First boil a pot of boiling water, put the cleaned cabbage in the pot to heat, cooled and pressed in the jar, 30 days later cooked food.

So it's easy to choose good sauerkraut and determine whether it has passed the natural fermentation for more than 30 days and whether it is fermented. Even if you wash it many times, it keeps the unique concentrate cool. Look for a fresh, white, soft appearance. I would also like to say a delicious sauerkraut, chopping is also key, which directly affects the taste.

First. Tasty sauerkraut powder

Sauerkraut powder is the most representative of the original flavor of sauerkraut production method. Its flavor or not lies in the choice of sauerkraut and the delicacy of knife work. The key to good sauerkraut noodles is that the sauerkraut should be tender and chopped like cotton threads, made into thin slices. The judgment of good sauerkraut noodles is that the sauerkraut should be sour, the flavor should be long, and the fans should not stick to one piece, but in the smooth and sour, connecting the pure aroma with vegetable oil, rotating between the two ingredients. Good sauerkraut noodles don't need much seasoning. Only the freshness of the sauerkraut and the consistency of the fat are used, finally connected by the vermicelli to hover between the lips with infinite flavor.

Second. Sizzling Sauerkraut

The flavor of white meat with sauerkraut lies in the rich, pure aroma of the white meat, which breaks up the tantalizingly fresh taste of the sauerkraut. Sauerkraut recalls the reason why white meat stays in the mouth. Whether or not the white meat with sauerkraut is delicious depends on whether or not the selection and cut of this white meat is on point. Sauerkraut white meat of white meat made from good pancetta, choose high quality pancetta, lean meat is evenly distributed, cooking pancetta greasy not greasy, flavorful.

1. Look at the color of the panko. Fresh pork, the color should be bright red. The color will become too dark if it is not fresh. If the color is not normal, don't choose it.

2. Please look at the thin thickness of the skin of the pork. It means that pancetta with thin skin is not old pork, it is more tender and tastes better. Look at the structure of the flesh. The structure of pancetta is generally divided into leather on a layer of fat and a layer of lean meat, that layer of fat easily melted by heat, lean meat cooked for a long time is not old, the best to do pancetta taste. To cook pancetta after cutting into thin slices, this large piece the thinner the better.

The white meat with sauerkraut put on the table is the national color milky white, white meat should be large and thin. Take a sip of soup, feel the flavor of fragrant meat and the fresh flavor of sauerkraut perfect combination. It is after a long time of stewing after the fire is controlled. The flavor of Pure Generation can only be known after tasting it. It never seems good to describe it in words. Good plasma should have the following characteristics: the intestinal body is relatively full, the place brown, mellow and delicious. Plasma white meat is bitter, delicate and deliciously seasoned. White meat and fat and not greasy, meat and rotten and fragrant, plasma bright, fresh and soft. With leek flower, curd, chili oil, garlic and other seasonings, more soft, fresh and refreshing.

Third. Dumplings stuffed with sauerkraut

The previous three sauerkraut foods reflect the pure and beautiful aftertaste of sauerkraut, and these dumplings stuffed with sauerkraut contain the greatness of all those flavors. No special concoctions are needed. Only sauerkraut and pork can be fused in a single sheet of dough without additional adjuncts, and the flavors are modulated by adjusting the color. So pure and natural.

To determine whether the dumplings you eat are pure, or he used sauerkraut pure. It depends on how long it stays in the mouth when you eat the flavor of the acid.