Speaking of sauerkraut, I believe everyone will be familiar with it and may eat it often. Sauerkraut is salty and sour, crisp and tender, bright in color, fragrant and delicious, appetizing and refreshing, which can not only stimulate appetite, help digestion, but also promote the absorption of iron by human body. Pickled sauerkraut retains the original vegetable nutrients to the maximum extent, and is rich in vitamin C, amino acids, dietary fiber and other nutrients. A large number of lactic acid bacteria will be produced during the production and storage of sauerkraut. Some data show that lactic acid bacteria are beneficial bacteria in human intestine, which can maintain the normal physiological function of gastrointestinal tract.
There are many vegetables that can make sauerkraut, such as cucumber, lotus root slices, Chinese cabbage, long beans, lettuce and so on. Sauerkraut made from these vegetables can't be stored for a long time, a day or two or eaten temporarily. They are usually the "prelude" to the banquet on the hotel table. The sauerkraut I'm talking about here is pickled with mustard, and Huarong Daoists call it sauerkraut pickles. The storage time can reach more than one year. It's fried chicken, fish and meat. In the morning, you go to the steamed bun shop, take out two yuan to buy two delicious Chinese sauerkraut buns and make a simple breakfast. No matter which hotel you go to, order a fried shredded pork with sauerkraut or a steaming pickled fish hot pot on the menu. The attractive color and fragrant aroma have made people salivate. Even people with picky tastes will be completely conquered by this taste and visual effect.
A jar of pickled sauerkraut is placed under the stove. We can conveniently take out a small root from the vegetable jar, wash and chop it, add seasonings such as garlic and hot sauce, fry it with rapeseed oil, cool it and put it in the frost to keep it fresh. It is a good "size" when cooking noodles in the morning. Whether you want to eat eel hot pot or fried eel, sauerkraut is indispensable. You can remove the fishy smell and improve the taste. Braised pork with sauerkraut is the specialty of China New Year holidays and banquets. On a hot day, come to a big bowl of sauerkraut meat foam soup or sauerkraut egg flower soup to improve the taste and relieve the heat. In a word, sauerkraut plays an indispensable supporting role in our dining table. On the supermarket shelves, you can see bagged pickled fish hot pot seasoning and the well-known Laotan sauerkraut beef noodles. A small part of sauerkraut has been infinitely promoted.
Homemade sauerkraut is easy to learn. Here, I'd like to introduce our old method of pickling sauerkraut in Huarong. You can also try to make a small altar and taste it. A * * * is divided into three steps:
1 dried mustard
Break off the old terrier outside the mustard, peel off the old skin in front of the stem head of the mustard, divide the mustard into two or four parts and hang them on the rope, branches or anti-theft net for one day until the stems and leaves become soft. Don't omit the sunshine, or the taste will be far from good! )
2 knead mustard
Clean the mustard, drain the water, put it in a large basin, sprinkle some salt and knead it, and knead the green juice until the mustard stems are completely soft and can be twisted into twists like clothes.
3 tanzhuang
Pack it layer by layer in a sealed vegetable jar, and squeeze it down with your fist while loading it. Press down the edge of the jar with four fingers. The tighter the mustard, the better, which can better isolate the air. Pickles can be preserved for a longer time. A month later, the house was full of sauerkraut overflowing from the vegetable jar, and our taste continued in the aroma of sauerkraut. I remember my mother likes to chop up the kneaded mustard and put it in a jar. When I was a child, my mother pickled three vats of kimchi, salted lobster sauce and spicy radish every year. In that era of material collapse, it was my mother's wheat sauce fried sauerkraut; It is the simple and rough sauerkraut hot pot on the stove and all kinds of vegetables in the garden that raise our brothers and sisters in winter. Sauerkraut is not only a kind of food in our daily life, but also a simple life and memory left in the years.
Sauerkraut has been produced for a long time. Small sauerkraut not only has the taste of salt, but also gradually melts into the taste of sunshine, wind and clouds, the sweetness of rain and dew, and the fragrance of earth in its vigorous growth. At the same time, there is a taste of time and human feelings, which is mixed with loneliness, nostalgia, affection and firm belief for a long time before it comes to the tip of my tongue and my heart.