The meat is crisp, fat but not greasy, the meat stuffing is wrapped in thick gravy, the color is attractive, and the sour and sweet sauerkraut is moderate, which makes people have an appetite. This is a very good meal.

1, washed sauerkraut and cut into small pieces.

2. Wash the pork belly and cut it into long squares of about 1 inch.

3. Heat a wok, add oil, stir-fry garlic and shredded Chili until fragrant, stir-fry sauerkraut until fragrant, add appropriate amount of sugar, and stir well for later use.

4. Heat the wok, add the right amount of oil, heat it to 50%, add sugar, yellow wine and soy sauce, stir-fry until it is sauce-colored, push the meat into pieces, stir-fry until it is red and the skin is tight, add thirteen spices, and stir-fry the fish sauce until it is sauce-red.

5. Add water, submerge the meat, cover it with high fire until it boils, then simmer it with low fire until the marinade is thick and crisp, soak it in sauerkraut, simmer for another 5 minutes, scoop it up and cover it with rice.

Second, the practice of braised pork with sauerkraut

Very delicious and appetizing braised pork and sauerkraut, delicious and delicious. Dear friends, you can try. It is also easy to make.

1. Prepare ingredients

2. Wash the pork belly and cut it into small pieces

3. Soak sauerkraut in clear water.

Cut into silk

5. Stir-fry garlic in oil pan

6. Stir-fried sauerkraut

7. Add the right amount of sugar and mix well.

8. Take it out and put it on the plate

9. Reheat pork belly in the pot

10. A small fire will force the pork belly oil out.

1 1. Mix chicken powder and soy sauce to make juice.

12. Pour the juice into the pork belly, and add ginger slices and garlic.

13. Cover and cook over medium heat for about 5 minutes.

14. Cooked braised pork ...

Third, the nutritional value of pickled cabbage braised pork

When it comes to the nutritional value of sauerkraut and braised pork, of course, it is inseparable from the analysis of the nutritional value of sauerkraut and braised pork. Here's a detailed explanation of the nutritional value of sauerkraut and braised pork.

1, the nutritional value of sauerkraut

Sauerkraut is a kind of green and natural healthy food. It is fragrant and mellow, light and refreshing. It is biologically bacteriostatic, rich in nutrients such as lactic acid bacteria and dietary fiber, and does not contain preservatives and pigments. Pickled sauerkraut makes fresh vegetables have a certain sour taste through certain processing methods. Some sauerkraut is delicious, while others are not. Why? The reason lies in the fragrance of sauerkraut, which is delicious because of its fragrance, not because of its acidity. Only pickled sauerkraut is delicious because of its fragrance, while the pickled sauerkraut is only sour and has no fragrance, so it is not delicious.

This product retains the original vegetable nutrients to the maximum extent, and is rich in vitamin C, amino acids, dietary fiber and other nutrients. Because this product adopts the preservation method of lactic acid bacteria dominant flora, it contains a lot of lactic acid bacteria Some data show that lactic acid bacteria is a normal flora in human intestine and has the function of maintaining the normal physiological function of gastrointestinal tract.

2. Nutritional value of braised pork

Stimulate appetite and benefit nutrition. Pickled condiments mostly have the functions of appetizing, strengthening the body, promoting digestion and resolving stagnation. Therefore, the use of pickled raw materials can not only meet the human body's demand for protein and vitamins, but also achieve the purpose of appetizing and stimulating appetite.

Selection of ingredients for braised pork with sauerkraut

How to choose sauerkraut and braised pork for this dish? What tips do you have in purchasing? In fact, choosing sauerkraut and braised pork is very particular. Let's introduce them to you one by one!

Fourth, the choice of sauerkraut

Sauerkraut is the favorite of the northeast people, but now there are very few sauerkraut at home. So how to buy sauerkraut? The following points are provided for your reference.

1, carefully buy sauerkraut with Huang Liang characteristics.

High-quality sauerkraut has natural color, light yellow to dark brown leaves and translucent white to dark yellow top. After short-term exposure to air or vacuum packaging, the color will gradually turn gray after illumination during the shelf life, and this change will not affect other qualities of sauerkraut. After dyeing and bleaching, the color of pickled cabbage is particularly Huang Liang. During the shelf life after vacuum packaging, it is not easy to change color after short-term exposure to air or long-term illumination. Pay attention to the production date when buying. High-quality sauerkraut was bright yellow when it was first produced. If the overall color of pickled cabbage products is too bright for more than one month after the production date, preservatives such as sulfite may be added. Sulfite is easy to oxidize, and sulfur dioxide is continuously released to bleach sauerkraut.

2. Be careful to buy sauerkraut with peculiar smell.

High-quality sauerkraut smells naturally sour, fermented and has no peculiar smell. Sauerkraut treated with over-standard preservatives smells like sauerkraut, spicy and suffocating, and has a strong irritating effect on eyes; Fermented kimchi tastes bad.

3. Carefully buy' sauerkraut' with bad taste.

Try the sauerkraut near the heart. High-quality sauerkraut tastes sour, crisp, fresh and tender, and has a pure flavor. It will be sour after chewing for a few times. Inferior sauerkraut will not be sour and taste bad after chewing for a few times. Excessive addition of preservatives will make sauerkraut produce astringent and other odors. ...

People who should avoid pickled cabbage and braised pork

Braised pork with sauerkraut is very effective in appetizing and enhancing appetite, but it doesn't mean that everyone is suitable for eating braised pork with sauerkraut, and some people are not suitable for eating. The following is a list of people that should be avoided. You can sit in the right position and see if you are suitable for eating!

Five, the taboo of sauerkraut.

Sauerkraut and Carcinogenesis

The traditional method of pickling sauerkraut is to use open containers such as vats and naturally ferment with a small amount of lactic acid bacteria attached to the containers and leaves. While lactic acid bacteria are multiplying, other miscellaneous bacteria are also growing. Some miscellaneous bacteria can produce nitrous acid, while others can synthesize amine. The reaction between them can produce nitrosamines. Experiments have proved that nitrosamines can cause cancer. With the development of science and technology, the production technology of pickled sauerkraut has also undergone qualitative changes. Industrialized pickled sauerkraut, inoculated with pure lactic acid bacteria and fermented at controlled temperature, can inhibit the growth of miscellaneous bacteria, so it does not contain nitrosamines, a carcinogen synthesized by miscellaneous bacteria. So eating pickled sauerkraut fermented by pure lactic acid bacteria will not cause cancer.

Sauerkraut can only be eaten occasionally. If you overeat for a long time, it may cause urinary calculi. In addition, vitamin C was destroyed a lot in the pickling process of sauerkraut. If the human body lacks vitamin C, it will reduce the ability to inhibit the deposition of calcium oxalate crystals in the kidney and reduce the formation of stones. Eating pickled cabbage with too much nitrite will turn hemoglobin in the blood into methemoglobin with no oxygen-carrying function, which will make red blood cells lose their oxygen-carrying ability, leading to tissue hypoxia, skin and lips cyanosis, headache, dizziness, nausea, vomiting, palpitation and other poisoning symptoms, and even death in severe cases. Moldy sauerkraut has obvious carcinogenicity and cannot be eaten. Winter is the best season to make kimchi, and it can be made in other seasons, but the quality is not as good as winter. ...

6. Is sauerkraut braised pork suitable for pregnant women?

Braised pork with sauerkraut is suitable for pregnant women, but because sauerkraut is a pickled product and braised pork is processed with spices, pregnant women should eat this dish in moderation!

After a woman is pregnant, the placenta will secrete a substance called chorionic gonadotropin, which will inhibit the secretion of gastric acid, significantly reduce gastric acid, reduce the activity of digestive enzymes, and affect the digestion and absorption function of the gastrointestinal tract, thus causing nausea, vomiting, loss of appetite and other symptoms of pregnant women. Because sour taste can stimulate the stomach to secrete gastric juice, and can improve the activity of digestive enzymes, promote gastrointestinal peristalsis, increase appetite, and is conducive to the digestion and absorption of food, most pregnant women like to eat sour food.

From the point of view of nutrition, pregnant women eating acidic food is helpful to meet the nutritional needs of mothers and fetuses. Generally, after 2 ~ 3 months of pregnancy, fetal bones begin to form. The main component of bone is calcium, but in order to make free calcium form calcium salt and deposit it in bone, acidic substances must be involved. Eating more acidic food for pregnant women is also beneficial to iron absorption and hemoglobin production; Vitamin C is also an essential nutrient for pregnant women and fetuses, while foods rich in vitamin X are mostly acidic.

It can be seen that pregnant women like to eat acidic food is in line with physiological and nutritional needs. But some pregnant women like to eat pickled cabbage and vinegar products. Although these foods have a certain sour taste, almost all nutrients such as vitamins, protein, minerals and sugar are lost, and the carcinogen nitrite content in pickles is high. Excessive consumption is obviously harmful to the health of mother and fetus. Therefore, pregnant women who like sour food should pay attention to science, and it is best to choose fresh fruits such as tomatoes, cherries, bayberry, pomegranate, begonia, oranges, jujubes, grapes and green apples, which can not only improve the symptoms of gastrointestinal discomfort, but also stimulate appetite and increase nutrition. ...