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12 methods of sauerkraut

Add sauerkraut and stir-fry 7) pour in 1 bowl of water and bring to the boil; 8) add noodles and sliced meat, cook until soft, add salt and chicken essence and serve. Spicy sauerkraut ingredients: 100g sauerkraut, 200g lean meat, right amount of oil, right amount of salt, 4 green peppers, 5 millet peppers, right amount of garlic, right amount of spring onions.

Northeast stewed sauerkraut stewed big bone northeast sauerkraut duck stewed northeast sauerkraut stewed ribs: northeast sauerkraut washed and shredded, ginger washed and sliced, spring onions washed and cut into small sections. Wash and chop the ribs, then blanch them in a pot, remove them and drain.

Slices of grass carp. Pour in the seasoning and marinate for half an hour. Saute spring onions, ginger and garlic in hot oil. Stir-fry sauerkraut. Pour in the fish and boil the 20min. Bring it to a boil and turn to medium heat before stewing 20min. Cover with dried pepper and sprinkle with hot oil. Picture of sauerkraut and fish products.

Sauerkraut is the next meal that many people like to eat. how to cook it?

1. Rinse sauerkraut, cut into thin slices, and cut the cooked white meat into thin slices. Put a little base oil in the pan, add the spring onions, ginger slices, and saute the dried chili. Saute spring onions, ginger and dried chili peppers, then stir-fry with shredded sauerkraut.

2. Put the food into the bottle slowly by hand and fill it as much as possible. You can use chopsticks to close the dish. Do not leave air to enter. Cover the bottle cap tightly. You can eat it in a month! Be sure to cut it with a sharp tool, because the mouth of the bottle is too small to take out a lot of it. Seal it with plastic wrap and put it in the refrigerator next time.

3. Wash and slice sauerkraut; slice ginger. Heat 1 tbsp oil, stir-fry the duck, add 1 tbsp cooking wine, stir-fry until the duck is out of oil, put the duck in a casserole. Pour in sliced sauerkraut, mix with duck, cover the pot and cook over low heat for 15 minutes.

4. Practice: cut sauerkraut into small pieces and wash it with clean water, then wring it dry.

5. Remove the sauerkraut from the sealed bag, wash it with clean water twice, drench it with water, and squeeze it gently. Cut ginger into thin slices of 5mm, cut into 2 slices; chopped garlic, cut 2 knives in the middle, cut into minced garlic; rinse dried chili with water, drain and set aside.

6. The most characteristic home meal in Sichuan: pickled cabbage and dried rice. This is probably the most common and simplest fast food meal! Remove sauerkraut, cut it up, place it in an iron pot, heat it with oil, pour in sauerkraut, bring to the boil, dry the rice, bring to a boil and serve.

Pickling methods of Sichuan sauerkraut

1. Wash fresh water mustard and ginger to dry. Pick the leaves of Chaotian pepper. Add purified water, salt, pepper, ginger, chili, ginger, and finally water mustard to the pickle jar. Press, sprinkle a layer of salt on top and pour some white wine on it. Close the lid and seal the bottle to stop the air.

2. Prepare a glass altar, which is generally large. Wash it clean. Buy some pepper, ginger, dried pepper and salt in the market or supermarket. Buy some food you want to cook. Radish, carrot, cabbage, tender ginger, green vegetables and so on. Prepare cold water or boil it cold and boiled.

3. The first is to make mother water. Put large pieces of ginger, dozens of peeled garlic braids and fresh little red chili peppers (extra hot) in the bottle. Then add washed mustard (or cabbage, etc.) and half a glass of salt (depending on taste, but not less). Cover the altar tightly and leave at room temperature for about ten days.

4. Ingredients: 2 handfuls of green vegetables, one pot of water, 2 small bottle caps of white vinegar. Small mustard (all green vegetables can be made, radish tassel can also be made) add salt, soak in clean water for 10 minutes, then rinse and drain. Boil a pot of boiling water, remember that there can be no oil in it, and wash the pot clean.

How to cook sauerkraut is the best?

Prepare a jin of pork belly and cut it in half across the board. When choosing pork belly, be sure to choose something fresh, so that it tastes good. Boil water in pot, cold water in pot, spring onion, ginger slices, cooking wine, boil for 3 minutes, discard excess foam, change it to medium heat, and cook for about 25 minutes.

Northeast sauerkraut stewed ribs: northeast sauerkraut washed and shredded, ginger washed and sliced, spring onions washed and cut into small sections. Wash and chop the ribs, then blanch them in a pot, remove them and drain. Heat up the pot with oil, then add spring onions and ginger to saute. Pour the blanched ribs and stir-fry for a while.

Choose half fat and half thin pork stew is the best, too thin without oil and water. Sauerkraut has salt, but there can be no salt in the back. Sauerkraut is fried and stewed more delicious.

How to eat sauerkraut

Stir-fry sauerkraut and sauerkraut, rinse and cut into small sections, boil water in pot, put in fat sausage, add ginger, spring onions, cooking wine, remove from James water, control dry water. Pour a little oil into the pan, stir-fry the fat into the fat sausage, add the onions and garlic, stir-fry the fragrance, pour in the sauerkraut and stir well.

Northeast stewed sauerkraut stewed big bone northeast sauerkraut duck stewed northeast sauerkraut stewed ribs: northeast sauerkraut washed and shredded, ginger washed and sliced, spring onions washed and cut into small sections. Wash and chop the ribs, then blanch them in a pot, remove them and drain.

Practice: put water in the pot, add washed pork, green onions and salt, simmer for 15 minutes, remove. Wash and shred sauerkraut, cut pork into thin slices. Heat the frying pan with oil, add sliced ginger, green onions, pepper and star anise and saute until fragrant. Add sour cabbage, pork and stock, stir well.

The practice of sauerkraut

1. Kimchi production: put the cabbage with controlled water on the board, spread the seasoning evenly into each layer of leaves, tightly wrap the whole cabbage into the altar with the outer leaves of cabbage, seal it, and ferment for 3-5 days to get the delicious kimgee.

2. 100g sauerkraut, 200g lean meat, right amount of oil, right amount of salt, 4 green peppers, 5 millet peppers, right amount of garlic, right amount of onions.

3. Practice: rinse sauerkraut clean, break off the vegetables and wash them one by one. Squeeze the sauerkraut dry and dry for about 10 minutes. The thick Chinese cabbage slices of sauerkraut are thinly sliced, and then cut into thin shreds, and the tender leaves and heart of cabbage are also shredded. Squeeze the water out of the shredded sauerkraut and shred the scallion and ginger.

4. Wash fresh water mustard and ginger to dry. Pick the leaves of Chaotian pepper. Add purified water, salt, pepper, ginger, chili, ginger, and finally water mustard to the pickle jar. Press, sprinkle a layer of salt on top and pour some white wine on it. Close the lid and seal the bottle to stop the air.

5. Sauteed sauerkraut ingredients: sauerkraut, ginger, garlic, pepper 1: prepared dishes: sauerkraut cut and washed, garlic and pepper cut, ginger sliced. 2: stir-fry sauerkraut in a hot pot to remove water, add oil and stir-fry chili, ginger and garlic.

6. Practice: wash the sauerkraut and wash the vegetables one by one. Squeeze the sauerkraut dry and let it dry for about 10 minutes. The thick sliced cabbage of sauerkraut is cut into thin slices, and then shredded, and the tender leaves and heart are also shredded. Squeeze the water from the shredded sauerkraut and shred the spring onions and ginger.