This is the coldest part of China, but people's enthusiasm never cools down. This is the taste in the memory of Northeastern people. Outside the house is an ice field, with hot steam inside the house. The sauerkraut and pork meet at this moment, which changes into an authentic winter flavor that is appetizing and warm.
Wei Xiukun, Shuangcheng The buddy who knows pork best. The prototype of Shuangcheng's sauerkraut white meat hotpot is a pig-killing dish from the Northeast countryside. Unlike other hotpots, the ingredients of sauerkraut white meat hotpot need to be cooked in advance. Covering a low heat and stewing is a courtesy of pork, which people in Northeast China call it "现".
27, although the stores have continued to expand, Wei Xiukun is still busy with hot pot in the kitchen. When cooking pork and pork distills together, to get the best taste, you must accurately grasp the time of the pot. This is the most experienced. The fat and tender pork is used to treat the hungry winter days.
After eating a hot pot full of meat, even Northeastern people will feel embarrassed. They can always find the trick to eat more meat. Local tests on vinegar and the sweet and sour tea fermented from mixed grains to relieve greasy and appetizing, but these are not as good as this kind of ingredients with a high status in Northeast China. It can bring the taste of hot pot to a higher level.
Northern border Huma, winter lasts for six months, Uncle Wang and his wife are among the few who insist on spending the winter in the village. Storing winter vegetables in vegetable cellars around zero degrees is their survival wisdom to adapt to local conditions.
Today is the day when Aunt Wang pickles sauerkraut in winter. Pickled sauerkraut, Northeast dialect is called sauerkraut, which means salt. Simply put, it is a process of using lactic acid bacteria to stimulate the flavor of cabbage. My family uses raw cigarettes, and smokes to boil the cabbage with boiling water. During the entire process of coding the tank, Aunt Wang always controls the proportion of salt water. Too much salt is not conducive to the release of lactic acid bacteria, and too little will cause the whole pickling to be wasted.
Cold assists the salt to complete the flavor shaping, low temperature effectively inhibits the reproduction of mixed bacteria , can reduce the use of salt, liberate the activity of lactic acid bacteria, and make pickled sauerkraut the most suitable for pickling sauerkraut in the Northeast. After a month, lactic acid bacteria have given cabbage a wonderful transformation, and it is time to slaughter the New Year pig.
On the weekend, my son and his family came back from the county town early. Slaughtering New Year pigs is a major event for each family. The villagers from the neighbors also came to help as promised. The fresh pork was paired with the sauerkraut that had just been out of the jar. The firewood in the furnace urged the fusion of flavors, the fat soaked the sauerkraut, and the sour taste penetrated into the meat. The moment the lid of the pot was opened, the strong aroma came to the nose.
The pork belly that has long been soaked in the base of sauerkraut soup is soft and tender but not fat. It does not require special chewing, and the satisfaction fills the entire mouth.
sauerkraut white meat hotpot can almost satisfy everyone's different preferences for pork. In addition to the common pork belly and bone-extracting meat , the internal organs are also an indispensable dish in sauerkraut white meat hotpot.
likes to eat the internal organs initially out of frugality, and the nutrients and flavors rich in the internal organs ultimately make it difficult for people to give up after they are rich in substance.
In order to get a better taste, you must have hard work. A smooth and flexible blood sausage is a must-have for testing sauerkraut white meat hotpot.
blood regulating is the most important step in making blood sausage. The flavors of seasonings are different. Only coriander, ginger, and chopped green onion are essential. Add the prepared broth into pig's blood, and pour in the washed with oil. When 90% full, tighten the intestine mouth. The heat of the blood sausage should be controlled within minutes. The best blood sausage is as smooth as a mirror and tastes fresh and tender.
garlic paste is a perfect match for blood sausage. After garlic is crushed, it fully releases sulfur-containing compounds to form a unique spicy flavor. The mouth is extremely smooth and moist. What follows is the fresh spicy garlic spreading in the mouth. When the milky white soup is fluttering, the smell is also stained by this fragrance during breathing. With this mouth, winter seems not that long.
Aunt Wang and her husband prepared dumplings with sauerkraut white meat stuffing for the children. At this moment, the cold not only extends the shelf life of the food, but also solidifies family affection.
This iron pot has been used for 20 years. Wei Xiukun has never planned to change it. He would ignite a new fire at the bottom of the pot every day, stew a big pot, eat meat in big mouthfuls, drink wine in big bowls. As long as it is related to eating in the Northeast, it seems that the word "big" is always inseparable from the word "big". This is the generous life philosophy of Northeast people, the simplest and simple philosophy of survival, the wisdom of cooking, and the hearty laughter echoing between the white mountains and black waters. It always warms the cold winter when the heat is rolling.
