Introduction to this issue: Eating sauerkraut in winter is a perfect match with this meat, which is more nutritious than pork. Make it casually, fresh and fragrant, really fragrant,
In winter, it is the season for eating sauerkraut in Northeast China again. Northeast sauerkraut is a home-cooked specialty food in in Northeast region. It is made of pickled cabbage in autumn, which has great local characteristics in Northeast China. After fermenting by lactic acid bacteria ( lactic acid bacteria is a bacteria that is beneficial to humans), a large amount of lactic acid is produced, which not only has a good taste, but also is beneficial to the human body. Sauerkraut retains the nutrients of the original vegetables to the greatest extent, and is rich in vitamin C, amino acids, dietary fiber, and other nutrients.
How to make sauerkraut delicious? Today I will share a recipe for sauerkraut. Sauerkraut and mutton are perfect matches. The mutton is tender and has high nutritional value. Eating sauerkraut in winter can not only protect against wind and cold, but also nourish the body and improve the ability to resist diseases. It is nutritious than pork. This dish is simple to cook. It is so sour and appetizing. The mutton is fresh and fragrant, and it is really fragrant. It is good to eat wine and rice. Let’s share the detailed method of this dish:
[mutton boiled sauerkraut] Ingredients: half a kelp, 1 jin of mutton slices, 1 handful of vermicelli, 1 tablespoon of shrimp skin, appropriate amount of oil and salt, 1 piece of green onion, 2 slices of ginger, 1 teaspoon of white pepper,
Preparation steps:
1. Prepare the required ingredients. The mutton is made of Inner Mongolia mutton slices. The mutton slices are tender and thin, and easy to cook.
2. Peel off the sauerkraut leaves, wash them clean, drain the water, cut the thicker parts of the cabbage, slice the sauerkraut in half, then fold the sauerkraut leaves, cut the sauerkraut into shreds with the top knife. If the sauerkraut is sour, put the sauerkraut shreds in clean water and wash them again to remove the sour taste of part of the sauerkraut.
3. Soak the vermicelli in warm water until it becomes soft and has no hard heart.
4. Add oil to the pot and heat it, add shredded sauerkraut to stir-fry, stir-fry the shredded sauerkraut for a few minutes.
5. Add water to the amount of water, the amount of water should not exceed the shredded sauerkraut, then add shrimp skin, scallion slices, and minced ginger, bring to a boil over high heat, turn to medium heat and cook for about 10 minutes, and cook the sauerkraut.
6. Add the mutton slices, spread the mutton slices, boil over high heat, add cooking wine, skim off the floating foam, cook the mutton slices until the color turns white, add vermicelli, season with salt, and finally sprinkle with white pepper and mix well. A dish of mutton sauerkraut with all colors, aroma and flavor are ready.
Tips: "Bai" is a cooking method. Put the food in boiling water and cook it slightly, and then take it out to prevent the food nutrients from being lost due to high-temperature cooking, such as "Baiting soup", "Baiting meatballs", and "Baiting cucumber slices".
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