It is said that in Zhang Zuolin's mansion, a dozen sauerkraut jars were placed along the wall in the backyard warehouse, but even so, the sauerkraut in the marshal's house was often not enough. Zhang Zuolin's second son, Zhang Xuesi, Zhang Xueliang's younger brother, was persecuted during the Cultural Revolution, and the only thing he thought of when he was still alive was to sit on the hot, greasy kang and eat a big bowl of sauerkraut stew.
’s favorite sauerkraut must be from the Northeast.
The sauerkraut was actually not invented by the Northeast. In the "Zhou Li" more than two thousand years ago, there has been a record of using pickling to extend the shelf life of vegetables. At that time, sauerkraut was also called "Pussium"; it is not the Northeast people who pay the most attention to the ritual of pickled cabbage. For example, the Sichuanese who can pass down a jar of pickled cabbage soup for generations...
However, the person who loves pickled cabbage the most must be from the Northeast. Sauerkraut is the nature of the Northeast people's blood, the more fermented, the crispier nature, and the hometown of the Northeast people, the more they chew on the tongue, the more flavorful it is.
Earlier, no matter rich or poor, people in the Northeast had to take advantage of in their homes:
Baby-the sauerkraut jar and the big stone pressed against the mouth of the jar when pickling sauerkraut
It needs to be baked inch by inch and then used; the big stone is also old, soaked in sauerkraut soup year after year, forming layers of salt cocoons like annual rings.
The solemn and warm pickled cabbage
can almost create a little season of screaming
The weather is bright and slightly cold, and the carefully selected yellow heart Chinese cabbage is blanched in the steam-filled cauldron, giving off cool and cool. The tender fragrant, dense and dense, packed into the sauerkraut tank with the heat, piled up a small green and white intertwined small head at the mouth of the tank, and poured a few pots of cool white on the head, and then pressed a big rock. The rest is left to time to cook slowly...
30 days later, the mothers washed their hands after opening the cylinder
, and took out the first pot of sauerkraut from the cold and even scumbag sauerkraut soup, the unique sour fragrance In an instant, the tongue can produce fluid.
Is the pickled cabbage well marinated? The pork belly has the most say.
Don't need to heat the pan, shred the pickled cabbage, add water, add the meat, add salt, add a little soy sauce, and then simmer it on a low fire. The stewed meat is crispy and in the soup. Drift a few oil stars, and it's done. Take a sip of the soup, then chopsticks sauerkraut, and then a slice of pork belly. It's fresh, sour and fragrant, and it's warm all over when you go inside and out.
You can have a meal of dumplings with sauerkraut stuffing in the 30th year of the year. It is really a god and envy
sauerkraut heart dipping sauce, which is more straightforward. Pick out Xin'er, don't cut it, hold a ball and put it in a transparent bowl and serve. The sauce does not take much effort. Roast the dried chilies slightly and then chop them into the mince, chop the green onion and coriander into the mince, and then pour the soy sauce, bean paste and sesame oil.
sauerkraut heart dipping sauce can be eaten as a cold dish, but the most delicious way to eat it is to use lettuce leaves to roll a piece of sauerkraut, wipe a chopstick sauce and put a spoonful of rice "packed" to eat, open your mouth and stuff it all at once. The simplest happiness lies in this bulging cheek. Z1z
sauerkraut roulade
maybe you areA northeastern person living in a foreign country, a pot of steaming sauerkraut and sauerkraut and meat dumplings, do you think of those elderly mothers busy in front of the stove? The hometown began to blur in our memory a little bit, but the taste of that home is warm and lasting.
