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How to stir-fry sauerkraut will taste better

After buying sauerkraut, soak it in clean water for about an hour to remove some of its sour taste. After that, cut off the vegetable leaves one by one and wash them carefully. And squeeze out the water. Cut it into thin sections. When the pot is hot, you don't need to put anything to pour down the sauerkraut and stir-fry the water. After the water is stir-fried, put the chopped ginger in sauerkraut, stir-fry with peanut oil and season with sugar.

The steps of how to stir-fry sauerkraut in Northeast China are as follows: step 1, shred sauerkraut and wash, write dry. Step 2, shred meat. Step 3, add a little fat, fat and thin evenly. Step 4, stir-fry the meat in hot oil and add a small amount of thirteen fragrances. Step 5, stir-fry the meat oil. Step 6, add sauerkraut, appropriate amount of salt, stir-fry. Step 7, add minced garlic and the right amount of chicken essence.

Stir-fried sauerkraut 1 first wash the sauerkraut (in case it is not washed before, avoid sand in the wash) 2 cut the sauerkraut into small halves and cut them into pieces. Squeeze the water dry with chopped sauerkraut. Chop the ginger into fines and chop up the garlic. Put an extra oil in the pan, fry the minced ginger first, and stir-fry the chopped garlic.

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. Over medium heat, preheat the pan, then pour in the vegetable oil, put the chili and ginger into the pan, stir-fry the fragrance, add the sauerkraut, stir-fry until the sauerkraut is slightly zoomed.

Saute: first put the chopped garlic, ginger and dried chili into the pan, stir-fry slowly over low heat to produce fragrance. This step is the key. Wait patiently for the seasoning to release its fragrance, but don't fry it. Sauerkraut: after the seasoning is fragrant, quickly add sauerkraut and stir-fry quickly. This allows sauerkraut to quickly absorb the flavor of the seasoning while maintaining the crisp taste of sauerkraut.

Wash sauerkraut and wring out water. Please click on the input picture to describe the chopping and stir-fry the sauerkraut without oil and salt in the hot pan. Please click on the input picture to describe putting oil in the pan and saute garlic. There are onions at home, so I put some green onions to increase flavor, but not. Please click to enter the picture description and then put the sauerkraut into stir-fry for a minute or two. Please click on the input picture description and put two small red chili peppers in the embellishment, the slightly spicy taste can be ignored.

How do you cook sauerkraut?

Cut the sauerkraut into pieces, chop the pickled peppers and chopped onions. 2) put the pork belly into the water, add wine, ginger and pepper, cook for 30 minutes until the meat is soft; drain the pork, put it in the refrigerator, freeze and cut it into thin slices; 3) after the oil in the pan is 70% hot, add garlic slices, minced ginger and stir-fry for a while, then add sauerkraut and pickled pepper to stir-fry; 4) add boiling water and bring the soup to a boil.

The first step in how to make sauerkraut: first of all, we need to prepare mustard, as well as auxiliary materials such as salt, water and jars. Step 2: pickling next we need to wash the mustard and dry it. Then, put the dried mustard into the jar and add the right amount of salt and water. We should seal the jar and put it in a cool and ventilated place. Step 3: wait for fermentation. The final step is to wait for fermentation.

Hello everyone! Many people like to eat sauerkraut, and many vegetables can be made into sauerkraut. Today, I would like to talk about the method of pickling Chinese cabbage. During the harvest season, if you can't finish it, you can pickle it in seven days. The process of pickling sauerkraut is as follows. Let's take a look. Pickling materials: 6 Chinese cabbages, 1 bag of refined salt. Curing tools: 2 stainless steel pots, 2 large pots, 1 stainless steel pot.

My personal views on making sauerkraut may vary from person to person. Here are my steps and techniques for making sauerkraut: choose vegetables suitable for making sauerkraut: vegetables such as Chinese cabbage, cabbage and radish are usually used as the main raw materials for making sauerkraut. These vegetables are rich in nutrients, contain a lot of vitamins and minerals, but also have the characteristics of sauerkraut, that is, they can produce sour taste through the fermentation process. Prepare vegetables: wash the selected vegetables and cut them into pieces or flakes of appropriate size.

After buying the cabbage, dry it in a ventilated place for two to three days, let the water evaporate, and see the Bangzi outside. Sun-dried cabbage to remove the outside of the old Bangzi and vegetable roots, generally remove 1 to 2 layers, and cut off some leaves. Brush the water tank clean, put the cabbage tightly in, and sprinkle some salt on each layer. Finally, cover the top cabbage with some old Bangzi, press the stone, and seal the jar mouth with cling film for a day.

Make sauerkraut materials fresh sowthistle, ginger, brown sugar, chili noodles, pepper noodles, salt, oil-free containers to buy fresh sowthistles home, do not wash, directly break open, dry for a while. My mother said this step, I do not understand it, why not wash the sun, I think it can save this step; bask in for half an hour, then wash the vegetables.

How to pickle sauerkraut?

1. Northeast sauerkraut is a northeast delicacy, with mustard as the main ingredient, which tastes sour and refreshing after pickling. The pickling method is simple. Wash and dry the mustard and put it in a jar. Boil salt water and ginger slices, pour into the jar, seal and place in a cool place. Pay attention to maintain temperature and humidity to avoid direct sunlight. It can be taken out and eaten after a month.

2. When pickling sauerkraut, fresh leaves should be selected, washed and placed in a container, mixed with salt and vinegar, and placed in a cool and ventilated place after sealing the container. Generally, sauerkraut becomes sour and not rotten after 2-3 days. The pickling time can be extended in order to get a more sour taste. Pay attention to keep the container clean to avoid bacterial contamination.

3. Laotan sauerkraut is the representative of Pickles, Sichuan Style. Using mustard as raw material, add cold boiled water, salt, white wine, pepper and other seasonings, seal the jar and ferment for a month.

4, pickled cabbage to choose fresh cabbage, layer upon layer after drying, each layer sprinkled with seasoning, and then pressed and sealed in a cool place to ferment, regular check anti-mildew, generally half a month later can enjoy. The taste is crisp and not easy to rot.

How to cook sauerkraut in Langzhong, Sichuan

1. first, wash the prepared cabbage with clean water, drain, cut with a knife, and set aside. After cutting, put in the prepared salt, mix well with the cabbage and marinate for half an hour. Half an hour later, the cabbage comes out of the water, and the cabbage and water are put into the prepared glass bottle, as shown in the following picture. Then put an appropriate amount of cold boiled water in the glass bottle, seal and store for 30 days. After 30 days, open the lid, pour out, and the sauerkraut is finished.

2, the right amount of green vegetables, red millet spicy, ginger, green pepper, pepper, liquor 100ml, salt 20g. Choose kimchi jar: choose the label of kimchi jar, good sealing, it is best to choose a jar with a lid, as shown in the following picture, either glass or ceramic.

3. Practice 1: ⑴ prepares a glass altar, which is generally large. Wash it clean. ⑵ buys some pepper, ginger, dried pepper and salt in the market or supermarket. ⑶, buy some food you want to cook. For example, radish, carrot, cabbage, tender ginger, green vegetables and so on. ⑷ prepares cold water, or cold boiled water is fine. Pour it into the glass jar, accounting for about half of the jar.

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. After the water boils, put all the vegetables down and turn off the heat.