How to pickle Northeastern pickled cabbage? What are the common methods of cooking Northeastern pickled cabbage and pork?

Northeastern sauerkraut has the effects and functions of appetizing, strengthening the spleen, moistening the intestines and promoting bowel movements. Sauerkraut contains a large amount of organic acid and lactic acid, which has a strong stimulating effect. Eating it can stimulate the appetite, strengthen the diet and promote digestion. The raw materials of sauerkraut are vegetables, which contain more dietary fiber. After eating, it can have a good effect of moistening the intestines and promoting bowel movements, and is suitable for people with constipation. Sauerkraut is rich in copper, which is an indispensable trace nutrient for human health. It has an important influence on the development and function of blood, central nervous and immune systems, hair, skin, bone tissue, heart, etc. So, how to pickle Northeastern sauerkraut? What are the common methods of Northeastern sauerkraut and boiled pork? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How to pickle Northeastern sauerkraut

2. Homemade recipe of Northeastern pickled cabbage and pork

3. How to cook Northeastern pickled cabbage and mutton

How to pickle Northeastern pickled cabbage

step:

1. Expose the purchased cabbage to the sun for two or three days to sterilize it with ultraviolet rays, so that the old leaves on the surface will wither. Remove the old leaves and rinse them with clean water.

2. Put the cabbage in boiling water and blanch it for a while, but not too long. Cool it with cold water or let it cool.

3. Put the cooled cabbage into a fresh-keeping box, add cold water, press it down with a heavy object such as a plate, and seal it with a lid.

4. Leave it at room temperature for two or three days to ferment, then put it in the refrigerator. You can take it out every few days and leave it at room temperature for half a day, and take it out after twenty days.

Homemade Northeastern Pickled Cabbage and Pork Stew

Main ingredients: 600 grams of Northeastern sauerkraut.

Auxiliary ingredients: 100 grams of pork belly, 200 grams of potato vermicelli, star anise, a little ginger slices, and appropriate amount of salt.

Production steps:

1. Wash the sauerkraut and cut into thin strips. Boil the pork belly in water to remove the blood foam and then slice it.

2. Put the sauerkraut, meat slices, star anise and ginger slices into a pot of water and bring to a boil. Then turn to low heat and simmer for about 40 minutes.

3. Add the soaked vermicelli and cook for fifteen minutes. Add salt and bring to a boil over high heat.

How to make Northeastern pickled cabbage and mutton

Ingredients: 300 grams of mutton, half a head of sauerkraut, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, appropriate amount of salt, a little white pepper, chopped green onion, sliced ​​ginger, and a little chopped coriander.

practice:

1. Wash and slice the mutton, and cut the sauerkraut into shreds;

2. Put the lamb slices in a bowl, add soy sauce, cooking wine and pepper, mix well and marinate for half a minute;

3. Add oil to the pot, sauté onion and ginger, add pickled cabbage and stir-fry, then add enough water and bring to a boil;

4. Add the mutton slices, skim off the foam after the pot boils, turn to low heat and simmer until the mutton is cooked and soft, add salt and sprinkle with chopped coriander.