Sauerkraut (suan bai cai )

How to make pickled cabbage

Raw materials for making pickled cabbage:

2500g cabbage, 2 fragrant leaves, 150g apple, a little pepper, 100g carrot, a little fennel seed, 75g refined salt and a little dry pepper.

The processing steps of sour cabbage are as follows:

Wash the cabbage and cut into 5 mm thick silk. Wash carrot, peel and cut into 3 mm thick silk. Wash, peel and cut the apple into petals. Mix shredded cabbage with shredded carrot, pinch salt, add fragrant leaves, pepper, fennel seeds and dried pepper, mix well, put them into acid resistant containers, place a layer of apples on them, and then put a layer of cabbage on them to compact, and then cover them with heavy objects. The mouth of the utensil is covered and placed at 38-40 degrees, so that it can be fermented to foam and move to 5 degrees.

Sauerkraut

Pickled cabbage, also known as pickles, pickled vegetables, is made of Chinese cabbage or Chinese cabbage and other seasonings through pickled bubble fermentation under the action of Lactobacillus, with sour, sweet, crisp and hot taste characteristics.

brief introduction

Sour cabbage, also known as pickles, pickles. Pickle, called "Peng" in ancient times, refers to the vegetables fermented for long-term storage. Generally speaking, as long as the fiber rich vegetables or fruits can be made into pickles. Pickle is rich in vitamins, calcium, phosphorus and other inorganic substances, which can not only provide adequate nutrition for human body, but also prevent arteriosclerosis and other diseases.

Pickling method

Cut the cleaned cabbage vertically from the head of the cabbage with a knife, and then put it in a boiling water pot for a little boiling, then put it in a basin to cool. Wash the jar and scald it with hot water. Pour the water, put the cabbage in the VAT and code it. Pour the water into the VAT. The water should overflow the cabbage and press it on with a stone. If you have dough at home, put it in a small piece (about the size of an egg).

Note: put the pickled cabbage jar in a clean, low temperature room, below 10 ℃. Cabbage is easy to rot if the temperature is too high.

practice

Main ingredients:

500g cabbage, 100g radish,

Accessories: 150g white vinegar, 50g sugar, 25g refined salt, 25g ginger, 25g pepper

(1) Wash the cabbage and cut it into shreds. Cut the radish and ginger into shreds. Remove the pepper and chop the seeds. (2) Put shredded cabbage, shredded radish, shredded ginger and minced pepper into the basin, mix well, add salt to soften, drain water, add sugar and white vinegar to marinate for 1 hour, then remove and serve.

Features: sweet and sour, crisp and spicy, appetizing and refreshing.

Boiled fish with pickled vegetables

Material Science:

Ingredients: 2000 grams of carp, 150 grams of sour cabbage

Accessories: 250g soybean sprouts

Seasoning: 10g shallot, 5g soy sauce, 5g monosodium glutamate, 5g garlic, 4G pepper, 30g lard (refined), 5g sugar, 3G ginger, 3G pepper, 10g salt, 50g sesame oil

Method:

1. Remove the scales, gills and viscera of carp and wash them;

2. Wash the fish with salt and marinate for half an hour;

3. Soak pickled sauerkraut, wash and chop;

4. Cut the scallion into inch section and prepare scallion.

5. Boil 1300 ml of water in a pot, add salt, monosodium glutamate, ginger and soybean sprouts, and cook for 3 minutes;

6. Bring the pickled cabbage, sugar, lard and garlic slices to a boil, add the carp and cook for 15 minutes, place in the soup bowl, sprinkle with pepper and pour with sesame oil;

7. Soy sauce, shredded pepper, scallion, sesame oil and other sauces can be used.

Pickled shredded cabbage

Material Science:

Main ingredient: shredded pickled cabbage

Accessories: apple, onion, green and red persimmon pepper

Seasoning: salt, chicken essence, pepper, olive oil

Method:

1. 2. Remove the core, skin and stalk of the apple and cut it into shreds. Wash the onion and green pepper and cut them into shreds. Marinate with salt for a while and drain the water;

3. Put the shredded apple into the pot, pour in shredded onion, shredded green and red pepper, shredded sour cabbage, mix well, pour in olive oil, and pour into the plate.

Sauerkraut and Taro Soup

Material Science:

Ingredients: 100g pickled cabbage, 250g taro

Seasoning: 50 g lard (refined), 1 g salt, 1 g monosodium glutamate

Method:

1. Soak sauerkraut in clean water, wash, drain and cut into shreds;

2. Scrape and wash taro and cut it into pieces;

3. Put the aluminum pot on the fire and bring the soup to a boil;

4. Add taro, pickled cabbage, lard and salt to stew;

5. When the taro is soft, put monosodium glutamate in the pot.

Sauerkraut and konjac

Material Science:

Ingredients: 250 grams of konjac, 150 grams of sour cabbage

Seasoning: pickled pepper 5g, scallion 5g, ginger 5g, soy sauce 5g, monosodium glutamate 5g, cooking wine 5g, garlic 3G, Douban 10g, salt 1g, pepper 1g, salad oil 50g, starch 5g

Method:

1. Cut ginger and garlic into slices;

2. Soak red pepper and green onion and cut into shreds;

3. Add proper amount of water to starch and mix it into water for standby;

4. Cut sauerkraut into 2 cm long segments;

5. Cut the konjac into 4cm long and 2cm wide strips, put them into a boiling water soup pot for a while, and then remove them;

6. Put the frying pan on the fire, heat the oil, add ginger, onion, garlic, pickled red pepper, sauerkraut and watercress, stir fry until fragrant and red;

7. Pour in 20 ml of vegetable soup, add konjac, cook seasoning, cook well and taste, thicken, collect juice, then put it on the pan.

Pickled cabbage and vermicelli soup

Ingredients: 150g fine vermicelli, 50g pickled cabbage, 5g shredded onion, 2G pepper, 3G salt, 5g monosodium glutamate, 25g refined oil, 600g soup

Method: 1. Pickled cabbage and vermicelli soak hair. 2. Put pickled cabbage, vermicelli and pepper into the pot, pour into the broth and bring to a boil. 3. Add salt, monosodium glutamate and shredded green onion

Sauerkraut sausage

Main ingredients: sauerkraut, sausage seasoning: salt, garlic sprouts, soy sauce, dry pepper cooking method: sliced sauerkraut, stir fried with dry pepper, pour into sauerkraut, stir fry, plate characteristics: fat but not greasy, sauerkraut appetizer, delicious, appetizer refreshing

Sauerkraut balls

Ingredients: 500g sauerkraut, 100g fat slices, 150g mince, 5g shrimps, two eggs and a little flour. Method: mix shrimps and fat meat into the soup, add sauerkraut and heat until boiling, then add balls. Method: mix the eggs well, add mince, flour into paste, spoon by spoon

Stewed bean curd with sauerkraut

Ingredients: sauerkraut 350g, fat meat 150g, frozen tofu 150g. Method: cut frozen tofu into pieces, fat meat into thick slices. Add oil and heat in the pot, saute pepper noodles until fragrant, add fat meat slices, stir fry a few times, add sauerkraut for two minutes, add clear soup 750g, add frozen tofu, add appropriate amount of sugar, salt, monosodium glutamate, cooking wine, onion, ginger, simmer for 30 minutes

Fried sauerkraut with shrimp

Ingredients: sauerkraut 350g, prawn 200g, carrot and pea 50g each. Method: peel prawn, mix well with dry starch, slice carrot, ginger, mashed garlic, mix with refined salt, cooking wine and monosodium glutamate, add lard 200g in the pot, when the shrimp is four ripe, put prawn into the frying pan, add oil 15g in the pot, stir fry scallion, ginger, garlic, carrot, pea and sauerkraut for two minutes, and then pour prawn into the pot, Add the juice and stir fry

Sauteed sauerkraut with pepper

Ingredients: sauerkraut 350g, green pepper 100g. Method: cut the pepper into pieces, add 50g oil in the pot, heat, add scallion, star anise, pepper noodles, stir fry, a little cooking wine, add shredded sauerkraut, stir fry for two minutes, add pepper stir fry for one minute, add monosodium glutamate, sesame oil, stir well

nutritive value

It is rich in copper. Copper is an indispensable micronutrient for human health. It has an important impact on the development and function of blood, central nervous system, immune system, hair, skin and bone tissues, brain, liver, heart and other viscera.

Nutrient composition table

Nutrient content (per 100g)

Vitamin B2 (mg) = 0.02

Vitamin B1 (mg) = 0.02

Suitable population

Suitable for dizziness, fatigue, fatigue, tinnitus, dizziness, pale skin and nails, shortness of breath, osteoporosis and palpitation after physical activity. Computers, office people. Healthy constitution, peaceful constitution.

Characteristics of dishes

1. Improve immunity: copper and other minerals form enzymes related to immune function.

2. Xiaoshi: it is conducive to the secretion of gastric acid and digestion of food, and is suitable for the treatment of food retention syndrome.

matters needing attention

Chinese cabbage has an adjuvant effect on osteoporosis

Unsuitable population

People with urinary calculi. Damp heat constitution, special constitution, Yang deficiency constitution, yin deficiency constitution.

Food taboo

Sauerkraut can not eat more, or it may cause urinary stones.

The content of carcinogens in pickled sauerkraut was the highest in the first 20 days, and then decreased, so it should be eaten after 30 days.

Chinese PinYin : Suan Bai Cai