Sour and refreshing appetizer: blanching white meat with pickled vegetables(suan shuang kai wei suan cai cuan bai rou )

Sour and refreshing appetizer: blanching white meat with pickled vegetables

Introduction:

"Sauerkraut is a special pickle in Northeast China. It is an indispensable homemade food for every family in winter. Boiled white meat with sauerkraut is a frequent guest on the common people's dining table. Guarding the stove, the hot Kang, the light Kang Table, a pot of steaming and fragrant boiled white meat with sauerkraut, you can have two bowls of dry rice and smoke away. The acidification of sauerkraut is the result of lactic acid produced by Lactobacillus decomposing sugars in Chinese cabbage. Lactic acid is a kind of organic acid, which can improve appetite and digestion after being absorbed by human body. At the same time, Chinese cabbage becomes sour, and its nutrients are not easy to lose. Sauerkraut with white meat fat but not greasy, rich in nutrition, easy to absorb, and supplement the skin moisture, beauty and health effect

Production steps:

Materials required:

Pork: 300g

Pickled cabbage: 1

Bone soup: right amount

Onion: 1 Section

Ginger: 1 yuan

Zanthoxylum bungeanum: 20

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Process: water

Production time: three quarters of an hour

Taste: sour and salty

Chinese PinYin : Suan Shuang Kai Wei Suan Cai Cuan Bai Rou