Sauerkraut and corn soup(suan cai yu mi geng )

Sauerkraut and corn soup

Introduction:

"It should be called Bangzi mianer porridge in Northeast China. Corn is a staple food material with high nutritional value. Its vitamin content is 5-10 times that of rice and wheat. It also contains many trace elements. Corn is rich in cellulose, which can not only stimulate intestinal peristalsis and prevent constipation, but also promote the metabolism of cholesterol and accelerate the excretion of intestinal endotoxin. I've been thinking about the combination of sauerkraut and corn flour for a long time, but I'm too lazy to do it. This corn flour is the coarse corn flour that farmers grow and grind, not gold corn, so the color is not yellow. "

Production steps:

Step 1: pour the corn flour into the pot, stir fry over low heat until yellowish, turn off the heat, and spread out to cool

Step 2: wash the pickled cabbage and cut it into small pieces

Step 3: take 50g of fried corn flour and add appropriate amount of water

Step 4: stir into a thin paste and set aside

Step 5: pour a little oil into the pot, heat it up, sprinkle with pepper, fry out the fragrance, and remove the pepper

Step 6: pour in sauerkraut and stir fry until fragrant

Step 7: pour in water, bring to a boil over high heat, turn to medium heat and cook for a few minutes

Step 8: stir and pour in the corn paste

Step 9: when the soup is thick, sprinkle appropriate amount of salt and monosodium glutamate, and stir evenly

Step 10: out of the pot, plate, sprinkle with scallion

Materials required:

Stir fried corn flour: 50g

Sauerkraut: 1 small piece

Chinese prickly ash: Several

Salt: a little

MSG: a little

Oil: a little

Water: moderate

Scallion: right amount

Note: corn flour can not be fried, but it is more fragrant after frying. Sauerkraut itself is salty. Attention should be paid to the amount of salt when putting salt. The corn paste should be continuously stirred after being put into the pot to avoid paste and splashing.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sour and salty

Chinese PinYin : Suan Cai Yu Mi Geng