After the beginning of winter, sauerkraut is the most popular in the Northeast, sharing the 6 home-cooked recipes of Northeast sauerkraut

After the beginning of winter, sauerkraut is the most popular in Northeast China, sharing the 6 home-cooked methods of Northeast sauerkraut, sour and mellow, crisp and refreshing, sour and refreshing, sobering and relieving greasy. Here's how to do it:                       

【Sauerkraut white meat and blood sausage】Ingredients : 1 Northeast sauerkraut, 500 grams of pork belly, 1 piece of frozen tofu, 1 blood sausage, 3 tablespoons of lard, 1 section of green onion, 3 slices of ginger, 2 cloves of garlic, appropriate amount of Sichuan pepper, 1 large ingredient, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce

Steps:

1. Put the frozen tofu in cold water in advance and thaw it naturally at room temperature. After thawing, remove the frozen tofu and set aside. This dehydrates the frozen tofu, which is like a sponge, squeezes out the water and stews it in the soup, which can absorb the aroma of the soup and make the tofu more flavorful.

2. Add water to the pot, add the pork belly under cold water, bring to a boil and cook for 5 minutes, skim off the foam, and remove the pork belly.

3. Add water to the pot again, add ginger slices, green onions, peppercorns, spices, cooking wine to boil, add pork belly to boil over high heat, turn to low heat and cook for about half an hour.

4. During the period, slice the thicker parts of the sauerkraut, then cut the top knife into thin strips, put it in clean water and wash it again, take out the clean water and set aside.

5. When the time is up, add lard to the pot and heat it, add the sauerkraut and stir-fry for a few minutes, then pour in the soup where the pork belly is boiled.

6. Cut the boiled pork belly into slices, put the pork belly in the pot, then add the frozen tofu, bring to a boil over high heat, turn to low heat, and continue to cook for 30 minutes.

7. When the time is up, add salt to taste, put the blood sausage in, boil, turn off the heat, put it out, mince the garlic, add soy sauce to make garlic sauce, serve it with the dish, dip the pork belly and blood sausage.

【Sauerkraut stuffed dumplings】Ingredients required: 1 skewert from Northeast China, 1 kg of pork belly, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, half a tablespoon of Sichuan pepper powder, 1 teaspoon of white pepper powder, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce,

Steps:

1. Chop the pork belly into meat filling, chop the meat filling at home, the taste is the best, it is time-consuming, laborious, sauerkraut is very oily, less oil is not delicious, so pork is best to use pork belly, fat and thin, sauerkraut dumplings in the meat filling is best with some fatty meat, so that the dumplings are fragrant.

2. Peel off the sauerkraut leaves, wash them, first cut the sauerkraut into shreds, then chop the sauerkraut, and use your hands to remove the water of the sauerkraut and set aside.

3. Finely chop the green onions and mince the ginger.

4. Add soybean oil, salt, minced green onion, minced ginger, light soy sauce, cooking wine, Sichuan pepper powder, white pepper powder to the pork filling, stir with chopsticks in one direction, and stir the meat filling evenly. The oil should be cooked oil, if it is raw oil, it needs to be refined, pour the raw oil into the pot, heat it until the oil smokes, turn off the heat, let the oil cool and then mix the filling. If not refined, there is a smell of raw oil.

5. Add the sauerkraut and stir well. In this way, the sauerkraut filling is ready.

6. Put the dumpling filling in the dumpling skin, pinch the dumpling skin on both sides from the middle, pinch both sides again, wrap all the dumplings, and cook them.

Tips: Don't put water into the meat filling like you usually make dumplings, because the sauerkraut filling has a lot of water content, no water, and the water in the meat filling is more, and the mixed sauerkraut filling is not fragrant.

【Dumplings stuffed with pickled cabbage】Ingredients required: 1 kg of sauerkraut, 1 kg of pork belly, half a kg of oil shuttle, appropriate amount of dumpling skin, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, half a tablespoon of Sichuan pepper powder, 1 teaspoon of white pepper powder, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce,

Steps:

1. The oil shuttle is to use the pig's plate oil or the pig's fat to refine the meat oil, and the remaining residue is called in some places: oil is nourished, lard residue. Chop the oil shuttle into pieces.

2. Chop the pork belly into minced meat, mince the green onions, and mince the ginger.

3. Peel off the sauerkraut leaves, wash them, first cut the sauerkraut into shreds, then chop the sauerkraut, and use your hands to remove the water of the sauerkraut and set aside.

4. Add soybean oil, salt, minced green onion, minced ginger, light soy sauce, cooking wine, Sichuan pepper powder, white pepper powder to the pork filling, stir with chopsticks in one direction, and stir the meat filling evenly.

5. Put in the sauerkraut, add the sauerkraut, oil shuttle, and stir well. In this way, the oil shuttle sauerkraut filling is ready.

6. Put the dumpling filling in the dumpling skin, pinch the dumpling skin on both sides from the middle, pinch both sides again, wrap all the dumplings, and cook them.

【Sauerkraut Powder】Ingredients: 1/2 ssauerkraut, 1 handful of vermicelli, 150 grams of pork belly, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 1 teaspoon of thirteen spices, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce,

Steps:

1. Soak the vermicelli in warm water for 1-2 hours, soak the vermicelli until there is no hard core, and it is best to use warm water to soak the vermicelli. Put your hands in the water a little hot, the temperature is about 40°C-50°C. Generally speaking, soak in warm water for about 1 hour and the vermicelli will be ready. The vermicelli has a hard texture, and it is difficult to soak even if you soak it for a day with cold water. Vermicelli that is not completely soaked will not only taste hard and taste bad, but will also seriously absorb the soup when put in the pot. Not only does it suck up all the soup in the dish, but it also causes trouble in the pot. In addition, hot water should not be used. Many people want to soak the vermicelli quickly, so they simply soak it in boiling water. In this way, the inside of the noodles has not had time to absorb water, and the outer layer has become rotten and powdery, and if you cook again, it will easily break.

2. Peel off the sauerkraut leaves, wash them cleanly, open the thick place of the sauerkraut with a blade, and then cut the sauerkraut into shreds, grab the water, and set aside

3. Cut the green onion into chopped green onions, mince the ginger, slice the garlic, cut the pork belly into slices, the sauerkraut likes the oil the most, it is best to choose the pork belly, if you use lean meat, the oil put when stir-frying, you should add a part of the lard oil, the sauerkraut oil and water are not delicious.

4. Heat the pot with oil, fry the pork belly, fry the pork belly out of the oil, be sure to fry the oil of the pork belly, fry it out, the taste of the dish is fragrant, add the green onion, minced ginger, garlic slices and fry until fragrant, and then add the thirteen spices, and stir-fry the cooking wine evenly

5. Add shredded sauerkraut and stir-fry for 1-2 minutes, add soaked vermicelli, then add soy sauce and salt, stir-fry evenly, pour in half a bowl of water, simmer for 2 to 3 minutes, let the vermicelli and sauerkraut, pork, blend into the flavor, wait for the simmered vermicelli to become transparent, when a little soup is left, turn off the heat and put it out.

【Lamb slices and sauerkraut】Ingredients: 1/2 ssautaut in Northeast China, 250 grams of mutton slices, 1 coriander, appropriate amount of salt, appropriate amount of shrimp skin, 1 green onion, 2 slices of ginger, 1 teaspoon of white pepper,

Steps:

1. Cut the sauerkraut into thin strips (if the sauerkraut is thick, it should be sliced into thin slices, and then shredded), wash it with water, remove it, and hold the clean water for later use

2. Prepare the lamb slices, shred the ginger, chop the green onion, and chop the coriander

3. Add water to a pot and bring to a boil, add minced ginger and shrimp skin, cook for 1-2 minutes, add sauerkraut, cook for 10 minutes, add salt to taste

4. Blanch the lamb slices, blanch the mutton slices until the color turns white, bring to a boil, and turn off the heat

5. Add white pepper, stir well, serve, sprinkle with coriander and chopped green onion

【Spine Frozen Tofu Stewed Sauerkraut】Ingredients: 1000 grams of pork backbone, 1 Northeast sauerkraut, 1 piece of frozen tofu, 1 handful of vermicelli, appropriate amount of salt, 1 green onion, 2 slices of ginger, 10 Sichuan peppercorns, 1 large ingredient, 1 tablespoon of cooking wine

Steps:

1. Prepare the required ingredients, thaw the frozen tofu in clean water, and remove the water from the tofu by hand after thawing.

2. Add water to the pot and bring to a boil, blanch the vermicelli until it becomes soft, soak it in warm water, and soak it until there is no hard heart.

3. Open the thicker part of the sauerkraut with a blade, cut it into thin strips, put it in clean water and wash it again, remove the water and set aside.

4. Add water to the pot, blanch the pork backbone under cold water, skim off the foam after boiling, and remove the backbone for later use.

5. Re-add water to the pot, add green onions, ginger slices, peppercorns, spices, cooking wine to a boil, and simmer for 30 minutes on low heat

6. When the time is up, add the sauerkraut and continue to simmer for 20 minutes.

7. Then add frozen tofu, vermicelli, and salt to continue to stew for 10 minutes, and you can also serve it with some garlic sauce when eating.