Ba Meng braised sauerkraut, eaten are said to be delicious, do you know how to make it? It has always been said that to eat vegetables, eat fresh vegetables and eat less pickles. Pickles have high salt content and low nutritional value, which not only promotes the occurrence of hypertension, but also increases the risk of stomach cancer. But while rejecting the pickles, the sauerkraut classmate inexplicably lay down the gun. Sauerkraut is also a pickled vegetable processing product, and it is also natural to feel that nutrients should be destroyed quite seriously, right? The nitrite content of carcinogens is not low, right? The fermentation bacteria in the northeast sauerkraut are mainly acetate bacteria, except for the salt on the surface of the cabbage, nothing else is added, generally pickled in the autumn, to be pickled for 1 month.
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The fermentation bacteria in the southern sauerkraut are mainly lactic acid bacteria, in addition to salting the vegetables, rice water (or glutinous rice water) should be used for fermentation, and some white wine should be added. Not too picky about the day, pickled for about ten days and then eaten. Wine or salt is to inhibit the growth of miscellaneous bacteria, to ensure that acetate bacteria, lactic acid bacteria quietly make the ingredients delicious. The final product of the two is rich in sourness and saltiness, and the two sauerkraut recipes are sorted out and sent to you. Whether it is a steaming pot of sauerkraut white meat, or an old tofu that grunts in the pulp water, the sour radish duck soup that is indispensable in the winter season of Bashu, the sour and spicy and fragrant grass flower fish on the Yunnan-Guizhou Plateau... Without further ado, today uncle went to the kitchen to teach you to make sauerkraut stew, I hope you have a good time
500 grams of sauerkraut, 300 grams of pork belly, 1 to 2 potatoes, green onions, garlic, star anise
1, first of all, the onion and garlic stir-fry, meat fried until there is no moisture, change, more fried will be more fragrant, if there is fat, you can also fry the oil, add soy sauce to continue to fry the aroma;
2, then add potatoes and stir-fry together, spread the washed sauerkraut on top of meat and potatoes;
3, finally add boiling water, simmer for 20-30 minutes, add salt and MSG, dry the juice and then you can come out of the pot and eat it
Sour and delicious, simple and easy to make Ba Meng braised sauerkraut is ready, if you like, you can try it yourself~
Uncle tips
1, the initial water can be slightly more, stew a little more can be potato stew noodles, more fragrant and more watery milk blending;
2, the supermarket bought a bag of sauerkraut, I like to eat sour, so only washed once, do not like sour can be washed several times;
3, Inner Mongolia stew is generally made of fatty and lean pork belly, lard is more fragrant; I used beef today, and the tendons and brains are also very delicious.