The sauerkraut and white meat stewed blood sausage in the Northeast is a traditional delicacy rich in Northeast characteristics. This dish is made with sauerkraut, white meat and blood sausage as the main ingredients, and it has a sour and delicious taste, which is loved by people. Below, I'll give you a detailed look at the history of this dish, how it's made, and its nutritional value.
1. Historical origins.
Northeast sauerkraut white meat stewed blood sausage originated in the Jin Dynasty and has a history of more than 800 years. Legend has it that this dish was originally created by the Jurchens, who stewed sauerkraut, white meat, and blood sausage together as a way to celebrate victory in hunting or war. Over time, the dish gradually spread and became a representative dish in the Tohoku region.
Second, the production method.
1.Ingredients: sauerkraut, pork belly, blood sausage, vermicelli, ginger slices, seasoning, cooking wine, salt, chicken essence, etc.
2.Ingredients: Cut the sauerkraut into thin strips, cut the pork belly into thin slices, cut the blood sausage into sections, and soak the vermicelli until soft for later use.
3.Stew: Put the chopped sauerkraut, pork belly slices and ginger slices into a pot, add enough water, add ingredients and cooking wine, bring to a boil over high heat, then turn to low heat and simmer slowly.
4.Add the blood sausage: When the meat slices are simmered until they are seven or eight ripe, add the blood sausage and continue to simmer.
5.Seasoning: Add salt and chicken essence to taste to taste.
6.Remove from the pot and serve: Pour the stewed sauerkraut and white meat into the plate and sprinkle with some chopped coriander.
3. Nutritional value.
Sauerkraut and white meat stewed blood sausage not only has a unique taste, but also is rich in nutritional value. Among them, sauerkraut is rich in lactic acid bacteria and vitamin C, which helps digestion and strengthens immunity;Pork belly is rich in protein and fat, which can provide the energy needed by the body;Blood sausage is rich in iron and unsaturated fatty acids, which help to replenish blood and lower cholesterol. In addition, this dish contains a variety of vitamins and minerals that are able to meet the body's nutritional needs.
Fourth, the tasting experience.
Tasting the sauerkraut and white meat stewed blood sausage, the first thing that catches your eye is the rich aroma, which makes people salivate. When you take a bite, the sourness of the sauerkraut and the deliciousness of the white meat are perfectly integrated, and the addition of blood sausage makes the whole taste richer. This dish is a dish that makes it feel relishful and unforgettable.
In short, the sauerkraut and white meat stewed blood sausage in the Northeast is not only a delicacy, but also a cultural inheritance. Its historical origins, production methods and nutritional value all reflect the wisdom and enthusiasm of the people of Northeast China. If you have the chance to taste this delicacy, don't miss it!
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