In winter, a dish of sour cabbage adds warmth to the family. The preparation method of sour cabbage is very simple, you only need to prepare Chinese cabbage, table salt and water (or rice washing water). First of all, rinse the Chinese cabbage, and then cut the Chinese cabbage in half (if the Chinese cabbage is only 1-2 catties, you don't need to cut it; If it is larger than 2 catties, it needs to be incised). Next, place the cut bok choy in a ventilated place or in the sun for an afternoon until the surface of the bok choy is slightly dry. This drying process will make the pickled cabbage more sour, crisp and tender.
Next, prepare a large vat, rinse it with hot water, and let it dry. This removes germs from the tank. Sprinkle a layer of salt on the bottom of the jar, then a layer of cabbage, then a layer of salt, and repeat until all the cabbage and salt are placed in the jar. Finally, pour boiling water into the tank, seal the tank with a sealed bag, and put the tank in a cool and ventilated place to let it stand for about 15 days. Each time you take it, you should take it with clean hands and seal the jar well to avoid mold growth of sour cabbage. After the sour cabbage is made, it can be used not only to make dumplings, but also to cook it with other dishes, such as sour cabbage and large bones, which is delicious.
Sour cabbage not only has a sour taste, but also has rich nutritional value. First of all, sour cabbage is rich in vitamin C. Eating sour cabbage in winter can supplement vitamin C for the body, enhance immunity, and promote the improvement of resistance. Secondly, the lactic acid bacteria in sour cabbage help moisten the intestines and laxative, aiding digestion and absorption. In addition, sour cabbage is rich in fiber, which also has a certain effect on preventing constipation and regulating intestinal function. In addition, sour cabbage also has detoxification and beauty effects.
Sauerkraut is served with large bones, and the stewed dish is both delicious and nutritious. The preparation of ingredients for stewing sauerkraut bones includes: 500 grams of sauerkraut, 2 catties of pork bones, ginger, white wine, edible oil and pepper. First, rinse the sauerkraut and cut it into thin strips. Soak the pork bones in cold water for 1 hour, then remove them and rinse them with running water for later use. Next, put an appropriate amount of cold water in the pot, put in the pork bones, blanch the pork bones for 15 minutes on high heat, and then rinse the foam on the surface with running water. Then, put an appropriate amount of oil in the pot, when the oil temperature is heated to 50%, add the pork bones and ginger, and fry on high heat for about 2 minutes, until the surface of the pork bones is dry. Add a little white wine along the edge of the pot to remove the fishy smell of the pork bones. Finally, put an appropriate amount of hot water and chopped sauerkraut into a pot, simmer for about 40 minutes on medium-high heat, sprinkle with a little salt and pepper, stir well and serve.
The combination of sour cabbage and big bones is not only a taste pleasure, but also a nutritious characteristic. The vitamin C in sour cabbage and the calcium in the big bones complement each other and have a good nutritional synergy. In addition, the collagen in large bones helps in beauty and skin care, maintaining the elasticity and luster of **. When used together, it can not only increase the taste level of sour cabbage, but also make sour cabbage more nourishing.
Summary: In winter, a sour cabbage brings warmth to the family, which not only tastes sour and refreshing, but also is rich in nutrients such as vitamin C and lactic acid bacteria, which has the effects of moisturizing, detoxifying and nourishing the skin. Stewed with large bones, it is more delicious and nutritious. So, I suggest that in winter, every household can try pickling some pickled cabbage to increase the taste of the meal and enjoy it healthy and delicious at the same time.