Winter is the best season for health preservation, and people use food to strengthen the body's resistance to fight against cold and disease. As one of the most popular vegetables in winter, Chinese cabbage is rich in nutrients and has become the best choice for people's health.
The Chinese cabbage has a tender texture and a crisp texture when chewed, and every bite is an experience full of freshness. It is rich in vitamin C and is known as the "king of vitamins", which is an important guarantee for improving immunity and providing solid support for the body to resist diseases. In today's pandemic environment, adequate vitamin C intake is essential for maintaining good health.
In order to make the most of the nutrients of Chinese cabbage and make it easy to store and access, many families choose to dry it. This method not only extends the shelf life of Chinese cabbage, but also makes it easy to use at any time of the winter, convenient and affordable. The steps required are simple: first wash 20 catties of Chinese cabbage, then split it into four cloves, blanch it and dry it. Finally, store the dried bok choy in an airtight container for daily cooking.
In addition to drying bok choy, making sauerkraut is also a common practice. It not only gives food a unique sour taste, but also adds flavor and nutritional value to the food. The process of making sauerkraut is relatively simple, and with just a few simple steps, you can make delicious and nutritious sauerkraut at home.
1.Wash the Chinese cabbage and let it dry in the sun for two days. This step not only removes excess water, but also enhances the texture of the Chinese cabbage, making it more crispy and delicious.
2.Prepare a large cleaned vat and cover the inside of the vat with a large plastic bag. Put the dried Chinese cabbage into the vat, and sprinkle each layer with an even layer of salt to ensure that the sauerkraut is evenly pickled. At the same time, pressing with your hands makes the Chinese cabbage firmer.
3.Fill in the appropriate amount of water, then seal the bag and finally press a heavier stone against the bag. In such an enclosed environment, Chinese cabbage can be fermented naturally, resulting in a sour taste and unique flavor. The curing time is generally 1 month, during which the curing time can be adjusted according to personal taste.
Once the sauerkraut is marinated, you can use it to cook some delicious dishes that will make the winter table more hearty and varied.
1.First, cut the sauerkraut into thin strips, soak it in water for a while, and squeeze out the excess water for later useSlice the pork and set aside;Soak the vermicelli in warm water until soft and set aside.
2.Take a pot, add an appropriate amount of cooking oil to heat, put the pork into the pot and stir-fry until it changes color, then add green onions, ginger, garlic, and Hangzhou pepper to continue to stir-fry to bring out the fragrance.
3.Put the sauerkraut into the pot, stir-fry evenly, add vermicelli, pour in an appropriate amount of light soy sauce and salt, add water, cover the pot and bring to a boil over high heat, then turn to low heat and simmer for 10 minutes.
When all ingredients are cooked and the soup is rich, it is ready to be cooked. This sauerkraut stewed vermicelli, the sourness of the sauerkraut and the softness of the vermicelli complement each other, coupled with the tenderness of the pork, it is simply a delicious winter warm soup.
1.Clean the pork stick bones with clean water, add water to the pot, put in the pork stick bones, then add green onions, ginger slices and cooking wine, blanch after boiling over high heat, remove the blood water, and drain the water for later use.
2.Add an appropriate amount of water to the pot and bring to a boil over high heat, put the pork stick bones into the pot and boil, then turn to low heat and simmer for 1 hour.
3.In another pot, heat some cooking oil, add green onion and ginger and stir-fry until fragrant, add the chopped shredded sauerkraut, and stir-fry evenly. Then pour the fried sauerkraut into the pot of bones and continue to simmer until the pork bones are cooked and the sourness of the sauerkraut is incorporated into the soup. Finally, add an appropriate amount of salt and continue to simmer for 20 minutes before serving.
This sauerkraut stewed stick bone, the soup is rich and delicious, the bone marrow of the pork stick bone is fragrant, the taste is fragrant and glutinous, the warmth is melting, and the aftertaste is endless.
In short, Chinese cabbage, as a winter health vegetable, is rich in vitamin C and plays a positive role in enhancing immunity. As a delicious home-cooked ingredient, sauerkraut is simple to make and has a unique taste, adding warmth and nutrition to winter life. During the colder months, try these delicious sauerkraut dishes to enrich your life.
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