The cold winter is the best season for people to maintain their health. And in this season, there is a vegetable known as the "winter health treasure", which can not only moisten the intestines, but also nourish the skin, and have a detoxification effect. This ingredient is Chinese cabbage.
Chinese cabbage, one of the most popular vegetables in winter, is not only tender in taste, but also rich in nutrients. Among them, the content of vitamin C is particularly rich, and it is known as the "king of vitamins". In today's epidemic environment, vitamin C is an important guarantee to improve immunity. Therefore, eating a dish in winter is like putting a strong armor on the body, so that the virus cannot invade.
In order to better preserve the Chinese cabbage, many families choose to dry it. In this way, not only can the nutrients of Chinese cabbage be retained, but it can also be used at any time in winter, which is convenient and affordable. Buy 20 catties at a time, wash it, split it into four petals, blanch it, dry it, and store it in a sealed container, so that you can easily cope with your daily cooking needs.
In addition to drying Chinese cabbage, sauerkraut is also a popular ingredient. It's also easy to make, and once you're done, you can enjoy the delicious sauerkraut at home. Here's a simple way to marinate sauerkraut:
1.Wash the Chinese cabbage and let it dry in the sun for 2 days. This step not only removes moisture, but also enhances the taste of Chinese cabbage.
2.Prepare a large vat, clean it and cover it with a large plastic bag. Put the dried Chinese cabbage in the jar, sprinkle each layer evenly with a layer of salt, and fill it in turn. Pressing with your hands makes the Chinese cabbage firmer.
3.Fill in the water, then seal the bag and finally press a heavier stone against the bag. In such a closed environment, Chinese cabbage can be fermented naturally. The curing time is generally 1 month, during which the curing time can be adjusted according to personal taste.
Once the sauerkraut is marinated, it's time to use it to cook some delicious dishes. For example, sauerkraut stewed vermicelli and sauerkraut stewed stick bones are both classic choices in home-cooked food.
Recommended recipe: [Sauerkraut stewed vermicelli].
Ingredients: sauerkraut, vermicelli, pork, green onion, ginger, garlic, Hangzhou pepper, cooking wine, soy sauce, salt, cooking oil.
The steps are as follows:
1.First, cut the sauerkraut into thin strips, soak it in water for a while, squeeze out the water and set aside; Slice the pork belly and set aside; Soak the vermicelli in warm water until soft and set aside.
2.Put an appropriate amount of cooking oil in the pot and heat it, add the pork belly, stir-fry until the pork belly changes color, add green onions, ginger, garlic and Hangzhou pepper, stir-fry evenly, and stir-fry until fragrant.
3.Add sauerkraut, stir-fry evenly, add vermicelli, add light soy sauce and salt, add water, cover the pot, bring to a boil over high heat, turn to low heat and simmer for 10 minutes. When all ingredients are cooked thoroughly and the soup is rich, it is ready to be removed.
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.
Recommended recipe: [Sauerkraut stewed stick bones].
Ingredients: sauerkraut, pork bones, green onion, ginger, cooking wine, soy sauce, salt, cooking oil.
Here's how:
1.Clean the pork stick bones with water, add water to the pot, put cold water into the stick bones, add green onions, ginger slices, cooking wine, boil over high heat, blanch the water, remove the blood water, drain the water and set aside.
2.Put an appropriate amount of water in the pot and bring to a boil over high heat, add the pork stick bones and bring to a boil over high heat, turn to low heat and simmer for 1 hour.
3.Heat up another pot, add oil and heat, add green onion and ginger and stir-fry until fragrant, add shredded sauerkraut, stir-fry evenly, then pour it into the soup pot, stew it with the stick bones, stew until the stick bones are cooked and rotten, wait for the pork stick bones to stew and cook, the sourness of the sauerkraut is integrated into the soup, add salt, continue to simmer for 20 minutes, and you can eat.
This dish of sauerkraut stewed stick bones, the soup is rich and delicious, the bone marrow of the pork stick bones is fragrant, and it makes people warm and melt after eating it, and the aftertaste is endless.
In general, Chinese cabbage, as a winter health vegetable, is rich in vitamin C, which has a positive effect on enhancing immunity. As a delicious home-cooked ingredient, sauerkraut not only has a unique taste, but also is simple to make, which can bring warmth and nutrition to the family in winter. During this cold season, try these delicious sauerkraut dishes to make your winter life even more colorful.