Stew sauerkraut, keep in mind "3 put 3 don't put it", if you put it wrong, it doesn't smell good, don't take it seriously
Stewed sauerkraut is the traditional food of the Northeast people, the combination of sauerkraut and meat, sour and salty, warm and appetizing, eat a bowl in winter, warm and comfortable. But, you know what?
If you don't pay attention to some details, you will stew a pot of sauerkraut that is difficult to swallow, which is not only not fragrant, but also has a strange taste, and even affects your health. Today, we will reveal the "3 put 3 don't put it" technique of stewing sauerkraut, so that you can stew delicious and delicious sauerkraut, which will be praised by your family.
Why "3 put 3 don't put it"?
Stewing sauerkraut seems simple, but in fact, there is also knowledge. Many people like to add spices to it, which is actually wrong, if you put it wrong, it is very likely to ruin a pot of soup, become fishy, and lose nutrients. Therefore, we must keep in mind the skill of "3 put 3 don't put it" in order to stew delicious sauerkraut.
3 put, that is, refers to the three things that can be put when stewing sauerkraut, which are:
Seasonal vegetables. For example, if you stew now, you can put corn, yams, carrots, chestnuts, etc., which can increase the nutrition and taste of sauerkraut, and also balance the acidity of sauerkraut and make the soup more delicious.
Green onion and ginger. These two spices are a great thing to remove the fish, and they can also add to the aroma of sauerkraut and make the soup more refreshing. The green onion and ginger should be cut into large sections, put in a stew pot, and then take out the sauerkraut after it is stewed, and do not eat it, otherwise it will affect the taste.
Salt. This is an indispensable condiment, stewed sauerkraut with only salt is enough, do not put other soy sauce, vinegar, sugar, etc., otherwise it will destroy the original taste of sauerkraut. The salt should be put when the sauerkraut is almost simmered, and if it is put too early, it will make the sauerkraut soft and lose its crispness.
3. Don't put it, which refers to the three things that can't be put when stewing sauerkraut, which are:
Spices with strong flavors such as Sichuan pepper and star anise. Although these spices can increase the aroma of food, they are fatal to sauerkraut.
Because they have a very strong aroma, if you don't know the exact amount, it will overshadow the aroma of sauerkraut, and the soup will have some strong spice flavor, which smells strange. Therefore, in the absence of a precise spice ratio, it is better not to put it.
Wine. Many people think that cooking wine can remove the fish, but in fact, this is a misunderstanding. Cooking wine can be used when blanching, but if it is stewed formally, do not put it, not only can not be fishy, but also easy to produce strange smells, affecting the umami of sauerkraut. If you want to get rid of the fishy, you should use green onion and ginger, the effect is better.
Cold water. Boiling water must be added to stewed sauerkraut, so as to ensure that the nutrients of the sauerkraut are not lost, the meat is not woody, and the soup is richer. If you use cold water, then the sauerkraut will be soaked in cold water, resulting in the loss of both the sourness and nutrients of the sauerkraut, the meat will also become old and tasteless, and the soup will become bland and tasteless.
How to stew delicious sauerkraut?
With the skill of "3 put and 3 don't put", we can start to stew sauerkraut. The steps to stew sauerkraut are as follows:
Prepare the sauerkraut and meat. Choose fresh sauerkraut, preferably pickled yourself, or buy ready-made shredded sauerkraut. Choose fat and thin meat, such as pork belly, pig's trotters, pork ribs, etc., so that the stewed soup will be more fragrant. The meat should be cut to the appropriate size, not too big and not too small, so that it is easy to taste and eat.
Wash the sauerkraut and meat. The sauerkraut should be rinsed repeatedly with water to remove excess salt and impurities, and then vigorously squeezed out the water and cut into thin strips. The meat should be rinsed with water to remove blood and impurities, and then blanched with cooking wine and ginger slices to remove the fishy smell and foam, and drain the water.
Sautéed sauerkraut. Put a little oil in the pot, heat it, add the green onion and ginger to stir until fragrant, then add the sauerkraut and stir-fry, fry until slightly dry, and set aside.
Simmer sauerkraut. Put an appropriate amount of boiling water in the pot, put in the sauerkraut and meat after boiling, add the green onion ginger and Sichuan pepper (wrapped in gauze to facilitate the removal of the pot), turn to low heat and stew after boiling, stew until the meat is rotten and the sauerkraut is soft, add salt to taste, sprinkle coriander or chopped green onion before leaving the pot, and enjoy.
What are the benefits of stewing sauerkraut?
Sauerkraut stew is not only delicious, but also has many benefits, such as:
Boosts immunity. Sauerkraut is rich in vitamin C, which can enhance the body's resistance and prevent colds and inflammation. Sauerkraut also contains lactic acid bacteria, which can improve intestinal flora, enhance intestinal immune function, and prevent intestinal infections and inflammation.
Promotes digestion. Sauerkraut contains a lot of dietary fiber, which can promote gastrointestinal peristalsis, help digestion, and prevent constipation and bowel cancer. Sauerkraut can also stimulate the secretion of saliva and gastric juice, increase appetite, and aid digestion and absorption.
Beauty and beauty. Sauerkraut is rich in antioxidants, which can remove free radicals in the body, delay aging, and maintain the radiance and elasticity of the skin. Sauerkraut can also regulate the acid-base balance in the body, discharge toxins, purify the blood, and beautify the skin.