A Dish Not to be Missed in Winter-boiled White Meat with Sour Cabbage
by West Horse Gardenia
Favorite
Difficulty
Easy
Time
30m
Serving
2
Cuihua, serve sauerkraut! "You must have heard the song "The Northeast People Are Living Lei Feng" from Xuecun. In the northeast, especially in Heilongjiang, there are six months of long winter in a year. In the cold winter, the white snow covers everything, and people like Like mice, they have enough overwintering vegetables. Before winter, every family has to pickle a large jar of sauerkraut, and sauerkraut has become the "protagonist" of the people's table in winter.
"The pure and authentic sauerkraut in Northeast China is also called kimchi and pickled cabbage. It is made from Chinese cabbage or cabbage and other seasonings, which is pickled and soaked and fermented under the action of Lactobacillus. The sauerkraut tastes salty and sour and has a crispy texture. The color is bright, the fragrance is tangy, appetizing, refreshing, sobering and degreasing, not only can increase appetite, help digestion, but also promote the absorption of iron by the human body. The acidification of sauerkraut is the result of lactobacillus decomposing sugar in cabbage to produce lactic acid. Lactic acid is a kind Organic acids can increase appetite and promote digestion after being absorbed by the body.
Boiled white meat with sour cabbage is a famous northeastern dish. The method is very simple, the soup is rich and the meat has the aroma of sauerkraut. It melts in the mouth and is fat but not greasy. You can add a dish of mashed garlic soy sauce and dipped meat slices to eat. The sauerkraut absorbs the rich aroma of the meat, and the taste is crisp and tender and very refreshing. The sauerkraut was not pickled by me myself, it was delivered by a friend from the Northeast. It is great to be able to eat authentic sauerkraut from the Northeast every year. "
"The pure and authentic sauerkraut in Northeast China is also called kimchi and pickled cabbage. It is made from Chinese cabbage or cabbage and other seasonings, which is pickled and soaked and fermented under the action of Lactobacillus. The sauerkraut tastes salty and sour and has a crispy texture. The color is bright, the fragrance is tangy, appetizing, refreshing, sobering and degreasing, not only can increase appetite, help digestion, but also promote the absorption of iron by the human body. The acidification of sauerkraut is the result of lactobacillus decomposing sugar in cabbage to produce lactic acid. Lactic acid is a kind Organic acids can increase appetite and promote digestion after being absorbed by the body.
Boiled white meat with sour cabbage is a famous northeastern dish. The method is very simple, the soup is rich and the meat has the aroma of sauerkraut. It melts in the mouth and is fat but not greasy. You can add a dish of mashed garlic soy sauce and dipped meat slices to eat. The sauerkraut absorbs the rich aroma of the meat, and the taste is crisp and tender and very refreshing. The sauerkraut was not pickled by me myself, it was delivered by a friend from the Northeast. It is great to be able to eat authentic sauerkraut from the Northeast every year. "
