How to make pickled cabbage fragrant? What are the techniques for stir-frying pickled cabbage?

Sauerkraut is a common food. There are many ways to eat it. Stir-frying is a very popular way. Many people will stir-fry sauerkraut at home. Stir-frying sauerkraut requires certain skills. So how to stir-fry sauerkraut to make it more fragrant? Let's take a closer look!

How to make pickled cabbage fragrant

First, remove moisture

Sauerkraut has a high water content. If you cannot remove the excess water, the sauerkraut will have a watery smell and no fragrance. However, sauerkraut is soaked in salt water, so it is difficult to squeeze out much water after cutting it. The only way is to fry it in a hot pan. The way is to heat the pan and add oil, fry it slowly over medium heat, and keep frying until the water is gone and the natural fragrance will come out.

Second, use lard

There is a basic principle for cooking, which is "Stir-fry meat with vegetables, and cook vegetables with meat". This means that you should use vegetable oil to stir-fry meat, animal fat to stir-fry vegetables, and lard to stir-fry vegetables. It is even more so for sauerkraut. No other oil can be more fragrant than lard. If you don't believe it, try it.

Third, choose side dishes

In addition to frying sauerkraut to make it fragrant, the ultimate goal is to rely on the side dishes to make it fragrant.

What are the techniques for cooking pickled cabbage?

1. Be sure to choose good sauerkraut when buying

If you want to make sauerkraut delicious, quality is the most important thing. Otherwise, even the best chefs can't make delicious sauerkraut. So when choosing, we must choose sauerkraut that is a combination of dark yellow and dark green; smells sour without any obvious odor or stink; and has tough leaves.

2. It is best to stir-fry with onions, ginger, garlic, and dried chili peppers.

Before we stir-fry the pickled cabbage, we can first sauté the onion, ginger, garlic and dried chili in oil, and then add the pickled cabbage. This combination can make the pickled cabbage have a richer taste.

3. Be sure to squeeze out the water when frying sauerkraut

After frying the pickled cabbage in oil, it is easier to remove the original raw smell and increase the unique aroma. If there is water when frying, it will be difficult to stimulate this flavor.

4. Suitable for cooking with meat

If sauerkraut is cooked with other meats such as pork, chicken, and fish, the aroma of the sauerkraut can be enhanced, and the sour taste can also help relieve greasiness.

Nutritional value of sauerkraut

The calorie content of sauerkraut is 15 kcal/100g, the fat content is only 0.20g/100g, and the carbohydrate content is only 1.90g/100g. It can be seen that sauerkraut is a low-calorie, low-fat, and low-carb food, which is very friendly to obese people. The protein content of sauerkraut is 1.10g/100g, which is a low-protein food. However, experiments have shown that sauerkraut is rich in 17 free amino acids with a total content of 635 mg/L. Sauerkraut contains 7 essential amino acids for the human body, accounting for 41.37% of the total amino acids, which has a certain effect on the structure of human cell tissues.

Sauerkraut can be eaten with all kinds of meat (chicken, duck, goose, pork, beef, lamb...).

Homemade pickled cabbage recipe

Sour Cabbage Pork Stewed Vermicelli

Ingredients:

Pork belly, sauerkraut, sweet potato vermicelli, ginger, garlic, dark soy sauce, light soy sauce, salt, aniseed

practice:

1. Wash the sauerkraut, squeeze out the water with your hands, and then cut into shreds; wash and slice the pork belly; soak the vermicelli in warm water.

2. Add appropriate amount of cooking oil to the wok, add the pork belly after heating, stir-fry on low heat for a while, then add ginger slices and garlic, stir-fry until the meat releases oil and both sides turn yellow, then add light soy sauce.

3. Add the chopped sauerkraut and stir-fry, then add appropriate amount of salt, chicken essence, star anise, and water, bring to a boil over medium heat, and simmer for half an hour.

4. When the time is up, add the soaked vermicelli and stew for 10 minutes.

5. Add chicken essence and salt to season before serving.