How to mix sauerkraut stuffing?

1. There are two kinds of pickled vegetables, one is northeast pickled vegetables, and the other is Sichuan pickled vegetables (the old altar pickled vegetables in pickled fish). Sichuan sauerkraut can no longer taste the stuffing. So let's talk about northeast sauerkraut stuffing. How to make sauerkraut stuffing delicious? You can pay attention to the following aspects.

2. First of all, sauerkraut in Northeast China can be said to be a common ingredient in Northeast China every winter. Every household will pickle a lot of sauerkraut, and sauerkraut in the northeast likes oil very much. In other words, if you wrap jiaozi or steamed stuffed bun with pure sauerkraut, you must not put less salad oil or soybean oil. If you put less sauerkraut, it will dry and not taste good.

3. Another point is that when we make sauerkraut stuffing in Northeast China, we always make meatballs, and then mix them with the stuffing, that is, squeeze out the excess water in sauerkraut. Be careful not to push too hard here, and the taste of sauerkraut will be gone. Lost the characteristics of northeast sauerkraut.

4. The following is a sauerkraut stuffing. Very delicious. Let's talk about ingredients first. The ingredients are sauerkraut, and the meat residue left by the meat oil can be said to be very delicious. Chop sauerkraut, take it out, add minced meat (this one should also be chopped), chopped green onion, Jiang Mo, five-spice powder, soy sauce, salad oil, salt and monosodium glutamate, and mix all together. This sauerkraut stuffing is delicious.