Sour sauerkraut

By VicentaLakin

Sour sauerkraut
Spring is the best time to eat pickles, buy some pickles on the weekends, make some spicy sauerkraut myself, have some fresh soup when my husband and mother-in-law can't eat spicy, it's hot and fresh, it's delicious

Recipe Recommendations

  • Shepherd's purse appropriate amount
  • minced meat 300g
  • wonton skin appropriate amount
  • ginger appropriate amount
  • oyster sauce appropriate amount
  • Tsaoko powder appropriate amount
  • salt appropriate amount
  • oil chili appropriate amount
  • Very fresh. appropriate amount
  • balsamic vinegar appropriate amount
  • oil appropriate amount
  • coriander appropriate amount

Steps for Sour sauerkraut

  • 1
    Food's on the map。
  • 2
    The raisins are rinsed and washed several times with liquid water。
  • 3
    The cuisine is released into the water, mixed into it, and drifted into the cold water and dried up the water。
  • 4
    Ginger-cracked, mixed in the flesh。
  • 5
    Scrambled and dried and cut。
  • 6
    The gravy is covered in the meat, with a proper amount of stork oil, salt, vermin and oil, mixed into a pate。
  • 7
    Take a skin, put an appropriate amount of meat。
  • 8
    Stagger the skin, stagger a bit, rub a bit of water。
  • 9
    The two horns of the skin are squeezed together, and where they are squeezed together, some water is added。
  • 10
    Wrap it all up。
  • 11
    The soup pan boils a pot of water and boils it down。
  • 12
    Two or three times cold water will be added to the water, and it'll just be boiled up。
  • 13
    Take a bowl, put a spoonful of fresh, two to three spoons of vinegar and a proper amount of pepper oil。
  • 14
    Into the bowl, with a proper amount of high soup and a proper amount of cuisine

    • Recipe Categories

    Recipe recommendation