Homemade sauerkraut

The difference between halogen and sauce: one is different, and halogen can use animal raw materials, such as beef, chicken, duck, internal organs, etc., and plant raw materials, such as tofu dry, winter scavenger, etc., while soy sauce is used primarily for animal raw materials, specifically for animal meat, internal organs, bones, head hoofs, tails, etc.; the other is halogen is to keep halogen juice, and the more halogenated (repeated) halogens taste, the more valuable it is, the more valuable it is, and the sauce used is now made, the better it is to be fed on halogen. The cooking methods of sauce are prevalent in the north, while the cooking methods of halogen are prevalent in the south, so there is the term "saloon sauce": the spices used are high, the sauce is thick and the sauce is heavy. Halogen products: mainly salt water, low quantities of spices and spices and relatively light colours。

Recipe Recommendations

beef tendon 1200g
onion appropriate amount
ginger slices 3-5 sheet
geranyl 2 tablets
dried chili 2 pieces
octagonal one
pepper appropriate amount
tangerine peel appropriate amount
soy sauce 2 tablespoons
soy sauce 1 scoop
cooking wine 1 scoop
white sugar 1 scoop
salt appropriate amount

slightly spicy
halogen
several hours
ordinary

Steps for Homemade sauerkraut

Beef cut into large pieces (about two and a half pounds, I cut six) and if time permits, a half an hour's blood will be spilled with cold water。

Onion slice, ginger slice。

There's a proper amount of water and a few ginger chips in the soup pan, and a good oxen rind under cold water。

After the water, the beef is taken out, and it's washed up for the spare。

An additional soup pot is added with an appropriate amount of water (based on the amount of water not exceeding most beef) and spices such as onions, ginger chips, eight horns, peppers and dry peppers。

Add two spoons, mostly for color, not much。

Put a big spoon of raw pastry。

Put a proper amount of wine in the pot。

And half a spoon of sugar, fresh。

The fire breaks open and boils for about 15 minutes。

When the halogen juice is boiled, it is put in cut and washed beef。

It's 20 minutes to boil in the fire。

Twenty minutes later, the fire boils for one hour, and half an hour after the fire boils, the right amount of salt (sweetly salt is required)。

If you can't control the time, you can stick the meat with chopsticks, which is almost enough。

The halogenated beef is taken out and put in the milk box, a little soup in it, a night in the freezer

It's good to have halogenated beef slices, and it's good to be served with sauce, or with sauce。

save the old halogen juice: take a portion of the halogen soup and filter the spices (less than 2,300 ml) and put it in the preservation box, and then put it in the freezer. if the halo are no longer in the recent past, it would be preferable to keep the freezer room frozen and then boil it and keep it in the freezer room。