Large intestine, sauerkraut, onion, ginger, salt, cooking wine, chicken essence, coriander and pepper.

manufacturing method

1, put the large intestine into a basin, rub it repeatedly with salt and vinegar to remove mucus and oil stains on the surface of the large intestine, and then rinse it repeatedly with clear water.

2. Put the large intestine in a clear water pot, add onion, ginger and cooking wine, bring it to a boil over high heat, turn to low heat and cook until it is 80% cooked, and remove it for later use.

3. Segmenting the large intestine; Wash and slice sauerkraut; Picking coriander, washing, and cutting into sections; Slice onion and ginger.

4. Stir-fry onion and ginger until fragrant, and add sauerkraut and stir well. Add broth, large intestine, salt, cooking wine and pepper to the casserole, simmer until the large intestine is soft and rotten, add chicken essence to taste, and sprinkle with coriander.

Edible instructions

Sauerkraut can prevent constipation and enteritis, reduce blood cholesterol content and reduce liver fat concentration.

Sauerkraut is light and refreshing, naturally bacteriostatic, rich in amino acids, protein, dietary fiber and other nutrients, without preservatives and pigments, and is a green and natural health food.

Sauerkraut is rich in dietary fiber, which can improve gastrointestinal digestion; It contains a lot of vitamin C and plant enzymes, which are easily absorbed and utilized by human body. However, nitrate can not be reduced to nitrite under the action of enzymes, and nitrite has anti-cancer effect. Sauerkraut should not be eaten raw.

The "sour taste" in sauerkraut is that plant sugar in vegetables is naturally fermented and decomposed by plant enzymes, and most of it is converted into acidic substances. Organic acids, alcohols and amino acids produced in the fermentation process of sauerkraut form its unique fresh and sour flavor.