Sauerkraut rolls with bacon

Sauerkraut rolls with bacon

Introduction:

"Pickled cabbage, known as Potamogeton crispus in ancient times, has its name in Zhouli. The Northern Wei Dynasty's Qimin Yaoshu introduces in detail many ways that our ancestors pickled pickled sauerkraut with cabbage and other raw materials. The bacon is smooth but not greasy, with moderate salinity and full flavor. They only need to be seasoned with black pepper, and have the effects of invigorating spleen, appetizing, dispelling cold and digesting

Production steps:

Step 1: sauerkraut 300g, bacon 200g, black pepper amount

Step 2: clean each piece of sauerkraut, cut the thick slices into two or three pieces, and then shred them. Divide the whole bacon into two parts from the middle.

Step 3: place shredded sauerkraut on half of the bacon slices and roll it up on one side

Step 4: volume a group and string it up with a signature.

Step 5: heat up the oil in the pan, put it into the meat roll after the oil is hot, cover it over low heat and simmer for five minutes. Turn to the other side and simmer for five minutes.

Step 6: Sprinkle black pepper on the plate

Materials required:

Sauerkraut: 300g

Bacon: 200g

Black pepper: moderate

Note: if the pickled cabbage is too sour, you can soak it with water and squeeze it dry. When stewing and frying, be sure to keep the heat low to prevent the pot from being burnt. After the pot, sprinkle with black pepper according to the taste.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh