Sauerkraut and corn soup

Overview

In the Northeast, this should probably be called Bangzi Noodle Porridge. Corn is a staple food material with high nutritional value. Its vitamin content is 5-10 times that of rice and wheat, and it also contains a variety of trace elements. Corn is rich in fiber, which not only stimulates intestinal peristalsis and prevents constipation, but also promotes cholesterol metabolism and accelerates the excretion of intestinal toxins. I have long thought about pairing sauerkraut with cornmeal, but I just couldn’t be bothered to do it. This cornmeal is coarse cornmeal grown and ground by farmers themselves. It is not golden corn, so it is not yellow in color.

Tags

• soup
• fried cornmeal
• msg
• oil
• sauerkraut
• zanthoxylum bungeanum
• chopped green onion
• salt
• water

Ingredients

Steps

1. 1 Pour the cornmeal into the pot, stir-fry over medium-low heat until slightly brown, turn off the heat, spread out and let cool

   

2. 2 Wash the sauerkraut and cut into cubes

   

3. 3 Take 50 grams of fried cornmeal and add appropriate amount of water

   

4. 4 Stir into a thin paste and set aside

   

5. 5 Pour a little oil into the pot, heat it up, add Sichuan peppercorns, fry until fragrant, remove the Sichuan peppercorns

   

6. 6 Pour in the sauerkraut and stir-fry until fragrant

   

7. 7 Pour in water, bring to a boil over high heat, turn to medium heat, and simmer for a few minutes

   

8. 8 While stirring, pour in the polenta

   

9. 9 When the soup thickens, sprinkle appropriate amount of salt and MSG, stir evenly

   

10. 10 Take out of the pan, put on a plate, sprinkle with chopped green onion and serve