Stir fried pickled vegetables(chao shi jin xian cai )

Stir fried pickles

Raw materials for stir fried pickles:

200 g pickled mustard, 100 g pickled cucumber, 300 g carrot, 150 g dried bean curd, 100 g gluten, 150 g coriander, 20 g fresh ginger, 30 g cooked sesame, 12 g refined salt, 40 g Sugar and 100 g vegetable oil.

Processing steps of fried pickled vegetables:

1. Wash water mustard, pickled cucumber, carrot and dried bean curd and cut into thin strips; cut coriander into small pieces; cut ginger into thin strips and slices for use.

2. Soak the mustard in cold water until it is not salty and squeeze it dry.

3. Put the oil into the pot, and when it is 70% hot, put in ginger slices, deep fry them into golden color, then take them out, and then air the oil until it is 60% or 70% hot, put in a little shredded ginger and carrot, stir fry until it is slightly soft, and then put them into the plate for later use.

4. Add oil to the original pan and stir fry the water mustard and pickled cucumber. Finally, add the stir fried carrot, dried bean curd, gluten, coriander, refined salt and sugar. Stir well and sprinkle with cooked sesame.

The characteristics of fried pickled vegetables are as follows

Sweet and salty taste, red, green, yellow and white, very beautiful.

Attention should be paid to fried pickles

This dish is stir fried in several steps. When it is made, it should be operated in sequence. Do not stew it in one pot, otherwise it will not taste satisfactory.

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Chinese PinYin : Chao Shi Jin Xian Cai