Stir fried potherb mustard with soybean(huang dou chao xue li hong )

Stir fried potherb mustard with soybean

Introduction:

"Potherb mustard is a common vegetable in the north, mainly used for pickling pickles. At the end of autumn, a large number of fresh potherb mustard appeared on the market. Clean the leaves, clean the stems, and marinate them with coarse salt. If you have a pickle jar, it's best. If you don't have one, you can also use that kind of pottery pot. After ten days and a half months, the spicy gas inside can be salted out, and then it can be used to stir fry pickles. When frying, it's an extremely simple home style delicacy to put soybeans or dry red peppers in a bowl of porridge or noodles. "

Production steps:

Step 1: clean the pickled potherb mustard

Step 2: soak the dry soybeans in advance and remove the dead and hard soybeans

Step 3: cut potherb mustard into small cubes

Step 4: put more oil in the frying pan, add the scallion, stir fry the fragrance

Step 5: pour in potherb mustard, stir fry for a while, and then pour in soybeans

Step 6: stir fry for a few minutes, pour in hot water, keep the same level with the dish, cover, simmer for about five minutes, and simmer the soybeans

Step 7: open the lid of the pot and collect the juice

Step 8: to a bowl of porridge or white noodles, really refreshing delicious, simple delicious!

Materials required:

Potherb mustard: 400g (pickled)

Soybeans: 150g (foamed)

Vegetable oil: right amount

Scallion: right amount

Note: no pickled potherb mustard, you can also buy in the market; Potherb Mustard because it is pickled, inside the salt is very high, stir fry before you can slightly soak in water, remove the excess salt, stir fry do not put salt; Potherb Mustard eat oil, you can put a little more oil to fry; like spicy, you can also put a few dry red pepper, taste better!

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Huang Dou Chao Xue Li Hong