Removing oil and water -- bean paste and pickle soup(qu chu you shui dou ban xian cai tang )

Removing oil and water -- bean paste and pickle soup

Introduction:

"It's a good way to get rid of the oil after the festival. The pickles that can't be eaten three times a year are delicious and fresh."

Production steps:

Step 1: food preparation.

Step 2: wash pickles and garlic and cut them into pieces.

Step 3: heat the oil in the pan, add the pickles, stir thoroughly, and then remove.

Step 4: put the watercress into the pot, cover and bring to a boil.

Step 5: then remove the foam.

Step 6: add pickles, continue to boil, put a little salt (if salty, do not put salt).

Step 7: add chicken essence.

Step 8: sprinkle in garlic and serve.

Materials required:

Douban: moderate

Pickles: moderate

Garlic: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: Pickles should not be eaten often.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qu Chu You Shui Dou Ban Xian Cai Tang