Stir fried with pickled vegetables(xian cai chao bai ye )

Stir fried with pickled vegetables

Introduction:

"Pickles are brought from my mother's home. I have to make pickled bun many times, but my husband has stopped me, because it is one of his favorite dishes when he eats porridge. At this time, the porridge at home should be cooked a little more, and it should be thin. Otherwise, he doesn't have a good time, and I will be blamed. Originally, it was fried and eaten with porridge, but he ate half of it that night. Oh, forget it. Anyway, it's all in his stomach. Whether it's eating or porridge? "

Production steps:

Step 1: soak pickles in water for half a day.

Step 2: wash and cut into pieces.

Step 3: wash the blinds and cut them into shreds.

Step 4: heat the frying pan and add oil. Add ginger powder and dried pepper and saute until fragrant.

Step 5: stir fry pickled vegetables and shredded Venetian.

Step 6: Sprinkle with a teaspoon of sugar.

Step 7: color with soy sauce.

Step 8: put some chicken essence.

Step 9: Sprinkle with garlic.

Step 10: stir fry for a while.

Materials required:

Pickles: two

Blinds: half

Ginger: a little

Dried shredded chili: Three

Garlic flower: appropriate amount

Sugar: a small spoon

Chicken essence: half spoon

Soy sauce: half teaspoon

Precautions: 1. Pickles should be soaked in advance. 2. We Yangzhou people can't fry without sugar, this fried pickle can only put a little less, can't eat sweet, if you can't get used to it, you can not put it! 3. Do not put salt, salty enough, if too dry, in the process of frying can put less water.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xian Cai Chao Bai Ye