Stir fried salty vegetables with Beijing flavor(jing wei er xiao cai chao xian shi )

Stir fried salty vegetables with Beijing flavor

Introduction:

"Stir fried salty vegetables" is a small dish that I learned from my elder sister-in-law when I was young. She is also my grandfather's sister-in-law. Ha ha, it's different for several generations! At that time, the old lady was in excellent health, and the family was in the flag. It was said that the yellow flag was inlaid. There are many rules and rituals to go to her house. When we meet, we have to greet each other and say good luck. When the woman meets, she holds her hands on her knees and bends her legs slightly. When the man bends his one leg, he bows down with his right hand. Ha ha, it's similar to wrestling. She also says good luck to the old lady. Every time I forget to be disciplined, I have to stand up and greet the old lady. The family is strict, but the old lady is very kind to me. She often eats and sleeps in her house. "Stir fried salty vegetables" is actually stir fried salty vegetables. It's just that the salty vegetables are processed again, and it will taste more delicious. There are also many ways to stir fry, such as stir fry with clear sauce, stir fry with soy sauce and so on. It is said that this is the way to eat from the palace and the palace. This kind of small dish is mainly used for porridge. The raw materials are usually pickled pimples, pickled kohlrabi and pickled mustard from old Beijing. The salty flavor should be washed out before stir frying with seasoning. The way to side dishes is to cut pickled vegetables into slices, add shredded bamboo shoots, mushrooms, dried beans and so on, stir fry and put some bean sprouts and leeks. Today, I live in this "fried salty food". I use pickled mustard. The specific method is as follows. "

Production steps:

Step 1: pickled mustard, winter bamboo shoots, Shuifa Lentinus edodes, red pepper, green pepper, Xianggan, scallion, ginger, soy sauce, chicken powder, salt, sugar, yellow rice wine, vinegar, sesame oil, cooking oil.

Step 2: shred the onion and ginger.

Step 3: shred green pepper and red pepper.

Step 4: cut dried incense into shreds and set aside.

Step 5: shred the mushrooms and bamboo shoots.

Step 6: shred the slices of mustard.

Step 7: soak shredded mustard mustard in water for 15 minutes to remove the saltiness and wash.

Step 8: add water to the pot and bring to a boil. Blanch the cut shredded mushrooms and winter bamboo shoots, remove and squeeze out the water.

Step 9: heat up the frying spoon, add cooking oil, stir fry dried shredded parsley, stir fry dried shredded parsley until yellowish, then stir fry shredded onion and ginger.

Step 10: add shredded mustard and stir fry.

Step 11: stir fry well and add the blanched shredded mushrooms and bamboo shoots.

Step 12: stir well, then add yellow rice wine and soy sauce and stir well.

Step 13: stir well with salt and sugar.

Step 14: add red and green pepper and stir well.

Step 15: sprinkle a little chicken powder to make it fresh.

Step 16: get out of the pot and cook with a little vinegar.

Step 17: add a few drops of sesame oil and stir well.

Step 18: then you can take out the pot code plate.

Materials required:

Mustard: 150g

Winter bamboo shoots: 60g

Shuifa mushroom: 60g

Red pepper: 50g

Green pepper: 50g

Dried incense: 100g

Scallion: 20g

Ginger: 15g

Soy sauce: 10g

Chicken powder: 2G

Salt: 2G

Sugar: 5g

Yellow rice wine: 15g

Vinegar: 10g

Sesame oil: 3 G

Cooking oil: 20g

Note: characteristics of small dishes; beautiful color, delicate fragrance and refreshing, moderate salty and fresh, good porridge. Warm tips: 1. Any pickle used in fried salty vegetables should be soaked and cleaned, and then fried. This is the traditional way. Although it is pickled vegetables, it tastes very refreshing. 2. If you want to do fried salty, you can match some mung bean sprouts and leek or leek moss to taste good. 3. The method of mixing salty vegetables in soy sauce is to blanch the raw materials, mix them with salt and monosodium glutamate, and then pour them with hot pepper oil, chili oil or scallion oil, and mix them well while they are hot. This kind of private Beijing style dish "fried salty" is ready. In the past, it was the best way for some old Beijing people to drink porridge and side dishes for reference!

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jing Wei Er Xiao Cai Chao Xian Shi