Stir fried pickles with dried pepper(xiang gan jian jiao chao jiang cai )

Stir fried pickles with dried pepper

Introduction:

"In summer, in order to prevent heatstroke, it's better to drink some mung bean porridge and red bean porridge, especially mung bean can play the role of dispelling heat, detoxifying and clearing fire. People in the North don't drink porridge as much as porridge in the south. There are many kinds of porridge, which are salty and sweet. Generally, there are many kinds of porridge with light or original flavor. In addition to beans, rice, cereals or some places that put some green leafy vegetables according to the season, they don't put any other raw materials. It's very good to add some small dishes when most people drink porridge. Kangxi in the Qing Dynasty, when he was eating porridge, he also made ordinary porridge with grains. With a few small dishes, it was a good meal. It was very simple! Today, we make a side dish for porridge, which is called "stir fried pickles with dried peppers". This kind of stir fried pickle can be used for porridge and home cooking. The main methods are as follows; "

Production steps:

Step 1: Beijing pickled melon, pickled mustard, dried sesame, Hangzhou pepper, scallion, minced ginger, chicken powder, yellow rice wine, sesame oil, Meiji fresh soy sauce, cooking oil.

Step 2: dice the pickled melon and pickled mustard, then soak them in water for one hour, and wash them.

Step 3: dice the dried incense.

Step 4: dice Hangzhou peppers.

Step 5: heat some oil in the pan, add onion and ginger into the pan, add onion and ginger to stir fry.

Step 6: stir fry the dried incense until yellowish, and then stir fry the pickled melon and pickled mustard.

Step 7: stir fry the water in the pickles until it evaporates, add a little yellow rice wine, and then add a few drops of Meiji fresh soy sauce to stir well.

Step 8: finally, add the diced green Hangzhou pepper, stir well over high heat, sprinkle a little chicken powder to make it fresh.

Step 9: add a few more drops of sesame oil to get out of the pot.

Step 10: this small dish can be served with porridge and rice.

Materials required:

Beijing pickled melon: a small piece of 120 grams

Mustard tuber: 120 grams per piece

Dried incense: 120 grams per piece

Hangzhou pepper: 120g

Scallion: 15g

Ginger powder: 10g

Chicken powder: 2G

Yellow rice wine: 10g

Sesame oil: 5g

Meiji fresh soy sauce: 3 G

Cooking oil: 20g

Note: characteristics of fried pickles; beautiful color, crisp pickles, spicy ingredients, salty and delicious. Warm tips: 1. Stir fried pickles use the old Beijing Liubiju or Tianyuan sauce to make the big pickled melon is the most delicious, cheap, rich sauce. 2. Pickles and pickled mustard must be soaked before use, and then washed with clean water before use. It tastes crisp and not salty. When frying, you don't need to put salt again. Because pickled pickles have a little taste, you can only use a little seasoning to improve the freshness. 3. It's better to stir fry the pickles with high heat, which can keep them crisp and green. 4. Because the nutritional value of pickles is not high, putting a little Hangzhou pepper can increase its vitamin content. The vitamin content in fresh pepper is very high, and the various vitamins are higher than some other vegetables. Eating some green pepper in summer can not only appetizer but also remove dampness. The Beijing style porridge dish "stir fried pickles with dried peppers" is ready. This side dish with porridge and rice are very good, for your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Xiang Gan Jian Jiao Chao Jiang Cai