Pickled radish vegetable pot(chuan cai pao luo bo su hua bao )

Pickled radish vegetable pot

Introduction:

"I bought a cauliflower boss the day before yesterday and tried to solve it, so today I made this vegetable pot with pickled radish and cauliflower. It's sour and spicy. It tastes great!"

Production steps:

Step 1: pick the small flowers of cauliflower and wash them with light salt water.

Step 2: clean the bean sprouts.

Step 3: soak radish and shred, pickle pepper and shred.

Step 4: mix a spoonful of concentrated chicken juice into a small bowl of soup.

Step 5: shred onion and ginger separately.

Step 6: put oil in the pan and saute shredded ginger.

Step 7: add pickled radish and pickled pepper, add cooking wine and stir fry until fragrant.

Step 8: pour in the cauliflower and beans and stir fry until the beans are soft.

Step 9: transfer to casserole and pour in chicken soup.

Step 10: simmer for 4 minutes, add salt, pepper oil and chili oil, mix well, turn off the heat, add shredded green onion and serve.

Materials required:

Cauliflower: 250g

Soybean tooth: 60g

Pickled radish: 1 piece

Pickled pepper: 1

Chicken juice concentrate: 1 teaspoon

Ginger: 2 tablets

Scallion: 1

Salt: right amount

Chili oil: right amount

Cooking wine: moderate

Edible oil: right amount

Zanthoxylum oil: right amount

Note: no chicken juice can also be used with water, if the home has a good pot of pig bone soup and other better oh. (it's OK to use half of the soup, but the soup is salty, so the salt should be put in the right amount.)

Production difficulty: simple

Technology: pot

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Chuan Cai Pao Luo Bo Su Hua Bao