Sichuan Cuisine: sweet potato flour with pickled cabbage(chuan cai suan cai tiao fen )

Sichuan Cuisine: sweet potato flour with pickled cabbage

Introduction:

"This is my favorite dish. It's very appetizing and can be eaten as a staple food. Although it looks ugly, it's still lovely! Hot and sour

Production steps:

Step 1: appropriate amount of dry pepper, Chinese prickly ash, sweet potato flour and a bag of pickled cabbage.

Step 2: soak sweet potato flour in warm water until soft.

Step 3: cut sauerkraut into shreds, soak soft sweet potato flour, drain and cut into long sections.

Step 4: set oil in the pot, put dry pepper and pepper into the pot and stir fry until fragrant.

Step 5: saute sauerkraut until fragrant, add a little salt, pepper and sugar to taste.

Step 6: add proper amount of cooking wine.

Step 7: pour in the sweet potato flour, stir fry for about 2 minutes, add some monosodium glutamate, and then out of the pot.

Materials required:

Sweet potato flour: 400g

Pickled sauerkraut: 1 bag

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Pepper: right amount

Sugar: right amount

Cooking wine: moderate

MSG: right amount

Note: 1. If you feel that the pot is too dry when frying, and the sweet potato flour is relatively difficult to be cooked, you can add some boiling water, and the water will be dried soon, so you don't have to worry about a lot of soup when frying. 2. Keep stirring when frying sweet potato flour, otherwise it is easy to stick to the pot.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Chuan Cai Suan Cai Tiao Fen