Stir fried bitter vegetable moss(chao ku cai tai )

Stir fried bitter vegetable moss

Introduction:

"Let's introduce kucaitai! In fact, some people call it wild cabbage. In fact, it's not. There is a special one in our hometown, which is specially used for pickling pickles. If you eat fresh will be bitter, will generally pull out the skin outside, with boiling water before eating,. I haven't eaten anything fresh, so I don't know. In this market, pickles are usually pickled with cabbage sprouts. They don't know that bitter cabbage sprouts are more suitable for pickling. They are very fragrant and delicious. This year, our family pickled a little. Our neighbors saw our family pickle, and they pickled too. The concrete method is to collect the fresh bitter cauliflower at home, don't blossom, the flowering will be old, and then put in the coarse salt, knead with hands, until the cauliflower comes out of the water, knead until the color becomes dark green, make sure to come out of the water, otherwise it's not delicious, put it into the jar, pour the salted water into the jar together, after a week or so, you can take it out and eat it, stir fry it with minced garlic K's gone. It's OK not to eat it. After a few months, when the bitter cauliflower stalk turns black and gray, you can take it out to cook meat and chicken. It's very fragrant, and the most important thing is to have a special meal. It must be dark gray to be suitable for roast meat. Otherwise, when it was too tender, the roast meat would not taste good. Once it was soft, it would not taste good. When you cook meat, put a little salt, a little sugar and a little soy sauce in the pork. When it's almost cooked, cut the bitter cauliflower and put it into a piece of meat for a little while, then it's OK. Kucaitai is very oily and can absorb the fat in meat. Generally, bitter cauliflower is collected in spring, and it gets old when it's hot. What's more, pickled in spring, you can keep it for winter. "

Production steps:

Materials required:

Brassica oleracea: moderate amount

Green pepper: right amount

Minced garlic: right amount

Sugar: right amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: unknown

technology:

Production time: 10 minutes

Taste: Original

Chinese PinYin : Chao Ku Cai Tai