Sauerkraut: a good partner for kimchi(su cai pao fan de hao da dang xue li hong zhu sun chao mao dou )

Sauerkraut: a good partner for kimchi

Introduction:

"This is a common pickle on the table of the common people in Northern Jiangsu.".. It's also the best choice for paofan. It tastes salty, sweet and refreshing. It's a popular dish for all ages. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: heat the frying pan to the oil and saute the onion and pepper.

Step 3: pour in chopped potherb mustard and stir fry until fragrant.

Step 4: add sugar and stir fry.

Step 5: stir fry the boiled soybeans and bamboo shoots.

Step 6: add a little salt and stir fry for a while.

Step 7: add a little chicken essence and continue to stir fry.

Step 8: pour in sesame oil.

Step 9: continue to stir evenly, turn off the heat.

Materials required:

Sauerkraut: 100g

100 grams of soybeans

Winter bamboo shoots: 50g

Scallion: right amount

Salt: 2G

Sugar: 5g

Sesame oil: appropriate amount

Red pepper: 1

Chicken essence: appropriate amount

Note: the soybeans and bamboo shoots can be boiled for 2 minutes before frying. Potherb mustard should also be soaked in clear water in advance to make it salty, and then fried until it is cooked. Salt should be suitable, sugar should be used more.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Su Cai Pao Fan De Hao Da Dang Xue Li Hong Zhu Sun Chao Mao Dou