[Zhejiang cuisine] - sauerkraut bean skin(zhe cai xue cai dou pi )

[Zhejiang cuisine] - sauerkraut bean skin

Introduction:

"Yecai Doupi is a simple and common dish. However, it is a typical home style of Zhejiang cuisine. Whether it's a family or a banquet, it's a delicious, slightly sweet and delicious dish

Production steps:

Step 1: prepare all the ingredients.

Step 2: add water, salt, oil, chicken essence into the pot, and cook for 3 minutes.

Step 3: take out the bean skin and cut it into diamond shaped pieces. Wash the red pepper and cut it into diamond shaped pieces. Wash and chop the cabbage.

Step 4: stir fry scallion, ginger and red pepper with oil.

Step 5: pour in the cabbage and stir fry for a while.

Step 6: add sugar and continue to stir fry until fragrant.

Step 7: add the bean skin and stir well.

Step 8: add a little salt, stir fry chicken essence evenly, pour in sesame oil.

Step 9: stir fry all ingredients evenly and turn off the heat.

Materials required:

Sauerkraut: 200g

Thousand: Three

Red pepper: a little

Onion and ginger: right amount

Salt: 3 G

Sugar: 10 g

Chicken essence: 5g

Sesame oil: appropriate amount

Note: add some salt and oil to the bean skin in advance and cook for 3 minutes, which is convenient to taste and can also remove the beany smell. Sauerkraut should be soaked in advance to make it taste salty. The amount of sugar should be more appropriate.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Zhe Cai Xue Cai Dou Pi