Sauerkraut sauce(fu ru zhi liang ban cai )

Sauerkraut sauce

Introduction:

"If you don't want to stir fry in the heat in summer, you can try cold dishes. It's appetizing and easy."

Production steps:

Step 1: prepare the ingredients as shown in the picture;

Step 2: ginger, garlic, vinegar, sesame oil, salt, black pepper

Step 3: soak in warm water, dry the rotten skin and agaric, about 10 minutes

The fourth step: ginger and garlic cut into small Ding; add the fragrant oil, black pepper, and a small amount of water pickled tofu.

Step 5: cut balsam pear in half, remove Nang and seeds, and then slice

Step 6: after the rotten skin and Auricularia auricula are dried, rinse them with clean water, cut the rotten skin into 3 sections (if you like, don't cut them), and tear the Auricularia auricula into pieces

Step 7: pour half a pot of water into the pot, bring to a boil, put in the cut vegetables, turn off the fire after the water is brought to a boil again, and use the leaky net to take out for standby

Step 8: pour a little cooking oil into the pot, saute with ginger and garlic, then pour in the mashed Sufu juice, bring to a boil and turn off the fire

Step 9: pour in the vegetables and add 1 teaspoon salt

Step 10: appropriate amount of vinegar, mix well with chopsticks and put it on the plate

Materials required:

Dried rotten skin: 30g

Dried agaric: 20g

Balsam pear: 30g

Garlic: 4 cloves

Ginger: 1 small cut

Sufu juice: 2 tsp

Sesame oil: 1 teaspoon

Vinegar: 1 teaspoon

Salt: 1 teaspoon

Note: 1. Cut the vegetables into boiling water for 1 minute, then turn off the fire to keep crisp taste. 2. Sufu juice itself has salty taste, so the final salt should be less

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Fu Ru Zhi Liang Ban Cai