Sauerkraut and potato flour
Introduction:
"Potato flour contains very little fat, only 0.1%, which can make the excess fat metabolize gradually, so it has the effect of losing weight. It has a unique flavor, mellow and attractive, smooth and refreshing, soft texture, with their favorite vegetables, kelp and so on. It can be used as both a dish and a staple food. "
Production steps:
Step 1: soak pickled cabbage in advance to remove excess salt
Step 2: shredding kelp
Step 3: slicing fish and tofu
Step 4: sauerkraut squeeze dry water, cut into small sections
Step 5: heat the oil in the pan and add the sauerkraut. Kelp, fish tofu, stir fry out fragrance
Step 6: add proper amount of water, salt, pepper and soy sauce
Step 7: add potato flour after boiling water
Step 8: cook until the potato flour is slightly transparent, add spinach
Step 9: add a little scallion before leaving the pot
Materials required:
Potato flour: 400g
Kelp: a little
Fish tofu: a little
Sauerkraut: 150g
Spinach: moderate
Scallion: right amount
Pepper: right amount
Soy sauce: moderate
Pepper: right amount
Note: soup instead of water, taste better; love to eat pepper out of the pot before Lin a little pepper oil, fragrant.
Production difficulty: simple
Process: firing
Production time: half an hour
Taste: slightly spicy
Chinese PinYin : Suan Cai Tu Dou Fen
Sauerkraut and potato flour
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