Sauerkraut with cold sauce(liang ban jin ji mao cai )

Sauerkraut with cold sauce

Introduction:

"Jinjimaocai, whose scientific name is baibeisanqi, has many nicknames in southern provinces. Local friends must know what it is. It's a dish. In fact, it can't be ordered. There are also grass ones. It doesn't matter what they are called. They can be eaten. The health care effect is quite good. Students who are interested can find Du Niang to have a look. This grass is especially easy to grow, cuttings can survive, big water and fertilizer, see more sunshine, long good. Mi Ma grows a small piece of rice, which looks like more than 20 plants. She pinches it every day. This dish is rich in mucus. It tastes special when eaten raw or boiled with water. It can't be said to be delicious, but it doesn't have a special taste. Its health care effect is better, I often eat it in my family. "

Production steps:

Step 1: growing golden pheasant.

Step 2: material drawing.

Step 3: boil water in a pan, mash garlic with salt and garlic mortar.

Step 4: take out and put in chili oil, add soy sauce and mix into mashed garlic.

Step 5: blanch the water after boiling.

Step 6: take out the water, put it on the plate and cut it with scissors.

Step 7: pour the mashed garlic and mix well.

Materials required:

Sauerkraut: 200g

Garlic: three petals

Salt: 2G

Sugar: 5g

Chili oil: 8g

Soy sauce: 5g

Note: after blanching, the taste of this dish is sticky, but the taste is softer than that without blanching. With mashed garlic, it's a good side dish.

Production difficulty: simple

Process: mixing

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Liang Ban Jin Ji Mao Cai