Sauerkraut with minced garlic(suan rong mu er cai )

Sauerkraut with minced garlic

Introduction:

Production steps:

Step 1: wash the agaric, remove the yellow leaves and old stems.

Step 2: Chop garlic, wash red pepper, remove seeds and chop.

Step 3: take water in the pot, blanch the washed agaric and take it out.

Step 4: take another pot, pour in cooking oil, heat up the oil, add minced pepper and garlic, saute until fragrant, turn off the heat, add a little refined salt and sesame oil, pour into the boiled agaric, and mix well.

Materials required:

Fresh kohlrabi: moderate

Garlic: right amount

Right amount: red pepper

Refined salt: right amount

Cooking oil: right amount

Sesame oil: appropriate amount

Note: 1, do not like garlic can be used instead of shallot. Brassica oleracea, also known as Basella, watercress, bean curd and purple leaf, is an ancient vegetable in China. Because its leaves are round, thick and sticky, like the feeling of Auricularia auricula, so it is commonly known as agaric. The tender leaves of Nostoc Commune are delicious, tender and smooth after cooking, which is deeply loved by people. Nostoc commune is rich in nutrients, especially calcium, iron and other elements. When used as medicine, it has the effects of clearing heat, detoxifying, smoothing intestines and cooling blood. It can be used to treat constipation, dysentery, furuncle, dermatitis and other diseases. Because it is rich in vitamin A, vitamin B, vitamin C and protein, and it is low in calories and fat, it is often used to reduce blood pressure, benefit the liver, clear away heat and cool blood, diuresis and prevent constipation. It is very suitable for the elderly.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Suan Rong Mu Er Cai