Stir fried sauerkraut(xiao chao suan cai )

Stir fried sauerkraut

Introduction:

"Responsibly speaking, it's a dish with hot, sour and salty taste. It's hard to eat with rice. There are some pickles left over from making fish with pickled vegetables. I can't help but use them to make dishes. I didn't expect that the taste was so good. These sauerkraut are not from Cuihua's family. They are the kind of sauerkraut pickled with mustard leaves in the south. Maybe the taste and taste are not as delicious as Cuihua's, but it's also delicious when you stir fry with pepper. After getting tired of fish, it's a little cozy in winter to serve such a simple dish with soft and sweet rice

Production steps:

Step 1: wash the red pepper and cut into sections.

Step 2: cut garlic into small pieces.

Step 3: wash pickled cabbage and cut into thin strips.

Step 4: take a clean bowl and pour in 1 tbsp cooking wine and 1 / 2 tbsp sugar.

Step 5: pour in a little soy sauce and mix well.

Step 6: pour the vegetable oil into the pot, heat the oil, pour in the pepper section and minced garlic, and saute until fragrant.

Step 7: add shredded sauerkraut and stir fry.

Step 8: add the flavor juice and stir fry evenly.

Materials required:

Sauerkraut: right amount

Red pepper: right amount

Garlic: right amount

Vegetable oil: right amount

Cooking wine: moderate

Soy sauce: moderate

Sugar: right amount

Note: 1, pickled cabbage itself has salinity, fried without additional salt. 2. Add sugar to make it fresh.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Xiao Chao Suan Cai