Sauerkraut with scallion oil(cong you hui hui cai )

Sauerkraut with scallion oil

Introduction:

"There are a lot of weeds growing in the fields around the village and on the slopes. Among the green weeds, there are some edible wild vegetables, such as qiqiya, Kucai, Chencai, etc. There are some Zanthoxylum bungeanum, wild Lycium barbarum, several elms and locust trees on the ridge beside the ditch. In the warm spring, there are green onion cages, green and tender weeds, clusters of white or purple Sophora flowers, green elms, and plump wolfberry seedlings. Every spring, I often come here to dig some wild vegetables, enough elm and locust flowers, and go home to cook and eat. Grifola frondosa is a kind of common wild grass growing in the field. Spring is its freshest time. At this time, it can be used for eating. When picking Grifola, it should be tender and sharp. Grifola tastes light, so it should be prepared with proper seasoning. Grifola is cool, sweet and bitter. It has the effect of removing dampness and detoxification. It can prevent anemia, promote children's growth and development, and has certain health care function for middle-aged and elderly people with calcium deficiency. It also contains volatile oil, chenopodiac and other special substances, which can prevent gastrointestinal parasites and eliminate halitosis

Production steps:

Step 1: soak and wash the vegetables with clean water.

Step 2: take water in the pot, pour in the blanching water when the water is bubbling, take out the control water and set aside.

Step 3: after the blanched cabbage is dried, put it into a clean bowl and sprinkle with salt.

Step 4: add a teaspoon of delicious soy sauce.

Step 5: pour 2 tbsp vegetable oil into the pot, heat the oil, add pepper, saute until fragrant, and then remove the pepper granules.

Step 6: turn off the heat, pour in the chopped scallion and saute until fragrant.

Step 7: pour the onion oil on the cabbage.

Step 8: Sprinkle with chopped garlic, mix well, sprinkle with shredded carrot and pickle.

Materials required:

Potherb: right amount

Shallot: moderate

Garlic: right amount

Carrot and pickle: right amount

Refined salt: right amount

Vegetable oil: right amount

Delicious soy sauce: right amount

Precautions: 1. There are two kinds of potherb, the edible leaf and back are green, with white powder, and the back of the leaf is purple, which can't be eaten. 2. Grifola frondosa is a light sensitive plant. After eating Grifola frondosa, we should try to avoid long time and strong sunlight.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: onion

Chinese PinYin : Cong You Hui Hui Cai