Chinese Food
Stir fried soybean with pickled vegetables
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When it comes to autumn and winter, the short legged green vegetables will appear frequently in the vegetable stalls in the streets of Nanjing, eating a summer's chicken feather vegetables, which makes everyone feel nothing fresh. At this time, the big green vegetables that help the short leafy fat really tempt people who love vegetarians and green leafy vegetables. However, the green vegetables that haven't been frosted in this season are old, and the entrance is a little raw and astringent, which is not at all the same as the winter green vegetables Cooking is the taste of glutinous then how can we eat a fresh, beautiful, clean and anti autumn dry dwarf orange vegetables? There's a trick for the crafty women in the south of the old city of Nanjing. They can chop up the cleaned vegetables and rub them with salt for more than ten minutes, then squeeze out the astringent water, add the rice with the bean, red pepper and ginger, stir fry them with hot oil, and then eat them with the porridge or rice. This small dish is naturally crisp in the mouth and fresh in the taste, which is a good dish for all ages.
Cooking ingredients
Cooking Steps
Step1:Boil the green beans for a while. Cut the ginger into ric
Step2:Wash vegetables and red peppers, cut nails, sprinkle salt, mix well, knead for several times, leave for 15 minutes, and then squeeze out the astringent juice
Step3:When the wok is hot, put in the ginger and rice, stir fry them, then put in the pickled vegetables and peas, stir fry them for one minute, and the little sugar will come out of the wok
Cooking tips:There are skills in making delicious dishes.
