Chinese Food
Sauteed rice with pickled vegetables
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It's hot. People become lazy. They don't have much appetite. Cooking porridge and some small dishes are the best choice in summer. I bought some green beans a few days ago, but I haven't made them. I'll use them to match with the sauerkraut (pickle) and stir fry them together. Let's have a family dish - rice with green beans. In fact, this dish is very simple. Every family can make it. It often appears on the common people's table when they are young. It can be said that it is national home cooking. Although there is no new idea, it is very familiar. In the past, due to the limited living conditions, both sauerkraut and Maodou belonged to the dishes that can eat. Therefore, they are very popular. They are a dish with high frequency. However, with the improvement of living conditions, people in order to pursue less salt. And the snow vegetables are pickled. In general, they will be salty. So in real life, they seldom eat at ordinary times. Although I don't often eat it now, I can't deny the delicious of sauerkraut and its nutritional value
Cooking ingredients
Cooking Steps
Step1:Prepare raw material
Step2:Boiling water. Add a few drops of oil and some salt
Step3:Put in the rice and cook for a few minutes. When the rice is ripe, pour it out and drain the water
Step4:In a hot pot, add a little oil, put in red pepper and garlic, stir fry; 6.7.8
Step5:Stir fry it to make it fragrant and then stir fry it in sauerkraut
Step6:Stir fry for a few times and then add the boiled Maodou rice
Step7:Add salt and stir fry evenl
Step8:In a bowl.
Cooking tips:1. Blanch the Maodou in advance to make it cooked. In this way, it is not easy to digest the short fried Maodou; 2. Saute the garlic and red pepper first (if not, do not add them. Here is mainly to add color). Then stir fry the sauerkraut. Finally, add the Maodou rice and stir fry together; 3. Add less salt. The sauerkraut is salty and the Maodou rice also adds salt in the pretreatment. There are skills in making delicious dishes.
