Chinese Food
Pickled bean rice
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I've been struggling for a long time before this dish is served... What's the name for it? This kind of cabbage is simply chopped, salted, and then squeezed to remove water. What's the definition? Pickles? Salted vegetables? Or pickles??? I don't know. I'd better call it salt dish... Generally, I buy cabbage. I choose small ones. The smaller, the more attractive I am. But when buying the whole one, there will always be several big ones. Direct clear fry stem too much influence the taste. Then, I can only ask other methods. This kind of simple cut, pickled and stir fried vegetables. The part of the stem will be very crisp. It's my favorite taste ~ ~ such a small dish. It's also the dish with the highest serving rate on my table recently.
Cooking ingredients
Cooking Steps
Step1:Wash Maodou rice. Dice red pepper and streaky pork for use.
Step2:Chop the cabbage and marinate with a spoon of salt for about 20 minutes.
Step3:Squeeze the pickled cabbage dry.
Step4:Put a little oil in the hot pot. Stir fry the minced pork until the surface is slightly golden.
Step5:Add in the rice and stir fry until it's broken.
Step6:Add diced red peppers and squeezed cabbage, stir fry slightly. Season with salt, pour in a little sesame oil and start the pot
Cooking tips:1. Cabbage can choose varieties with thick stems. After the pickled and squeezed cabbage is fried, some of the stems taste better and crisper than the leaves. 2. The Maodou rice should be blanched in boiling water in advance and then boiled. It's convenient for you. There are skills in making delicious dishes.
