stir-fried white leaves with pickles
By TomasaBednar
Pickled vegetables were brought from my parents 'parents. I repeatedly wanted to make pickled steamed buns, but my husband stopped me because this was one of his favorite small dishes when eating porridge. Whenever this time, the porridge at home would have to be cooked more, and it should be a thin one. Otherwise, he wouldn't enjoy eating it, and I would be blamed. Originally, this was eaten while frying porridge, but who knew that he ate a small portion of it during dinner that night. Sigh, forget it, it was all in his stomach anyway. Who cares if he eats or drinks porridge?
Recipe Recommendations
- pickles two
- louver half of
- ginger a little
- sugar a small spoon
- chicken essence Half a teaspoon
- soy sauce Half a tablespoon
- salty and fresh
- fried
- ten minutes
- simple
Steps for stir-fried white leaves with pickles
1
Soak the pickles in clear water for half a day.
2
Wash and cut into pieces.
3
Wash the shutters and cut them into shreds.
4
Heat a wok and drain the oil, add shredded ginger and dried peppers and saute until fragrant.
5
Add the pickles and shredded white leaves and stir fry.
6
Sprinkle with a small teaspoon of sugar.
7
Drizzle with some soy sauce to color.
8
Add some chicken essence.
9
Finally sprinkle with garlic flowers.
10
Stir fry for a moment.stir-fried white leaves with pickles Make Tips
1. Soak pickles in advance. 2. We Yangzhou people can't have sugar for cooking. We can only put a little less in this stir-fried pickles, and you can't taste them sweetly. If you are not used to eating them, you can not put them! 3. Don't put salt. It's salty enough. If it's too dry, you can put less boiling water in the frying process.