In order to prevent heat stroke and cool down in summer, it is better to often drink some mung bean porridge and red bean porridge. Especially mung bean can play a role in dispelling heat, detoxifying, and clearing fire.
Northerners don't drink porridge like the porridge in the south, which has a wide variety of salty and sweet varieties. Instead, they generally have more light or original porridge. Except for beans, rice, grains, or some places where green leafy vegetables are put according to the season, basically no other raw materials are put in. It's good to add some side dishes when drinking too much porridge. Even when Lord Kangxi of the Qing Dynasty drank porridge, he used ordinary porridge made from grains and grains. Coupled with a few small dishes, it would be a good meal. It was very simple!
Today, I will make a small dish to go with porridge. It is called "stir-fried pickles with fragrant dried peppers". This fried pickles can be used not only to drink porridge, but also as a home-cooked dish. The main practices are as follows;
stir-fried pickles with fragrant dried pepper
Recipe Recommendations
- mustard 一块 120 grams
- fragrant dried 一块 120 grams
- Hangzhou pepper 120 grams
- green onion 15 grams
- ginger 10 grams
- chicken powder 2 grams
- yellow wine 10 grams
- sesame oil 5 grams
- Meiji Fresh Soy Sauce 3 grams
- cooking oil 20 grams
- slightly spicy
- fried
- ten minutes
- simple
Steps for stir-fried pickles with fragrant dried pepper
1
Beijing pickled melon, pickled mustard, fragrant dried, Hangzhou pepper, chopped green onion, shredded ginger, chicken powder, rice wine, sesame oil, Meiji fresh soy sauce, cooking oil.
2
First dice the pickled melon and the pickled mustard, then soak in clear water for an hour and wash it for later use.
3
Dice the fragrant dried meat for later use.
4
Dice the pepper for later use.
5
Put appropriate amount of oil in the pan and heat it up, add in the onion and ginger and stir fry until fragrant, add in the onion and ginger, stir fry until fragrant.
6
Stir fry the fragrant dried until slightly yellow, then add the pickled melon and pickled mustard and stir-fry.
7
Stir fry the pickles until they evaporate, add a little rice wine, then add a few drops of Meiji soy sauce and stir well.
8
Finally, add diced green pepper and stir fry over high heat. After frying well, sprinkle with a little chicken powder to freshen up.
9
Add a few more drops of sesame oil to serve the pan.
10
This dish can be served with porridge and rice.stir-fried pickles with fragrant dried pepper Make Tips
Characteristics of fried pickles: beautiful color, crispy pickles, slightly spicy ingredients, salty and delicious. Warm tips: 1. The most delicious fried pickles are fried with the old Beijing Liubiju or Tianyuan sauce. They are inexpensive and have a strong sauce flavor. 2. Before using pickles and pickled mustard, you must soak them in their salty taste, and then wash them with clean water before you can use them. They should taste crispy and not salty. When frying, there is no need to add salt. Because after soaking, pickles will still have a little umami flavor, so only use a little seasoning to freshen up the flavor. 3. It is best to stir-fry pickles over high heat, so as to keep them crispy and refreshing, and also keep the green green of the pepper. 4. Because the nutritional value of pickles is not high, adding a little pepper can increase their vitamin content. The vitamin content in fresh peppers is very high, and the various vitamins among them are higher than that of some other vegetables. Eat some green peppers in summer. It is both appetizing and serving as a meal, and can also eliminate dampness. This Beijing-style porridge dish "Fried Pickles with Chips and Pepper" is ready. This dish is very good with porridge and rice for friends 'reference!