Sauce Xiao Luo Bu

1

All ingredients: small carrot, red and green peppers, green peas, onions, ginger, old Beijing dried yellow sauce, fresh soy sauce, white sugar, chicken powder.

2

Wash the small carrot and cut it into hob pieces.

3

Blanch the cut radish with boiling water to remove the peculiar smell of radish.

4

Pour oil into the wok on fire, saute the chives and ginger in the oil, and add the dried yellow sauce and stir fry.

5

After frying until fragrant, add a little soy sauce and add appropriate amount of boiling water.

6

After the soup is boiled, add in the small carrot and stir well. Simmer the small carrot over low heat until it becomes bright. Add half a spoonful of white sugar. By this time, the soup has gradually thickened.

7

After the soup is thickened, add green peas and simmer for a while, then add 2 grams of chicken powder and stir well.

8

Finally, add the colorful peppers and stir fry until cooked. Remove from the pot and serve on a plate. The fragrant and delicious sausages are ready.

9

This is a finished picture of the finished product after Xiao Luo was cooked. It tastes good!

Characteristics of this dish: rich sauce aroma, balanced salty and sweet flavor, soft and tender texture, delicious taste, a seasonal delicacy, and an excellent vegetarian dish! Friendly tips: 1. You can deep-fry these small turnips before braising for a richer flavor, but for health reasons, it is better not to fry them. 2. The dry sauce must be stir-fried until fragrant before adding boiling water, similar to the principle of making fried sauce. This ensures the braised turnips have a distinct taste and a rich sauce aroma. 3. If you like green garlic, you can sprinkle a little minced green garlic before serving; it tastes excellent too. I didn't add it because I don't eat green garlic. These economical, aromatic, and delicious sauce-braised small turnips are very tasty, and the recipe is simple—easy to learn at a glance. I hope vegetarian friends will enjoy it.