When I saw Suzi leaf kimchi in the supermarket, I was very curious because I had never eaten it before, so I wanted to buy it and try it. Suzi has a very special taste. It's quite fragrant. It's really good to make kimchi. Korean kimchi is mainly sour and spicy. I like this taste, so I still like it very much!
Look at the instructions behind, it is mentioned that you can stir-fry meat and stir-fry shredded potatoes. Because I didn't look carefully, I cut the potatoes into dices. In order to make the potatoes ripe, they were cooked. Hehe... Not to mention, after cooking, the potatoes absorbed enough flavor and were very fragrant!
Braised potatoes with perilla leaves and pickles
Recipe Recommendations
- potatoes appropriate amount
- blending oil appropriate amount
- hot and sour
- burn
- ten minutes
- ordinary
Steps for Braised potatoes with perilla leaves and pickles
1
Wash 2 potatoes, peel, dice, and soak in water to remove part of the starch.
2
Take appropriate amount of perilla leaf pickles.
3
Cut the perilla leaf kimchi into small pieces.
4
Remove the potatoes and control the moisture.
5
Heat the oil in the pan, add the diced potatoes, stir fry until sixty-seven percent cooked.
6
Add the chopped perilla leaf kimchi and stir fry well.
7
After stir-frying for a while, add water to slightly submerge the ingredients, cover and heat. (Perilla leaf kimchi is very salty, so there is no need to add salt)
8
Burn until the water dries quickly and turn off the heat.
9
Just load the plate.