Green pepper and pickled mustard tuber fragrant dried, the most common dish, is also very popular in my home.
However, her husband prefers to fry the dried beans until they are crispy and then stew them.
I am used to my husband's taste, and I am used to tasting the sweetness of ordinary people's lives together ~~
Green pepper, pickled mustard, five-spice dried
Recipe Recommendations
- dried bean curd 380 grams
- green pepper appropriate amount
- garlic cloves appropriate amount
- cooking oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Green pepper, pickled mustard, five-spice dried
1
Prepare green peppers, pickled mustard, and five-spice dried beans.
2
Wash green pepper, dried bean curd, and pickled mustard and cut into shredded strips.
3
Put the dried bean curd into a frying pan and fry until crispy. Remove and set aside.
4
Stir green peppers in non-frying pan until soft.
5
Add a little salt to taste.
6
Spread the green pepper aside, pour in the cooking oil, saute the garlic cloves until fragrant, and stir-fry the green pepper well.
7
Pour in the dried beans and stir well.
8
Add pickled mustard and stir well.
9
Pour in a little light soy sauce and stir-fry well.
10
Stir up the fried dried beans and serve on the plate.Green pepper, pickled mustard, five-spice dried Make Tips
1. Pan-fry the dried beans until they are crispy and delicious. 2. Pickled mustard and dried bean curd are salty, so use appropriate amount of salt. 3. Dried bean curd mustard can also be paired with stir-fried shredded pork to make it taste better.