pickled pepper and chrysanthemum cabbage
By KarleeDurgan
This pickled pepper and chrysanthemum dish is very simple to make. Although it is simple ingredients and simple cooking method, it is simple but healthy. Usually we are used to listing green vegetables, so today they are clear but not light. The addition of pickled peppers adds a warm flavor to ordinary green vegetables and is more suitable for winter consumption!
Recipe Recommendations
- Chrysanthemum japonica appropriate amount
- pickled pepper a little
- edible oil appropriate amount
- salt appropriate amount
- chicken essence a little
- pepper a little
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for pickled pepper and chrysanthemum cabbage
1
Wash the chrysanthemum vegetables, remove the stalks, drain and set aside.
2
Put pickled peppers in hot oil pan and stir-fry until fragrant.
3
Pour in the chrysanthemum cabbage and stir fry over high heat until fragrant.
4
Cook in appropriate amount of salt.
5
Cook pepper and chicken essence, and continue to stir well.
6
After the chrysanthemum vegetables are flavored, you can take them out of the pot and serve them.