Brussels sprouts for kimchi
With the popularity of Sichuan cuisine, kimchi altars began to appear in many homes, and eating kimchi has become a taste habit. The old tendons and skin on the surface of the head of green cabbage will be peeled off with a knife, wash and dry the water, and put into the kimchi altar for a week later, you can taste it. There is no kimchi altar at home, you can do it yourself, buy back the kimchi altar, go to a friend's home kimchi altar to retrieve a small bottle of old cola brine, this kimchi brine is a strain of fungus, go home and dilute it with cool water, add a lot of kimchi salt and a high degree of white wine can be. It should be noted that the water along the altar of the kimchi altar is isolated from the air, and it is necessary to store water frequently to prevent the vegetables inside the kimchi altar from blooming and changing flavor.
Doing kimchi is very simple, you can usually soak some chili, young ginger, ginger, cucumber, cabbage and radish, red skinned radish, cabbage, bok choy, etc., after fermentation of kimchi, there is a peculiar aroma, as a meal, very appetizing, and that is eaten that is taken very convenient. Pickle ginger bubble chili, but also to do the Sichuan cuisine must be seasoning, like to eat Sichuan cuisine, the family should always have an altar of kimchi.
Many Sichuan villagers home after work, do not want to cook, directly from the kimchi altar to grab a handful of kimchi out, mixed with rich chili sauce, can eat three bowls of rice, so the Sichuan countryside kimchi jokingly referred to as the rice was suffering from, and now the rice was suffering from pickles into a very popular brand of commodities, appeared in various supermarkets.
Cold Mixed Beetroot
Slice, dice, shredded beets can be sliced, salted for ten minutes, squeezed out the brine, with chili pepper, pepper, chopped pepper, ginger, garlic, sesame oil, chili oil, and finally sprinkled with fried sesame seeds and chopped green onions. This dish is a very tasty appetizer and meal, and can be considered one of the most common home-cooked dishes in Sichuan families, often served as a companion sister dish to huihuan pork, mapo tofu, and green vegetable tofu soup.
Sautéed bacon and salted pork with bok choy
Sliced bok choy is a delicious side dish for stir-frying bacon, bacon, sausage, or even sliced fresh meat. The main point of attention is that the beetroot can be broken raw, and the crispy beetroot has a very good texture. Practice is also very simple, generally will be bean sauce dry chili into the frying pan, stirred out the flavor of red oil, in accordance with the order of the order into the green vegetables, bacon and salted meat, shredded vegetables, green garlic, stir fry a few times you can get up the pot to plate. Bean paste is very salty, fried this dish do not need to add other seasonings, Chongqing people like to put a little monosodium glutamate (MSG) before frying, we recommend that you try, the taste is very good, the Sichuan restaurant in the fried vegetables why delicious, are added to the MSG. Green beetroot is a seasonal vegetable, just now on the market, it is recommended that you seize the time to do a few more times to eat, which is the representative of Sichuan's delicious dishes