Method: Cut pickled kohlrabi into 2cm square pieces, dice cucumber, cut lotus root into semicircle pieces, cut Chinese cabbage into 2cm pieces, cut beans into small pieces, shred radish, cut mustard into water chestnut pieces, sprinkle salt in clear water for 65,438+0 days, take out and drain, mix well with fried peanuts, and stir in a bag twice a day. It will be finished in three weeks.

Another way: cooking materials.

Ingredients: October vegetables (big head vegetables)

Accessories: day lily, winter bamboo shoots, black fungus, dry tea, dried shredded carrots, dried shredded vegetables, bean curd skin and white sesame seeds.

Recipe introduction

This dish has a history of hundreds of years in Wanjiang area. As the name implies, it has been passed down from generation to generation and is a household name. Two days before the Spring Festival every year, every family must have a side dish, which is nutritious, convenient to eat and easy to preserve.

manufacturing method

1. Wash and shred October vegetables, and shred other ingredients for later use;

2. Put oil in the pot, add shredded ginger, shredded October vegetables, daylily, etc. And stir-fry until fragrant. Add seasoning and stir well. Pour in sesame oil, sprinkle with sesame seeds and serve.

Chef's tip

1, shredded carrot and shredded vegetable stem are dried to semi-dry.

2. Use cooked rapeseed oil when frying.

Step 3 use pickled kohlrabi

Princess Yearbook Text Bian Xiao

Babaocai [1]