2. Shred pickles for later use, and minced garlic, dried peppers and onions.
3, hot oil pan, saute minced garlic and pepper.
4. Stir-fry the shredded pickles together, add no salt, add a little sugar to taste, and finally sprinkle with chopped green onion.
Kimchi is a favorite vegetable in China. It is pickled with salt and other condiments. It has a strong salty taste and can be preserved for a long time. The main raw materials are cucumber, pepper, soy sauce, various vegetables, salt and so on. Not all vegetables are suitable for pickling pickles. For example, some vegetables have a lot of water, and they are afraid of being squeezed and crushed, and they are easy to rot. Like ripe tomatoes, it is not suitable for pickling. Some vegetables contain a lot of fiber, such as leeks. Once pickled, only crude fiber is left, which has little nutrition and tastes tasteless. There are also some vegetables that are eaten in a single way, such as lettuce, which is suitable for raw food or soup, fried food and stew are not good, and it is not suitable for pickling. Therefore, pickles should be preserved with varieties with storage resistance, pressure resistance, extrusion resistance and solid meat quality, such as Chinese cabbage, radish, kohlrabi and Yugen (kohlrabi).