Second, stir-fried edamame with pumpkin
Materials Fresh edamame 100g milk cucumber (pickled cucumber) 100g dried Chili 2 oil 1 tablespoon sugar, a little salt and a little monosodium glutamate.
Exercise 1. Peeling fresh edamame, washing, and filtering;
2. Dice the cucumber;
3. Heat the oil pan, stir-fry the peppers in the oil pan, add the edamame and stir-fry until cooked, continue to stir-fry the cucumbers, and finally season out of the pan.
Prompt 1. Milk cucumber (pickled cucumber) is made by pickling tender cucumber with sweet noodle sauce. The kimchi counter has it. Metro must have it. Packed in plastic vacuum bags, it is cheap and delicious to eat or process directly.
2. To make this dish, Xiajiang people use big mung beans, and Chongqing doesn't have so big edamame. I tried to make it with soaked soybeans (too lazy to peel edamame, hehe). It tastes good, but it doesn't look so good.
You can cook more than once, put more oil when frying, dry the water vapor, and put it in the refrigerator after eating, which can be preserved for a long time.
Fried edamame with dried radish
Ingredients: fresh edamame 100g dried radish (not spicy dry mixed radish like Chongqing, pickled dried radish is not spicy) 100g dried Chili 2 oil 1 tablespoon sugar, a little salt and a little monosodium glutamate.
Exercise 1. Peeling fresh edamame, washing, and filtering;
2. Cut the dried radish into dices;
3. Heat the oil pan, stir-fry the dried peppers in the oil pan, add the edamame and stir-fry until cooked, continue to stir-fry the dried radish, and finally season out of the pan.
Dried meat floss
Pickle, cucumber
Stir-fried peanuts, pickles and edamame
Peanuts, salted duck eggs, preserved eggs, pickles, minced meat and diced spicy radish are all very suitable side dishes for porridge. I hope you are satisfied.
And:
1. Fuji spicy radish
Although ordinary dried radish is delicious, it always feels a bit shoddy and unsanitary. This dried radish is much more pleasing to the eye. It tastes slightly spicy and sweet. It turns out that dried radish can be eaten so delicately. ￥6. 1
★2. Delicious shredded bamboo shoots
Processed bamboo shoots are not as delicious as fresh bamboo shoots anyway, but this kind of bamboo shoots is really delicious. Although red oil is not spicy at all, it tastes light and slightly sweet. When chewing juicy bamboo shoots, you will hear the crisp sound vibrating the eardrum, which is really pleasant. ￥3.00
★3. Wild Pepper in Feng Ru
I especially like to eat hot and sour wild peppers, but most of them are salty and spicy, and some small peppers are still very old. There are many kinds of bottled wild peppers, but I like this most common packaging, which is sour, spicy, tender, fresh and slightly sweet. It tastes really authentic and is a good appetizer. If it goes with porridge, it can be eaten with sausage or other meat. ￥2.2
★4 & amp； 5 small rural workshop bamboo shoots sherry red/assorted pickles
The pickles first seen in a small rural workshop in the supermarket, with kraft paper printed with pastoral patterns tied outside the bottle cap, are now much worse. Fortunately, the taste didn't cut corners. Although it is pickles, it is not salty and slightly sweet. Winter bamboo shoots and Chinese cabbage are both classic, and fresh and fragrant plants are mixed together, which makes people tired after eating for a long time. There are many kinds of assorted pickles, including Chinese cabbage, carrots, mushrooms, bamboo shoots, red peppers, cowpeas, celery and so on. Nutritionists say that people need to eat 30 kinds of substances every day, and this side dish meets 7 kinds. ￥6.8 / 6.3
★6. Tianyuan honeydew melon
Kimchi is the most traditional side dish of porridge. When it comes to pickles, the first thing that comes to mind is Tianyuan's honey pumpkin. The same salty and sweet taste, crispy pumpkin, the practice in the north is a little different from that in the south, and the taste is stronger. ￥4.7
★7. Olive vegetables in Sheng Chao
The unique fragrance of olive vegetables is unforgettable. Although dark and inconspicuous, there are many ways to eat. It is delicious to eat directly with rice porridge. You can also make tofu salad, or do some trendy home cooking, such as fried green beans with minced olives. ￥4.5
★8. Athena Chu drunk mud snail
Drunk mud snail, a specialty of Jiangsu and Zhejiang, is the most appropriate word. Soaked in fine yellow rice wine, mixed with wine and snail meat to stimulate the feeling of the mouth, very fresh, refreshing and intoxicating. The mud snail is drunk, not to mention you. ￥ 13.5
★9. Fuji Taiwan Province Rice Sauce Tofu
The first time I ate this kind of fermented bean curd, my sister brought it back from Hong Kong. I thought there was such a thing as fermented bean curd. There are whole soybeans and rice grains next to the tender fermented bean curd, which is fresh and refreshing, slightly sweet, and has a strong smell of distiller's grains, which is so intoxicating. ￥6. 1
★ 10. Jiajiafu pork floss
Every time I eat salty dumplings, I feel that the meat floss wrapped in dumplings is really delicious. In fact, the meat floss tastes good with porridge. Dried pork floss is a kind of convenient food with rich nutrition, delicious taste and long shelf life. It can also be sandwiched in bread or decorated with cold dishes. ￥ 14.5
★ 1 1.
It's a bit like our favorite Laoganma, and this kind of oil-soaked Guizhou mushroom is not spicy at all, but also very strong. Chewing feels a little hard at first, and then there will be fragrance on your teeth and cheeks, which will tempt you to chew slowly. This is a good habit of losing weight. ￥5.4
★ 12 & amp； 13。 14 Hailong smoked oyster/scallop/fetus
Small flat cans packed in cartons are really hard to find. It's as convenient as opening a can. The fresh shellfish is neatly soaked in clear oil. The aroma coming from the nose is very complicated, smoky, fresh and ... In short, it looks very satisfying. The taste of the sea is extremely delicious for people who love seafood, and it is a bit difficult for people who don't like it very much to start accepting it. Hebert put a little salt in order to keep the flavor, and it felt a little weak at first. You need to taste it slowly, and the more you chew, the better it tastes. When the thick fragrance permeates the shellfish, it is not easy to make the umami taste very strong. ￥7.4