Cuisine and its efficacy:

Private cuisine

Jianpi appetizing recipe

Taste:

Sour and salty taste

Technology:

Original stew

Making materials of pickled cabbage and boiled potatoes:

Main ingredients:

300 grams of sour cabbage, 200 grams of potato (yellow skin)

Seasoning:

20g of soybean oil, 0g of scallion10g, 3g of crude salt.

Features of pickled cabbage boiled potatoes: this dish is light yellow with pickled cabbage, pure white potatoes and green chopped green onion, which makes people pleasing to the eye. When you taste it at the entrance, pickled cabbage is sour and crisp, and the potato has a crisp outer layer and a soft inner layer, which can stimulate your appetite.

Teach you how to cook pickled cabbage and boiled potatoes, and how to cook pickled cabbage and boiled potatoes is delicious 1. Cut pickled cabbage into filaments (the finer the better), rinse it with clear water for three times, and wring out the water; Peel the potatoes and cut them into strips.

2. Put the pan on the fire, pour in the base oil, and when the oil boils, add the chopped green onion to fry the fragrance and take it out. First enlarge the grain of salt in the pot, then add sauerkraut, stir-fry for three to five minutes, add appropriate amount of water (don't cover the vegetable noodles), and finally add potatoes, cover the pot, boil with high fire and then simmer for about 10 minutes. When eating, mix the chopped green onion oil evenly.

Pettitte-food phase grams:

Sour cabbage: sauerkraut should not be eaten with persimmon, which will lead to gastrolithiasis.