One side of the soil and water support one side. Xiao bian was born in Xiangxi, and of course he has a special liking for foreign food in his hometown. The waipocai (also called Xiangxi salted vegetables) there is made of Dadou vegetables.
It is made by washing, drying, pickling and fermenting. When you eat it, you can mix it with many ingredients to make delicious food with different flavors. Let's share it with friends here:
Scrambled eggs with spinach
Preparation: spinach 1 2, 2 eggs, dried red pepper, salt, chives, ginger, soy sauce, sesame oil and vegetable oil.
Steps:
1, wash the Herba Oenanthe Japonici and cut it into pieces. Wash shallots and ginger, pat them, and cut them into pieces with dried red pepper. Knock the eggs into a bowl, sprinkle a little salt and beat well.
2. Put the wok on the fire, pour in the vegetable oil to heat it up, and add the watercress to fry until dry. Wash the wok, heat it with oil again, and pour in the egg liquid.
3. Remove the eggs when they are fried to golden brown. Leave a little oil in the pan, add Jiang Mo, chopped green onion and dried red pepper, stir-fry until fragrant, and pour in the vegetables and scrambled eggs.
4, Waiwocai has a certain amount of salt, according to the situation, add salt, soy sauce, sesame oil, stir-fry evenly and then pan-plate.
Preparation of dried salted vegetables: 3 pieces of dried salted vegetables, 4 Liang salted vegetables, 2 red peppers, vegetarian broth, salt, monosodium glutamate and sesame oil.
Steps:
1, clean the salted vegetables in Xiangxi, cut them into pieces, add vegetable oil to the wok and heat them. First, fry the salted vegetables until dry, and then take them out for later use. Clean the red pepper and cut it into powder.
2. Fill the water pot with water to boil, put the diced fragrant dried fruit into the soup, and then drain the water for later use. Heat the wok with vegetable oil, first add red pepper and stir-fry until fragrant.
3. Add salted vegetables and dried fragrant herbs, stir well, pour in vegetarian soup, simmer for a while, add salt and monosodium glutamate, mix well, pour in sesame oil, and serve.
Potamogeton Xiangxi
Preparation: 2 pieces of spinach, vegetarian minced meat, red pepper, green pepper, salt, bean paste, garlic cloves, soy sauce and vegetable oil.
Steps:
1, wash the Herba Oenanthe Japonici and cut it into pieces. Wash garlic cloves, pat them and cut them into pieces. Wash green pepper and red pepper and cut them into rings respectively.
2. Put the wok on the fire, pour in the vegetable oil to heat it up, and add the watercress to fry until dry. Wash the wok, heat it with oil again, add minced garlic and stir-fry until fragrant.
3. Add vegetarian minced meat, sprinkle a small amount of salt (Waiwaicai has a certain amount of salt, and add salt according to the situation) and stir-fry soy sauce for a while.
4. Pour in the watercress and bean paste and continue to stir fry, then add the pepper and stir fry until cooked. Stir well and serve in a pan.
Pickled pickles
Preparation: 4 dishes of salt in Xiangxi, pickled pepper, red pepper, salt, Chili oil and garlic cloves.
Steps:
1, clean the salted vegetables in Xiangxi, cut them into pieces, add vegetable oil to the wok and heat them. First, fry the salted vegetables until dry, and then take them out for later use. Peel the garlic cloves, clean them and cut them into powder.
2. Clean red pepper and pickled pepper and cut them into circles respectively. Heat the wok with oil again, add minced garlic, pickled pepper and red pepper to stir-fry until fragrant, and then add salted vegetables.
3. Stir well, add Chili oil and salt, stir-fry until cooked, and serve in a pan.
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