* 1* cucumber fried edamame
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.
*2* 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.