Poetry/Love China

Fried pickles with green broad bean petals, which is delicious for mom.

It can be said that it is unusual to come to dinner, and I have already eaten a few bowls to add.

Practice: Golden pickles and silver pickles are both good partners for frying watercress. But the douban here, it is best to use the old goods dried last year, and take its mellow powder fragrance. Soak the old watercress in warm water, add water, onion ginger, shrimp skin and cooking wine, steam until Microsoft takes it out, remove onion ginger and keep the fresh juice. Tear each pickle into three or four strips, then cut it into small fingernail-sized dish seats (diced vegetables), soak it in warm water to remove the salty and astringent taste, leaving amino acids generated by lactic acid bacteria to make it moderately fresh and sour. Squeeze the water pot, stir-fry it with a small fire and then take it up. Then, put a small amount of oil in a hot pot, stir-fry Jiang Mo and chopped green onion, add watercress, fresh juice, salt, sugar and soy sauce, stir-fry in a pickle stand, and pour sesame oil on the pot when the fragrance is released.