Instruments

Main ingredient: 2 pimple-head pickles (water pimple)

Supplementary ingredients: 80 grams of soy sauce, 40 grams of icing sugar, 40 grams of soy sauce, 20 grams of yellow wine, 40 grams of sugar, six or seven cloves of garlic, 1 scallion, 6 slices of ginger, 1 handful of dried chili peppers, 3 star anise, Cinnamon 2 small section

Step 1, prepare the ingredients, pimple head pickles to buy this water pimple head, this water pimple pickles are generally used to stir-fry vegetables, such as shredded pork fried pickles, or today's pickles are used in this kind of sauce; there is also a more dry, rolled full of coarse salt pimple pickles are generally used to cut silk with sesame oil to eat. Don't buy the wrong one.

Step 2, water pimples head rinse, first thinly sliced, then cut into thin julienne.

Step 3, cut the julienned pickles into the water rinse a few times, try to wash away the salty and fermented flavor of the julienned pickles. Pimple head cut into julienne rinse twice and put into cool water to soak overnight, can be very good to remove the salty taste and odor of the salted vegetables shredded.

Step 4, the preparation of auxiliary materials: green onions cut into sections, a handful of dried chili slightly rinsed, ginger cut large pieces of garlic, 3 anise, cinnamon two sections, 80 grams of soy sauce, 40 grams of icing sugar old soya sauce, 20 grams of yellow wine, 40 grams of sugar

Step 5, soaked out the salty flavor of salty cabbage wire into a clean drawer cloth, from one end of the rolled, and then squeezed the water dry. This method of spreading and rolling up and squeezing out the water is very labor-saving, much more labor-saving than the usual hand-clutching dry, which is also learned from the old rice bone. This is also something I learned from the old Rice Bone, so friends can try it!

Step 6, squeeze out the water of the savory shredded into a large bowl and standby, looking at a small pot of savory shredded, squeezed out of the water there is not much.

Step 7, start a frying pan, pickles like oil, put some more cooking oil in the pot, put onions, ginger, garlic, cinnamon, star anise, dried chili peppers to start frying materials, fried to the green onion section of the slightly burnt, dry ingredients are fried out of the flavor.

Step 8: Stir-fry the dried pickled vegetables over low heat, stir-frying as much as possible until each pickled vegetable is coated with oil.

Step 9: Stir-fry evenly, then pour in soy sauce, soy sauce and cooking wine.

Step 10, stir-fry evenly into the sugar, stir-fry again over low heat, do not rush, stir-fry slowly over low heat until the savory shredded fried oil moist. It's easier to use chopsticks to flick back and forth than to spatula.

Step 11, the fried pickled cabbage is so bright red moist, this time you can turn off the fire sheng out.

Step 12, the fried pickled vegetables in the pot.

Step 13: Put the fried pickled vegetables into the steamer, cover with a large plate to prevent water vapor from dripping down into the pickled vegetables, and steam for 30 minutes. (Or use plastic wrap to cover the seal can also)

Step 14, steamed pickled vegetables out, really fragrant Oh! Put the right amount of cooked sesame seeds to increase the flavor. After cooling, you can put it into the refrigerator to save, save a ten days and a half months of no problem.

When you eat, take out some, cut a few parsley pieces and mix them a little, it is really appetizing and rice oh!

For this little pickle, Zeri's mom specially made a few small hollow cakes, a bowl of thin rice in the morning, and a dish of richly sauced pickled vegetables,