2. Shred pickles for later use, and cut minced garlic, dried red pepper and onion.
3, hot oil pan, stir-fry minced garlic and pepper.
4. Stir-fry the shredded pickles together, add no salt, add a little sugar to taste, and finally sprinkle with chopped green onion.
Pickled vegetable is a favorite vegetable in China, which is pickled with salt and other seasonings. It has a strong salty taste and can be preserved for a long time. The main raw materials are cucumber, pepper, soy sauce, various vegetables, salt and so on. Not all vegetables are suitable for pickling pickles. For example, some vegetables contain a lot of water, so they are afraid of being squeezed and pressed, and they are easy to rot. Like ripe tomatoes, they are not suitable for pickling. Some vegetables contain a lot of fiber, such as leek. Once pickled, only crude fiber is left, which has little nutrition and tastes tasteless. There are also some vegetables that are eaten in a single way, such as lettuce, which is suitable for raw food or soup, fried food and stewed food are not good, and it is not suitable for pickling. Therefore, pickles should be preserved with varieties that are resistant to storage, pressure and squeezing, and have solid meat quality, such as Chinese cabbage, radish, kohlrabi and Yugen (kohlrabi).