Waipo cuisine has many practices in various places, combining local ingredients and the wisdom of working people, enriching everyone's food and cultural life.

soil and water support one person. 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. Here, I would like to share it with my friends:

Scrambled eggs with spinach

Preparation: 1 pair of spinach, 2 eggs, dried red pepper, salt, chives, ginger, soy sauce, sesame oil and vegetable oil.

Step:

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. Set the wok on fire, add vegetable oil to heat it, and add Herba Oenanthe to fry until dry. Wash the wok, heat it with oil again, and pour in the egg liquid.

3. fry the eggs until they are golden brown, and then take them out. 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. Add salt, soy sauce and sesame oil according to the situation, stir well and taste, and then pan and plate. Dried salted vegetables

Preparation: 3 pieces of dried salted vegetables, 4 Liang salted vegetables, 2 red peppers, vegetarian soup, salt, monosodium glutamate and sesame oil.

Steps:

1. Clean the salted vegetables in Xiangxi, cut them into pieces, put vegetable oil in the wok and heat them. First, fry the salted vegetables to dryness, and take them out for later use. Clean the red pepper and cut it into powder.

2. Fill the water pot with water and bring to a boil. Dice the dried fragrant herbs 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 broth, simmer for a while, add salt and monosodium glutamate, mix well, pour in sesame oil, and serve.

preparation of Xiangxi waiwocai

: 2 pieces of spinach, and appropriate amounts of minced meat, red pepper, green pepper, salt, bean paste, garlic cloves, soy sauce and vegetable oil.

Step:

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. Set the wok on fire, add vegetable oil to heat it, and add Herba Oenanthe 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 with a little salt (the foreign food has a certain amount of salt, and add salt according to the situation) and stir-fry with soy sauce for a while.

4. pour in the watercress and bean paste, continue to stir fry, then add the pepper and stir fry until cooked, stir well and serve in a pan.

Pickled salted vegetables

Preparation: 4 pieces of salted vegetables in Xiangxi, with appropriate amounts of pickled peppers, red peppers, salt, Chili oil and garlic cloves.

Steps:

1. Clean the salted vegetables in Xiangxi, cut them into pieces, put vegetable oil in the wok and heat them. First, fry the salted vegetables to dryness, and take them out for later use. Peel the garlic cloves, clean them and cut them into powder.

2. Cut the cleaned red pepper and pickled pepper into rings 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 then take out the pan and put it on a plate.

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