Babao is a famous traditional pickles in Jiangsu, Zhejiang, Shanghai and Anhui Province. Golden color, rich sauce flavor.
As a seasoning, Babao cabbage has the functions of clearing away the throat, relieving boredom and stimulating appetite; Citric acid and salt in Babao vegetable can be converted into alkaline minerals after being digested and absorbed by human body, which can regulate the acid-base in human body and avoid high acid-base in blood.
Production method:
1, prepare red and white dried tofu, thousands of pieces, carrots, sherbet, pickled fungus, mushrooms, day lilies and kelp.
2. Cut red and white dried bean curd, thousand pieces, fungus, mushrooms and kelp into filaments, and tear the day lily into filaments.
3, carrots are best twisted into filaments, dried, or directly cut into filaments.
4. Chop the onion, ginger, garlic and green garlic for later use.
5. Pour the oil into the pot. When the oil is hot, put the onion first, then put the red and white bean curd and thousands of pieces.
6, stir fry, season with salt and soy sauce, and set aside.
7. Pour oil into the pot, heat the mushrooms, kelp and daylily, stir-fry and change color, and season with salt for later use.
8. Pour the oil into the pot. When the oil is hot, add the onion first, then the carrot, stir-fry and change color, add salt to taste, add water to cover the pot and simmer until cooked, and serve for later use.
9. Pour oil into the pan, and fry the pan with onion, ginger and garlic.
10, then snow red, add sugar to taste.
1 1, add the fungus and stir fry.
12. Finally, pour all the "6, 7, 8" fried in front into the pot and stir well, and turn off the fire.
13, when the dishes in the pot are not too hot, mix in the green garlic.