Sauerkraut kidney bean

Sauerkraut kidney bean

Introduction:

Production steps:

Step 1: wash kidney beans and soak them in water for one day in advance.

Step 2: cook the kidney beans in a pressure cooker for about 7 minutes, remove and drain the water, and coat them with a mixture of flour and starch.

Step 3: sauerkraut chopped, millet spicy cut small round.

Step 4: heat the cooking oil in a hot pan. When it is 60% hot, deep fry the kidney beans until the color turns yellow and the skin is crisp and hard. Remove and set aside.

Step 5: leave the bottom oil in the pot, pour in sauerkraut and spicy millet, and stir fry until the sauerkraut is slightly dry.

Step 6: pour in the kidney beans, stir well, sprinkle a little salt and start the pot.

Materials required:

Kidney bean: 150g

Xiaomilia: 2

Starch: 5g

Cooking oil: 20ml

Sauerkraut: 30g

Salt: 1g

Flour: 5g

Note: pickled cabbage has a salty taste, salt to be careful, like to eat spicy, you can also put some dry pepper with fried.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy