Hot and sour potatoes, sweet and sour.

Hot and sour potatoes, sweet and sour.

Introduction:

"Pickled cabbage in Yunnan is very tasty, because when pickled, it has brown sugar, Baijiu, chili, pepper, salt, and the finished product is rich in taste, sour and spicy, and spicy. It is delicious that Sichuan pickles are more delicious than the salty word in Sichuan. People in the Sichuan do not fix me. This is just a personal preference, and it has been eaten by a person, and it is hard to avoid laziness. Three of the ingredients are taken out of the table, and two is settled. However, hot and sour potatoes and spicy oil noodles are all self-evident, which reminds us of the taste of childhood

Production steps:

Step 1: peel potatoes and cut them into pieces; dice celery and dried pepper; dice parsley partially and partly; mince garlic; appropriate amount of Douchi and sauerkraut.

Step 2: cook the potatoes over high heat for about 5 minutes until they are unripe.

Step 3: pick up the potatoes and set aside.

Step 4: put proper amount of oil in the pot, heat it over high heat, add pepper and garlic and stir fry until fragrant.

Step 5: add sauerkraut, stir fry for a while.

Step 6: add about a small bowl of hot water and bring to a boil.

Step 7: add potatoes and stir fry.

Step 8: when the water is dry, add celery and stir fry for a while, turn off the heat, add appropriate amount of salt and stir well.

Step 9: Sprinkle coriander on the plate.

Materials required:

Potatoes: 1

Mengzi pickled cabbage: a small dish

Celery: 1

Coriander: 1

Dried pepper: 2

Garlic: 1 slice

Douchi: a little

Salt: a little

Note: P.S. in fact, potatoes are versatile ingredients, fried with any material is very delicious!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour