Sauerkraut and potato flour

Sauerkraut and potato flour

Introduction:

"Potato flour contains very little fat, only 0.1%, which can make the excess fat metabolize gradually, so it has the effect of losing weight. It has a unique flavor, mellow and attractive, smooth and refreshing, soft texture, with their favorite vegetables, kelp and so on. It can be used as both a dish and a staple food. "

Production steps:

Step 1: soak pickled cabbage in advance to remove excess salt

Step 2: shredding kelp

Step 3: slicing fish and tofu

Step 4: sauerkraut squeeze dry water, cut into small sections

Step 5: heat the oil in the pan and add the sauerkraut. Kelp, fish tofu, stir fry out fragrance

Step 6: add proper amount of water, salt, pepper and soy sauce

Step 7: add potato flour after boiling water

Step 8: cook until the potato flour is slightly transparent, add spinach

Step 9: add a little scallion before leaving the pot

Materials required:

Potato flour: 400g

Kelp: a little

Fish tofu: a little

Sauerkraut: 150g

Spinach: moderate

Scallion: right amount

Pepper: right amount

Soy sauce: moderate

Pepper: right amount

Note: soup instead of water, taste better; love to eat pepper out of the pot before Lin a little pepper oil, fragrant.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy