Crispy salted vegetables

Crispy salted vegetables

Introduction:

"Simple and convenient small pickles, suitable for porridge, steamed buns and so on."

Production steps:

Step 1: cut the cucumber into pieces and marinate it for about half an hour.

Step 2: cut the persimmon peppers into slices, fish them with hot water, marinate them with salt for about half an hour, and let them come out of the water.

Step 3: cut the dried beans into pieces, cut the yellow pepper into rings, put them together and set them aside.

Step 4: heat the pan, add oil, then ginger and star anise.

Step 5: add soy sauce, soy sauce, vinegar in turn, heat to boiling.

Step 6: add the persimmon pepper and stir fry.

Step 7: add cucumber, cover and simmer until boiling.

Step 8: add dried beans and yellow pepper, stir fry, wait for garlic after you can out of the pot.

Step 9: put it into a large bowl, seal it with plastic wrap, put it in the refrigerator, and then eat it directly after it's cool.

Materials required:

Cucumber: 2

Persimmon peppers: 2

Dried beans: 1 Pack

Yellow pepper: 2

Garlic: 1 head

Jiang: a little

Star anise: a little

Oil: 30 ml

Veteran: a little

Soy sauce: 30 ml

Vinegar: 30 ml

Note: the amount of salt, according to the taste, I generally do not use much. This can not only be a side dish, but also help to reduce gastrointestinal pressure. In addition to cucumber, persimmon pepper and dried bean, you can also add other crisp vegetables, such as potato, radish and so on.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: garlic