Fresh and green: sauerkraut and broad bean cake

Fresh and green: sauerkraut and broad bean cake

Introduction:

"Fresh, green, crisp and soft, broad bean crisp has a strong flavor, which is a healthy side dish."

Production steps:

Step 1: 1. Wash and soak potherb mustard for 20 minutes, squeeze the water and cut it into small pieces, wash the fresh broad beans, control the water and prepare the soup;

Step 2: 2. Make oil in the pot, heat it to 70%, stir fry the cabbage, turn the color darker, and serve out;

Step 3: 3, put a little oil in the pot, when the fire is hot, add broad beans and stir fry;

Step 4: 4. Stir fry the broad beans and put them into the soup. Change the medium heat and cook for about 10 minutes. Press the broad beans into mud with a spatula;

Step 5: 5, add a little soup in the pot, mix well, add cabbage, sugar stir fry;

Step 6: 6. Stir fry evenly and collect the juice.

Materials required:

Fresh broad bean: half a catty

Potherb mustard: moderate

Soup: right amount

Sugar: right amount

Oil: right amount

Note: 1. Potherb mustard is a salty pickle, so you don't need to add salt when making this dish; 2. My arm hasn't been healed, so I can't work hard. Broad beans are not pressed into mud, so it's delicious. 3. Like to eat spicy, you can put some pepper.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh