Método de cocción de los pepinillos pequeños

Método de cocción de los pepinillos pequeños

pickles is a short-term pickling method. Compared with traditional pickled products, it uses less salt and is healthier. It is delicious without losing the original flavor of the ingredients.

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Platón: Plato principal

Cocina: Chino

Palabra clave: pickles

Tiempo de preparación: 4

Tiempo de cocción: 15

Raciones: 2

Calorías: 202kcal

Ingredientes

400 g Cabbage
200 g green soy bean
15 g Chile seco
2 g sal
3 g Azúcar blanco

Elaboración paso a paso

Wash the vegetables, prepare to chop them, and fold them neatly like this first
Cut the leaves and stems
Leaves partly rolled up
Picado
Stem cut three times longitudinally
Chop horizontally
Pour them into a large basin, sprinkle with salt, and use 1.5-2 tsp. The amount is a little bit more according to your taste than the stir-fry. Grab it firmly and marinate for 3-4 hours.
Peel the edamame while marinating
Chopped dried chili
Put it together with edamame and pour the fresh water
At this time, the greens are almost marinated. First, taste the saltiness of the greens. If you think it’s too salty, rinse with water and squeeze it out.
Put the dried edamame and chili in a pot with water and cook on medium and low heat
Cook until the moisture is dry and the edamame is soft, add some oil and stir fry
The squeezed vegetables are also fried
Finally, add some sugar according to personal taste and stir-fry until it is out of the pot!