Recipe: "Sauerkraut"

Home Cooking Recipe:

Notes:

This season is always a sigh: the leaves are no longer in the branches, and the thoughts are no longer deep in the heart... However, delicious, always with you. Nanjing's favorite Artemisia argyi is quietly climbing the table at this time... The Qingren Yuan Mei advocated vegetarian dishes in the "Suiyuan Food List", and the fried braised bacon is actually an example of vegetarian dishes. This dish has both the green stalk of wild Artemisia argyi and the heavy weight of the year-old bacon. It can be said that it is a combination of culture and military. However, the bacon is only a taste, embellishment, and the focus is on Artemisia argyi.

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the Artemisia argyi and clean it into small pieces.

    Wash the Artemisia argyi and clean it into small pieces.

  2. Home Cooking Recipe: The bacon is washed, fat and thin, and shredded.

    The bacon is washed, fat and thin, and shredded.

  3. Home Cooking Recipe: Dried chili chopped.

    Dried chili chopped.

  4. Home Cooking Recipe: Heat the pot, take the fat bacon into the pan, slowly stir fry the oil, then pour the remaining lean bacon, and stir fry the fire.

    Heat the pot, take the fat bacon into the pan, slowly stir fry the oil, then pour the remaining lean bacon, and stir fry the fire.

  5. Home Cooking Recipe: When the bacon is cooked in seven minutes, pour in the artemisia argyi and dried chilli and continue to stir fry, pay attention to the heat, and finally put the appropriate amount of salt to taste the pan. (Salt is a little bit better, bacon is salty.)

    When the bacon is cooked in seven minutes, pour in the artemisia argyi and dried chilli and continue to stir fry, pay attention to the heat, and finally put the appropriate amount of salt to taste the pan. (Salt is a little bit better, bacon is salty.)

Tips:

Cooking ingredients is very important. Artemisia argyi is best to choose fresh wild artemisia, and the smell of the greenhouse is much worse.


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