If you don t throw away leftovers, what kind of crispy and fragrant food can you make?

You can make a fryer, first add a little light soy sauce, dark soy sauce, salt to the leftovers, and stir well. Then make it into a cube and fry it in a pan over low heat. Then take it out, and the delicious and delicious fryer is ready.

You can make leftover potato cakes, chop the potatoes, chop the shallots, pour it into the rice, mix it slightly, beat in the eggs and add the flour, pour a little water so that it won't be too dry, add salt, I also added a little five-spice powder, mix well Pour oil into the pot, pancakes over low heat, turn over and fry in the middle.

You can make these leftovers into a pot, first mix the leftovers with glutinous rice flour and some seasonings, then heat the oil in the pot, knead these leftovers into a small ball, and then put them in the pot and fry them for a period of time, until the surface is golden and crispy, then you can take them out, sprinkle some cumin powder on these surfaces, and you can eat.

We can make leftover rice into fried rice, first prepare the corresponding ingredients, clean the ingredients, then heat the oil, put the ingredients, sauces and condiments into the pot and stir-fry, and then add the ingredients to stir-fry evenly, and wait until the food is ready after the pot, it is very delicious, and it is also very nutritious.

In the countryside, many people like to use their own leftover vegetables or fruits and vegetables for pickling, making people drool when they think of it, this is also a way to preserve the ingredients, there are some very traditional methods, the pickled food can be put for a long time without rotting, I remember, my mother used a can of sour cowpeas, put it for 2 years, take it out and eat it is very crisp. But that one is dry-pickled capers, without a little water, and it tastes a little done, so I prefer water-pickled capers, which are more sour and crispy and delicious, and the method is actually simpler.

Food prepared in advance: 4 catties of long beans, 150 grams of salt, 1 small handful of finger peppers, a raw garlic, a small half bowl of wine brewed at more than 40 degrees, and appropriate cold boiled water. The detailed process is as follows:

The first step: prepare 4 catties of long beans in advance, at the moment we only have this kind of flower long beans, my mother said that this is the August horn, the result is a lot, every year to plant one or two lines to eat are left, only to pick pickled or dried, long beans picked home to clean and dry the water, and then add 70 grams of salt up and down to grab and mix evenly, grab and mix until the long beans become soft and then put aside for about an hour. Step 2:

The long beans are almost pickled, we prepare some seasonings: 1 small handful of finger peppers, a raw garlic, a small half bowl of more than 40 degrees of wine, 80 grams of salt, finger peppers and raw garlic are cleaned and drained to reserve, and in important cases, you can wipe the water with kitchen paper.

Step 3: Prepare a clay pot with no water and no oil in advance, put the soft long beans that have been salted into it, and tamp it with a handle for each handful, and then put the long beans neatly into it is more suitable to place. Step 4:

After all the long beans are placed, pour the green peppers and garlic prepared in advance, slightly empty the tube for them, and then pour in 80 grams of salt, prepare a little more cold boiled water, be sure to boil the cold water that is open to the outside world, the water flow can soak the long beans on it, and finally add it to the small half bowl of pure grain wine we have prepared.

Step 5: Take a neat stone and press the bean surface, cover it tightly and then seal the fresh-keeping bag, put it aside to pickle, generally put it for a week to half a month, the long beans will leak and slip more and more sour, and you can eat it. Step 6:

The long beans that are pickled a little better will turn pale yellow, and you can smell the sour and sour taste as soon as you open the lid, don't get cold water into the clay pot when you take it out and eat it, just store it, and the sour cowpeas will not be bad for a long time, and the more pickled the more sour, it can also maintain a crisp and delicious taste. Step 7: Pickled sour cowpeas are so delicious to stir-fry at will, add a little meat foam, garlic paste and green pepper to fry together to make it more fragrant, cook a pot of white rice porridge at breakfast, and then match such a plate of sour cowpeas on the tour book, it is very spleen-strengthening and appetizing, so delicious that you can't stop at all.

This kind of sour cowpea made by the farmhouse is done, friends who like it can give it a try, the traditional method, simple and easy to use, and the sour cowpea made is sour and crispy and delicious, and it is especially spleen-strengthening appetizer.

Food prepared in advance: 4 catties of long beans, 150 grams of salt, 1 small simple and pure finger pepper, a raw garlic, a small half bowl of more than 40 degrees of wine, cool boiled water, etc. The detailed process is as follows:

The first step: prepare 4 catties of long beans in advance, at the moment we only have this kind of flower long beans, my mother said that this is the August horn, the result is a lot, every year to plant one or two lines to eat are left, only to pick pickled or dried, long beans picked home to clean and dry the water, and then add 70 grams of salt up and down to grab and mix evenly, grab and mix until the long beans become soft and then put aside for about an hour. Step 2:

The long beans are almost pickled, we prepare some seasonings: 1 small handful of finger pepper, a raw garlic, a small half bowl of more than 40 degrees of wine, 80 grams of salt, finger pepper and raw garlic are cleaned and drained to reserve, and the important situation can be used to wipe the water with kitchen paper.

You can make sour cow beans, which are very tasty and can be left out for a long time, and are also very good after a simple cooking.

Which kind of food is sour and crispy and delicious, and the method of renting is super simple, and it will not be bad if it is put for a year? Cabbage is a vegetable that we often see in our lives, and it can be seen in supermarkets all year round. Shredded cabbage does this, sour and crispy and appetizing with rice.