Can cucumbers, sword beans, carrots be kimchi, together

What is the taste that you will never forget the most in this life? I think you're going to have a "mommy" taste, and that's an irreplaceable taste, and even a bowl of white porridge is the best in our hearts, because it's a kind of happiness, a joy, a taste of love, a taste of mother.

Ingredients. Cabbage (to taste).

Carrots (to taste).

Accessories. Dried chili peppers (to taste) kitchenware. Not.

Classify. Summer Recipe Pickled vegetables with pickles Sweet and sour Mix 20 minutes Normal difficulty.

Wash the cabbage and cut it or sprinkle it in moderate pieces; Peel and wash the carrots and cut into diamond-shaped slices.

Bring water to a boil in a pot, add a little salt, blanch the carrot slices for a while, and remove them.

Turn off the heat and blanch the cabbage until it changes color, remove and put it in cold water with the carrots to cool.

Put a little fried paste pepper and dried chili pepper on the fire.

Pour over the drained cabbage while it is hot, add 3 tablespoons of balsamic vinegar, 3 tablespoons of sugar, 1 3 tablespoons of salt, fried chili pepper and Sichuan peppercorns.

Mix well, wrap with plastic wrap and refrigerate for 1-2 hours before serving.

OK! Ingredients for cold cucumber and carrots:

Ingredients: 80g cucumber, 10g coriander, 80g carrot, 1 large piece of dried tofu, appropriate amount of white fungus.

Seasoning: appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of sesame oil, appropriate amount of aged vinegar, appropriate amount of sugar, appropriate amount of dried scallop Method: Put all the seasonings into a bowl and mix evenly and set aside;

Tremella fungus soaked in cold water;

The rest of the main materials are washed and drained;

Shred all the main ingredients into a large bowl, pour in the juice in one step, and mix evenly.

OK! Stir-fried carrots with beef and beans is a home-cooked dish that is easy to make. In terms of materials, the two vegetables of sword beans and baby carrots are used here to match with beef, which is not greasy to eat and has a balanced and reasonable nutrition.

In terms of practice, the sword beans are blanched in advance and then fried, which can save cooking time on the one hand, make the sword beans cook faster, and on the other hand, it can also remove the beany smell of the sword beans. In addition, this dish is made by stir-frying the beef directly, so that it is easy to cook, if you like to eat tender beef, you can add some water starch to marinate it.

Tutorial on how to stir-fry carrots with beef sword beans:

1.Wash the sword beans, cut them off and blanch for 5 minutes, slice the beef, and wash the baby carrots.

2.After the oil is burned in the pot, add the meat slices and stir-fry, then add the green onion and ginger and stir-fry until fragrant, and add the carrot to fry until soft.

3.Add the blanched sword beans and stir-fry evenly.

4.Add salt to taste, soy sauce to enhance freshness, add monosodium glutamate to enhance freshness, stir-fry for 2 minutes, and then it can be out of the pan.

Yes, there will be no adverse effects.

It's all said, cold cucumbers, it must be mixed and eaten.

Option 1. 1. Wash the cucumbers, bean skins and carrots and cut them into shreds.

2. Put it in a large bowl, add store salt first, marinate, and wait for 5 minutes.

3. Now add sesame oil, soy sauce, vinegar, ginger, garlic, add a small amount of sugar, and add an appropriate amount according to your taste.

4. Chili oil, sesame pepper, add according to your own taste, it's OK.

Option II. 1. You can also make pickled peppers, that is, after adding sesame oil, soy sauce, vinegar, ginger, garlic, and a small amount of sugar.

2. You don't need to add chili oil and sesame pepper, just chop the pickled pepper and add it to it, 3. If you eat spicy enough, you can also add some red millet pepper and add it according to your taste.

1.Prepare the ingredients: cucumbers, bean skins, carrots, wash and set aside.

2.Shred the cucumbers, bean skins and carrots separately and put them on a plate for later use.

3.Add a spoonful of aged vinegar, two spoons of sugar, half a spoon of salt, an appropriate amount of garlic, and monosodium glutamate to a bowl and mix well for later use.

4.Drizzle the mixed juice with the chili oil on a plate.

5.Stir well. Sweet, sour, salty and light according to personal taste, very refreshing.