How to fry sour sour and delicious

Stir-fried sour bamboo shoots. Materials.

500 grams of sour bamboo shoots.

50 grams of red and spicy chopped peppers.

Brown sugar (also available 1 to 4) half a piece.

Pickled pepper (optional) to taste.

Vegetable oil to taste.

The practice of stir-frying sour bamboo shoots.

Put the shredded bamboo shoots in a basin and wash them twice or soak them (take one and taste the saltiness, whether the sour taste is to your taste, wash it twice if it is heavy).

Half a piece of brown sugar to enhance the flavor (depending on your own taste, you can also use 1 4); Chop the pepper a little more.

Heat the oil in a pan (not too little oil), add the chopped peppers and chopped pickled peppers and stir-fry.

Add the cubes of chopped brown sugar.

Then add the soaked sour bamboo shoots and stir-fry evenly.

Stir-fry on low heat for a minute, then turn off the heat and serve.

Stir-fried beef <> sour bamboo shoots.

Ingredients: 200 grams of sour bamboo shoots.

Beef 300 grams.

Starch 1 scoop.

1 tablespoon of cooking wine.

1 slice of ginger and 1 garlic sprout.

3 tablespoons chopped pepper.

The preparation of stir-fried beef with sour bamboo shoots.

Prepare the ingredients, stir the beef slices with cooking wine to remove the fishy smell, and then use a little sweet potato starch slurry.

Prepare the sour bamboo shoots.

Sliced sour bamboo shoots. <>

The meat is burned in a blazing fire, and it is broken in three seconds.

Then fry the chopped chili peppers and garlic slices until fragrant, pour the sour bamboo shoots and green onions into it and stir-fry them with beef, and sprinkle a little drizzle of sugar at the end.

Stir-fry for two minutes in a bowl.

Ingredients. 500 grams of sour bamboo shoots.

50 grams of red and spicy chopped peppers.

Brown sugar (also available 1 4).

Pickled pepper (optional) to taste.

Vegetable oil to taste.

Method Steps:

1.Put the shredded bamboo shoots in a basin and wash them twice or soak them (take one and taste the saltiness, whether the sour taste is to your taste, wash it twice if it is heavy).

2.Half a piece of brown sugar to enhance the flavor (depending on your own taste, you can also use 1 4); Chop a little more pepper (this is my own use of Chaotian pepper with ginger and minced garlic, very spicy); Pickled peppers are made by my sister in beer, which can enrich the flavor (even if you don't have it).

3.Heat the oil in a pan (not too little oil), add the chopped peppers and chopped pickled peppers and stir-fry.

4.Add the cubes of chopped brown sugar.

5.Then add the soaked sour bamboo shoots and stir-fry evenly.

6.Stir-fry on low heat for a minute, then turn off the heat and serve.

Due to geographical reasons, many regional specialties are not well-known in the country, and only locals or those who have eaten them know about it. Northeasterners have basically never heard of the word sour, and they don't know what it is. In fact, sour food is a general term for ingredients that are pickled in a variety of sour foods, such as pickled papaya, pickled cucumbers, pickled radish, etc.

Let's give you a detailed introduction to the sour method.

space sour practice.

Nanning sour food is a traditional delicacy with a long history. Refers to pickled vegetables and fruits, that is, sour, the name of the local vernacular of Nanning. "Oh" refers to things, and Nanning sour refers to sour things.

Nanning people have a long history of eating sour products, because Nanning City is located in the southern Xinjiang region, and the climate is cold and damp all year round, so the locals rely on eating sour products to quench their thirst, awaken their minds, and remove moisture. Over time, eating sour became a local diet. Nanning sour is actually a kind of fresh vegetables and fruits pickled in rice vinegar with white sugar or old rock sugar for a short time.

Generally, the marinating time is about 24 hours, and the food is served.

Sour papaya raw materials: 2kg of papaya, 150 grams of white sugar, 250 grams of white rice vinegar, 100 grams of edible salt, 50 grams of chili pepper. Directions:

Use green skin raw papaya, peel and scratch, remove the grains, cut into thick slices, or cut into flocculent, rub with edible salt, remove the bitter and astringent taste, and make it soft, chop the chili pepper, mix with the melon, add white rice vinegar to marinate for one hour, filter out the vinegar water, mix with the white sugar and the melon, and wait for the white sugar to melt. Characteristics: sour, sweet, salty, spicy and crispy.

space sour practice.

Pickled cucumber raw materials: fresh loofah, 300 grams of Chaotian pepper, 150 grams of edible salt, 200 grams of edible vinegar, appropriate Sanhua wine. Directions:

Clean the delicate loofah, cut it in half, chop it with an oblique knife, blanch it with boiling water, drain the water, and put it in a basin. Funds invested in salt, pepper, wine, vinegar and other materials, add boiling water, water to soak in the loofah is appropriate, marinate for two days, flash white skin in the basin, you can pick up and take. Features:

Delicate and smooth, sweet and sour, sweet and spicy, spleen-strengthening appetizing and refreshing.

space sour practice.

Raw materials for pickled radish: 500 grams of rice vinegar, 200 grams of white sugar, edible salt, and pepper. Directions:

The delicate basket is washed and dried, and the sides are cut open, or they can be cut into round pieces. The oblique knife chops out the flakes. Rub the appropriate edible salt until soft, and put it in a jar or box.

Put the white sugar in water and boil, add white rice vinegar and stir after cooling, pour it into a basket or box, put it into Chaotian pepper, cover it with sealing, and take it better after one to two days. Characteristics: Tender and white color, soft and crispy, sweet and sour, thirst-quenching and spleen-appetizing.