How to stir-fry pulp vegetables to taste delicious (how to eat pulp vegetables)

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List of contents for this article:

• 1、Practice of Xi'an pulp and water vegetables
• 2、The correct way to make pulp water
• 3、How to stir-fry vegetables with pulp and water
• 4、The correct way to make pulp and vegetable
• 5、Practice of Hanzhong pulp and water vegetables

Practice of Xi'an pulp and water vegetables

1. Zanthoxylum bungeanum: A proper amount of Zanthoxylum bungeanum (about 5 - 10 grams) can increase the flavor of the pulp vegetables.

2. Ensure no oil. Lay a layer of vegetables, sprinkle with a little salt (about 5 grams of salt per catty of vegetables), and pour in the noodle soup to cover the vegetables.

3. Eat directly: Remove the fermented pulp and water vegetables, add a little sesame oil, chili oil or mashed garlic, and mix well to serve as cold dishes.

4. The production method of Shaanxi pulp and water vegetables is as follows: Method 1: Prepare ingredients: a large glass bottle, washed and dried celery. Boiling water to blanch vegetables: Boil water in the pan, pour part of the boiling water into a basin to cool and set aside. Pour the chopped celery into the remaining boiling water and blanch until it changes color, then pick up and control the water. Bottling and fermentation: Put the control-dried celery into a glass bottle, then pour the cooled boiling water into it, and cover it.

5. The practice of Xi'an pulp and water vegetables is as follows: Prepare ingredients: pulp and water vegetables, minced garlic, chili oil, vinegar, soy sauce, salt, sugar, chopped peanuts and other ingredients are needed. Handling pulp vegetables: Wash the pulp vegetables and cut them into suitable sections for cooking and eating. Stir fry seasoning: Heat the pan to cool the oil, add minced garlic and chili oil, stir-fry over medium to medium heat to create the aroma, adding flavor to the dish.

6. If the sourness is not enough, you can sprinkle a small amount of white vinegar to remedy it, but the flavor of the pulp and water vegetables is better.

The correct way to make pulp water

Treat the pulp water and remove the pulp water vegetables and chop them up. Let the pulp water soup stand and clarify for later use. (If the pulp water is too acidic, add a little cold boiled water to adjust.) Pour the cooking oil into a hot oil frying pan, cook until there is slight smoke, and turn to low heat. Deep-fry the pepper for 5 seconds and remove it (to avoid bitterness), then add the dried pepper strips, minced garlic, and chopped green onion to saute until fragrant.

3 grams of salt and 15 ml of mature vinegar (optional) Key steps: Vegetable processing: Wash the pulp and vegetables, cut them into 3 cm sections, and separate the vegetables from the leaves.

Sauce: Take 200ml of fermented pulp water and filter off the vegetable leaves (the vegetable leaves can be used as another cold salad).

The steps for frying pulp are as follows: Prepare ingredients: Cut the parsley, prepare the salty leeks, and place them in a small bowl for later use. Boil oil and stir-fry: Cook a proper amount of oil in the pan. After the oil is hot, pour the hot oil into a bowl containing coriander and salty leeks. This step is to fully release the aroma of coriander and salty leeks.

The steps for frying pulp are as follows: Prepare ingredients: Cut the parsley, prepare the salty leeks, and place them in a small bowl for later use. Cooking oil and frying: Heat the oil in the pan. After the oil is hot, pour the hot oil into a bowl containing coriander and salty leeks. This step is to fully release the aroma of coriander and salty leeks and have an oily aroma.

How to stir-fry vegetables with pulp and water

1. First of all, prepare the required raw materials. Generally, the main raw materials of pulp vegetables include various fresh vegetables, such as celery, cabbage, radish tassel, etc., which can be easily purchased in the vegetable market. In addition, some ingredients are needed, such as flour, vinegar, salt and pulp water starter for fermentation. Next is the processing stage of raw materials.

2. Prepare a pot of boiling water, add appropriate amount of salt and oil, add the pulp and vegetables to blanch the water after the water boils. The blanch time should not be too long, about 10-15 seconds. Remove the boiled pulp vegetables and soak them in ice water to maintain the bright green color of the pulp vegetables. Remove the soaked pulp vegetables, drain the water, and cut into sections. Heat the pan to cool the oil, add minced garlic and minced ginger and saute until fragrant, then add in the pulp and vegetables and stir fry well.

3. The practice of Hanzhong pulp and water vegetables is as follows: Prepare ingredients: You need to prepare pulp and water vegetables, garlic, peppers, salt, chicken essence and other seasonings. Cleaning and cutting into sections: Wash the pulp and vegetables and cut them into suitable sections to make them easier to taste when cooking. Chop and set aside: Chop the garlic and peppers to better release the aroma and spicy taste. Saute seasoning: Heat the pan to cool the oil. When the oil temperature is moderate, add minced garlic and minced pepper to saute fragrant to add aroma to subsequent cooking.

4. When opening, use a clean oil-free spoon to skim off the foam on the surface, and leave the vegetables settled at the bottom as they are to avoid stirring the turbid matter and affecting the taste. During the oil cooking stage, heat the pan and cool the oil to 50% heat, add the dried pepper section and stir-fry the red oil, then add garlic slices and pepper grains and saute until fragrant. At this time, pour in the drained pulp vegetables (celery/mustard/alfalfa, etc.), stir fry on high heat for 40 seconds, and remove immediately when the stalks are soft.

5、d. Pick up another pot, add oil and heat it, add the pulp and vegetables, stir fry until fragrant. e. Put the stir-fried pulp and vegetables into the sour soup and continue to cook for a while. f. Finally, put the fish slices into the pan and cook until the fish slices are cooked. Ingredients of pulp tofu: tofu, pulp vegetables, onions, ginger, garlic, edible oil, salt, chicken essence. Practice: a. Cut tofu into small pieces and fry in oil until golden brown on both sides. b. Leave the base oil in the pan, add green onions, ginger and garlic and saute until fragrant.

The correct way to make pulp and vegetable

Prepare ingredients: Choose fresh vegetables such as celery, cabbage, radish, alfalfa, etc., wash them and dry them.

The correct approach to pulp and water vegetables includes steps such as preparing raw materials, processing raw materials, fermentation and storage. First, prepare the required raw materials. Generally, the main raw materials of pulp vegetables include various fresh vegetables, such as celery, cabbage, radish tassel, etc., which can be easily purchased in the vegetable market. In addition, some ingredients are needed, such as flour, vinegar, salt and pulp water starter for fermentation. Next is the processing stage of raw materials.

Very popular. It is a kind of pickled cabbage made with vegetables as the main ingredients and through fermentation. Here is a basic recipe for a common pulp vegetable: Basic ingredients The main vegetable cabbage: This is one of the most commonly used vegetables in making pulp vegetable. Cabbage is rich in vitamin C, vitamin K and dietary fiber. Its leaves are thick, the texture is slightly hard, and the taste is more unique after fermentation.

Pulp vegetables, also known as sauerkraut or kimchi, are dishes made through a fermentation process. During the fermentation process, the sugar in vegetables is converted into lactic acid under the action of lactic acid bacteria, which makes the dishes appear sour. The making process of pulp and water vegetables is relatively simple, but attention needs to be paid to the control of fermentation conditions to ensure the taste and safety of the dishes.

Practice of Hanzhong pulp and water vegetables

1. Pour the noodle soup into the vegetables. Add 1 bowl of old pulp water as starter (accelerate fermentation), omit if there is no. Press heavy objects (such as clean stones) to ensure that the dish is completely submerged.

2. Prepare vegetables with pulp water: mustard greens (spicy vegetables) are better for pulp water vegetables, and cabbage, celery, etc. can also be used.

3. The practice of Hanzhong sour pulp water is as follows: Preparation materials: Vegetables: You can choose cabbage or lettuce as the main raw materials of pulp water vegetables. Flour: A little flour is used to make noodle soup. Making noodle soup: First boil a pot of boiling water. Put a little flour in cold water and stir well, then pour it into boiling water. This will form a certain consistency and help the fermentation of the vegetables. Add vegetables: Put the cut and washed cabbage or lettuce into the cooked noodle soup.

4. Very popular. It is a kind of pickled cabbage made with vegetables as the main ingredients and through fermentation. Here is a basic recipe for a common pulp vegetable: Basic ingredients The main vegetable cabbage: This is one of the most commonly used vegetables in making pulp vegetable. Cabbage is rich in vitamin C, vitamin K and dietary fiber. Its leaves are thick, the texture is slightly hard, and the taste is more unique after fermentation.