Health benefits
Potatoes: harmonizes the stomach
Celery: calms the liver
Soy sauce: enriches blood, protects teeth, and protects bones
Ingredients
Potato ( 2 pounds ) | Cowpeas ( half a catty ) |
Chili ( half a catty ) | celery ( half a catty ) |
Soy sauce ( A bag ) | White sugar (appropriate amount) |
Salt ( appropriate amount ) | Aniseed (appropriate amount) |
Geranium leaves ( Appropriate amount ) | Garlic ( 4 cloves ) |
Fuel consumption (appropriate amount) |
How to make small potato pickles
1.The smaller the potatoes, the better to clean them
2.Wash the cowpeas, peppers, celery and set aside
3.Put about half a pound of oil in the pot and fry the garlic cloves until golden.I forgot to buy beef today, so I put more oil in it and put the vegetables in the pot to fry.
4. Fry the celery to get some of the water out, take it out and leave the oil in the pot.
5. Put the small potatoes into the pot and fry until the surface of the potato skins is dry, no The time step can be omitted, just stir-fry.
6. Add a bag of soy sauce to the pot and let it simmer for more than 10 minutes.Do not add water.
7. Add the fried vegetables after more than ten minutes, and try to put the vegetables on the bottom of the pot.Add appropriate amount of sugar, a small amount of salt, and consume oil.
8. Cover and simmer for 5 minutes, and let it reflect quietly in the pot.Do not add water.
9.After 5 minutes, the water in the vegetables will come out, the potatoes and vegetables will merge, and the heat will be medium.After more than ten minutes, the fire will reduce.
10.Do not leave the pot during this period to avoid burning the pot.
11.Put the prepared potato pickles into a container and refrigerate for a week.
12.Finished Picture
Tips
Making this pickle and potato is a must, and other vegetables can be combined according to personal preference.
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