Bean Kimchi

Name: Bean Kimchi
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 small tree Baby dishes; 70g Bean bubble; 5g Sliced green onion; 3g salt; 10g Soy sauce; 15g starch; 5g Sliced ginger; 10g Cooking oil; 3 capsules Wolfberry

by Peach

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

In this cold winter day, cabbage and radish are the first choice dishes of the people, and they all say: radish and cabbage are safe.
Baby cabbage, a Chinese cabbage subject, has a fresher taste than Chinese cabbage. It is a common dish on my table. Today, baby cabbage is paired with bean paste. It is very light and fragrant.

Ingredients

1 small tree Baby Dishes
70g Bean Bubble
5g Sliced Green Onion
3g Salt
10g Soy Sauce
15g Starch
5g Sliced Ginger
10g Cooking Oil
3 capsules Wolfberry

Bean Kimchi

1. Prepare raw materials;

2. Cut the bean bubble in half with a knife (if you choose a smaller bean bubble, you don't need to cut it);

3. Cut baby cabbage into small pieces vertically along the head of the cabbage;

4. Pour edible oil into the wok, add green onion and ginger to fry until fragrant, then add soaked beans and pour warm water;

5. Then put the cut baby cabbage into the pot, add the raw extract, soak the baby cabbage and beans and cook until they are fully cooked;

6. Put the cooked baby cabbage and bean paste into a plate, add salt and chicken powder to the remaining soup in the pot to season, and then pour water starch to thicken the soup;