Quick Stir-fry "soy Sauce and Sichuan Lac Sauce Double Crisp"
by Large frying spoon
Favorite
Difficulty
Easy
Time
10m
Serving
2
The Shuangla mentioned in this article refers to the "cured meat" and "cured sausage" in Sichuan. The double crisp is "radish kimchi" and "Fuling mustard pickles". Combining these raw materials is "Chuan Lac Stir-Fried Double Crisp".
The "pao radish" uses the jar of assorted radishes that I pickled a few days ago. The method of brewing has been introduced in the log, so I won't repeat it here. This jar of radishes has been brewed for ten days and it tastes just right. A friend asked me last time, why are the spices in kimchi? In fact, it’s nothing more than putting two more bay leaves. This is just a personal preference. Pickled radishes can be made directly with salt and cold boiled water when making them, but this has only acidity and no fragrance. It is better to use this kind of kimchi for stir-fry. Some spices are added to the kimchi. After soaking, you can eat it directly as a side dish. You can add a little chili oil or mix it with sesame oil to taste good.
There are many ways to make kimchi, just like stir-frying. For example, the radish will taste delicious if the ingredients are mixed properly. The most delicious kimchi must be put in some spices, such as salt, dried chili, ginger, pepper, bay leaves, high white wine, rock sugar, and brown sugar. The sugar is only to promote fermentation, but don’t put too much. It is to prevent the frothing caused by the uncleanness during the fermentation process. Pour a little white wine before closing the altar to prevent frothing and enhance the flavor of kimchi. If you are happy, you can also put two green lemons in the kimchi jar, and there will be a refreshing fragrance of fruit after the jar is opened.
Today’s "Fried Soy Sauce and Sichuan Sauce Double Crispy" is very delicious, it is a meal. After ten days of soaking, the radish tastes slightly sour, slightly salty, and has a fragrance. It is crunchy when chewed. The mustard is also crispy, but the salt must be washed off before frying. It's delicious. The specific recipe for this dish is as follows;"
The "pao radish" uses the jar of assorted radishes that I pickled a few days ago. The method of brewing has been introduced in the log, so I won't repeat it here. This jar of radishes has been brewed for ten days and it tastes just right. A friend asked me last time, why are the spices in kimchi? In fact, it’s nothing more than putting two more bay leaves. This is just a personal preference. Pickled radishes can be made directly with salt and cold boiled water when making them, but this has only acidity and no fragrance. It is better to use this kind of kimchi for stir-fry. Some spices are added to the kimchi. After soaking, you can eat it directly as a side dish. You can add a little chili oil or mix it with sesame oil to taste good.
There are many ways to make kimchi, just like stir-frying. For example, the radish will taste delicious if the ingredients are mixed properly. The most delicious kimchi must be put in some spices, such as salt, dried chili, ginger, pepper, bay leaves, high white wine, rock sugar, and brown sugar. The sugar is only to promote fermentation, but don’t put too much. It is to prevent the frothing caused by the uncleanness during the fermentation process. Pour a little white wine before closing the altar to prevent frothing and enhance the flavor of kimchi. If you are happy, you can also put two green lemons in the kimchi jar, and there will be a refreshing fragrance of fruit after the jar is opened.
Today’s "Fried Soy Sauce and Sichuan Sauce Double Crispy" is very delicious, it is a meal. After ten days of soaking, the radish tastes slightly sour, slightly salty, and has a fragrance. It is crunchy when chewed. The mustard is also crispy, but the salt must be washed off before frying. It's delicious. The specific recipe for this dish is as follows;"
