Sauerkraut Shrimp Skin and Garlic Leaves

Name: Sauerkraut Shrimp Skin and Garlic Leaves
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Sauerkraut; 20g Dried shrimp; 30g Raw garlic; a little Peanut oil; a little Soy sauce

by Late spring and early summer_Smile_waiting for the flowers to bloom_

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

In summer, it is very hot in my hometown, and porridge has become the most popular staple food. Almost three meals a day are porridge. The main porridge is thin white porridge, which is rarely viscous, and the rice is cooked until the grains of rice bloom.

When eaten with white porridge, this dish is the main dish-cold sauerkraut, shrimp skin and garlic leaves.

The sauerkraut in my hometown is salty, not sweet. The sauerkraut needs to be soaked, cleaned carefully, cut finely, dried, and then stir-fried thoroughly. The shrimp skin needs to be stir-fried and is crispy.

Although there is a saying of "raw onion and cooked garlic", in my hometown, garlic leaves are as popular as scallions, and they are eaten raw, but they have a stronger flavor.

Such a side dish to be eaten with porridge, add a little fragrant peanut oil, salty soy sauce to taste, you can eat a few more bowls of white porridge.

Ingredients

300g Sauerkraut
20g Dried Shrimp
30g Raw Garlic
a little Peanut Oil
a little Soy Sauce

Sauerkraut Shrimp Skin and Garlic Leaves

1. To prepare the ingredients, half a sauerkraut, soak in clean water, rinse carefully two or three times to remove excess salt.

Sauerkraut Shrimp Skin and Garlic Leaves recipe

2. Cut the sauerkraut leaves and stalks, and finely slice them separately. All cut sauerkraut, pinch the water in a small amount several times, and pinch it several times to remove the excess water.

3. Take a clean, water-free and oil-free iron pan, heat it over a medium-to-low heat, put the sauerkraut processed above in the pan, and stir continuously over a low heat.

4. Stir fry until the sauerkraut looks dry and darker than before, turn off the heat to keep the sauerkraut hot in the pot. After spreading it cool, put it in a water-free and oil-free container.

5. Wash the shrimp skin and drain the water.

6. Take another non-stick pan, start to heat on medium-low heat, add shrimp skins and stir fry until the shrimp skins are dry, set aside.

7. Remove the head and roots of raw garlic, remove a small piece of yellow tail, carefully break apart between the leaves and wash.

8. Shake the washed raw garlic to dry the excess water, cut out the garlic leaves and cut into sections.

9. Finally, according to personal preference, mix appropriate amount of sauerkraut, dried shrimp skins, and raw garlic, then add a little peanut oil and a little light soy sauce to make it fresh. The sauerkraut is salty, so don't add too much light soy sauce.

Tips:
1. Pickled things like sauerkraut should not be eaten often, or eat too much.

2. Stir-fried sauerkraut with clean, water-free and oil-free chopsticks. If you can't finish it, stir-fry again in about 2 or 3 days.

3. Raw garlic can also be replaced with raw onions and chives; if the raw shrimp skins are bought in the market, they need to be rinsed and fried repeatedly.

4. The saltiness of sauerkraut is enough, so the light soy sauce is just a little bit fresher, and it should not be too salty.