Simple Congee and Pickles

Simple Congee and Pickles

by Xuefenger

4.7 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

I remember that when I was a child, my mother used to pickle the mustard lumps with salt and water in autumn to form'pickled lumps' and stir-fry them for porridge. It was a bright spot in the memory when food was scarce. It still tastes good today. Have a bowl of hot porridge and some pickles. . . . You can also make more, put it in a sealed can, and take it as you eat, which is very convenient. . . . . "

Ingredients

Simple Congee and Pickles

1. This is a mustard lump pickled in autumn, and various ingredients are available for use.

Simple Congee and Pickles recipe

2. Cut the mustard lumps into filaments.

Simple Congee and Pickles recipe

3. Wash the excess salt with water, you can wash it several times. (If you bought it on the street, soak it in water for a while).

Simple Congee and Pickles recipe

4. Cut meat, dried chili, green onion and ginger into small pieces.

Simple Congee and Pickles recipe

5. Put peanut oil in the pot (no need to wait for the oil to heat up), and stir-fry the meat.

Simple Congee and Pickles recipe

6. The oil that has been fried into the fatty meat separates out, and the color is slightly yellow.

Simple Congee and Pickles recipe

7. Add dried chili, green onion and ginger until fragrant, and add a little dark soy sauce.

Simple Congee and Pickles recipe

8. Add mustard lumps and stir fry.

Simple Congee and Pickles recipe

9. Stir-fry until the moisture is gone, it's fine.

Simple Congee and Pickles recipe

Tips:

1. Pickles bought on the street must be bubbled with water, otherwise it is too salty and too salty.

2. The pickling time is not too long. It needs to be colored with soy sauce. Once the spring is over, the color of this pickle will become darker, like the color bought in the market, and you don’t need to add soy sauce when you stir-fry it.

Comments

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