Stir-fried Soybeans with Plum Vegetables

Stir-fried Soybeans with Plum Vegetables

by Rose Home

5.0 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

I still remember when I was working, after overtime, a large group of people always ate in the small shop next to the unit. They were very hungry. They were basically working meals. They ordered dishes. I remember that there was a dish at that time. I’m very impressed. It’s called Mei Cai Soy. Every time I go to eat in this small shop, I can’t forget to order it. I bought a package of Mei Cai in a Chinese supermarket some time ago. I regretted not buying two more packages. I made Mei Cai Pork the day before yesterday. The pancakes and the rest of the plums are all fried with soybeans. As I eat, I recall the previous situation, and the scenes of the past are unfolding like a movie.

Ingredients

Stir-fried Soybeans with Plum Vegetables

1. Soak the Mei Cai overnight, change the water from time to time, turn the leaves over and wash

Stir-fried Soybeans with Plum Vegetables recipe

2. Soy Soak Overnight

Stir-fried Soybeans with Plum Vegetables recipe

3. After washing away the mud and sand, cut the Mei Cai into grains

Stir-fried Soybeans with Plum Vegetables recipe

4. Start the pot and dry the plums and serve

Stir-fried Soybeans with Plum Vegetables recipe

5. Raise the pot again, put rapeseed oil, put the chili section on low heat, pour the plum vegetables after the taste and color are revealed, stir-fry for a while, set aside

Stir-fried Soybeans with Plum Vegetables recipe

6. Boil the soybeans in a small pot of water, cook until the soybeans are softer, then pour out the excess water and drain.

Stir-fried Soybeans with Plum Vegetables recipe

7. Start the pan, put in rapeseed oil, and burst the soybeans slightly

Stir-fried Soybeans with Plum Vegetables recipe

8. Pour in the fried plums, add a little light soy sauce, salt, sugar, pepper and cooking wine, spread evenly

Stir-fried Soybeans with Plum Vegetables recipe

Tips:

There are several types of Mei Cai. Generally, Huizhou Mei Cai is more famous. Some are pickled with a lot of salt. It is also called sweet core Mei Cai. The salt is slightly less, but it is still very salty. After soaking and washing, it will still have a salty taste. When cooking, you should reduce the amount of salt or light soy sauce.

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