Stir-fried Soybeans with Plum Vegetables

Name: Stir-fried Soybeans with Plum Vegetables
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Mei Cai; 100g soy; 1/4 teaspoon Refined salt; 1/2 teaspoon Sugar; 2 tbsp Soy sauce; 1/2 teaspoon pepper; 2 tbsp Rapeseed oil; 1 tbsp Cooking Wine; 2 pcs Dried chili

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

100g Mei Cai
100g Soy
1/4 teaspoon Refined Salt
1/2 teaspoon Sugar
2 tbsp Soy Sauce
1/2 teaspoon Pepper
2 tbsp Rapeseed Oil
1 tbsp Cooking Wine
2 pcs Dried Chili

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

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

4. Start the pot and dry the plums and serve

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

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

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

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

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.