Cooking method of small pickles

Cooking method of small pickles

Cooking method of small pickles

pickles is a short-term pickling method. Compared with traditional pickled products, it uses less salt and is healthier. It is delicious without losing the original flavor of the ingredients.
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Course: Main Course
Cuisine: Chinese
Keyword: pickles
Prep Time: 4 hrs
Cook Time: 15 hrs
Servings: 2
Calories: 202kcal
Author: Jerry Ye

Equipment

demo

Ingredients

  • 400 g Cabbage
  • 200 g green soy bean
  • 15 g Dried chili
  • 2 g salt
  • 3 g White sugar

Instructions

  • Wash the vegetables, prepare to chop them, and fold them neatly like this first
  • Cut the leaves and stems
  • Leaves partly rolled up
  • Chopped
  • Stem cut three times longitudinally
  • Chop horizontally
  • Pour them into a large basin, sprinkle with salt, and use 1.5-2 tsp. The amount is a little bit more according to your taste than the stir-fry. Grab it firmly and marinate for 3-4 hours.
  • Peel the edamame while marinating
  • Chopped dried chili
  • Put it together with edamame and pour the fresh water
  • At this time, the greens are almost marinated. First, taste the saltiness of the greens. If you think it’s too salty, rinse with water and squeeze it out.
  • Put the dried edamame and chili in a pot with water and cook on medium and low heat
  • Cook until the moisture is dry and the edamame is soft, add some oil and stir fry
  • The squeezed vegetables are also fried
  • Finally, add some sugar according to personal taste and stir-fry until it is out of the pot!

Notes

This is my favorite pickle

Nutrition

Nutrition Facts
Cooking method of small pickles
Amount Per Serving
Calories 202 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 436mg19%
Potassium 916mg26%
Carbohydrates 28g9%
Fiber 12g50%
Sugar 13g14%
Protein 14g28%
Vitamin A 2183IU44%
Vitamin C 82mg99%
Calcium 143mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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