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.
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 202Calories 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.