Hot and sour potatoes, Mengzi flavor

Overview

Personally, I think Yunnan's pickled cabbage is delicious because brown sugar, white wine, chili pepper, Sichuan peppercorns, and salt are added when pickling. The finished product has a rich taste, sour and spicy, and I personally think it is more delicious than Sichuan's pickled cabbage with the word "salty"... Sichuan people don't slap me, this is just a personal preference... When eating alone, you will inevitably be lazy, so just use local ingredients and divide it by three, five, and two. However, the spicy and sour potatoes and the spicy noodles are both Mengzi flavors, which reminds me of the taste of my childhood~~~

Tags

• vegetarian dishes
• celery
• coriander
• dried chili pepper
• garlic
• mengzi sauerkraut
• potatoes
• tempeh
• salt

Ingredients

Steps

1. 1 Peel and cut potatoes into cubes; dice celery and dried chili peppers; dice some coriander and cut some into sections; mince garlic; appropriate amount of tempeh and sauerkraut.

   

2. 2 Boil the potato cubes over high heat for about 5 minutes until tender.

   

3. 3 Drain the potatoes and drain. Set aside.

   

4. 4 Heat an appropriate amount of oil in a pot over high heat, add chili pepper and garlic and saute until fragrant.

   

5. 5 Add sauerkraut and black bean sauce and stir-fry for a while.

   

6. 6 Add about a small bowl of hot water and bring to a boil over high heat.

   

7. 7 Add potatoes and stir-fry.

   

8. 8 When the water dries up, add the celery and stir-fry for a while, then turn off the heat and add an appropriate amount of salt and stir-fry evenly.

   

9. 9 Serve on a plate and sprinkle with coriander.