Fried lentils with sauerkraut

Overview

Yunnan sour pickles are common people's home-made pickles. Every winter in Yunnan, almost every family will make a jar of sour pickles for later use. The method of making sour pickles is simple and easy. In winter and spring, every family washes the green vegetables commonly known as bitter vegetables and hangs them to dry. After the vegetables become wilted, cut them into sections, sprinkle with coarse salt, and mix with chili, peppercorns, ginger, star anise, fennel and a little cooking wine - knead and mix well. These ingredients can be antibacterial and antiseptic, and add various flavors. Then, put it into a jar, seal it tightly, and marinate it for one month before eating. Lentils are very nutritious, especially the vitamin B content of lentil skin. In addition, it also contains protein, fat, sugar, calcium, phosphorus, iron and dietary fiber, provitamin A, vitamin B1, vitamin B2, vitamin C and cyanogenic glycosides, tyrosinase and other elements.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• garlic
• lentils
• msg
• oil
• pickles
• salt

Ingredients

Steps

1. 1 Remove the tendons on both sides of the lentils and wash them.

   

2. 2 Put the washed lentils into a pot of boiling water and blanch them before taking them out.

   

3. 3 Peel and chop the garlic and prepare some sour pickles.

   

4. 4 Heat oil in a wok and stir-fry garlic until fragrant.

   

5. 5 Add the blanched lentils and stir-fry.

   

6. 6 Add the sour pickles and stir-fry for a while.

   

7. 7 Taste and add appropriate amount of salt and a little MSG, stir-fry evenly, then turn off the heat and serve on a plate.