Broad bean and pickled cabbage soup

Overview

There is a big difference between the seasons between the north and the south. It is a good time to eat broad beans in the north, but our broad beans have been out of the market a few months ago, but almost every household will prepare some dried broad beans, because everyone likes to eat some sour and spicy broad bean pickled cabbage soup to appetize in the hot summer. The sauerkraut in Yunnan and the sauerkraut in the north are quite different in terms of shape and taste. The sauerkraut in the north is pickled with Chinese cabbage, while the sauerkraut in Yunnan is pickled with green vegetables. But what they have in common is that it strengthens the spleen and appetizers. In summer, a bowl of sour and spicy sauerkraut soup with rice will make you feel so good.

Tags

• soups
• chili
• dried broad beans
• edible oil
• garlic
• msg
• pickles
• ginger
• salt

Ingredients

Steps

1. 1 Soak the dried broad beans in water overnight, then peel off the skin and wash them until ready to use.

   

2. 2 Prepare 1 small bowl of sour pickles, peel the ginger and garlic and flatten them, cut the pepper into sections and set aside.

   

3. 3 Boil some water in a pot and set aside.

   

4. 4 Heat the wok, add cooking oil to heat, add chili, ginger and garlic and stir-fry until fragrant.

   

5. 5 Add pickles and stir-fry for a while.

   

6. 6 Pour the fried pickles into the pot and bring to a boil.

   

7. 7 Add the broad beans and cook until the broad beans are cooked and crackle.

   

8. 8 Add appropriate amount of salt and MSG and serve.