Recipes tagged "Pickled vegetables"

5 recipes found

Stir-fried taro stalks with pickled vegetables

This kind of taro stalk only grows in moist places near water. The locals call it water taro. The cut taro stalks have no numbing smell and can be fried or eaten together with sour bamboo shoots. Boiling taro stalks with sour bamboo shoots is also a famous side dish in southwestern Yunnan. Of course, if you don’t have this kind of taro stalks around you, please don’t eat taro stalks at will. After all, the numbing taste of taro stalks is unpleasant!

Hot dishes Vegetarian dishes
Shredded pickles mixed with green onions

After eating big fish and meat, you must scrape the fat from your stomach and intestines, eat more vegetarian vegetables, oil-free pickles, and drink some white porridge to reduce the burden on your stomach and intestines. This is a top priority. It is also very delicious as a side dish to go with porridge.

Cold dishes Home cooking
Stir-fried watermelon rind with pickled vegetables

We usually throw away the watermelon rind when eating watermelon. In fact, watermelon rind also has many effects. Watermelon rind not only relieves fever, but also promotes wound healing and human skin metabolism, whitens and moisturizes the skin, and fades acne marks. Watermelon rind detoxifies, clears away heat, stimulates appetite and promotes body fluids. It does not contain much sugar and is suitable for consumption by all types of people.

Side dishes Vegetarian dishes
Stir-fried Yunnan melon with pickled vegetables

I accidentally saw this dish made by someone else on the Internet. It is a very common dish. The sour and mellow pickled vegetables must taste good with the crispy zucchini. I tried frying it and it tasted really good! Yunnan melons are called zucchini in the north. Zucchini has high nutritional value, especially the highest calcium content. Zucchini also contains a rich vitamin that is very effective for people with dark complexions. It can improve the color of the skin and replenish the nutrients of the skin. Zucchini can also regulate human metabolism and has the effects of weight loss, anti-cancer and cancer prevention. Water pickles are called Fa Shui pickles in Pu'er. The characteristic of water pickles is that the pickling cycle is short. Generally, the finished product takes about 10-15 days. They can be pickled all year round, making them a convenient pickled product. Water pickled vegetables are made by washing and cutting Yunnan bitter vegetables into small pieces, then putting them in an earthen jar, pouring cold boiled water over them, adding some salt, and then placing the jar in a place where the sun can shine, allowing it to heat up and naturally ferment and become sour. This process takes about a week before it can be opened and eaten. Put some rice soup in it to make the flavor more mellow.

Hot dishes Vegetarian dishes
Fried potato slices with pickles

People in Yunnan call potatoes potatoes. Yunnan people like to eat potatoes and often make various potato dishes in different ways. Today’s stir-fried potato slices with pickled vegetables is simple to make but very refreshing. Water pickles are called Fa Shui pickles in Pu'er. The characteristic of water pickles is that the pickling cycle is short. Generally, the finished product takes about 10-15 days. They can be pickled all year round, making them a convenient pickled product. Water pickled vegetables are made by washing and cutting Yunnan bitter greens into small pieces, then putting them in an earthen jar, pouring cold boiled water over them, adding some salt, and then putting the jar in a place where the sun can shine, allowing it to heat up and naturally ferment and become sour. This process takes about a week before it can be opened and eaten. Put some rice soup in it to make the taste more sour and mellow. Pickled vegetables are widely used for stir-frying meat, making cold dishes, and making sour soup.

Hot dishes Home cooking