The recipe for small potato pickles

Health benefits

Potatoes: and stomach

Celery: Flat liver

Soy sauce: nourishes blood, protects teeth, and protects bones

Ingredients and materials

2 pounds of potatoes

Half a pound of cowpea horns

Half a pound of chili pepper

Half a pound of celery

A bag of soy sauce

Moderate amount of white sugar

Salt in moderation

Moderate amount of bulk materials

Moderate amount of fragrant leaves

4 cloves of garlic

Moderate fuel consumption

The recipe for small potato pickles

1. The smaller the potatoes, the better to clean them thoroughly

2. Wash cowpeas, horns, chili peppers, celery and set aside for later use

3. Put about half a pound of oil in the pot and stir fry the garlic cloves until golden brown. If you forgot to buy beef today, add more oil and stir fry the vegetables in the pot.

4. Fry the celery to remove some moisture, then take it out of the pot and leave some oil.

5. Put the small potatoes in the pan and stir fry until the surface of the potato skin is dry. If there is no time, this step can be omitted, just stir fry.

6. Add a bag of soy sauce and simmer over low heat for more than 10 minutes after boiling. Do not add water.

7. After 10 minutes, add the stir fried vegetables and try to put them at the bottom of the pot. Add an appropriate amount of white sugar, a small amount of salt, and consume fuel.

8. Cover and simmer for 5 minutes, allowing it to reflect quietly in the pot. Never add water.

9.5 minutes, the water in the vegetables comes out, and the potatoes and vegetables blend together. Let it sit on medium heat for more than ten minutes, then turn it on high heat and harvest the juice.

10. The effect of juice collection is to not leave the pot during this period to prevent it from sticking.

11. Put the prepared potatoes and pickles into a container and refrigerate for a week.

12. Finished product drawing

Tips

Making this pickle and potato is a must-have, and I personally like to pair it with other vegetables.

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