Crispy Three-Delicacy Pickled Vegetables

Name: Crispy Three-Delicacy Pickled Vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 2 stick Cucumber; 2 piece bell pepper; 1 pack dried tofu; 2 piece yellow chili pepper; 1 head Garlic; a pinch Ginger; a pinch Star anise; 30 ml oil; a pinch dark soy sauce; 30 ml light soy sauce; 30 ml Vinegar

Cucumber and bell pepper are salted to release water, then united with dried tofu and a boiling mixture of dark soy, light soy and vinegar for a crisp medley.

30 minNewEasy Pickled & Preserved Stir-fry Garlic Flavor

Instructions

1
Cut the cucumber into strips or blocks, and marinate with salt for about half an hour to let it release water.
2
Cut the bell peppers into slices, blanch them briefly in hot water, then salt and marinate for about half an hour to release their water.
3
Cut the dried tofu into pieces, slice the yellow chili peppers into rings, put them together, and set aside.
4
After the pan is hot, add oil, then ginger slices and star anise.
5
Add dark soy sauce, light soy sauce, and vinegar in order, and heat until boiling.
6
First add the bell peppers and stir-fry them for a bit.
7
Then add the cucumber, cover the pot, and braise over high heat until it boils.
8
Add the dried tofu and yellow chili, stir-fry for a bit, and once the garlic fragrance appears, it can be taken out of the pan.
9
Pour into a large bowl, cover with plastic wrap, put it in the refrigerator, and once it cools, it can be eaten directly.