How to make snow mushrooms delicious? Teach you to make it with these two kinds of beans, and eat it in winter

Pickled snow is a variant of mustard mustard vegetables with leaves, also called: Sherion, in northern China, in autumn and winter, the leaves will turn purple red, hence the name "snow red". It is generally used as a pickled vegetable, and mustard leaves are pickled with stems. After pickling, it has a special umami and fragrance, which can promote the digestive function of the stomach and intestines, increase appetite, and can be used to appetize and help digestion.

Today I will share a recipe for snow mushrooms, teach you to mix and match these two kinds of beans, put snow mushrooms and soybeans and peanut beans together and stew them, the snow mushrooms are soft and rotten, fresh and fragrant with rice, used to serve noodles, and the wine is good, it is a good appetizer in winter. Here's how to do it:

【Braised soybean and peanut rice】Ingredients required: 1 kg of pickled soybean mushroom, 1 small bowl of peanuts, 1 small bowl of soybeans, 100 grams of pork, 2-3 spicy millet, appropriate amount of oil and salt, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 1 teaspoon of thirteen spices, a little sugar, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce,

Steps:

1. Snow mushroom and soybeans, peanuts need to be soaked in advance, put the snow mushroom and soybeans in clean water to soak overnight, peanuts in clean water for 2-3 hours, and soak the peanuts.

2. Scoop up the water in the snow, cut it into sections, cut the pork into shreds, cut the millet spicy into chili rings, dry chili peppers can also be used if there is no millet spicy, chop the green onion, mince the ginger, and slice the garlic.

3. Add oil to the pot and heat it, stir-fry the shredded meat until the color turns white, add chopped green onions, minced ginger, garlic slices, and chili rings and stir-fry until fragrant.

4. Stir-fry in the snow for 1-2 minutes.

5. Add peanuts and soybeans, stir-fry evenly, pour in half a bowl of water, then add thirteen spices, cooking wine, soy sauce, a little sugar, bring to a boil over high heat, cover the pot, turn to low heat and simmer for 15-20 minutes.

6. Simmer the soup over low heat, turn off the heat, and serve on a plate. A plate of fragrant stewed soybeans and peanuts in the snow is ready.

Tips: The mushrooms are salty after pickling, so soak them in water to remove some of the saltiness. There is no need to add additional salt when simmering, and a little sugar needs to be added to enhance the freshness. Chili peppers can be used with millet spicy and dried chili peppers. Simmer for a little longer, so that the soybeans and peanuts will have a better flavor.