Zucchini with vinegar

Zucchini with vinegar

Introduction:

Production steps:

Step 1: raw materials, white vinegar, forget to take photos

Step 2: cut the zucchini well, stir in oil and marinate for 5 minutes

Step 3: add oil into the pot, add bean paste, stir fry slowly over low heat, and taste

Step 4: add the pickled zucchini, stir fry over high heat, 8 minutes after cooked, drop in a ladle of white vinegar, stir fry evenly, add a small amount of salt and chicken essence can be out of the pot

Step 5: zucchini with vinegar

Materials required:

Zucchini: right amount

Bean paste: 2 teaspoons

White vinegar: 1 teaspoon

Salt: small amount

Chicken essence: appropriate amount

Note: Douban sauce itself has a lot of salt, so do not put less salt when frying zucchini. The role of pickled zucchini with raw oil mainly has two points: 1. Prevent zucchini from producing too much juice in the process of frying (usually frying but oil pickled will produce a lot of juice) 2. It can make the taste of fried zucchini more crisp

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Maotai flavor