Youmian Zizania latifolia

Youmian Zizania latifolia

Introduction:

"In general, when you make oil and stuffy dishes, you put oil first, then put the main ingredients, and then seasoning. But here I'll teach you a little trick for children's shoes. After putting oil into the cold pan, first add some soy sauce, mix well, then light the hot oil pan, and then add the main ingredients. The next order is the same. This way, you can absorb the taste of soy sauce into the dish when the dish is heated, and make your oil stuffy dish more delicious! Use this method to make fried eggplant, fried pepper...... All can be dripped! "

Production steps:

Step 1: wash the water bamboo, cut it into small hob pieces, and scald it with hot water.

Step 2: put a little oil in the cold pan.

Step 3: pour proper amount of soy sauce into the cold oil and stir evenly. Then light the fire and heat the oil pan to 50%.

Step 4: add water bamboo and stir fry.

Step 5: add two teaspoons of sugar. Generally, sugar should be put last, but I'm used to putting it when seasoning. I think it can make the food taste better and the taste easier to master.

Step 6: add a little water and cook for a while.

Step 7: if you think the color is light, you can add an appropriate amount of soy sauce to tone it.

Step 8: after the water is basically dried, add chicken essence. Stir it up again.

Step 9: Sprinkle with scallions.

Step 10: OK, out of the pot! Eat!

Step 11: one more!

Materials required:

Water bamboo: 500g

Shallot: moderate

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Chicken essence: appropriate amount

Salad oil: right amount

Note: 1. Be sure to pump cold oil, and you don't need to burn the oil pan too hot to put water bamboo. 2. Raw soy sauce is generally salty, so there is no need to add salt! You can also add spicy according to your own taste.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh