Stir-fried Cuttlefish
Introduction:
"The flower branch is also called octopus. It seems that ordinary ingredients can also cook the delicious food praised by others."
Production steps:
Step 1: wash the treated flower branches and cut them into large pieces, slice the bamboo shoots, peel and slice the carrot, and cut the green onion into sections.
Step 2: heat the oil in the pan, add the scallion, minced garlic and minced pepper in method 1, and saute until fragrant.
Step 3: in method 2, add the flower branch slice, bamboo shoot slice and carrot slice of method 1, stir fry slightly, pour in hot water and boil.
Step 4: in method 3, add rice wine, salt, chicken essence and sugar, boil until rolling again, thicken with sweet potato water, add white vinegar and black vinegar before boiling.
Materials required:
Huazhi: 300g
Shredded bamboo shoots: 80g
Carrot: 30g
Scallion: 1
Minced garlic: 10g
Hot water: 300C
Sweet potato powder water: right amount
Rice wine: 1 tbsp
Chili powder: 10g
Salt: 1 / 2 tsp
Fine granulated sugar: 1 tsp
White vinegar: 2 tsp
Black vinegar: 1 tsp
Note: when cooking raw fried twigs, if you use the right amount of lard, the taste will be more fragrant.
Production difficulty: simple
Technology: stir fry
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Sheng Chao Hua Zhi
Stir-fried Cuttlefish
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