Sichuan cuisine

Sichuan cuisine

Introduction:

"I like the dish of" ants on the tree "when I was in college. At that time, the [minced meat fans] in the canteen were delicious, of course, not spicy. Later, a holiday, in a Sichuan restaurant to eat a dish called [ants on the tree], feel very good taste, the feeling of deja vu. Later, when I came back to the campus, I suddenly realized that what I sold in the canteen was ants climbing trees without Pixian bean paste The traditional "ant on the tree" only put minced pork, but today's colorful version put many other side dishes, one is for the sake of beautiful color, and the other is for the sake of balanced nutrition

Production steps:

Step 1: prepare the ingredients.
Soak mung bean vermicelli in cold water for 10 minutes.
Mushrooms, agaric foam hair, diced.
Carrots and dried tofu are also diced.
Cut shallots and garlic into small pieces and set aside.
Marinate the meat with salt and wine.

Step 2: heat the pan and add cold oil.
Saute garlic and rice until fragrant.

Step 3: stir fry garlic and rice until fragrant and golden, then add the tasty meat stuffing and stir fry until it is broken.

Step 4: after the meat is cooked, push the meat to one side, control the oil on the other side, add Pixian Douban sauce and stir fry until fragrant.

Step 5: add diced carrots, dried tofu, mushrooms and black fungus, stir fry.

Step 6: add a small amount of soy sauce, soup (water is also available), put in the soaked vermicelli, low heat until the water is slightly collected.

Step 7: collect the water until it seems to be dry, pour a little white vinegar along the edge of the pot, and sprinkle with scallions.

Step 8: dish and sprinkle with scallion.

Materials required:

Mung bean fans: 2

Minced pork: 50g

Mushroom: 3

Dried tofu: 2 pieces

Auricularia auricula: 5

Carrot: Half Root

Chives: right amount

Garlic: 3 cloves

Pixian Douban: moderate

White vinegar: right amount

Soy sauce: right amount

Note: 1. Mung bean powder for vermicelli taste better. 2. Because it needs to be boiled, you can use cold water to soak the vermicelli, just soften it. 3. Soy sauce is put for the color of the finished dish, and the amount must be less, because the bean paste itself has a salty taste. 4. The vermicelli can be cut slightly in advance to make it a suitable length. 5. The soup doesn't need to be too dry. The vermicelli will absorb some soup after serving. If it is too dry, it will affect the taste.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy