Stewed yam in three juices

Stewed yam in three juices

Introduction:

"[stewed yam in three juices] when eating vegetarian dishes in thick sauce, the rice family mainly eats light sauce. There are few thick sauce in red sauce, so dark sauce such as Laochou is rarely used. Once in a while, it's a good meal. The three juices here refer to soy sauce, vinegar and oil. Soy sauce can be added into raw soy sauce and old soy sauce in proportion. The ratio of the three juices is about 1:1:1, that is to say, each takes the same amount. As for the total amount, it depends on how many dishes you want to cook. This kind of juice is mixed with sugar, the flavor of the dish is relatively strong, and the method is relatively simple. When it is used to cook meat, it is necessary to change the oil into cooking wine to remove the greasy and fishy smell. It's like three cups, but there's a difference. Today's Chinese yam is very delicious. "

Production steps:

Step 1: material drawing.

Step 2: peel the yam carrot and cut into hob pieces. Change the ingredients and prepare the juice.

Step 3: pour oil into wok and stir fry ginger and scallion.

Step 4: add yam and carrot.

Step 5: pour in the juice, put a spoonful of sugar, bring to a boil over high heat, then turn to low heat and simmer until the yam tastes good.

Step 6: out of the pot put chopped green onion.

Materials required:

Yam: right amount

Carrot: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: moderate

Old style: moderate

Vinegar: right amount

Cooking oil: proper amount

Sugar: right amount

Salt: right amount

Note: Chinese yam is easy to change color after peeling and can be soaked in water. Soy sauce itself is salty, add salt as appropriate.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and sweet