Fish flavor three silk

Fish flavor three silk

Introduction:

"According to the ratio of 4 vinegar + 2 sugar + 2 soy sauce + 1 clear water + 1 dry starch + 1 monosodium glutamate, the fish flavor juice can make the flavor of the restaurant at home, and it is not inferior at all!"

Production steps:

Step 1: cut carrot, Pleurotus eryngii, Auricularia auricula, onion and ginger, mix vinegar, sugar, raw starch and monosodium glutamate into a bowl of juice.

Step 2: pour oil in a hot pot, stir fry onion and ginger shreds and 2 teaspoons chopped pepper sauce until fragrant.

Step 3: first add shredded carrots and fungus, stir fry in the pan, add a little salt, stir well.

Step 4: add the Pleurotus eryngii, stir fry until half cooked, pour in the bowl juice, stir fry quickly until the juice is collected, then put it into the pan.

Materials required:

Carrot: 1

Pleurotus eryngii: 1

Watery black fungus: appropriate amount

Minced pepper sauce: 2 teaspoons

Vinegar: 4 teaspoons

Sugar: 2 teaspoons

Soy sauce: 2 teaspoons

Dry starch: 1 teaspoon

Water: 1 teaspoon

MSG: 1 teaspoon

Scallion: right amount

Ginger: right amount

Corn oil: right amount

Note: salt must be put less, because the bowl juice already has soy sauce (light taste can not add salt) into the bowl juice must quickly stir fry, bowl juice has starch and sugar, easy to grill pot.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: fish flavor