Stir fried jelly with cumin

Stir fried jelly with cumin

Introduction:

"Xinjiang is rich in cumin. Cumin is Uyghur, which refers to rest fennel. The fragrance of cumin is well known and overflowing. It is a necessary top-grade seasoning for barbecue. The barbecue aroma of Xinjiang also has the merit of cumin. It's not too much to say that Xinjiang people love to eat cumin. Roasted meat with cumin, roasted Nang with cumin, eat hot pot with cumin explosion flavor just feel delicious, in fact, outsiders also like cumin. Take a look at the Roasted Quail and chicken in other places. They also spray cumin fiercely. It can be seen that the fragrance of cumin has been deeply rooted in the hearts of the people. Cumin has a strong effect in removing fishy smell, and it can also remove the greasy smell of meat. Cumin has sweet smell, pungent and non-toxic. It has the functions of warming the spleen, appetizing the stomach, removing food and resolving accumulation, refreshing the brain and activating the pulse, dispelling cold and dehumidification. People suffering from stomach cold can usually put cumin when cooking or barbecue to remove the cold in the stomach

Production steps:

Step 1: Ingredients: cumin jelly, chili powder, salt, vegetable oil, shallot, sesame oil, flavor grade fresh

Step 2: cut the jelly into pieces and put it on the plate.

Step 3: wash the scallion and cut into powder

Step 4: pour vegetable oil into the hot pot, wait for the oil to heat up, and put in the jelly block. Turn down the fire and don't stir fry. It's better to brand several sides of the cold powder, and then stir fry, so that the cold powder is fragrant;

Step 5: add a little salt and taste fresh

Step 6: add cumin powder and chili powder and continue to stir fry.

Step 7: if you want to stir fry until it's scorched and fragrant, you can fry the cold powder

Step 8: add some sesame oil and stir fry well. Sprinkle with shallot powder

Materials required:

Cold powder: right amount

Oil salt: right amount

Cumin powder: right amount

Chili powder: appropriate amount

Taste grade fresh: moderate

Sesame oil: appropriate amount

Shallot: moderate

Note: chili powder with that kind of thick good mung bean starch made of cold powder, stir fried delicious, because cold powder is all starch, not easy to digest, can not eat more. Cumin meets oil or is heated at high temperature, the flavor will become stronger and stronger. Therefore, in addition to barbecue, it is more suitable for frying, frying, frying and other cooking methods.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy