Sauvignon non Blanco

Sauvignon non Blanco

Introduction:

Production steps:

Step 1: prepare all the ingredients, fold the beans short, and cut the potatoes into thick strips.

Step 2: press garlic into mashed garlic and cut the Douchi into small pieces.

Step 3: soak potatoes in water for 1 hour, then remove and drain.

Step 4: pour proper amount of vegetable oil into the pot. When it is 50% hot, stir fry the fragrant Douchi and Zanthoxylum bungeanum with small heat, then take out and set aside.

Step 5: add a small amount of oil into the pot and saute the garlic.

Step 6: pour in the drained potato chips and stir fry constantly.

Step 7: stir fry until the potato chips are transparent, stir fry the beans for about 3 minutes.

Step 8: add half a bowl of water, cover and cook for about 5 minutes.

Step 9: add Chinese prickly ash, soy sauce, soy sauce, a little sugar and a little salt.

Step 10: turn the heat down and mix well. Cook the beans until they are soft.

Materials required:

Concanavalin: 300g

Potatoes: 400g

Garlic: 25g

Douchi: 10g

Zanthoxylum bungeanum: right amount

Soy sauce: 2 tbsp

Raw soy sauce: 1 tbsp

Salt: a little

Sugar: a little

Vegetable oil: right amount

Note: 1. Potato chips soaked in water for 1 hour is to remove starch. 2. Concanavalin contains a kind of toxin protein lectin, which needs to be cooked thoroughly before it can be destroyed to make its toxicity disappear. Therefore, the beans must be cooked until they are soft and cooked. 3. Concanavalin and potatoes are nutritious food, which can be eaten properly every week.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy