Sauted Tripterygium

Sauted Tripterygium

Introduction:

"Sometimes people are so strange, they are easy to like new things and dislike old things, but they will never forget some things." people are a combination of contradictions "is absolutely right. I just like the taste. It's a bowl of noodles with chili sauce. It's common in all kinds of noodle shops in Shanghai. It's all vegetarian. So I don't think it's appropriate to call this topping chili sauce. It's more suitable for "three diced sauces."

Production steps:

Step 1: material preparation;

Step 2: cut all the materials into about 1cm cubes for standby;

Step 3: add oil into the hot pot, add water bamboo and diced potatoes and stir fry for a while;

Step 4: add dried tofu and stir fry;

Step 5: add soy sauce, salt, rock sugar, stir fry color;

Step 6: add Laoganma Douchi and stir fry;

Step 7: add appropriate amount of water, just without the material can be;

Step 8: cover and cook until cooked. Don't dry the soup completely. Add a little spicy oil and add starch to thicken it;

Step 9: finally add a little chicken essence and sesame oil, stir fry evenly and then out of the pot.

Materials required:

Zizania latifolia: two

Potatoes: 1

Spiced dried tofu: four pieces

Soy sauce: 2 tbsp

Laoganma style Douchi: 1 tbsp

Spicy oil: 1 tbsp

Sesame oil: a little

Salt: 1 teaspoon

Rock sugar: 4-5

Chicken essence: 1 teaspoon

Note: 1. We use water bamboo, potato and dried bean curd to make this hot sauce noodle topping. Of course, we can also put some diced meat and bamboo shoots. In fact, there is a similar Shanghai local dish: Babao hot sauce, which is rich in materials and can be changed according to their own preferences. 2. If this dish is purely used as a noodle topping, the amount of water can be larger. If it's single, it's better It's pure cooking. You can take it a little dry.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy