Stir fried three delicacies udong

Stir fried three delicacies udong

Introduction:

Production steps:

Step 1: grab 100g udong with ice water, separate udong, avoid sticking together, and prepare all ingredients according to the weight.

Step 2: add oil to the pot and heat it over medium heat.

Step 3: pour in the sliced beef and stir fry until fragrant (you must increase the oil temperature before pouring in, so as to avoid the outflow of gravy and dry meat).

Step 4: add shredded onion and carrot.

Step 5: mix well and add sugar.

Step 6: add tomato sauce and mix well.

Step 7: put Wudong into zhuosan.

Step 8: use chopsticks to stir in circles and mix the seasoning well (do not use a shovel to copy, chopsticks can not only mix Wudong and seasoning well, but also will not break Wudong).

Step 9: turn the heat down and add water. (before putting cuttlefish or squid, it must not be heated, otherwise the meat will get old.)

Step 10: add cuttlefish slices.

Step 11: add prawns (cut off the spines on the head of prawns, do not remove the head of prawns, the head of prawns will release the fragrance of prawns).

Step 12: fry until the shrimps turn red.

Step 13: put in the cabbage.

Step 14: pour in raw soy sauce and old soy sauce.

Step 15: stir fry all ingredients with chopsticks.

Step 16: the soup is dried and Wudong is copied.

Materials required:

Wudong: 110g

Shrimp: 6

Cuttlefish: 60g

Cabbage: delete

Shredded carrot: 60g

Shredded onion: delete

Sliced beef: 20g

Old style: 5ml

Fresh: delete

Sugar: 25ml

Ketchup: delete

Water: 1 tbsp

Note: 1. Fried raw Wudong is more fragrant than boiled or steamed Wudong, which is the same as fried glutinous rice. 2. The elastic taste of Wudong is different from that of ordinary noodles. Of course, the time of laying materials is different. Don't change the order of seasoning at will, so as to avoid the aging of the meat.

Production difficulty: Advanced

Technology: stir fry

Production time: 20 minutes

Taste: other