Today, let's introduce the most common sauce-fried dishes in Beijing-style home cooking. Each family of this dish has its own preferences and practices, some like to put their favorite ingredients, and some like to match colors with each other. I chose ingredients with similar colors to better highlight the indispensable sauce color. And I like the taste and mouthfeel of the root and rhizome ingredients.

Practice of dicing bamboo shoots with soy sauce

Step by step

1

Soak the chicken breast in cold water, take it out, and cut it into large dices about 1cm wide. Add egg white+starch+cooking wine of one egg and marinate for 15 minutes.

Step by step

2

Bamboo shoots are also diced according to size.

Step by step

three

Like bamboo shoots, potatoes are cut into squares about 1cm square. Heat in a microwave oven at high heat for about 2-3 minutes.

Step by step

four

Pour an appropriate amount of cooking oil into the pot, until it is about 50% hot, slide in the diced chicken, fry it until it is cooked, and remove it to control the oil for later use.

Step by step

five

Pour a little base oil into the pot, add potatoes and fry until brown. If you are afraid of trouble, fry them with a little oil. Then add diced bamboo shoots and oiled diced chicken, stir fry together, drizzle with soy sauce, and add sweet noodle sauce to stir fry evenly.

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six

Finally, add a little salt to taste, and consider the salinity of sweet noodle sauce when adding salt to taste. If the sweet noodle sauce you choose is salty, don't add salt.