The first kind:
Materials (4 persons) Chinese traditional medicine: Zanthoxylum bungeanum 1 teaspoon ginger 1 slice (shredded) potato 400g carrot 5cm onion 10 root wine 2 teaspoons salt 1 teaspoon sugar plus appropriate amount of oil.
Exercise:
1, peeled potatoes and cut into matchstick filaments.
2. Rinse 1 in water and put it on a bamboo grate to filter out the water.
3. carrots are also cut into the same silk.
4. Cut the shallots into chopped green onions.
5, oil into the pot, heat, add potatoes, carrots, ginger, stir fry until transparent, sprinkle with pepper.
6. Then add wine, salt and sugar and mix well. 7. Serve on a plate and sprinkle with chopped green onion.
The second type:
Ingredients: potato 400g, carrot and shallot 5cm each, 10 root wine, 2 tablespoons salt, sugar 1 tsp, and proper amount of oil. Chinese medicine: Zanthoxylum bungeanum 1 teaspoon ginger 1 slice (shredded).
Exercise:
1, peeled potatoes and cut into matchstick filaments.
2. Rinse 1 in water and put it on a bamboo grate to filter out the water.
3. carrots are also cut into the same silk.
4. Cut the shallots into chopped green onions.
5, oil into the pot, heat, add potatoes, carrots, ginger, stir fry until transparent, sprinkle with pepper. 6. Then add wine ...
The third kind:
Exercise:
1. Shred potatoes, wash with clear water, and wash off starch. It won't stick to the pan when frying.
2. Put the right amount of oil into the wok, stir-fry the chopped green onion and stir-fry the fragrance.
3. Add shredded potatoes and stir fry. If it takes up too much pot, add some water. Add salt.
4. After frying, add some minced garlic, stir fry twice, and take out the pot. You can also add some vegetarian ingredients. If you like sour, you can add some vinegar.
The fourth kind:
Raw materials: 400g of potato, onion 1 root; Appropriate amount of soy sauce, salt, vinegar and pepper.
Method:
(1) Peel potatoes, wash them, cut them into filaments, blanch them, take them out and drain them; Wash and chop onions.
(2) Stir-fry Zanthoxylum bungeanum and chopped green onion in a hot oil pan, add shredded potatoes and stir-fry, then add seasonings and stir-fry.
Features: You can also add a little sugar to make it more mellow.
Northeast famous dish Zanthoxylum bungeanum dried bean curd
Upstairs, be careful. Dried bean curd is a famous dish in Northeast China. Don't send it blindly if it's incomplete!
Ingredients: appropriate amount of dried tofu (it is said that thousands of pieces in the south are not cooked)
Ingredients: appropriate amount of pepper (the hotter the better), onion (chopped green onion), a little ginger (shredded ginger), and a small piece of pork.
1. Cut the dried bean curd into diamond-shaped pieces, cut the meat into small pieces (just a little is enough), cut the chopped green onion and shredded ginger, and cut the diced green pepper with an oblique knife.
2. Pour the right amount of oil, stir-fry the meat, chopped green onion and shredded ginger when it is 80% hot, add a little cooking wine and soy sauce when the meat becomes discolored, then add pepper to stir-fry, add the cut dried bean curd after the spicy taste comes out, stir-fry a few times, add the right amount of salt and monosodium glutamate to taste, and then add 1 bowl of chicken soup (water is ok, I happen to have it, the bowl is an ordinary rice bowl, meat.
Fried dried bean curd with celery
Ingredients: dried bean curd 250g, celery 200g, lean meat100g, water starch15g, cooked salad oil 50g, pepper oil10g, shredded onion, shredded ginger, sliced garlic, refined salt, monosodium glutamate, soy sauce, vinegar and fresh soup.
Practice: Cut the dried bean curd into 5 cm-long filaments as thick as matchsticks, put them in boiling water and cook them thoroughly, then take them out and drain them. Wash celery and cut it into 5 cm long sections. Fry in boiling water, take it out and take a bath. Cut the lean pork into thin filaments the thickness of a matchstick and 5 cm long. Put the wok on a big fire, put the oil in. When the oil is hot, add shredded onion, shredded ginger and garlic, stir-fry until fragrant, add dried bean curd, stir-fry for a few times, add fresh soup, and then move the wok to low heat for a while. Then, add shredded pork, celery, soy sauce, refined salt and monosodium glutamate and stir fry. Stir-fry until the meat and celery are cooked, cook in vinegar, thicken with water starch and order pepper oil. Serve.