Stir Fried Flower Sticks is a famous dish in Taiwan's Shilin Night Market. This snack is tender and refreshing, salty and slightly sweet and sour, and the twigs are soft and Q-bouncy. It is to fresh flower branches and bamboo shoots, carrots, together with quick fried, thickening sauce, and then add vinegar and sugar to taste. Today, I'd like to share its recipe with you.
Materials: 200 grams of flowering branches, 100 grams of carrots, 100 grams of okra, a section of white onion, 5 grams of ginger, 2 cloves of garlic, 1 green bell pepper, 1 red chili pepper
Preparation
1. First, put the carrots and okra into the boiling water, the water is slightly bubbling first pick up the okra, and carrots boil until the water is wide open when pick up.
Carrots and peppers cut diamond-shaped, okra cut diagonally into segments, garlic from the center of the split, cut diagonally into wide strips, ginger slices, red pepper cut circles.
2. Flowering branch dissected, cleaned, from the long side of the horizontal,, a straight knife from the head to the end, from right to left in order to finish, but each knife do not cut off.
Then the flower branch piece of everything into two, or three, take a piece of cut double flying knife, or called double swallow knife, that is, the first knife does not cut off, the second knife cut. In turn, from left to right cut through.
Stir fry
1. Pour oil in the pot, no need too much, about 20 grams, first under the onion, ginger, garlic, green pepper, red pepper turn two out of the flavor.
2. Then under the cut flower branch stir fry.
3. Drizzle in 3 tablespoons of rice sprinkles and turn, then add salt, sugar and pepper to taste.
4. Put down the blanched carrots and okra and stir-fry.
5. Drizzle with half a bowl of water starch sauce. Note: a little bit of starch here is good, because okra has more mucus.
6. Before starting the pan a few drops of sesame oil, drizzle some balsamic vinegar, vinegar is not too much, otherwise it will be black, and do not join too early, the flavor evaporates, leaving only the sour taste.