Ingredients: a thick-skinned vegetable; A little bit of musk; A little bit of coriander; A little onion; 2 cloves of garlic; Ginger 3g; 4 pickled peppers; Soy sauce 5g; Monosodium glutamate1g; Salt 1g (as appropriate); Chicken essence1g; Starch 5g; Lard, a small amount of rapeseed oil; A spoonful of watercress; 2 g of white sugar; Pickles a little; Zanthoxylum bungeanum 10 capsules
How to make fish-flavored thick-skinned vegetables (white gourd ladle)?
1 Tear off the ribs of thick-skinned vegetables, tear them into small pieces, and put them in boiling water, without covering the lid, until they are boiled. Drain and set aside.
2. Chop ginger, garlic, pickled pepper, pepper and kimchi.
3, Pogostemon, coriander, onion washed, chopped for later use.
4, hot pot cold oil, cooked rapeseed oil, add lard.
5. Pour the ingredients in step 2 into the pot and stir fry. Add white sugar, soy sauce and bean paste after the fragrance comes out.
6, pour the cooked thick skin vegetables into the pot, stir fry, don't add water!
7. Add a small amount of water to monosodium glutamate, salt, chicken essence and starch to make it watery. After the dishes are almost fried, pour them into the pot along the side of the pot and stir fry over high heat. Add the prepared coriander. Get out of the pot.
8, complete!
Materials: appropriate amount of thread powder; Half a thick skin vegetable (beef skin vegetable); Appropriate amount of ginger; 4 cloves of garlic; Sauce petals 1 spoon; Appropriate amount of salt; ;
How to stir-fry thick-skinned vegetables (beef skin vegetables) with thread powder?
1, cut thick skin vegetables into strips
2, add water to cook until 9 minutes cooked, the pot.
3. Cook the vermicelli until it is 9 minutes cooked, and take the pot.
4. Break the garlic with a knife and cut the ginger into thin strips.
5. Add oil, pour the sauce petals into the pot and stir-fry, add ginger, add garlic, and finally put the cooked vermicelli and thick skin vegetables into the pot and stir-fry.
6, the pot