Main ingredients: 80 grams of bamboo, 200 grams of carrots
Seasoning: 2 tablespoons of oil, 1 tablespoon of balsamic vinegar, 1 tablespoon of minced ginger and ginger juice, 1 teaspoon of salt, 1 tablespoon of sugar
Sai crabapple
Sai crabapple practice
1~3, rotel first soak in cool water, then boil in a pot to soften, fish out, squeeze out the water, slightly chopped for use.
4 ~ 6, ginger, carrots clean and scrape the skin, juicer to take the dregs; then carrot dregs into the pan, with a little oil to fry until slightly dry, and the color of orange, aside for use.
7 ~ 9, frying pan with a moderate amount of oil, put ginger stir incense, put bamboo shreds, fried carrot residue, continue to stir-fry, put a little balsamic vinegar, salt, and then a few drops of sesame oil can be discharged to plate.
TIPS:
◎The standard of this dish is to eat the vinegar flavor, but not eat the sour taste. So make sure you use balsamic vinegar, not white vinegar, and don't put too much vinegar in.
◎The ginger can also be cut, but you have to cut it very, very fine, you have to have quite a lot of patience, so if you are lazy, you can use a juicer to grind it into a fine puree, and then add a little bit of ginger juice when you are frying it, so that you can eat the flavor of the ginger, and not see the ginger particles.
◎Carrot residue must be used to pan fry dry beforehand, frying can add a little oil, carrots have to have oil fried to be more nutritious, and after frying to remove the astringent flavor, made out of the "crab apple" more fragrant.