Ingredients: potato flour-flower shell-millet pepper-pickled pepper-ginger-garlic seed-leek.
Seasoning: salt-monosodium glutamate-sugar-soy sauce-oyster sauce-aged vinegar-cooking wine.
Production steps:
1 Prepare potato flour and flower buds. The flower buds should be soaked for a period of time in advance to spit out all the sand. You can put some salt in the water, which will make the sand spit more cleanly.
2. Boil the water in the pot, pour the flower nails into it and burn until the shell is open, scoop up cold water and wash away the white foam and sand.
3. Ginger-garlic-onion minced, millet pepper-pickled pepper diced.
4. Put the oil in the pan, pour in the chopped ginger-garlic-shallots-millet pepper-pickled pepper and stir-fry until fragrant. After frying, pour in the right amount of water. After the water is boiled, you can add potato powder and flower buds.
5. Next, start seasoning, add a proper amount of salt-monosodium glutamate-sugar-cooking wine-soy sauce-oyster sauce-mature vinegar, cook for about five minutes, and finally sprinkle some chopped green onion and delicious happy pollen.
Tips:
1 Happy pollen in the snack bar is made of tin foil. Since there was no tin foil at home, I made it directly in the pot.
2. This powder is suitable for friends who like to eat spicy food, because it is too spicy, and less pickled peppers will not taste like that.
3. Cooking at home is really fresh and convenient, and you can add your favorite ingredients!