Xiao Chao Huang is a traditional famous dish, which is a representative of Fujian snacks. It belongs to Fujian cuisine. This dish is delicious and simple to make. Its main ingredients are rich and its taste is light. This dish should not be fried for too long. All the ingredients have been blanched. Just stir-fry it in the pot.

Snack Huang how to fry delicious?

Ingredients:

20g of auricularia auricula, 50g of bean sprouts, 50g of yam, 25g of green pepper, 35g of red pepper, 50g of dried shrimps, 0g of scallion 1 0g, ginger 1 block, 3 cloves of garlic, salt 1 spoon, monosodium glutamate 1 spoon, and cooking wine/kloc.

The practice of stir-fry emperor:

1, shredded yam, shredded green pepper, shredded red pepper, shredded auricularia auricula;

2. Slice ginger, onion and garlic;

3. Boil the water in the pot, add shredded yam, shredded red pepper, shredded auricularia, bean sprouts and shredded green pepper, cook and remove;

4. Pour oil into the pot, add onion, ginger and garlic to saute until fragrant, then cook the cooking wine, and pour in shredded yam, shredded red pepper, shredded fungus, bean sprouts and shredded green pepper and stir well;

5. Then add the dried shrimps and stir well, add salt, monosodium glutamate and sesame oil to taste, stir well and serve.

Tips:

Chinese yam, red pepper, fungus, bean sprouts and other ingredients should not be blanched for too long, otherwise it will affect the taste.