Vinegar zucchini
Ingredients: zucchini 1 root 400g, soy sauce 1 spoon, 2 tablespoons of rice vinegar, shallots 1 segment, 2 slices of ginger, 3 tablespoons of salt 1 spoon, and 2 dried peppers.
Production method:
1, prepare the ingredients used, wash the skin of zucchini, and wash the shallots and Jiang Ye for later use.
2. First cut the shallots into chopped green onion, and cut the ginger into filaments for later use. Now this season is the season when shallots are on the market. Fresh onions taste better.
3. Peel off the skin of the zucchini, cut it into thin slices with a knife and put it on a plate for later use. The skin of zucchini can be used. If the skin you bought is intact, you can slice it directly. The zucchini I bought had scars on its surface, so I peeled it off.
4. Pour a little vegetable oil into the wok, add chopped green onion and shredded ginger, and stir-fry until fragrant.
5, put the sliced zucchini, stir fry in the pot and turn it back and forth to soften.
6. At this time, the zucchini has softened the water. Add 1 tablespoon soy sauce and 2 tablespoons balsamic vinegar along the pan and stir-fry a little water.
7. Put two red peppers (don't put them if you don't eat spicy ones), season with salt and mix well, then turn off the heat.
8, fragrant vinegar zucchini is ready, delicious and delicious.
9, plate, with rice, delicious and fragrant.
Tips:
1, don't slice the zucchini too thick, or it won't be cooked easily when frying.
The seasoning used in this dish is soy sauce and rice vinegar. Soy sauce is not soy sauce. Soy sauce is used for coloring and is not suitable for cooking.
3, do not eat spicy, you can not put pepper.