Ingredients for hot and sour potato shreds: potatoes (300g)

Accessories: red pepper (15g) pepper (green, pointed) (15g)

Seasoning: Sichuan pepper (2g) Chili pepper (red, sharp, dry) (5g) Green onion (5g) Salt (3g) MSG (2g) Balsamic vinegar (5g) Peanut oil (15g) Sesame oil (5g) ) Garlic (5 grams Method: 1. Peel the potatoes, cut into thin strips, soak in water to wash off the starch, which can not only prevent them from turning black, but also keep them white, tender and crispy during frying. Remove before frying , drain the water.

2. Remove the seeds and stems of the green and red peppers, and cut into thin strips.

3. Heat the wok and add peanut oil. Heat up the pan, add shredded green onions, stir-fry until fragrant, then add shredded green and red peppers and shredded potatoes. When cooked, add refined salt and MSG to taste, then pour in sesame oil and balsamic vinegar, stir-fry tomatoes and scrambled eggs. Ingredients: tomatoes, eggs

Ingredients: vegetable oil, salt

Note: There is no need to add chicken essence or MSG to scrambled eggs with tomatoes, because scrambled eggs with tomatoes are eaten with the word "fresh", and tomatoes. When the eggs are scrambled, the umami-forming substances are precipitated, so there is no need to add MSG or chicken essence to enhance the flavor. This is also the reason why onions, ginger and garlic are not added when making this dish.

The production process:

1. Cut the tomatoes into pieces of different sizes. It doesn’t matter what shape they are. Open the eggs and put them in a bowl. Beat them well and add a little salt.

2. Put them in the pot. Add an appropriate amount of oil (when frying eggs, the amount of oil is very important. My experience is to put in 2/3 of the egg liquid). When the oil is hot, pour in the egg liquid. Note that at this time, the egg liquid It will solidify naturally. Don't move it. When the egg liquid has solidified (be careful if the oil dries up and the eggs become mushy), use a rice spatula (also called a frying spoon) to gently enter from the edge of the egg, turn the egg over, and fry it. Wait for a while. When both sides turn golden, take the eggs out of the pot (you don’t have to take them out, but we’ll talk about it later when you’re more familiar with it). There should be some oil in the pot at this time. Flip the tomatoes in and turn them over. Fry for a few times. Since the tomatoes contain a lot of water, the water will precipitate. At this time, add the scrambled eggs, add a little salt, stir-fry for a few times, and remove from the pan.