Stir-fried Cuttlefish (sheng chao hua zhi )

Methods of stir frying flower twigs:

Raw materials for stir frying flower branches:

Flower branch... 1

Celery... A little

Carrots... A little

flavoring

Salt... 1 / 2 tsp

1 tbsp Taibai powder

Sugar... 1 teaspoon

White vinegar... A little

Processing steps of raw stir fried flower branches:

Cut the flower branch into diagonal cross pattern and then cut into pieces. Cut celery into sections and carrot into slices.

Salt, Taibai powder, sugar, vinegar, add 5 tbsp of water to make juice.

In a wok, add 2 tbsp oil, stir fry celery, carrot slices and salt first, then stir fry flower sticks for about 30 seconds. When the flower sticks are rolled up and the cross pattern is obvious, pour in the sauce and thicken it until the soup is slightly thick. Turn off the fire immediately.

remarks:

It's a hot dish. Time control is very important. The meat is easy to get old and can't be fried too long.

Stir-fried Cuttlefish

Stir fried Ramulus is a simple home dish, the main ingredients are Ramulus, carrot sticks, wet fungus (or mushroom), bamboo shoots, cucumbers.

raw material

Huazhi 600g, carrot 1 / 4, wet fungus (or Lentinus edodes) 2, bamboo shoots 1 / 4, cucumber 1 / 2, green onion 2 (cut section), Shacha sauce 2 tbsp, salt 2 tbsp, sugar 1 tbsp, pepper 1 / 2 tbsp, wine 1 / 2 tbsp, high soup head 400ml, Taibai powder water 1 tbsp, black vinegar 1 tbsp, sesame oil 1 tbsp.

Making method

1. Wash the flowers; after removing the film, cut the flowers and blanch them. Slice all ingredients except green onion and blanch them.

2. Saute the scallions until fragrant, add sliced vegetable ingredients and stir fry until fragrant, then add seasoning and bring to a boil.

3. Add the flower branches, bring to a boil, and then add the powdery water to thicken.

4. Add some black vinegar and sesame oil before boiling, and serve.

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Chinese PinYin : Sheng Chao Hua Zhi