Hot and sour fried silver teeth(suan la wu se chao yin ya )

Hot and sour fried silver teeth

Introduction:

"It's hot in summer, so the diet should be light. Light dishes, can be cold, can be stir fried, can also be cooked in vinegar, etc., to salty, slightly spicy, slightly acid is good. Vinegar, garlic in summer is generally indispensable, one appetizer, two to prevent gastrointestinal diseases. How to make delicious light dishes? The principle is that the taste should be light, the color should be beautiful, the raw materials should be fresh, and the cooking fire should be sufficient. If you master these four principles, you will be able to make a stir fried dish full of color, flavor and flavor. To make summer dishes, you can use any ingredients, but it should be reasonable and beautiful, and the main thing is to be delicious. Today, through my previous cooking experience, I would like to introduce a light dish to my friends, which is called "spicy and sour five color fried silver teeth"

Production steps:

Step 1: 350 grams of mung bean sprouts, 30 grams of fresh red pepper, 30 grams of yellow pepper, 30 grams of green pepper, 40 grams of fresh mushrooms, 2 grams of salt, 2 grams of chicken powder, 1 gram of white pepper, 10 pepper, 4 small dry peppers, 10 grams of white rice vinegar and 10 grams of peanut oil.

Step 2: cut the pepper and mushroom into shreds, wash the sprouts and set aside.

Step 3: heat up the frying spoon, add a little peanut oil to stir fry the pepper, cool the oil slightly, and then add the dried pepper.

Step 4: if the dried pepper changes color slightly, add shredded mushrooms and colored pepper and stir fry them in high heat until they are five years old.

Step 5: change the low heat, add the scallop and stir well.

Step 6: season with salt.

Step 7: stir fry the pepper and white pepper quickly.

Step 8: Sprinkle chicken powder and stir well.

Step 9: drop white vinegar before leaving the pot and serve on the tray. 2 minutes before and after.

Materials required:

Mung bean sprouts: 350g

Fresh red pepper: 30g

Yellow pepper: 30g

Green pepper: 30g

Dried pepper: 4

Salt: 2G

Chicken powder: 2G

Chinese prickly ash: 10

White pepper: 1g

White rice vinegar: 10g

Peanut oil: 10g

Note: features: gorgeous color, bright, salty, slightly spicy, crisp taste. Warm tips: 1. The best way to make this dish is salty, slightly sour, slightly spicy, and light color. It's best to use good white rice vinegar, and it's better not to add any colorable condiments. What you want is fresh fragrance and bright effect. 2. After entering the scallop, be sure to stir fry it with high heat, and it will come out of the pot in a few seconds. 3. The fineness of this dish should be bright in color and all the ingredients

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Suan La Wu Se Chao Yin Ya