Kung Pao Tu Dou Ding(gong bao tu dou ding )

Kung Pao Tu Dou Ding

Introduction:

"One of the main points of home cooking is to make coarse dishes carefully, and use common raw materials to make them delicious. This is the main point and characteristic of home cooking. Today, we use ordinary raw materials to make a vegetarian dish. It is made by the way of making meat dishes. After reading, you might as well try it. It's delicious! This dish is "Kung Pao diced potatoes". Potatoes are very common, and there are many ways to do it. I think it's more suitable for the production of heavy taste potatoes. "

Production steps:

Step 1: a 400g potato, 50g red and green pepper, 15g Pixian Douban sauce, 2G dry pepper, 15g prickly ash, 15g ginger slices, 20g green onion, 80g fried peanut, 15g soy sauce, 10g fragrant vinegar, 5g yellow rice wine, 20g sugar and 15g peanut oil.

Step 2: peel and dice potatoes.

Step 3: wash off the starch with clean water and drain the water.

Step 4: cut ginger into rhombic slices, dice green onion, cut dried pepper into small sections with scissors, and prepare fried peanuts.

Step 5: mix the juice in a bowl and scoop two teaspoons of sugar into the bowl.

Step 6: pour in the right amount of soy sauce.

Step 7: yellow rice wine.

Step 8: vinegar, stir well, set aside.

Step 9: heat the frying spoon, add proper amount of peanut oil and stir fry diced potatoes.

Step 10: stir fry the diced potatoes until golden brown, take out and set aside.

Step 11: stir fry pepper with oil.

Step 12: stir fry in Pixian Douban sauce.

Step 13: stir fry with onion, ginger and dried pepper.

Step 14: stir fry shallot and ginger, add diced potato and red and green pepper.

Step 15: stir well, pour in the bowl juice, stir fry several times, make it even.

Step 16: finally, pour in the fried peanuts before leaving the pan.

Step 17: stir well and you can code the plate.

Materials required:

Potatoes: 400 grams each

Red and green pepper: 50g

Pixian bean paste: 15g

Dried pepper: 2G

Zanthoxylum: 15

Ginger slices: 15g

Diced green onion: 20g

Fried peanuts: 80g

Soy sauce: 15g

Vinegar: 10g

Yellow rice wine: 5g

Sugar: 20g

Peanut oil: 15g

Note: features: bright red color, rich taste, spicy taste, endless aftertaste. Warm tips: 1, diced potatoes must be washed in advance, starch and then stir fry, stir fry to golden color can be out of the pot standby. 2. Bean paste can be chopped or stir fried. Stir fry until fragrant. 3. After pouring into a bowl of juice, stir well over high heat. It's better not to stir the juice.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Gong Bao Tu Dou Ding