Stir fry quickly for ten seconds(ji huo kuai chao shi miao yi cai yuan bao san dan )

Stir fry quickly for ten seconds

Introduction:

"Coriander" is the most familiar flavor vegetables. In the north, it is commonly known as "coriander", which looks like tiny celery. Its leaves are small and tender, and its stems are slender. It tastes tulip. It is a good supplement for soup and drink. Medicinal value: it can be expressed in vitro. It can also appetizer, relieve depression, relieve pain and detoxify. According to the ancient books of traditional Chinese medicine, "coriander" and "Schizonepeta tenuifolia" are similar in efficacy in some places. Both of them are pungent and warm in nature. They can perspire, relieve exterior symptoms, release lung and penetrate rash. They can be used for wind cold and external bundle, and rash is not smooth. However, "Schizonepeta tenuifolia" can enter the liver meridian, dispel wind, stop spasm, treat sores and stop bleeding. And "coriander" can walk through the stomach meridian, invigorate the spleen and appetizer, eliminate food and lower Qi, which is the difference between the two. "Compendium of Materia Medica" says "coriander is pungent, warm and fragrant. It connects the heart and spleen inside and reaches the limbs outside". In real life, it really has the effect of fragrance, strengthening stomach, dispelling wind and detoxification, relieving exterior symptoms and treating cold, benefiting large intestine and diuresis, and promoting blood circulation. "San Dan" is a part of Morchella, "Yuan Pao San Dan" is fried with hot oil, with coriander as the ingredient. Coriander can remove the smell and odor of raw materials when it is added to dishes. It is a good match to stir fry with Dan. Many dishes in the North use it as ingredients for cooking. Today, we are going to make this northern halal dish "Yuan Pao San Dan", which is fast and can be finished in only ten seconds. The details are as follows; "

Production steps:

Step 1: Sandan, coriander, scallion, ginger, garlic, rice wine, vinegar, salt, chicken essence, sesame oil, white pepper, starch, water and cooking oil.

Step 2: cut the onion and ginger into slices.

Step 3: remove the old leaves of coriander and cut into sections.

Step 4: cut the sandalwood into strips.

Step 5: mix the juice in a bowl. Put some salt, white pepper and chicken essence into the bowl.

Step 6: pour vinegar and rice wine into the bowl.

Step 7: put a little starch into the bowl and open it with a little water.

Step 8: drop a few drops of sesame oil, and then put in half of onion, ginger and garlic.

Step 9: Boil the water in the pot and blanch the pill.

Step 10: put in the water and bring it to a boil. Take out the water immediately.

Step 11: heat with a frying spoon, add proper amount of cooking oil, stir fry with onion, ginger and garlic, stir fry with a little fragrance, pour in blanched and scalded Sandan, stir fry twice with high heat.

Step 12: cook in a bowl and stir well.

Step 13: pour in the coriander section, stir fry for two times, and take out the pot immediately.

Step 14: then put it on the tray and eat it while it's hot.

Step 15: after the dish is put on the plate, soup is the most standard.

Materials required:

Sandan: 400g

Coriander: 25g

Scallion: 15g

Ginger: 10g

Garlic: 10g

Yellow rice wine: 10g

Vinegar: 10g

Salt: 2G

Chicken essence: 2G

Sesame oil: 1g

White pepper: right amount

Starch: right amount

Water: moderate

Cooking oil: proper amount

Note: this dish features clear white and green, fragrant smell, crisp taste and delicious taste. Warm tips: 1, buy back the powder Dan must be soaked in water for half an hour, remove part of its fishy smell, and then use water to clean again. 2. Don't cut the sandalwood too thin, because it shrinks most easily when blanched. When blanching, the water should be boiled, and then put into San Dan. When the water is boiled again, it should be taken out immediately. Otherwise, it will not taste good if blanching is too hot. 3. When stir frying, use high heat, and operate continuously. It takes only 8-10 seconds to get out of the pot immediately. It's best to have no soup when loading. This dish is authentic when it's hot. It will be the most delicious.

Production difficulty: ordinary

Technology: explosion

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ji Huo Kuai Chao Shi Miao Yi Cai Yuan Bao San Dan