Hometown classic fried dried silk(jia xiang jing dian chao gan si )

Hometown classic fried dried silk

Introduction:

"It tastes salty, spicy and crispy. The smell of bean skin volatilizes very well. It tastes chewy, but it's not hard to bite. It's golden and fragrant, mixed with crispy red pepper, not to mention how beautiful it is. "

Production steps:

Step 1: wash, shred and dry the bean skin.

Step 2: shred ginger. Cut the pepper into thin strips.

Step 3: put oil in the pot, stir fry shredded ginger over low heat until it is dry and yellow, then stir fry red pepper. Put: 1 tsp cumin powder, 1 / 2 tsp curry powder, 1 tsp salt, mix well.

Step 4: add the shredded bean skin, stir fry it over medium high fire, and use chopsticks to pick it up and break it up continuously, so that it won't paste and move quickly.

Step 5: stir fry the shredded bean skin for a while, oil it evenly, and then stir fry for a while to make it dry and loose. The bean skin is all slightly yellow, and has a ripe fragrance. Just put some chicken essence oil out of the pot.

Materials required:

Bean skin: right amount

Chicken essence: appropriate amount

Salt: right amount

Cumin powder: right amount

Curry powder: right amount

Shredded red pepper: right amount

Ginger: right amount

Note: later: 1, frying dry silk is a technical work, the process of frying should use chopsticks, there are three actions, one is to circle in the pot, the second is to pick up the bean skin silk, the third is to stir fry. We should repeat the estimation ten times in the order of one two three. Try it. It's absolutely delicious! 2, five flavor, just change curry and cumin powder into thirteen flavor, five flavor powder is too strong, no thirteen flavor, soft taste. 3. It's not too much oil. It's easy not to paste when it's too much, but it will be greasy. If you want to stir fry delicious dry silk, you should put some oil on it. In the next step, practice more. I have two bean skins and one and a half spoonful of cooking oil. The bottom of the pot is flat. It looks much, but it's not much. Remember to run the edge of the pot, it's better to fry. Cut the bean skin as thin as possible!

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: cumin

Chinese PinYin : Jia Xiang Jing Dian Chao Gan Si