[Sichuan cuisine] subverting the classic -- family version of Kung Pao Su Ding(chuan cai dian fu jing dian jia ting ban gong bao su ding )

[Sichuan cuisine] subverting the classic -- family version of Kung Pao Su Ding

Introduction:

"Gongpao" is a cooking technique of Sichuan cuisine, which is to process fresh and tender animal raw materials into small dice, then put them into the oil pan after sizing and stir fry until they are broken, take out the control oil, pour them into the hot seasoning, evenly wrap the thick juice in the pan, and then stir fry them into vegetables. Kung Pao Su Ding: soak the Lentinus edodes produced by Shenlongjia, then cut them into small cubes; after oil, add cucumber, green pepper and peanut kernel. The fragrance of onion and the spicy of dry red pepper are stir fried by adding the sweet and sour sauce. The dishes are sour, sweet, spicy and crisp. It not only has the flavor of gongpao dishes, but also has crisp and tender taste. Whether it's a meat addict or a vegetarian, it's a good dish in terms of nutrition and taste in hot summer. "

Production steps:

Step 1: prepare dried mushroom, green pepper, onion and red pepper.

Step 2: prepare cucumbers and ripe peanuts.

Step 3: prepare vinegar and steamed fish soy sauce.

Step 4: soak dried mushrooms in advance.

Step 5: clean cucumber, green pepper, mushroom, etc. and cut into small cubes.

Step 6: peel the ripe peanuts; cut the onion into small pieces, cut the dried red pepper into sections and set aside.

Step 7: put pepper powder, pepper powder, sugar, salt, sesame oil into a bowl, add vinegar and steamed fish soy sauce, mix well to make a flavor juice.

Step 8: heat the oil in the pan, fry the mushrooms until wrinkled, and set aside.

Step 9: the remaining oil in the pot, saute dried red pepper, pour in green pepper, stir well.

Step 10: pour in the cucumber and stir fry quickly.

Step 11: pour in mushrooms and stir well.

Step 12: pour in the sauce, stir fry quickly; add the peanut kernel, wrap the ingredients in the sauce, and then put into the bowl.

Materials required:

Dried mushrooms: 40g

Cucumber: 1

Cooked peanuts: 1 bowl

Green pepper: 2

Onion: 1

Dried red pepper: 5

Cooking oil: 3 teaspoons

Pepper powder: 1 tsp

Black pepper: 1 teaspoon

Zhenjiang vinegar: 3 teaspoons

Steamed fish and soy sauce: 3 tsp

Salt: right amount

Sesame oil: right amount

Sugar: 1 teaspoon

Note: 1, fried mushrooms do not need too much oil. 2, adjust the flavor in advance for easy use. 3. I don't like Zanthoxylum powder. It's OK to use Zanthoxylum granules. 4. The use of sugar depends on your taste.

Production difficulty: ordinary

Technology: explosion

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Chuan Cai Dian Fu Jing Dian Jia Ting Ban Gong Bao Su Ding