Stir fried taro with green pepper(qing jiao chao yu miao )

Stir fried taro with green pepper

Introduction:

"Fried Taro with green pepper is a home-made dish in Gannan. It tastes crisp, sour and refreshing, and its spicy degree is determined by personal preference. Taro seedling is a kind of sour taro seedling made by farmers themselves. Fresh taro seedlings are used in the production. After drying, the taro seedlings are sliced and soaked in their own rice washing water and salt for a week. Wash the pickled taro, add garlic, green pepper (or spicy millet) and stir fry. When cooking this taro, you must pay attention to frying the water first and then adding other ingredients, so that it won't be numb! "

Production steps:

Step 1: prepare sour taro seedling, garlic rice, green pepper and shallot, and wash these materials

Step 2: wash taro seedling with water, wring out water, wash green pepper and slice, cut garlic rice and shallot into pieces and set aside

Step 3: first put the cleaned taro seedlings in the pot to dry (do not add oil when frying taro seedlings), and then put them on the plate for the next step

Step 4: add hot oil, green pepper, garlic and rice, stir fry with salt until eight mature, add taro seedlings, continue to stir fry, add chopped green onion after the pepper is cooked, and then out of the pot

Materials required:

Taro sprouts: half a Jin

Green pepper: half a Jin

Garlic rice: 5

Salt: 2G

Peanut oil: 2 teaspoons

Shallot: 2

Note: you don't need to add oil when frying the taro seedling with dry water. Be sure to fry the taro seedling first and then add other seasonings. If you add seasonings without frying dry water, the taro seedling will be numb. Secondly, the trick of frying hot pepper is to add salt and dry water first, and then add oil to fry together (the super hot one can be added with a little white vinegar), so that even the super hot pepper will not be very hot oh

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Qing Jiao Chao Yu Miao