Braised Xianggan in brown sauce(hong shao xiang gan lan ren ban )

Braised Xianggan in brown sauce

Introduction:

"Dried incense is rich in protein, vitamin A, B, calcium, iron, magnesium, zinc and other nutrients, with high nutritional value. Here I have a super simple lazy version, a school guarantee, and taste unique, lips and teeth, very delicious

Production steps:

Step 1: prepare the ingredients

Step 2: cut the garlic, green pepper, red pepper and chive into small pieces. Cut the two sides of dried chives into slanting flower knives to make them taste better.

Step 3: pour proper amount of cold oil into the hot pot, add a bowl of water, add two tablespoons of soy sauce, two teaspoons of oil consumption, a little salt, and make it into juice. There's no need to add too much salt here, because raw oil has a salty taste, and the juice needs to be stewed dry in the end.

Step 4: heat the water slightly and pour in dried garlic and minced garlic. The amount of juice is slightly over the dried incense, because the dried incense is tender, try not to turn it after the pot. If you like spicy food, you can add some dry pepper!

Step 5: cover the pot and simmer over low heat. A bowl of water may take about 5 to 8 minutes to simmer dry. During this period, you can open the lid of the pot to see if the juice has been collected. When I was about to collect the juice, I sprinkled some chicken essence. My taste was light and I didn't put it.

Step 6: when the water is dry, sprinkle with green and red pepper powder and scallion powder and put them on the plate!

Materials required:

Dried incense: 500g

Oyster sauce: 2 tsp

Oil: right amount

Minced chives: a little

Minced red pepper: a little

Water: a bowl

Salt: a little

Soy sauce: 2 tablespoons

Minced garlic: a little

Green pepper: a little

Chicken essence: a little

Note: this method is very simple, but the dried incense is very tasty and soft! The key point is to adjust the juice well. Novices suggest that you don't need to add salt first, and try it when you're about to collect the juice. If it's too light, add an appropriate amount of salt. Don't make it too salty!

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Xiang Gan Lan Ren Ban