Fried sea cucumber with spicy sauce(la jian sha can )

Fried sea cucumber with spicy sauce

Introduction:

"Shashen Yangyin Qingfei, expectorant cough. It can be used to treat lung heat, dry cough, dry throat, thirst, etc. Most of our dishes are delicious, with staple food to eat. It's a prepared dish for Korean families. "

Production steps:

Step 1: Materials: 300 grams of sea cucumber.

Step 2: Ingredients: Korean chili sauce

Step 3: put 3 teaspoons of chili sauce into a bowl and add 1 teaspoon of water to dilute.

Step 4: flatten the garlic with a knife and cut it into pieces. I use half the amount. More delicious.

Step 5: wash the soil with water, soak for a while, and remove the skin.

Step 6: tap lightly with a rolling pin.

Step 7: loosen and unfold.

Step 8: knock them all in turn.

Step 9: tear it into strips about the thickness of your little finger.

Step 10: put more oil in the frying pan and fry in the pan. Stir to remove the excess water. Add 2 grams of salt and fry until yellow.

Step 11: add the chili sauce.

Step 12: stir fry to taste.

Step 13: stir fry until eight, add a little sesame when ripe.

Step 14: put garlic pieces when frying nine. When frying garlic, add monosodium glutamate to turn off the fire.

Step 15: stir fry well, put it on the plate and sprinkle some sesame seeds on it to decorate.

Step 16: this dish can be eaten both cold and hot. It's chewy and special.

Materials required:

Shashen: 300g

Korean chili sauce: right amount

Salt: 2G

Garlic: half head

Sesame: right amount

MSG: right amount

Note: 1, Shashen can be washed more at a time, knock them loose, tear them into thick strips, separate out the amount of one time to eat, put them in fresh-keeping bags, freeze them, take them out when eating. 2. Chili sauce is not salty, so put a little salt, according to their own situation. When mixing, you must put less water. You can keep the sauce thin. 3. This dish is a little oily, so put more oil to avoid burning the pot!

Production difficulty: simple

Technology: decocting

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : La Jian Sha Can