Peppermint Peppermint(bao he xiang la hua jia )

Peppermint Peppermint

Introduction:

"Chatting with a foodie friend, he was very interested. He took out his mobile phone and opened his folder, which was full of his dishes. WOW! It looks like it has all kinds of color and fragrance. Especially the beetle, which is exactly what I want to learn. I've made it myself several times before. It tastes bad. I haven't made it at home. After he said some tricks, the taste of this time is really unusual. "

Production steps:

Step 1: add a spoonful of salt and soak in water for a while.

Step 2: Boil the water in the pot, pour the drained shell into the pot and blanch it for a few times. At this time, the shell of the shell will burst slowly. After all the shells are burst, pick them up, rinse them with cold water, tear off the other shell and discard them.

Step 3: pour the oil in a hot pot, add ginger, onion, garlic, pepper, stir fry over high fire, add oyster sauce, chicken powder, cooking wine, soy sauce, sugar to make the sauce, stir fry several times, until the sauce dries naturally.

Step 4: put down the mint leaves and stir fry evenly

Step 5: at this time, spicy and delicious flowers can be filled, let's go!

Materials required:

Carapace: 500g

Oil: right amount

Salt: right amount

Chicken powder: a little

Soy sauce: a little

Cooking wine: 2 tbsp

Mint leaf: 5 pieces

Red pepper: 2

Scallion: 1

Ginger: 2 tablets

Garlic: 2

Sugar: a little

Green pepper: right amount

Note: the carapace is shellfish, must be cooked when eating. It's better to soak in water for more than ten minutes, so that the sediment in the shell will be spit out. When blanching, add some salt to the boiled water, and the taste will be fresher. Because the sauce itself is salty enough, there is no need to add salt when frying.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Bao He Xiang La Hua Jia