Stir fried sweet and sour water spinach(qiang chao tang cu weng cai gan )

Stir fried sweet and sour water spinach

Introduction:

Production steps:

Step 1: wash the stem of water spinach, tear it apart and cut it into small sections; cut the dried pepper into small sections; mix sugar, vinegar and water starch into juice.

Step 2: put the frying pan on the high heat, heat 70% of salad oil, turn the low heat down to dry pepper Festival, and deep fry the Chinese prickly ash until the pepper Festival is brownish red; turn the water spinach stalk down to high heat and stir fry for 2 minutes, then add salt and water starch to collect the juice.

Step 3: operation error: the key to this dish is the heat of hot pepper and Zanthoxylum bungeanum (if it is too hot, it will be black and bitter, if it is not enough, it will not be fragrant), the ratio of sugar and vinegar (1:1.5), and the second rate of thickening.

Materials required:

Water spinach: 300g

Dry pepper Festival: 10g

Hanyuan red pepper: 3G

Salt: right amount

Sugar: right amount

Vinegar: right amount

Starch: appropriate amount

Salad oil: right amount

Note: features: sweet and sour slightly spicy, strong flavor.

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: hot and sour

Chinese PinYin : Qiang Chao Tang Cu Weng Cai Gan