Sauvignon non Blanco
Introduction:
Production steps:
Step 1: prepare all the ingredients, fold the beans short, and cut the potatoes into thick strips.
Step 2: press garlic into mashed garlic and cut the Douchi into small pieces.
Step 3: soak potatoes in water for 1 hour, then remove and drain.
Step 4: pour proper amount of vegetable oil into the pot. When it is 50% hot, stir fry the fragrant Douchi and Zanthoxylum bungeanum with small heat, then take out and set aside.
Step 5: add a small amount of oil into the pot and saute the garlic.
Step 6: pour in the drained potato chips and stir fry constantly.
Step 7: stir fry until the potato chips are transparent, stir fry the beans for about 3 minutes.
Step 8: add half a bowl of water, cover and cook for about 5 minutes.
Step 9: add Chinese prickly ash, soy sauce, soy sauce, a little sugar and a little salt.
Step 10: turn the heat down and mix well. Cook the beans until they are soft.
Materials required:
Concanavalin: 300g
Potatoes: 400g
Garlic: 25g
Douchi: 10g
Zanthoxylum bungeanum: right amount
Soy sauce: 2 tbsp
Raw soy sauce: 1 tbsp
Salt: a little
Sugar: a little
Vegetable oil: right amount
Note: 1. Potato chips soaked in water for 1 hour is to remove starch. 2. Concanavalin contains a kind of toxin protein lectin, which needs to be cooked thoroughly before it can be destroyed to make its toxicity disappear. Therefore, the beans must be cooked until they are soft and cooked. 3. Concanavalin and potatoes are nutritious food, which can be eaten properly every week.
Production difficulty: ordinary
Technology: stir fry
Production time: half an hour
Taste: slightly spicy
Chinese PinYin : Dao Dou Tu Dou Tiao Quan Su Re Chao
Sauvignon non Blanco
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