Stir fried fillet with carrot and potato(hu luo bo tu dou chao li ji )

Stir fried fillet with carrot and potato

Introduction:

"Potato is also called potato, potato, potato, yam egg, steamed egg, potato (commonly known by people in Hong Kong and Guangzhou), etc. It is an annual herb of Solanaceae. Its tuber is edible and is an important food and vegetable. Carrot is rich in carotene, vitamin B, vitamin C, vitamin D, vitamin E, vitamin K, folic acid, calcium and food fiber, almost comparable with many kinds of vitamin pills. Carrots also contain a lot of phosphorus, which constitutes brain cells and bone marrow cells. Every 500 grams of carrots contains 140 grams of phosphorus, 305 milligrams of calcium and 35 grams of sugar. B-carotene is a kind of vitamin A, which has a significant effect on protecting eyesight, promoting children's growth and development, reducing blood lipid, enhancing the body's ability of disease resistance and anti-aging. Spring is the best time for children to grow up. To match children with such a dish, add an appropriate amount of pork to the vegetables to supplement the lack of animal protein. Not only can the color of food materials match attract children and stimulate their appetite, but more importantly, it can supplement children with more comprehensive vitamins, protein and fat, which is conducive to children's growth and development. "

Production steps:

Step 1: prepare carrots and potatoes.

Step 2: wash the carrot and potato, peel them and cut them into small diamond pieces about 2 ~ 3 mm thick.

Step 3: prepare the tenderloin.

Step 4: wash the tenderloin and slice it.

Step 5: shred ginger, dice green onion, slice garlic, and cut green pepper into small diamond pieces.

Step 6: then, mix the cut fillet with cooking wine.

Step 7: add the soy sauce and stir well.

Step 8: add starch and marinate for 5 minutes.

Step 9: set the pan on fire and add salad oil. When the oil temperature is 80%, add shredded ginger, scallion and garlic to fry until fragrant.

Step 10: then add in the fillet and stir well.

Step 11: when the tenderloin is discolored, add radish or potato chips and stir well.

Step 12: add vinegar and stir well to keep potato chips and carrot chips crisp and tender.

Step 13: when the potato chips change color slightly, add appropriate amount of salt and turn well.

Step 14: add green pepper and stir fry for about half a minute, then put it on the plate

Materials required:

Potatoes: 2

Carrot: 1

Pork loin: moderate

Green pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: moderate

Cooking wine: moderate

Starch: right amount

Salt: right amount

Salad oil: right amount

Vinegar: right amount

Note: 1, eat potatoes to eat peeled, there are bud eyes must be dug out. To avoid poisoning. 2. Cut potatoes or chips can not be soaked for a long time, too long will cause the loss of water-soluble vitamins and other nutrients. I don't have any water to wash the potato chips here. 3. When buying potatoes, don't buy potatoes with green skin and sprouting to avoid solanine poisoning. 4. No tenderloin, ordinary pork is OK. If there is no ordinary pork, you can only stir fry carrots and potatoes without meat. 5. This dish should not be fried for too long to keep its crisp and fresh taste. 6. Dishes try not to put small red pepper, because the child's gastric mucosa is immature, not too spicy stimulation. Choose green pepper to taste slightly spicy.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hu Luo Bo Tu Dou Chao Li Ji