Stir fried carrot sauce(su chao hu luo bo jiang )

Stir fried carrot sauce

Introduction:

"In the past, there were stir fried dishes such as" four sauces "and" four grabs "on the dining tables of old Beijing people. It is said that it was once a simple cooking method handed down from the imperial dining room and the government. According to the research, there used to be such dishes in Fangshan Restaurant in Beijing. Later, they were gradually eliminated because they could not be sold at a good price. Now, most of them make some fancy Kung Fu dishes from the rare raw materials such as swallow, abalone and shark's fin, and become the housekeeping dishes of high-end restaurant. The selling price is very expensive. As long as you go, you will be killed. Ha ha! The four major sauces sound like they belong to the same kind of raw materials as the yellow sauce or soybean sauce of Liubiju in Beijing, but they are not like dishes. In fact, they belong to stir fried dishes. The four major sauces are: carrot sauce, pea sauce, cucumber sauce and hazelnut sauce. Among them, hazelnut sauce is a little more expensive. It is a kind of dried fruit material handed down from Northeast China after the Manchu Qing Dynasty entered the GATT. Because this dish is made of hazelnut, it is called hazelnut sauce. The four sauces are mainly fried with Diced Pork. To put it bluntly, they are stir fried carrots with Diced Pork, peas with Diced Pork, cucumbers with Diced Pork and hazelnuts with Diced Pork. They are called "four sauces". The condiments used in cooking all need to put some old Beijing Liubiju's yellow sauce, hence the name of "four big sauces". Since it's a home cooked dish to fool people, you don't have to stick to his authentic way of cooking, as long as it's delicious. Today, I'm going to make this kind of Beijing cuisine, which is all vegetarian. It's called "stir fried carrot sauce". In fact, I'm making a hodgepodge. I don't even have to put meat in it, ha ha! The practice is as follows; "

Production steps:

Step 1: add proper amount of cooking oil into the pan and stir fry the soy sauce.

Step 2: stir fry the sauce until fragrant, pour in all the ingredients and stir well, then cook in Shaojiu and stir well.

Step 3: stir well and pour in proper amount of water.

Step 4: cover and simmer for 5 minutes.

Step 5: stew the vegetables until they are raw, then sprinkle some sugar to taste.

Step 6: sprinkle a little MSG and black pepper to taste.

Step 7: stir well with high heat and collect the soup.

Step 8: after the soup is collected, it can be taken out of the pot.

Materials required:

Diced carrot: 300g

Fresh diced mushrooms: 150g

Diced potatoes: 150g

Dried Diced Pork: 100g

Green beans: 100g

Diced onion: 100g

Shaojiu: 20g

Beijing Liubiju yellow sauce: 40g

Sugar: 5g

MSG: 2G

Black pepper: right amount

Cooking oil: proper amount

Water: moderate

Note: the characteristics of small dishes; variety of ingredients, beautiful color, strong sauce flavor, delicious. Warm tips: 1, choose hard vegetables, dice as much as possible, so that it is easy to fry at the same time. 2. Condiment use Beijing's yellow sauce, soybean sauce or northeast sauce can be. 3. Because this dish belongs to Maotai flavor type, other condiments should be put less after stir frying. Because the sauce is salty, salt can not be put. Big spoon of this Beijing style children home fried "vegetable fried carrot sauce" is done, for your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Maotai flavor

Chinese PinYin : Su Chao Hu Luo Bo Jiang