Home style saozi(jia chang sao zi )

Home style saozi

Introduction:

"It's all about saozi noodles. But when I came to serve, I found that the picture with the noodles was gone. I don't know if the mobile phone is windy. I lost some photos of my dishes. There is no face, so it's just home style. The reason why we call it home style saozi is that we don't prepare materials according to the way we often eat saozi. Instead, we use the materials we have at home. We don't stick to the rules and play freely. It's also a unique flavor. "

Production steps:

Step 1: fat and thin pork, cut into the same size

Step 2: carrot and garlic, cut into the same size

Step 3: cut pepper into small pieces

Step 4: agaric needs to be soaked before cutting

Step 5: heat the oil in the pan, add the diced meat and stir fry until yellowish (it's better to put the fat meat first, then the lean meat and stir fry until it changes color. I'm lazy and put it together)

Step 6: this time, according to the characteristics of the ingredients, gradually put into the pot to fry, the first is the carrot

Step 7: when the carrots are a little soft, you can put in the garlic

Step 8: then put green pepper, this time can put the right amount of salt, remember not to put too much, later can also add

Step 9: when the color of garlic stir fry is more green, add black fungus

The tenth step: after the above ingredients are put together, stir fry for 1 or 2 minutes, then add vinegar, cook for about 20 seconds, then add water (preferably hot water), add soy sauce and other seasonings, then try salty, try adjusting the amount of raw soy sauce, or add salt.

Step 11: bring to a boil over high heat, add the diced frozen tofu (this is the tofu made by yourself). After boiling again, change the low heat and cook until the soup is slightly thick.

Materials required:

Pork: 250g

Garlic moss: 150g

Carrot: 150g

Green pepper: 50g

Auricularia auricula: 50g

Frozen tofu: 80g

Oil: right amount

Salt: right amount

Vinegar: right amount

Soy sauce: moderate

Pepper: right amount

Note: in addition to these home-made materials, I also forget one, that is, the egg skin, which could have been made and put into it, but when I think about it, saozi is almost ready, so I can only give up. There are a lot of changes in other materials, but as long as they are in line with their own taste, what's wrong with the changes. Another thing is that the cooking time can be longer. After adding water, I only cooked it for less than half an hour, so I was lazy. The taste of the meat is still a little hard.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: hot and sour

Chinese PinYin : Jia Chang Sao Zi