Tartary buckwheat noodles with green pepper in oyster sauce
Introduction:
"I like bitter buckwheat very much, because it is a kind of triple health food, and it can protect liver, stomach and eyes. Absolutely healthy food. What's a little depressing is that every time I release special dishes, I wonder why there are no Hebei dishes. I'm not sure about Hebei as a whole, but there are so many special snacks in Zhangjiakou, and many of them are rare in other places. Unfortunately, they don't have their own system. "
Production steps:
Step 1: soak the instant tartary buckwheat noodles at 50 ℃ for 15 minutes
Step 2: prepare the seasoning, green pepper, celery, ginger and garlic
Step 3: Chop green pepper and celery
Step 4: mince ginger and garlic
Step 5: heat the oil in the pan, and then stir fry all the ingredients until fragrant
Step 6: add a spoonful of oyster sauce
Step 7: add salt and stir well, then put it out of the pot
Step 8: put the soaked buckwheat noodles on the plate
Step 9: pour the fried material
Step 10: add some of our Sichuan specific silkworm bean paste, mix well, open to eat, really fragrant
Materials required:
Tartary buckwheat noodles: 300g
Green pepper: Four
Celery: 50g
Oil: right amount
Salt: right amount
Ginger: right amount
Garlic: right amount
Oyster sauce: right amount
Silkworm bean paste: appropriate amount
Note: here is a special introduction of the noodles above the shallot, many people may not know it, called the green onion group, our hometown do Fu Douban love to put. It's delicious. Candouban is a kind of seasoning made by every family in our hometown. It's called fudouban in our hometown. It's different from the bean paste commonly used in a county. Our product is fermented with candouban, which contains shredded ginger, garlic, spring onion, pepper, Zanthoxylum. Oh, it's really fragrant. It's a must for every family in our hometown.
Production difficulty: ordinary
Technology: stir fry
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Hao You Qing Jiao Ku Qiao Mai Mian Tiao
Tartary buckwheat noodles with green pepper in oyster sauce
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