Appetizer stir fry(kai wei xiao chao wang )

Appetizer stir fry

Introduction:

"This dish has the crispness of celery and lotus root, as well as the sour and sweet taste of buckwheat head, so it's very appetizing."

Production steps:

Step 1: shell the fresh shrimp and pick out the shrimp line

Step 2: dice the lean meat and marinate it with 5g raw meal, 2G salt and proper peanut oil for a while.

Step 3: cut carrots, celery and pepper into small cubes. Cut the large ones into small cubes with a knife. Smash the garlic and cut them into antler. Cut the green onion into 1 cm segments.

Step 4: Boil the water in advance, pour in carrots, celery, colored peppers, oil, and 10g salt, blanch them, then remove and control the water immediately.

Step 5: add 150ml of oil into the hot pot and heat it to 50%. Oil the fresh shrimps and diced meat and remove the oil

Step 6: stir fry minced garlic and scallion in another pot, and then pour the boiled ingredients, oil controlled shrimps and diced meat into the pot, stir fry, add seasoning and stir well.

Step 7: finally, add water bamboo shoots and Alpinia oxyphylla, thicken them and remove them from the pot.

Materials required:

Fresh shrimp: 50g

Carrot: 50g

Celery: 50g

Lean meat: 50g

Puzzle: 50g

Jiaotou: 100g

Color pepper: 50g

Garlic: 5g

Scallion: 10g

Salt: 5g

Chicken powder: 3G

Sugar: 3G

Raw powder: 8g

Note: the ingredients should not be blanched for too long to avoid over cooked affecting the taste. The most important thing is to arrange the order and time of blanching according to the characteristics of the ingredients, and the fresh shrimp and diced meat should not be too high oil temperature. If the oil temperature is too high, the taste and tenderness will be greatly reduced. Finally, talk about Zizania caduciflora and Alpinia oxyphylla. Because they are cold food with vinegar flavor, they should keep their taste. They don't need to be fried for too long, and they don't need to be blanched.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Kai Wei Xiao Chao Wang