Stir Fried Starch Knots(chao ge da )

Stir Fried Starch Knots

Introduction:

"Before the Spring Festival, in addition to buying a lot of vegetables, I also bought some sliced noodles to be frozen in the refrigerator, in case I get tired of eating big fish and meat during the Spring Festival and eat something light. When I bought the noodles, I didn't care to pack them in fresh-keeping bags in time and put them in the refrigerator. When I remember, some of the noodles were already stuck together. The noodles without adhesion are put into the refrigerator, and those stuck together are simply kneaded into dough to make noodles by themselves. Wunaimian is too hard to be rolled. My husband can't roll it for a while. It's far from the thickness of the noodles. We have to dice it and freeze it first. I eat dumplings in the morning of the first day of junior high school. At noon, I'm not hungry, but I'm afraid I'm hungry when I don't eat. I think of the dough lumps in the refrigerator. I cook them with clean water, then stir fry them with cold water. I didn't expect that they taste very delicious. "

Production steps:

Step 1: add appropriate amount of water to the pot, boil the water, add the dough lumps and cook them, cool the water, and control the dry water for standby.

Step 2: add oil to the frying pan, saute the scallion and ginger, dice all kinds of vegetables and dough lumps, and season with soy sauce, pepper noodles and chicken essence.

Step 3: fragrant fried pimple out of the pot.

Materials required:

Pimple: moderate

Shanghai Green: one

Carrot: Half Root

Ham sausage: one

Onion: half

Soy sauce: moderate

Chicken essence: appropriate amount

Pepper noodles: a little

Note: 1, after cooking pimples over ice water can prevent adhesion. 2. Vegetables can be selected according to their own situation.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Chao Ge Da