Stir fried eight treasure sauce(ba bao chao jiang )

Stir fried eight treasure sauce

Introduction:

"It's a very traditional dish. People who have eaten it all know that it's a delicious meal, comparable to meat. It's made several times a year, and it's very popular every time. The most troublesome part is that all the materials are diced. They are busy for half a day. But for the sake of the taste of the finished product and the love of both parents and family, it's worth the hard work. "

Production steps:

Step 1: prepare materials. Clean all of them for standby. Basic materials: bean paste, shrimp, peanuts, dried bean curd, diced meat and bamboo shoots, others can be increased or decreased according to personal preference or season.

Step 2: bamboo shoots, water bamboo shoots, carrots, eggplant, mushrooms, scallion, dried bean curd and tenderloin, all cut into small pieces, the finer the better. Mince the shrimp. Ripe cashew nuts or ripe peanuts, larger ones can be slightly crushed. First, size the diced meat and shrimp (see Tips)

Step 3: water bamboo dice, carrot dice, eggplant dice, dried bean curd dice, with soup (or water) boil for 5 minutes. Scald the bamboo shoots with hot water to remove the hair.

Step 4: put cooking oil in a large frying pan, then add diced mushrooms, diced meat and shrimps.

Step 5: take the cooked diced vegetables into the frying pan with a colander, add cashew nuts (or peanuts) and diced mushrooms and shrimps, and mix them evenly (the water in the diced vegetables does not need to be too dry)

Step 6: add soy sauce, color, put three to four tablespoons of bean paste into the pot, stir well. (you can start another oil pan, stir the bean paste with the old sauce, put it into the pan and fry until fragrant, then pour the ingredients into the pan and stir fry. This step depends on the preference of each person and the taste of the paste.)

Step 7: turn on the heat and stir fry for 5 minutes. The soup gradually diminished. Turn to medium heat and fry for another 5 minutes. The ingredients are basically delicious. Try the taste. If it's too light, add soy sauce or salt or bean paste. (this sauce can be salty and suitable for cooking)

Step 8: when the water is almost dry, open the fire, add the scallion powder, stir fry evenly quickly, and finally add two small spoonfuls of sugar to hang fresh, then out of the pot. After cooling, put it into the refrigerator and take it as you like. It can be kept for about a week.

Materials required:

Tenderloin: moderate

Shrimp: appropriate amount (or shell shrimp)

Dried tofu: right amount

Ripe cashew nuts: moderate amount (or ripe peanut kernel)

Winter bamboo shoots: moderate

Eggplant: moderate

Lentinus edodes: right amount

Moderate amount: carrot

Zizania latifolia: moderate

Jingcong: moderate

Soy sauce: right amount

Bean paste: right amount

Edible oil: right amount

Note: Tips: 1) vegetable materials can be increased or decreased according to personal preference and season, and the size of dice is not important, just the size is basically uniform. If the diced vegetables are bigger, the shrimps don't have to be chopped. 2) Mushroom eggplant can make the taste fresh and fresh. Dried tofu with thick soft white than dark that kind of hard more suitable. 3) Beijing green onion is easy to be cooked, so it can be put at last to improve the taste and make the finishing point. The final taste is still salty, not sweet. 4) Stir fry the diced meat and shrimps with egg white, then wrap in starch, knead and place for a while. 5) The most important point is that Douban sauce should have a good taste. You can choose your favorite taste, which can be salty and sweet, spicy, or freely integrated with a variety of sauces. 6) Stir patiently and wait for the water to dry. Don't add starch to thicken the sauce, which will affect the flavor of the sauce.

Production difficulty: ordinary

Technology: stir fry

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ba Bao Chao Jiang