Dried radish with lobster sauce(dou chi luo bo gan )

Dried radish with lobster sauce

Introduction:

"Douchi" is made of soybean or soybean as the main raw material, using the action of Mucor, Aspergillus or bacterial protease to decompose soybean protein. When it reaches a certain degree, salt, wine, drying and other methods can inhibit the enzyme activity and delay the fermentation process. There are many kinds of Douchi, which can be divided into black Douchi and yellow Douchi according to processing materials, and salty Douchi and light Douchi according to taste. Sun dried radish. It's a vegetable with unique flavor. It is rich in vitamin B, and its iron content is higher than that of other foods except for Flammulina. Dried radish is called preserved vegetable in Chaoshan. It is salty, fragrant and crispy. It is appetizing. It is also called Chaoshan three treasures together with Chaoshan pickles and fish sauce. Shanghang dried radish is golden in color, tender in skin, crisp in meat, sweet in fragrance and delicious in taste

Production steps:

Step 1: soak the dried radish for 3 hours, then cut it into strips.

Step 2: chop the garlic and cut the scallion into sections.

Step 3: stir the lobster sauce with high heat first, then stir the garlic.

Step 4: pour in radish, stir fry over high heat, add seasoning.

Step 5: finally add scallion and sesame oil to remove.

Materials required:

Dried radish: 350g

Douchi: 5g

Scallion: 15g

Garlic: 5g

Sugar: 3G

Oyster sauce: 5g

Fresh: 3G

Sesame oil: 1g

Note: soaking time according to the degree of pickled radish, to judge, it is best to taste a little to know the specific flavor before cooking.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Dou Chi Luo Bo Gan