Fried cold powder with Schizonepeta tenuifolia(jing jie jian liang fen )

Fried cold powder with Schizonepeta tenuifolia

Introduction:

"My daughter likes to eat fried jelly. My mother hasn't made it at home before, so I'll try it this time. When you buy cold noodles, the boss says that you can fry them in the refrigerator at home. The pot at home may not cook well. You'd better fry half of them first. If you can't, you'd better eat them with cold sauce. It's also very good. When the boss said that, how do I feel that it's cold and hard to fry? The more I say that, the more I want to have a try. I didn't put it in the refrigerator when I went home. I just put starch on it and fried it over low heat. It's not bad! Ha ha, it's all fried. It's fragrant. "

Production steps:

Step 1: material drawing.

Step 2: change the cold powder into large thick pieces.

Step 3: dry the starch on the cold slice.

Step 4: take a good starch jelly.

Step 5: heat the oil in the pan, put on the cold slices, and fry slowly over low heat.

Step 6: when frying the jelly, chop up the green onion and Douchi.

Step 7: make the cold powder hard on one side and turn it over.

Step 8: until both sides harden and turn yellow, remove from the pan.

Step 9: stir fry chive flowers and Douchi with the oil at the bottom of the pan.

Step 10: return the fried cold powder to the pot, add Schizonepeta, mix it evenly with a spatula, cut it twice by the way, and drizzle a little soy sauce.

Materials required:

Cold powder: right amount

Schizonepeta tenuifolia: moderate

Scallion: right amount

Salt: right amount

Douchi: right amount

Soy sauce: moderate

Cooking oil: proper amount

Note: the cold powder slice should be thicker and cut as evenly as possible. The jelly itself is salty, with Douchi and soy sauce, no more salt. Keep low heat during frying and turn over gently.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jing Jie Jian Liang Fen