Korean sweet potato powder(han wei hong shu fen )

Korean sweet potato powder

Introduction:

Production steps:

Step 1: soak sweet potato powder in warm water.

Step 2: Seasoning: 3 tbsp soy sauce, 2.5 tbsp sugar, 2 tbsp sesame oil, 2 tbsp garlic, 2 tbsp roasted sesame, mix well.

Step 3: dry some mushrooms, soak, shred, mix well with 1 tbsp seasoning. Shred red onion and carrot.

Step 4: bring the water to a boil, add the softened sweet potato powder, cook for 6-7 minutes, remove the supercooled water, cut it short with two knives, put it into a large bowl, mix well with 2 tablespoons of seasoning and set aside.

Step 5: blanch the spinach in boiling water, remove the supercooled water, squeeze out the water, cut it into sections if it is too long, and mix some salt and pepper.

Step 6: stir fry shredded red onion and shredded carrot with oil, add salt and pepper respectively, and pack them. Stir fry dried mushrooms and pour in a little seasoning.

Step 7: stir fry the vegetables separately

Step 8: stir fry sweet potato powder over medium heat until transparent and sticky. Turn off the heat. Stir in shredded red onion, shredded carrot, Shredded Mushroom, spinach and the remaining seasoning, mix well.

Materials required:

Dry sweet potato powder: 170g

Dried Lentinus edodes, etc.: appropriate amount

Soy sauce: moderate

Note: 1. Try the flavor after mixing, add some soy sauce or sugar according to the need, the secret is to find the best taste balance of the two ingredients. 2. Stir fry the ingredients separately to make the taste layered. So don't be afraid of trouble and stir fry in one pot. No pains, no gains. 3. The last part, when mixing, use chopsticks and spatula to stir. If the quantity is large, mix it by hand. This is the typical practice of Korean people. 4. If you like lingering, you can add some beef or pork shreds, marinate them with seasoning before frying.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Han Wei Hong Shu Fen