27's cooking diary -- the gorgeous turn of leftovers(de peng ren ri ji sheng cai sheng fan de hua li zhuan shen zhi huang jin mian pi shao ban li )

27's cooking diary -- the gorgeous turn of leftovers

Introduction:

"Continue to make a new dish with the rest of the ingredients - braised chestnut with golden flour skin ~ it's a very loud name! Hee hee ~ ~ en en, it's quite delicious! "

Production steps:

Step 1: prepare the ingredients.

Step 2: cut the dumpling skin in half, put it in the egg liquid and soak it.

Step 3: hot pot, pour oil, 7,8 cooked, turn low heat, put the dumpling skin covered with egg liquid into deep fry.

Step 4: take out the fried golden dumpling skin, drain oil and set aside.

Step 5: leave a small amount of oil in the pot, put a small spoonful of sugar, stir evenly, let the sugar change color slightly, don't paste it.

Step 6: add the small red pepper, ginger, garlic and pepper, stir fry until fragrant.

Step 7: after the flavor comes out, add minced pork and continue to stir fry.

Step 8: stir fry the minced meat to change color slightly, add the cooked chestnut (make the cooked chestnut in half in advance), and continue to stir fry.

Step 9: stir fry until all the flavors come out of the pan, add an appropriate amount of black vinegar.

Step 10: stir fry evenly, stir fry a little for dozens of seconds, add 2 / 3 of the dough, continue to stir fry.

Step 11: stir fry evenly, add appropriate amount of water, cover all ingredients in the pot until.

Step 12: cover the pan and simmer over medium heat until all the water in the pan is dry. Add appropriate amount of salt and monosodium glutamate, turn off the heat, add the remaining dough, stir fry well and serve~

Step 13: by the way show a whole dinner dish ~ en en ~ wish you a good appetite ~ see you next time~~

Materials required:

Cooked chestnut: 4 liang

Dumpling skin: 6-8 pieces

Minced pork: a small bowl

Egg liquid: a bowl

Red pepper: 2-3

Ginger: a small piece

Garlic: 2-3 petals

Chinese prickly ash: a handful

Sugar: 1 teaspoon

Black vinegar: 1 teaspoon

Note: 1, the dough is added separately, in order to mix a variety of flavors. The first added dough, because it has been boiled, becomes very soft and q-shaped. The later added dough is crispy ~ the taste of the two kinds of dough is combined ~ super delicious! 2. The fragrance and taste of chestnut are integrated with all the ingredients, which is quite sweet! Hee hee ~ dinner made from the leftover ingredients ~ the one who came home from work didn't see it was leftovers! That mushroom meat soup is also left at noon ~ hee hee ~ but all the dishes taste pretty good! Let's have a try when we are free~

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: hot and sour

Chinese PinYin : De Peng Ren Ri Ji Sheng Cai Sheng Fan De Hua Li Zhuan Shen Zhi Huang Jin Mian Pi Shao Ban Li