Sweet and sour yam without vinegar(wu cu ban tang cu shan yao )

Sweet and sour yam without vinegar

Introduction:

"Ha ha It's a bit of a tongue twister, isn't it? Why is there vinegar in sweet and sour yam? Originally, vinegar was replaced by Hawthorn! This is the result of my aura before cooking. It tastes good. People who are afraid of acid will remove the end of hawthorn, because it's really a bit sour to eat the end of hawthorn. "

Production steps:

Step 1: peel the yam, sausages and hawthorn.

Step 2: cut yam into small strips, rinse with cold water for a while, soak in water, cut ham sausage into small strips, and cut Hawthorn into small pieces.

Step 3: heat the oil in the pan and stir fry the sausages.

Step 4: add yam, stir fry for a while, add two small spoonfuls of sugar and salt.

Step 5: add water to the food and heat over medium heat.

Step 6: when there is a little water left, remove the yam and ham sausage.

Step 7: put the hawthorn powder into the soup and heat it in low heat until the Hawthorn meat is transparent. Add monosodium glutamate.

Step 8: pour the Hawthorn soup on the yam ham sausage.

Step 9: garnish with shredded green onion.

Materials required:

Yam: right amount

Ham sausage: right amount

Hawthorn: moderate

Salt: right amount

Sugar: right amount

MSG: right amount

Note: in fact, the sixth step, hawthorn powder can be directly added to the soup, because I have appearance Association suspicion, so separate to operate.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Wu Cu Ban Tang Cu Shan Yao