Kaishou Stir-Fry-Di Sanxian

Kaishou Stir-Fry-Di Sanxian
Simple and convenient classic home cooking

Quick Hand Stir-Fry-Di Sanxian Step 11.One and a half green peppers and eggplants each about 20 cm long A thumb-sized ginger and garlic and a fist-sized potato

Kuaishou Stir-fry-Di Sanxian Practice Step 22.Cut green peppers, potatoes, eggplants into ping-pong ball-sized diamond-shaped pieces, chop ginger and garlic, and chop into pieces

Kaishou stir-fry-the practice step 33.Soak the eggplant in warm water for about 10 minutes to remove the sewage

Kaishou Stir-fry-Di Sanxian Step 44.About 1 liter of rapeseed oil 7 layers of hot oil on fire, no smoke, chopsticks inserted into micro-bubbling just fine

Kaishou stir fry-the practice step 5 of the three fresh food5.Fry the potatoes on medium heat for about four minutes

Kaishou Stir-fry-Di Sanxian Step 66.Pick up and filter the oil

Quick hand stir-fry-the practice step 77.Drain the soaked eggplant and add dry starch to the surface and stick a thin layer on the surface

Kaishou Stir-fry-Di Sanxian Step 88.Fried Eggplant About two minutes

Kaishou Stir-fry-Di Sanxian Practice Step 99.Add about 1 tablespoon of rapeseed oil with a diameter of 5 cm to the pot, heat it up with a little smoke, add about 10 ginger garlic peppers and stir fry for about 10 seconds

Quick Hand Stir-Fry-Di Sanxian Step 1010.Add green peppers and stir-fry for about 1 minute

Step 11 of Kuaishou Stir-fry-Di Sanxian11.Add fried Good eggplant potatoes and 5 cm diameter tablespoon 1/4 tablespoon of soy sauce stir fry for half a minute

Kaishou stir-fry-di Sanxian practice step 1212.10 centimeters of juice and 4/5 bowls of sweet potato starch with a diameter of 4/5 bowl of sweet potato starch two thumb-sized amounts and mix thoroughly

Step 13 of Kuaishou Stir-fry-Di Sanxian13.Add and cook for about 3 minutes

14.Add 1/3 pinky finger salt Stir well with chicken essence and cook for half a minute

Kaishou Stir-fry-Di Sanxian The practice steps 1515.Put the pot on the plate

1 frying with medium heat to prevent paste 2 eggplant wrapping powder and deep frying first to prevent eggplant from being soft during frying Second to reduce the direct absorption of oil by eggplant 3 warm water Soaking the eggplant is first to remove the stains in the eggplant, the second is to facilitate the adhesion of starch, and the third is that the eggplant absorbs a small amount of water, and the water and heat transfer evenly during frying.The eggplant is heated more evenly and reduces oil absorption

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