Chinese Food
Ruyi Xianggan
(191249 views)
When Emperor Qianlong visited the people in the south of the Yangtze River, he once had a kind of yellow and golden dishes in a farmhouse. Emperor Qianlong thought the dish was crispy, tender and delicious. He asked the farmer what was the dish for? The peasant woman did not know it was the emperor. She joked, this dish looks like Ruyi. It's Ruyi. When Emperor Qianlong returned to the capital, he thought of Ruyi cuisine. The imperial chef did not know what kind of vegetable Ruyi cuisine was. He asked everywhere. Later, I happened to meet a young man in the south of the Yangtze River. I learned that Ruyi cuisine is bean sprouts. There's something else. Ice muscle is jade. The seed doesn't get into the mud. The root doesn't support. This is a poem written by Chen Gu of Ming Dynasty praising Huang Douya.
Cooking ingredients
Cooking Steps
Step1:Wash and drain the bean sprouts. Cut the dried spices into long strips. Remove the seeds of red pepper and cut into thin strips. Peel and slice the garlic.
Step2:Cold oil in the pot. Put in dried bean and garlic slices (stir fry dried bean with cold oil in the pot. Stir slowly until it's dry, then it's fragrant and chewy.). Stir fry the beans in low heat until they are dry and fragrant.
Step3:Put in the bean sprouts. Then put in the shredded red pepper and 1 and 1 / 3 tablespoons suga
Step4:Stir fry in high heat. Mix all the ingredients with a shovel. It will take about 1.5 minutes to get out of the pot. Stir fry bean sprouts with high heat. Don't stay in the pot for too long. Stir fry the bean sprouts until they are just soft, and they won't rot
Cooking tips:The big spoon and teaspoon I said are weighing tools in baking. They are not ordinary big spoons and small spoons. There are skills in making delicious dishes.
