Chinese Food
Deep fried cucumber with Perilla
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I'm very responsible to tell you that the fried cucumber filled with soy sauce and perilla is the greatest vegetable representative of Hunan people. The order of seasoning must not be disordered. The wok is full of flavor.
Cooking ingredients
Cooking Steps
Step1:Wash and drain all ingredients. The cucumber is sliced into tiger skin and sliced into 2-3mm thick slices obliquely.
Step2:Beat the garlic cloves. Chop the small red peppers. Take the leaves of perilla and cut them into small pieces. Cut the shallots into sections.
Step3:Heat 1 tbsp peanut oil in a saucepan. Bring to 80% heat. Add cucumber slices. Fry until both sides are brown. Set aside.
Step4:Put another tablespoon of peanut oil in the pot. Stir fry red pepper, garlic clove and Douchi until the aroma is released. Then put in cucumber. Add salt, oyster sauce and perilla in turn. Stir fry for half a minute. Finally put in chopped green onion. Cook in soy sauce. Stir fry for a while. Dish.
Cooking tips:1. When frying cucumbers, the fire should be big enough. The outside of the cucumbers is scorched yellow, and the inside of the cucumbers is a little crispy. Only in this way can they taste texture. 2. The order of seasoning should not be disordered. The hot wok is full of gas. The most fragrant stir fry. 3. Hunan chef special tips. Perilla fried cucumber to Liuyang Douban and Xiangtan long brand soy sauce to do. The taste is authentic. There are skills in making delicious dishes.
