Chinese Food
Water bamboo with fish fragrance
(89053 views)
When it comes to water bamboo, I remember when I first came to Beijing. I had been working in Beijing for a while before I came to Beijing. Then I came to Beijing from Tangshan because our two sticky cancer can't stand the separation. When I first arrived in Beijing, I had the impression that there were many cars, people and tall buildings. There was also a special personal experience that the price was relatively high. Every box of rice cost more than ten to twenty yuan. So my favorite thing to do in the interval of looking for a job is to watch food programs. Then I went to the vegetable market to buy vegetables with my handwritten recipes. At that time, we still lived in the second ring road of Beijing with friends. The house was very old and there was a small courtyard. When we went out, we could not remember the names of the hutongs. My sister told me that there are two food markets nearby - one is to the East. There are few kinds of dishes, but the price is cheaper; the other is to the West. There are many kinds of dishes, and there are various staple foods of grain and oil. The price is a little expensive. I've been shuttling through two food markets a few times, and I'm getting more and more
Cooking ingredients
Cooking Steps
Step1:Remove the old roots from the thin skin of Zizania latifolia. Clean and cut into shreds.
Step2:Soak Auricularia auricula in advance, clean it and cut it.
Step3:Wash the green and red peppers, remove the seeds and cut into shreds. Cut into shreds with scallion and white.
Step4:Chop garlic and ginger; chop bean paste and peppers with a knife for standby; mix vinegar, sugar, starch and water into sweet and sour juice for standby.
Step5:Open a pot of water. Then scald the water bamboo shoots to remove oxalic acid and control the water.
Step6:Put more peanut oil in the pan. When the oil is hot, stir fry the onion, ginger and garlic to give the flavor.
Step7:Stir fry red oil with bean paste and chopped peppers.
Step8:Stir fry the shredded water bamboo and agaric for 2 minutes.
Step9:Stir fry the shredded green and red peppers evenly.
Step10:Write production step
Step11:Tune in the sweet and sour sauce that has been adjusted in advance. Cook until the soup is boiling, then ferrate the juice, then stir fry several times. Make the vegetable and sauce mix well and turn off the fire to eat.
Cooking tips:1. Pixian bean paste is salty, so no salt is used for this dish. Warm and warm. Sina famous food blog. Food freelance writer. Non professional, one of the cancer cooks. The favorite thing is to cook and make thurasheng's favorite food. Here I will release some delicious food, travel notes and some warm and interesting little things from time to time. WeChat official account -nns_0625 micro-blog - warm, warm, delicious and skillful.
