Assorted Sauce with Soy Sauce
by Large frying spoon
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Blanch the mushrooms with boiling water first.
2. Heat up a frying spoon and pour peanut oil.
3. Stir-fry the tempeh with oil, stir fry the tempeh, add red pepper and stir-fry.
4. Then add green onion and ginger and stir fry.
5. After the scallions and ginger are fragrant, add the smoked and dried ones and continue to stir fry.
6. Then add the mushrooms.
7. Stir-fry the mushrooms thoroughly and cook in the rice wine and stir well.
8. Then pour in the scallop and stir well.
9. Pour in the right amount of black pepper juice and stir fry over high heat.
10. Finally, pour in the diced colored pepper and stir-fry evenly.
11. Use salt and chicken powder for the final seasoning.
12. Stir evenly to get out of the pot.
Tips:1. If it is not smoked, other dried bean curd can also be used instead.
2. This assorted stir-fry method can be stir-fried, stir-fried in sauce, spicy or freshly stir-fried, etc. For stir-fried, just stir fry with pepper oil, salt, chicken powder, and white pepper powder. Stir-fried with sauce, you can use sweet noodle sauce to stir-fry. Spicy stir-fry is stir-fried with Pixian hot sauce or chili. Fresh fry is fried with oyster sauce, abalone sauce, etc. In short, if you feel delicious, you can change the seasoning at will. Each stir-fry method is delicious.
3. When frying this assorted vegetables, they must be cooked in order according to the degree of ripeness of the raw materials. For example, dried tofu can be cooked first, and vegetables can be cooked last. According to this principle, there is no problem in frying any dish, and it will surely achieve a good effect of color, aroma and taste.