Dry Stir-fried Double Strips
by Gluttonous
Favorite
Difficulty
Normal
Time
30m
Serving
2
The main ingredients of this dish are potatoes and zucchini (corner melon), which are cut into strips and cooked, so the name is "Dried Stir-fried Shuang Tiao".
Dry stir-fry is also called dry stir-fry. After the raw materials are processed by knife work, they are put into a small oil pot and stir-fried continuously with medium heat and hot oil. When the raw materials see the oil and no juice is visible, add seasonings and auxiliary materials and continue to stir-fry until the raw materials are dry and fragrant. Cooking methods of finished dishes.
The traditional dry-stirring technique is really "stir-dry". Add a proper amount of oil to the pot and put in the main ingredients and continue to stir-fry. The main firepower is medium fire, so that the raw materials will gradually spit water and volatilize. Excessive firepower will make the raw material juice stick to the pot during the stir-frying process, or even coke the pot.
The other is frying. Put the dry-stirred raw materials into an oil pan once or twice, and fry them with medium heat. The heat is transferred by the oil, and the heat transfer is fast and even, so that the raw materials can quickly reach the dehydration "steam-dry" effect. In the frying process, it is best to fry plant raw materials at high oil temperature at one time to stir-fry effect, while animal meat is best processed twice. The first time use medium heat to remove the moisture of the raw material, and the second time use medium heat and high temperature. Make the raw materials express the above-mentioned color and fragrance enhancement effect.
The "Dry Stir-fried Shuang Tiao" cooked by Gluttonia today has a lot of water in potatoes and zucchini, so it is dehydrated by deep-frying and then sautéed twice. It tastes good and is worth a try. "
Dry stir-fry is also called dry stir-fry. After the raw materials are processed by knife work, they are put into a small oil pot and stir-fried continuously with medium heat and hot oil. When the raw materials see the oil and no juice is visible, add seasonings and auxiliary materials and continue to stir-fry until the raw materials are dry and fragrant. Cooking methods of finished dishes.
The traditional dry-stirring technique is really "stir-dry". Add a proper amount of oil to the pot and put in the main ingredients and continue to stir-fry. The main firepower is medium fire, so that the raw materials will gradually spit water and volatilize. Excessive firepower will make the raw material juice stick to the pot during the stir-frying process, or even coke the pot.
The other is frying. Put the dry-stirred raw materials into an oil pan once or twice, and fry them with medium heat. The heat is transferred by the oil, and the heat transfer is fast and even, so that the raw materials can quickly reach the dehydration "steam-dry" effect. In the frying process, it is best to fry plant raw materials at high oil temperature at one time to stir-fry effect, while animal meat is best processed twice. The first time use medium heat to remove the moisture of the raw material, and the second time use medium heat and high temperature. Make the raw materials express the above-mentioned color and fragrance enhancement effect.
The "Dry Stir-fried Shuang Tiao" cooked by Gluttonia today has a lot of water in potatoes and zucchini, so it is dehydrated by deep-frying and then sautéed twice. It tastes good and is worth a try. "
