Name: Griddle Vegetables
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lotus root; Inch segment carrot; 5s Shiitake Mushrooms; 3 pcs Oil Lettuce Stem; 1 piece green pepper; a little Scallions; 2 tablets Sliced ginger; 3 companies Garlic cloves; 2 pcs Devil Pepper; More than 10 pepper; a little salt; a little Chicken Bouillon Powder; a little Sugar; a little Soy sauce; a little Vinegar

Griddle Vegetables

by Xiaodongtian

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

The result of cleaning up the refrigerator: half a lotus root, a section of carrots, a few shiitake mushrooms that have been kept for an unknown period of time, three oily lettuce stalks, and a green pepper. The taste is not good, the taste is definitely bad, and after repeated considerations, I decided to make a heavy-tasting dry pot dish to improve the taste. Unexpectedly, the effect is surprisingly good, the CD is out. "

Griddle Vegetables

1. Wash all the ingredients, control the moisture, and fry them in a frying pan.

2. Fry until 78 is ripe, remove and drain the oil and set aside.

3. Slowly ripen lotus roots, put them in the pot separately, fry them until the surface is golden brown, remove and drain the oil.

4. Put the oil on the wok to heat up, add the pepper, ginger, garlic, and dried chili to explode the aroma.

5. Pour in all the ingredients and stir fry quickly.

6. Add the shallots.

7. Add salt, sugar and chicken essence and stir fry evenly.

8. Add a little soy sauce to color.

9. Pour a little vinegar, stir and fry evenly before serving.

10. The finished product (you can also put a little hot pot bottom material to fry to get the fragrance and red oil).

Tips:
1. Pay attention to ⚠️, the taste of dry pot dishes is hot pot without soup.
2. All ingredients must be oiled.
3. Try to reduce the amount of oil used at home.
4. If you are looking for beauty, you can drizzle with red oil and sprinkle with white sesame seeds before serving.