Hot Pepper Stir-fried Mooncakes

Name: Hot Pepper Stir-fried Mooncakes
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 moon cake; 3 pcs Red pepper; 3 pcs Hot pepper; 1 small bowl Fungus (water hair)

by Lailai's Blog

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

After the Mid-Autumn Festival, this hot pepper fried moon cake in the college cafeteria, I think the masters in the cafeteria also adhere to the principle of non-consumption. In terms of ingredients, the main ingredients are sharp peppers and black fungus. I think it is also remarkable. Spicy to relieve greasiness and taste, black fungus absorbs oil to clear the intestines and tastes crispy, this dish will be mixed with a little vinegar to increase the fragrance and freshness; the name is "fried", fried moon cakes, but in practice it is actually "mixed." , Put the mooncakes into the pan before starting the pan, and stir-fry them quickly. So although it is a mixed dish, the mooncakes can still remain relatively "independent" from the shape to the taste. Moreover, if you choose savoury mooncakes when making, such as curry beef-flavored mooncakes, ham-stuffed corn cake mooncakes, etc., this mooncake dish can give it a certain degree of recognition. I don’t think it is. It will be as difficult to import as imagined.

Ingredients

4 Moon Cake
3 pcs Red Pepper
3 pcs Hot Pepper
1 small bowl Fungus (water Hair)

Hot Pepper Stir-fried Mooncakes

1. Unpack the mooncakes, place them on the chopping board, and cut in half with a knife.

2. Wash the hot peppers, remove the pedicles and seeds, and cut obliquely into sections. Rub the black fungus and wash them, and tear them into 3-4 cm slices for later use.

3. Heat the iron pan with oil. When the oil is about 30 to 40%, put the pepper section into the pan and stir fry. Stir continuously on medium heat until the pepper skin is bubbling and slightly like tiger skin. Add 5 or 6 wet tempeh. Stir fry in a pot, season with salt

4. Control the water content of the black fungus, pour it into a pot and stir-fry on high heat, and fry until the black fungus bangs in the pot, add steamed fish soy sauce, balsamic vinegar and stir well.