[jin Buhuan Fried Thin Shell]

Name: [jin Buhuan Fried Thin Shell]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Thin shell; Some chili; Some garlic; Some Gold not change; 3 tablespoons oil; Some salt; Some Cooking Wine

by Piglet Food Book

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

For those of us who grew up in the Chaoshan area

[Chaoshan Golden Don’t Change Fried Thin Shell] I will drool when I hear the name, it is the usual delicacy on the Chaoshan table in summer. For those of us who grew up in the Chaoshan area [Fried Thin Shell] I will drool when I hear the name, it’s the summer Chaoshan table The usual delicacies, simple ingredients, simple taste, shellfish are especially delicious in summer~~~ The thin shell itself is easier to cook, and the meat will shrink when the fire is big. Everyone must make this dish. Be careful not to stir-fry for too long to ensure that your shell is fresh and juicy.

(Ps: Jin Buhuan, also known as the nine-story pagoda, also known as Basil)"

Ingredients

Some Thin Shell
Some Chili
Some Garlic
Some Gold Not Change
3 tablespoons Oil
Some Salt
Some Cooking Wine

[jin Buhuan Fried Thin Shell]

1. Prepare materials

2. Choosing Chaoshan local garlic will make it more fragrant when fried (left: local garlic with reddish color, right: ordinary white garlic)

3. Wash the shell with water (no need to use salt to feed sand)

4. Gold does not change, wash and pick fine

5. Beat the chili garlic and chop finely

6. Put 3 spoons of oil in the pot and put the garlic

7. Stir the pepper to fragrant, pour in the thin shells.

8. Stir fry with salt and cooking wine

9. In the end, the gold is not exchanged and then stir-fried.

Tips:
1. The taste is better when the gold is not replaced at the end, and the fragrance is easy to volatilize when it is released too early.

2. Stir-fry quickly on high fire to get gas in the pot.