Kung Pao Su Sanding

Name: Kung Pao Su Sanding
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Pleurotus eryngii; 1 carrot; 1 Cucumber; Some oil; 3g salt; 15g Sugar; 2 tbsp Old vinegar; 1 tbsp Cooking Wine; 1 tbsp Soy sauce; Some Green onion ginger; 2g pepper; 3 pcs Dried chili; a little Water starch

by Gluttonous

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

The main ingredients of "Vegetarian Three Ding" are Pleurotus eryngii, carrots, and cucumbers. The choice of ingredients can be according to your own preference. The key to making is the taste of Kung Pao dishes. The lychee mouth and the spicy flavor are the key to Kung Pao's taste. If you master the seasoning skills, you can Kung Pao everything.

Kung Pao Su Sanding

1. Dice eryngii mushrooms

2. Wash carrots, peeled and diced

3. Wash and dice cucumber

4. Heat oil, add eryngii mushrooms and fry for 2 minutes to dehydrate

5. Remove and drain the grease

6. Add carrots and pull oil for 10 seconds, remove and drain the oil

7. Leave the bottom oil in the pot, add the pepper and dried chili, and stir-fry on low heat to get a spicy aroma

8. Add green onion and ginger and fry until fragrant

9. Add eryngii mushrooms and carrots

10. Increase the fire, cook the cooking wine, stir-fry evenly, and then change the fire to low

11. Add soy sauce

12. Add old vinegar

13. Season with salt and sugar, stir well

14. Pour water starch to thicken

15. After the gorgon juice is gelatinized, add the diced cucumber

16. Stir-fry evenly, then turn off the heat

17. Put it out of the pot and serve on the plate, ready to taste

Tips:
1. The taste of lychee is little sour and sweet. Paste the spicy flavor, sauté the pepper and dried chillies over a low fire until fragrant.
2. You can also mix the seasoning with a bowl of gorgon in advance.