Old Beijing Fried Pimple

Name: Old Beijing Fried Pimple
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Gnocchi; 200g Minced meat; 100g Haricot vert; 100g carrot; 100g potato; 100g Cucumber; Some Green onion ginger; Some Cooking Wine; Some Soy sauce; Some Sugar; Some salt

by West Horse Gardenia

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Knot is a traditional halal snack unique to Beijing. It has a history of nearly a hundred years. It is used both for cooking and stir-frying during the production process. The color is browned, with seasonal vegetables, and the ingredients are exquisite. It tastes soft and strong, and the more you chew, the more fragrant it tastes. It is a rare and excellent product among halal snacks.
Stir-fried lumps, deep yellow in color, bright yellow and green, the food is soft and flexible, mellow and delicious, it is a special kind of noodle food in Beijing. Both cooking and stir-frying are used in the production process. The fried lumps are browned in color and served with green leafy vegetables. They are yellow and green. They taste soft and vigorous, and the more they chew, the more fragrant they are. "

Old Beijing Fried Pimple

1. Prepare the ingredients.

2. Dice carrots, potatoes and cucumbers.

3. The gnocchi and green beans are cooked together and set aside.

4. Fill the pot with oil, add diced potatoes and fry.

5. Fry the diced potatoes until golden brown, add the carrots and fry for a while to remove the oil.

6. Leave the bottom oil in the pot, add the meat filling and stir-fry evenly.

7. Stir-fry until the meat changes color, then add green onion and ginger and stir fry until fragrant.

8. Cook the cooking wine, add soy sauce, sugar, salt and stir fry evenly.

9. Add the fried potatoes and diced carrots and continue to stir fry evenly.

10. Add the cooked gnocchi and green beans.

11. Stir fry quickly and evenly to avoid sticking to the pan.

12. Finally, add the diced cucumber and add chicken essence to taste.

Tips:
The boiled gnocchi can be fried until after the water is over, so that it will not be sticky. After adding the boiled gnocchi, stir fry continuously to avoid sticking to the pan.