Shredded Carrots in Beijing Sauce

Name: Shredded Carrots in Beijing Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Upland radish; Some oil; Some salt; Some Sweet noodle sauce; Some Sugar; Some Soy sauce; Some MSG; Some shallot; Some ginger

by Er Dong Ye

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

This shredded carrot in Beijing sauce is a dish made of vegetable meat. The shredded radish is used instead of shredded pork. The seasoning of shredded pork in Beijing sauce is used in reference to the method of shredded pork in Beijing sauce. The fried dish tastes very good, low oil and fat-free. health. There will be no end in the world, but human life is limited, and everyone should cherish it. "

Ingredients

250g Upland Radish
Some Oil
Some Salt
Some Sweet Noodle Sauce
Some Sugar
Some Soy Sauce
Some Msg
Some Shallot
Some Ginger

Shredded Carrots in Beijing Sauce

1. Wash dry radishes and cut into shreds.

Shredded Carrots in Beijing Sauce recipe

2. Pick up the frying pan, put the green onion and ginger into the pot and stir fragrant.

3. Stir-fry the sweet noodle sauce in the pan.

4. Turn radish into the pan and fry.

5. Stir fry with soy sauce. Add appropriate amount of water and stir-fry evenly, cover the pot and cook for a while.

6. Stir-fry with sugar.

7. Stir-fry with salt and monosodium glutamate. Stir-fry evenly until the soup is delicious.

8. It can be out of the pot and plated.

Tips:
1. Put the sweet noodle sauce into the pot and fry the scented radish into the pot, don't fry the sweet noodle sauce too old.
2. The time to cook the radish depends on the softness and hardness of personal favorite dishes.
3. The sauce of this dish is delicious, so spicy flavor should not be added.