Stir-fried Assorted Pickles

Name: Stir-fried Assorted Pickles
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece eggplant; 1 piece Cucumber; 1 piece carrot; 3 pcs Zizania; 3 pcs Thai Pepper; 15g Garlic slices; 15g Pickled peppers; 5g Sliced ginger; a little salt; a little Oyster sauce; a little Sugar; a little sesame oil

by Happy Chef Heart Sister

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Sister Xin usually likes to eat meat, and every meal without meat, she feels that the meal is not delicious. Since she found out that she had high blood pressure, the meat should not be chopped in large pieces, so she always thought about how to cook vegetables and carrots. The smell of meat comes. It needs to be nutritious and delicious. It’s really difficult without meat. You can only try to make it with the ingredients, but you can rest assured that after the recipe is 100% successful, Sister Xin will write it. The recipe is published. Sister Xin used frying in this dish. Through the heat control, the burnt aroma of rice white replaces the aroma of meat. Although it is only a vegetarian dish, the taste and texture will not disappoint you. "

Stir-fried Assorted Pickles

1. Peel the eggplant and carrot, and the cucumber with the skin. Cut the three into thick strips. Add a little salt to marinate until soft and set aside. Do not clean them in the next step. Do not add too much salt.

2. Do not put oil in the hot pan, add the wild water chestnuts and dry for fragrant.

3. Bake until the zizania leucorrhea is a little bit burnt, set aside the side and leave a middle position for oiling, add garlic slices and pepper rings and fry until fragrant.

4. After the aroma is released, add pickled peppers and continue to fry the aroma.

5. After fragrant, stir-fry evenly with rice whites, then half-fry and half-fry until ripe.

6. Pour in the marinated ingredients and stir-fry evenly. The rice whites are not salted. Mix and stir fry so that the rice whites are also salty.

7. After sautéing, add half a tablespoon of pickled pepper water and stir fry evenly.

8. Pour the juice mixed with oyster sauce, sugar and water, stir-fry evenly to taste, then pour in sesame oil and stir-fry evenly out of the pan.

Tips:
1. Eggplants, carrots, cucumbers are pickled with salt and then fried, they will be very soft and crispy;
2. The purpose of the final drenching is to allow the material to fully absorb water, because the water bamboo has been dried, and the eggplant will be smoother after it absorbs water, so only put water in, no need to put corn starch;
3. The pickled pepper water also has a salty taste, so add all the flavorings and the amount must be controlled. If you can't master it, you must try the flavors at each step before adding the flavorings.