Stir-fried Thick Jiao with Perilla Black Bean Sauce

Stir-fried Thick Jiao with Perilla Black Bean Sauce

by Q pig baby

4.7 (1)
Favorite

Difficulty

Normal

Time

20m

Serving

2

When I first came into contact with olive oil two years ago, I specifically checked the instructions on the Internet. The sentence "Olive oil is not suitable for high-temperature cooking" has been deeply imprinted in my mind, so the olive oil I bought is usually used For cold dressing or skin care.
But with the current scientific test, the old claim was rejected. The smoke point of olive oil has reached 207 degrees Celsius, which is much higher than the smoke point of other daily oils, which can fully satisfy the daily cooking of Chinese people. The Italian family also uses such extra virgin olive oil to cook steaks and bake them.
Today, we will use this bottle of extra virgin olive oil to make a hot stir-fry thick Jiao with Perilla Bean Sauce. "

Ingredients

Stir-fried Thick Jiao with Perilla Black Bean Sauce

1. Heat the pan, drizzle in olive oil, and heat to high heat.

Stir-fried Thick Jiao with Perilla Black Bean Sauce recipe

2. Chop the basil, ginger, garlic, and tempeh, pour it into the pot, and stir fry until it is fragrant.

Stir-fried Thick Jiao with Perilla Black Bean Sauce recipe

3. Pour in the washed thick armor, stir-fry for about 1 minute, and stir-fry until the mouth opens.

Stir-fried Thick Jiao with Perilla Black Bean Sauce recipe

4. Pour in soy sauce, cooking wine, appropriate amount of water, and stir fry evenly.

Stir-fried Thick Jiao with Perilla Black Bean Sauce recipe

5. Add salt and sugar and continue to stir fry over high heat.

Stir-fried Thick Jiao with Perilla Black Bean Sauce recipe

6. Add 3 teaspoons of starch and a little water to make soy flour, pour it in and stir-fry quickly.

Stir-fried Thick Jiao with Perilla Black Bean Sauce recipe

7. Pour some olive oil to lock the juice before it is ready to be out of the pan.

Stir-fried Thick Jiao with Perilla Black Bean Sauce recipe

8. Just load the dish, start it while it's hot, it's delicious.

Stir-fried Thick Jiao with Perilla Black Bean Sauce recipe

Tips:

1. Thick Jia is a seafood. When you buy it back, you can use it to soak in light salt water and let it open its mouth to spit out mud. Generally, it will spit out after half a day. Please change the water two or three times during the period.
2. When frying hot dishes, pour oil at the beginning and before they are out of the pan. The former is to moisten the pan and fragrant, while the latter is to seal the juice to improve freshness. It is very important!

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