Vegetarian Fried Carrots, Celery, Diced Potatoes
1.
Peel the potatoes, wash and cut into small cubes of 1 cubic centimeter.
2.
Peel the carrots, wash and cut them into small cubes of 1 cubic centimeter.
3.
Wash the celery and cut into small pieces each 1 cm wide.
4.
Boil the water, pour the diced potatoes into the water, let it stand for about 2 minutes, stir evenly, let the hot water wash off the starch on the surface of the diced potatoes, and make a preliminary finish.
5.
Remove the diced potatoes that have been blanched, drain the water and set aside.
6.
Heat the pan and pour the cooking oil. When the oil is about 60% to 70% hot, pour the diced carrots and stir-fry quickly for about three to four minutes.
7.
Pour in the diced potatoes, mix and fry, add a spoonful of salt, about 6 grams.
8.
Pour in the diced celery and continue to stir fry
9.
Add light soy sauce. About a spoonful of light soy sauce, add two spoons of tap water, then pour it on the vegetable surface and mix well.
10.
Keep the heat low, cover and simmer for three or four minutes.
11.
Uncover the lid and see that the sauce in the pot has dried up, stir fry it to get out of the pot.
Tips:
1. Fry the diced carrots with hot oil first, because the carotene in the diced carrots is fat-soluble, fry the diced carrots with oil first, which is good for nutrient absorption.
2. According to the mutual effect of food, eating potatoes and bananas at the same time can easily cause facial spots, so be careful not to eat them at the same time.
3. Poke the diced potatoes with a shovel before they are out of the pot. If they are soft, they can be out of the pot, because celery and carrots can be eaten raw, and can be crispy. The key is to check whether the diced potatoes are cooked and soft.
4. If you are not used to the taste of celery, you can replace diced celery with diced cucumber.
