Zhuang Qingshan: Sweet Potato and Sweet Potato, I Am A Potato~ Why Don't You Know Me When You Put on A Vest? Su Xin Ju Jing

Name: Zhuang Qingshan: Sweet Potato and Sweet Potato, I Am A Potato~ Why Don't You Know Me When You Put on A Vest? Su Xin Ju Jing
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pleurotus eryngii; 200g Potato chips; 30g ketchup; 2g salt; 20g Sugar; 5g White vinegar; 1g pepper

by Su Xin Ju Jing

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

Awesome taste, a dazzling combination, and the creativity of Super 6 is amazing, my potato brother----Zhuang Qingshan"

Ingredients

Zhuang Qingshan: Sweet Potato and Sweet Potato, I Am A Potato~ Why Don't You Know Me When You Put on A Vest? Su Xin Ju Jing

1. Pleurotus eryngii cut into sections

2. Cut into slices

3. Put it in the steaming cabinet and steam for ten minutes

4. Steamed

5. Take slices of oranges and cucumbers and place them on a plate for decoration

6. Take a slice of Pleurotus eryngii and a potato strip and roll it up into a half surrounded.

7. Secure with toothpicks

8. Secure with toothpicks

9. Secure with toothpicks

10. Raise the frying pan, roll the dried potatoes into the frying pan and fry

11. Take the fried potato rolls out of the toothpicks and set aside

12. Leave the oil in the bottom of the pot and pour the tomato sauce

13. Stir fry for a while

14. Add appropriate amount of water

15. Add sugar and salt

16. White vinegar

17. Sweet and sour sauce made from pepper

18. Final thickening

19. Place the potato rolls on the plate

20. Place the potato rolls on the plate

21. Place the potato rolls on the plate

22. Place the potato rolls on the plate

23. Place the potato rolls on the plate

Tips:
1. The finished potato chips can also be cut by themselves as needed
2. Pleurotus eryngii needs to be thicker so that the slices can be cut to cover the potatoes
3. When frying potato rolls, the potato strips are not easy to ripen, so you need to fry it a little longer-Zhuang Qingshan Su Xin Jujing