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Fried shredded yam

Peel and cut yam into shredded yam, green pepper, spring onion and ginger; sit in a pot and put in water, pour in shredded yam, shredded green and red pepper, scald, remove, cool and dry; put chicken soup, salt, chicken essence, white sugar, white vinegar and shredded green onion in the pot to make juice; heat the pot with oil, pour in shredded yam, shredded green and red pepper, pour in the adjusted juice and stir evenly, out of the pot and put on a plate.

Peel the yam, cut it into thin shreds, soak it in salt water for 15 minutes, then drain. Shred carrots and green peppers and set aside. Hot pot cold oil, stir-fry minced ginger and garlic into fragrance. Add shredded yam and stir-fry for about 2 minutes. The yam becomes soft. Add shredded carrots and shredded green peppers and continue to stir-fry until the vegetables are cooked. Add the right amount of salt and chicken essence to season evenly.

Step 1 prepare ingredients: 150 grams of yam, 100 grams of carrots, 1 piece of ginger, 2 cloves of garlic, 2 spring onions, 1 gram of salt, 1 gram of chicken essence. Step 2 shred yam. Step 3 wash carrots and shred. Step 4 cut the ginger into pieces. Step 5 chopped garlic. Step 6 cut the onions into sections. Step 7, put the right amount of oil in the pan, heat the oil to 60% heat, stir-fry the chopped ginger and garlic, add shredded yam and shredded carrots and stir for 1 minute.

Stir-fried shredded yam: cut yam into thin shreds, chopped onion, ginger and garlic, stir-fry in a hot pan, add shredded yam and stir-fry evenly, add appropriate amount of salt and chicken essence to season. Clear fried yam tablets: cut yam into slices, blanch water in boiling water until discolored, remove and drain water and set aside. Heat oil in hot pot, fry yam slices until golden and crisp on both sides, add salt and chicken essence to season.

Fried yam can be judged by color, texture and time. When the shredded yam is ripe, it becomes slightly transparent from the original white, and it tastes slightly crisp when used, and it will be broken with chopsticks. Chinese yam is usually cooked after frying for about 5 minutes, so you can taste it while cooking. It is best to blanch the Chinese yam in a boiling water pot, mainly to remove the excess starch to make the dishes look better.

Shredded yam, shredded carrots and watered, wash off the mucus of yam and drain as much as possible. Cut three green peppers into thin shreds and onions into fine shreds. Pan-fry in four hot oil, saute shredded chives and shredded green pepper. After the fragrance is released, stir-fry the yam and shredded carrots. Add thirteen incense and stir-fry for two minutes. Add the right amount of soy sauce and stir-fry for one minute. Season with salt, stir well and serve. This site to share with you the practice of stir-fried shredded yam.

A complete collection of the practice of stir-fried yam

Practice 1: stir-fried yam material:-yam: 500g-garlic: right amount-ginger: right amount-edible oil: right amount-salt: right amount-light soy sauce: appropriate steps: peel the yam into thin slices, cut garlic and ginger into thin slices and set aside. Add the right amount of cooking oil to the hot pot and stir-fry with garlic and ginger. Add the yam tablets and stir-fry for a while until the yam is soft. Season with salt and light soy sauce, stir well.

Fried yam ingredients: yam, green and red pepper, garlic, spring onion, white vinegar, millet pepper, salt, white sugar. Practice: peel off the skin of two sections of Chinese yam, rub it repeatedly with clear water, wash the mucus on the surface of Chinese yam, and then cut the yam into uniform strips and soak it in clean water to prevent it from oxidizing and blackening. Each piece of green and red pepper is cut into strips, and the color matching of green and red pepper looks better.

Peel the yam and cut it into diamond slices. (2) soak in clean water for a while. (3) carrots, green peppers, cucumbers, cut into diamond slices. (4) put a little oil in the pan, stir-fry the spring onions and add the green pepper and carrots. (5) add fungus, cucumber, yam tablets and salt to stir-fry. (6) add a little chicken essence out of the pot.

What are the simple ways to share stir-fried yams?

Practice 1: stir-fried yam material:-yam: 500g-garlic: right amount-ginger: right amount-edible oil: right amount-salt: right amount-light soy sauce: appropriate steps: peel the yam into thin slices, cut garlic and ginger into thin slices and set aside. Add the right amount of cooking oil to the hot pot and stir-fry with garlic and ginger. Add the yam tablets and stir-fry for a while until the yam is soft. Season with salt and light soy sauce, stir well.

Fried yam ingredients: yam, green and red pepper, garlic, spring onion, white vinegar, millet pepper, salt, white sugar. Practice: peel off the skin of two sections of Chinese yam, rub it repeatedly with clear water, wash the mucus on the surface of Chinese yam, and then cut the yam into uniform strips and soak it in clean water to prevent it from oxidizing and blackening. Each piece of green and red pepper is cut into strips, and the color matching of green and red pepper looks better.

Soak the fungus with water, wash and tear it into small pieces, peel the yam and cut it into slices. Wash the pork, slice it and set aside. Wash and slice the chili. Put the cut yam tablets into boiling water and remove the mucus. Pour the right amount of oil into the frying pan, heat the oil and stir-fry the sliced meat until discolored and add some cooking wine to continue stir-frying. Add chili and fungus and stir-fry together, add salt and stir well.

How to stir-fry Huaishan?

Huaishan wash, peeled and cut into strips and flakes can be, recommended strips, because in the stir-frying process, easy to taste. After cutting, add water to the bowl to soak and change the water several times, mainly to wash off the juice. After changing the water a few times, fire and boil the Huai mountain strips for only seven or eight minutes, mainly because the dishes are easy to cook when stir-frying. Fish out Huaishan and put it aside for use.

Soak the Huaishan slices in water and drain. Heat the oil in the pan. Stir-fry it in Huaishan. Add the right amount of salt. A little light soy sauce. Add a little leek and monosodium glutamate before leaving the pot. Just load the plate.

Pour water into the pot, boil the Huai mountain and cook it until the color darkens and the yam is no longer so crisp. Remove it and control the dry water to stand by. Add a little salad oil to the pan, add half a tablespoon of Hunan minced pepper, add 1/3 tablespoons of monosodium glutamate, salt, add more than half tablespoon oyster sauce, braised soy sauce, two and a half tablespoons of light soy sauce, stir-fry.

Preparation materials: Huaishan, garlic, ginger, salt, oil, soy sauce. Peel Huai Mountain and cut it into thin slices or thin strips with a knife. Pour the right amount of oil into the pan, heat it, add minced garlic and ginger and stir-fry. Add Huaishan slices and stir-fry evenly, stir-fry over medium and medium heat for about 3-5 minutes to soften the surface of Huaishan slightly. Pour in the right amount of soy sauce and continue to stir well. The amount of soy sauce can be adjusted according to individual taste.

Wash the yam and scald it with boiling water for 1 minute before peeling (the raw yam juice will itch on your hands, but scalding it will be no problem). Peel the yam and cut into rhomboid slices. Soak in cold water after cutting to prevent yam from being oxidized and discolored. Remove the yam from cold water, blanch it in boiling water, rinse and drain in cold water. Put salt, chicken essence, sugar, white vinegar, shredded green onion and ginger in the pot to make juice.