Hakka cuisine, as a major branch of Guangdong cuisine, is expected to be mixed.
The person you like is regarded as a treasure, and you miss it very much if you don't eat for a few days; the person you don't like will not touch it.
I personally prefer seafood, so I don't reject Hakka food and think it tastes good.
Stir fry-it is used with wine,
Hakka stir-fried food-the indispensable things are: dried shrimp, mushrooms, meat filling
Dongjiang Hakka Snack
By ShayneLarkin
Recipe Recommendations
- pork 50g
- dried bean curd 4 pieces
- black fungus 5 pink
- carrots half a
- mushrooms 4 flowers
- green pepper one
- shrimp several
- salty and fresh
- fried
- ten minutes
- simple
Steps for Dongjiang Hakka Snack
1
Wash and shred all kinds of ingredients. Use a blender to break the shrimps into shrimp powder.
2
Grease a pan with a little oil, add chopped dried tofu, and fry until fragrant.
3
Pan-fry until golden brown on all sides, serve and set aside.
4
Add shrimp powder to another oil pan, stir-fry until fragrant, and add shredded pork.
5
Add shredded mushrooms and shredded carrots, and cook a spoonful of white wine.
6
Add green peppers and fried dried tofu.
7
Add soy sauce, fuel oil, and stir well.
8
Pour in a little sesame oil, remove from the pan and serve on a plate.