Stir-fried double strips

The main ingredients of this dish are potatoes and zucchini (horned melons), which are cut into strips and cooked, so it is named "Dry Stir Double Strips".
Dry stir-frying is also called dry stir-frying. After the raw materials are processed by knife, they are put into a pot with a small amount of oil, and the oil is constantly stir-frying. When the raw materials see the oil but not the juice, add seasonings and auxiliary materials and continue to stir-fry until the raw materials are dry, fragrant and moist. Cooking method of vegetables.
The traditional dry-frying technique is truly "stir-frying". Add a proper amount of oil into the pan, add the main ingredients and stir fry continuously. The firepower is mainly medium fire, which makes the raw materials gradually spit out water and volatilize. Excessive firepower will make the raw material juice stick to the pan or even scorch the pan during the stir-frying process.
The other is frying method. Put the dry-stir-fried raw materials into an oil pan once or twice, fry them over medium heat, and use the oil to transfer heat. The heat transfer is fast and uniform, so that the raw materials can quickly achieve the "stir-dried" effect of dehydration. During the frying process, plant materials are best fried once at high oil temperature until stir-frying effect, while animal meat materials are best processed twice. The first time, medium heat and medium temperature are used to remove the moisture from the raw materials, and the second time, medium heat and high temperature are used. Make the raw materials externally express the above color and aroma enhancement effect.
The [Dry Stir Double Bars] cooked by Glutton Le today is made by frying potatoes and zucchini because they contain more water, so they are dehydrated by frying, and then stir-fried twice to season them. It tastes good and is worth a try.