Beijing sauce spicy vegetarian assorted

Today, I randomly made a spicy vegetarian assorted home-cooked stir-fried dish. It was stir-fried with yellow sauce and pepper from old Beijing Liubiju. It was called "Beijing Sauce Spicy Vegetable Variety". The ingredients can be matched at will, and the method is very simple. You can also stir-fry the bean paste according to this method, as long as the sauce is stir-fried until fragrant. The practices are as follows;

Recipe Recommendations

diced carrot 200 grams
fried peanuts 50 grams
cooked sesame 10 grams
green onion 20 grams
yellow sauce 50 grams
cooking oil appropriate amount

slightly spicy
fried
ten minutes
simple

Steps for Beijing sauce spicy vegetarian assorted

Pour appropriate amount of cooking oil into a frying spoon, first add in dried peppers and chopped green onion and stir-fry until fragrant, then pour in yellow sauce and stir-fry until fragrant. After the sauce is fragrant, add in carrots and fragrant dried incense and stir-fry.

Stir the carrots until they are slightly soft, add diced lotus root and diced potatoes, and then add soy sauce and stir well.

Stir well, add a little water, cover the lid and simmer for 5 minutes. Boil the diced lotus root, potatoes and carrots until 80% cooked, and then remove the soup.

Then add the onions and stir-fry.

Pour in the onions and stir fry well, then add in the diced pepper and stir fry.

Stir fry until the peppers and onions are dry and season with MSG and salt.

Season well, sprinkle with appropriate amount of sesame oil and stir well.

Pour in cooked sesame seeds and fried peanuts before taking out of the pan.

Finally, stir fry evenly with high heat and serve the pan and plate.