Sour spicy
By VicentaLakin
Spicy, spicy, spicy, sauerkrauty, or whatever it is tastes good today
Recipe Recommendations
- lotus root appropriate amount
- chili appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- green onion appropriate amount
- salt appropriate amount
- pepper appropriate amount
- hot and sour
- fried
- ten minutes
- simple
Steps for Sour spicy
1
Prepare feedstock 2
2
Chettin
3
Bumping and vinegar at a ratio of 1 to 2.5 or 1 to 3, with a small spoon of sugar, salt and chicken accumulation, and pepper powder accumulator
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Hot pots of hot oil with peppers and peppers
5
When it smells, it comes down to onions
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It's about three minutes down
7
Put in a bowl of juice and the fire will be evenSour spicy Make Tips
Tips:
1. You can also blanch the lotus root to speed up the stir-frying.
2. Through my repeated experiments, whether making sour and spicy cabbage or other sour and spicy dishes, a ratio of light soy sauce to vinegar of 1:3 or 1:2.5 results in just the right acidity and a nice aroma. However, you must add an appropriate amount of sugar; otherwise, it will just taste like the tartness of the vinegar. If you like it sourer, use 3; if not, use 2.5. If you like it spicy, add more chili peppers.
3. Stir-fry the chili peppers and Sichuan peppercorns first, then add the chopped green onions. This prevents the green onions from overcooking before the chili peppers and Sichuan peppercorns have released their aroma.