Required ingredients

A carrot, a potato, a celery, a few shallots, a ginger, a few dried peppers, a little vegetable oil, a little salt, a little monosodium glutamate, a little sugar and a little sesame oil.

Practice steps

1, prepare a carrot and a potato and peel them. Prepare a handful of celery, remove the leaves, and we only use the stems. Since it is fried with silk fibroin, the side dishes should naturally be shredded, not too thin, and the thickness is similar to that of matchsticks. If it is too thin, it will fade easily when fried, and it will not be crisp enough to eat.

2. shred carrots and potatoes and soak them in water as much as possible. One is to prevent oxidation blackening, the other is to prevent water loss. Celery is broken, cut into slender strips and cut into sections. After the side dishes are cut, brew with clear water for a while and drain for later use.

3. Cut some onion rings and ginger slices, put them in a bowl, and add a few dried peppers to taste. If you don't like spicy food, you can stay put. Blanch the ingredients first, boil water in a pot, and add a little vegetable oil and salt. Vegetable oil can lock nutrition and keep green, and salt can increase the bottom taste. After the fire boils, pour in the side dishes, simmer for 3-5 seconds quickly, pour out the celery immediately after it turns green, rinse it with clear water and let it cool. The purpose of blanching is to facilitate quick stir-frying in the later period and keep crisp.

4. Heat oil in the pot, add onion ginger and dried pepper, which is small and fragrant. Pour a little water along the pot, add a little salt, monosodium glutamate and sugar, add the side dish to control the moisture, and stir fry for 20 seconds. After the fragrance comes out, pour sesame oil to enhance the fragrance and brighten it, and serve it delicious.