Chili shredded fermented fermented macaroni
Overview
I feel so happy that the macaroni grown in my small vegetable pot is ready to be picked. It’s the first time to eat something grown by yourself, so let’s make this most classic dish in Guangdong: shredded pepper and fermented fermented macaroni, delicious taste. It turns out that what you grow yourself tastes different. . . . . It only takes 15 minutes to go from the plate to the mouth, that’s a great experience
Tags
Ingredients
Steps
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You can fry a plate and pick it happily
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Wash it clean, there are no chemical fertilizers or pesticides, and it is much easier to wash
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Cut the red pepper into shreds. We use dried red pepper, which feels more flavorful. Make four small pieces of fermented bean curd and make them into a paste. Chop the garlic into small pieces and set aside
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Personally, I think that when frying vegetables, the oil should be slightly larger than others. This way, the oil will be heated up and the vegetables will be brighter and more delicious. After adding the oil, do not wait for the oil to overheat before adding shredded peppers and garlic and stir-fry until fragrant. Then add the crumbled fermented bean curd. When the oil temperature rises, remove the dish immediately and stir-fry quickly. It is recommended to use long chopsticks and a spatula together, and the left and right hands will fry more evenly and quickly.
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There is basically no need to add chicken essence to dishes that contain bean curd. At least put it on a plate and stir-fry it in a minute or two! Super delicious, great as a meal!
