Stir-fried Thick Armor with Perilla and Black Bean Sauce

Overview

When I first came into contact with olive oil two years ago, I went online to check the instructions for use. The sentence that olive oil is not suitable for high-temperature cooking has always been deeply imprinted in my mind, so the olive oil I bought was usually used for salad dressing or skin care. But current scientific tests disprove the old claims. The smoke point of olive oil has reached 207 degrees Celsius, which is much higher than the smoke point of other daily oils and can fully meet the daily cooking requirements of Chinese people. Some Italian families also use this kind of extra virgin olive oil to fry steaks and bake them. Today we are going to use this bottle of extra virgin olive oil to make a hot stir-fry dish - Stir-fried Thick Armor with Perilla and Black Bean Sauce.

Tags

• seafood
• summer recipes
• lunch
• dinner
• students
• clear water
• cooking wine
• jiang rong
• olive oil
• perilla
• soybean starch
• sugar
• tempeh
• minced garlic
• salt
• soy sauce
• thick armor

Ingredients

Steps

1. 1 Heat a pan, pour in olive oil and heat over high heat.

   

2. 2 Chop the perilla, ginger, garlic, and tempeh, add them to the pot, and stir-fry until fragrant.

   

3. 3 Pour in the washed thick armor and stir-fry for about 1 minute until the mouth opens.

   

4. 4 Pour in soy sauce, cooking wine, appropriate amount of water, and stir-fry evenly.

   

5. 5 Add salt and sugar and continue to stir-fry over high heat.

   

6. 6 Add 3 tablespoons of starch to a little water to make a bean flour gravy, pour in and stir-fry a few times quickly.

   

7. 7 Before serving, drizzle some olive oil to lock in the sauce.

   

8. 8 Just put it on the plate and serve it while it's hot, it'll be delicious.