#Summer Life Punch Season #Potato Roast Bean Horn This dish is a dish that Northeast people often eat, but Northeast people call this dish potato stew bean carob, which is actually a dish, but the name is different. Don't ask me why I like to learn to cook Northeastern cuisine so much, it's because Northeast cuisine is simply a dish that grows on my stomach, which is very much in line with my appetite.
I guess everyone loves potatoes and beans like me, but they haven't eaten home-cooked food made with the two! So, today I will share with you the dish of potato stewed beans, how does it taste? Come and join me to see how to make this dish!
【Ingredients required】
Main ingredients: potatoes, long beans, green onion, garlic
Excipients: edible oil, salt, soy sauce, dark soy sauce, oyster sauce, chicken essence, sugar, starch
【Production process】
1. Peel the potatoes, wash them, cut them into potato strips,
2. Prepare a handful of long beans, wash and cut into evenly cut carob segments.
3. Prepare a bowl, add 3 spoons of light soy sauce, 1/2 tablespoon of dark soy sauce, 1 spoonful of oyster sauce, chicken essence, sugar and salt, 1 spoonful of starch, 1/2 bowl of water, then stir well and set aside.
4. Heat the oil, heat the potatoes, fry the potatoes until golden brown and slightly charred, you can put them out and set aside.
5. Leave the bottom oil in the pot, put the beans in the carob segment, and fry until the raw and soft can be served.
6. Add oil to the pot, add minced onion and garlic, millet spicy for stir-frying, add potato strips and beans.
7. At this time, drizzle with the sauce we have prepared before, stir-fry evenly and enjoy it.
As soon as the potato stewed beans were made, I immediately went to eat a bite, to be honest, this taste is fragrant and spicy, the potatoes are soft and sticky, and it is absolutely very delicious to eat with rice, it is really delicious, not thanks to my favorite Northeast cuisine! If you have a small partner who is tempted, hurry up and make it up and taste the taste of this dish.
1. Potatoes are easy to absorb oil, frying potatoes not only achieve the effect of frying but also avoid potatoes from being too greasy.
2. The beans are not easy to cook, and the fried beans must be fried until they are broken before they can be served.
3. Before pouring the juice, we should stir the precipitated starch in advance.
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