The name pink skin is not unfamiliar to everyone, but the taste and texture of the powder skin made by each ingredient are different, including sweet potato powder skin, mung bean powder skin, and rice flour skin. Today to share with you a "fried powder skin" method, with mung bean powder skin cooking, but want the powder skin stir-fried strength and smooth, you need to pay attention to this little skill, the following together to learn it.
Ingredients: Mung bean flour skin
Accessories: line pepper, garlic, tempeh
Seasoning: bean paste, salt, chicken essence, dark soy sauce, balsamic vinegar
【Fried powder skin】—— Strong and smooth
1. Let's start preparing the ingredients
Prepare the appropriate amount of mung bean flour skin, put it in water, soak it on a plate for 15 minutes, soak it softly, cut it into pieces with scissors and pour it into the pot to cook, when the powder skin is cooked to a transparent shape, fish it out and put it in ice water.
The powder skin is soaked in ice water, the taste is more tender and strong, and during the cooking process, the powder skin is not easy to fry for a long time.
2. Start preparing the excipients below
Prepare a few strips of pepper and cut into segments with an oblique knife.
Prepare a small handful of garlic, pat it flat with the back of a knife and put it in the basin, then grab a pinch of tempeh and set aside.
3. Start cooking below
When the oil is 50% hot in the pot, pour in the garlic slices and tempeh, turn on the low heat and stir-fry, add a spoonful of watercress sauce, stir-fry the watercress sauce out of the red oil, put in the line pepper segment to continue stir-frying, after the line pepper is broken, pour half a spoonful of water along the edge of the pot, and put the powder skin into the pot.
Add 2 grams of salt, 2 grams of chicken essence, a little soy sauce to color, fry the color evenly, pour a little bright oil to brighten the color, and then add a little balsamic vinegar, delicious.
Well, an easy-to-learn stir-fried powder skin is ready.