There must be friends who say, isn't it a stinky dry man, smells smelly, eats fragrant, some in the streets and alleys are, ten pieces of eight pieces to buy a big bowl, more trouble...
I'm ashamed to say that people like us who eat at home for a long time are always habitually resistant to the constantly re-frying oil outside (in fact, if I encounter a delicious roadside stall, I will eat it fiercely) But the problem I just said is indeed a small hidden danger that is not conducive to physical health. So whenever time permits, and when the whims (seduction of the worms) is out of control, I do it myself at home. Well, isn't it just a stinky dry thing? Simple! When the oil temperature is 60% hot, slowly fry over low heat, and fry it to the outside and tender on the inside! Yes, it's that simple, and paying attention to the small details (focusing on it) is perfect. No hurry, let's talk slowly...
The way to buy stinky dried seeds is nothing more than the soy stalls of vegetable farms or large supermarkets. My personal advice is that you can buy yellow and not buy black, that kind of black stinky dried seeds are said to be more fragrant (smelly) to eat, the problem is that many reports on the Internet say that the black stuff is so learned. After all, you and I live in Changsha, and we can buy reliable black stinky dried seeds at any time... So, this can only be a private suggestion.
The method of frying stinky dried seeds is really not complicated: 1, the right amount of oil can be, one time to fry three or two pieces I am not too troublesome to drip anyway, when the oil temperature is 60% hot, it will immediately turn into a small fire, what is 60% hot? Take a completely dry chopstick, gently put it in the middle of the frying pan, there are dense small bubbles appearing, that is, the standard of six or seven hot; 2, before the stinky dried pot is fried, pay attention not to have too much moisture, otherwise it is easy to collapse and hurt the skin Oh, it is recommended to take the kitchen paper towel to simply suck it on the line; 3, keep the small and medium-low heat slowly fried to the following color on the line, "tender" standard does not pay attention, "outer focus" is very intuitive, take the chopsticks gently knock on a skin, listen to its sound is not crisp enough, simple!
▼ The small details are the following bowl of dipping sauce, why did I tell you to draw the key points before, you listen to me talk in detail.
▼ A bowl of delicious dipping sauce is the soul of the stinky dried child, how to make it? 1, the pot is heated to a low heat, pour a little less oil, shake well, add some minced garlic into it and slowly simmer; 2, pour more sweet and sour tomato sauce into it, add a throw of water, stir-fry well, stir-fry hot, make sure that the concentration of this dipping sauce is what you want; 3, add a little sugar, salt, soy sauce to the inside, the taste you feel ok, turn off the heat, put it into the bowl.
▼ There is also a key point behind the key: because I fried these stinky dried seeds today, my girl also loves to eat, so there is no spicy at all, if you want to add a large spoonful of chopped pepper sauce after a certain link, such as garlic stir-fry, and then add a large spoonful of chopped pepper sauce into it, hehe... Seconds to understand
▼ Stir-fried lotus strips. Although it is autumn, the temperature is still high, so it is necessary to eat more of this light, fire-clear side dish. I heard people who sell lotus belts say that there are special varieties that only grow lotus belts and do not grow lotus roots, so until now, there are also tender lotus belts to eat.
▼ Roasted wild eel with local tender cucumber. This is one of my favorite classic pairings, which have been written about before, and you can go to the fish recipe to find it. We in Hubei also like to use old cucumber to roast eel, and the tender cucumber taste has its own characteristics, this we can play at will.
Many friends have asked me how to identify wild eels? In fact, it is very simple, three points: 1, the head of the wild eel is very sharp, even if the thick body, the head is relatively small, more pointed; 2, after slaughter, it is intuitively found that there is no fat oil in the intestines of wild eels, on the contrary, the farmed goods are oily... You know; 3, wild eel stewed for a long time, the taste is still very elastic, very fragrant, the farmed goods are slightly stewed for a long time, the meat is like slag, completely chewy.
▼ Today's staple food: seaweed egg fried rice. Regarding the various classic egg fried rice recipes, write many times the recipe, and everyone can go to the staple food classification to find it.
Thank you for your attention: Jiangcheng Chao Dad Headline Number; in fact, it doesn't matter if you don't pay attention to it, I hope that these recipes that are relatively roughly written but simple enough can bring a little help to your kitchen exercises. Then I'm happy. More home-cooked recipes, there are still hundreds of dishes in the recipe of Chao Dad, if you can't find it, please feel free to send me a private message.