What starch is put in fresh rehmannia glutinosa?

Fresh corn starch is in the third place.

Practice in Dishan County

Materials:

Potato 1, eggplant 1, green pepper 1, red pepper 2, garlic 1, shallot 1, 3 tablespoons of corn starch,

Oyster oil 1 spoon, soy sauce 1 spoon, white vinegar, soy sauce, sugar and edible salt 1 spoon.

Steps:

Wash potatoes, peel them and cut them into hob blocks. Prepare another pot, put the potatoes in it, and then pour in the right amount of cold water. After the fire boils, continue to stew for 5 minutes, remove the potatoes and let them cool, and control the water for later use.

Wash the green pepper, remove the pedicle and seeds, cut the green pepper into small pieces, wash the red pepper, cut it into small pieces obliquely, and put it all on a plate for later use.

This dish needs a lot of garlic, so peel the garlic in advance and finally chop it with a knife for later use; Wash and chop the shallots, and put them with garlic for later use.

Wash the eggplant, cut off the long handle of the eggplant, and cut the eggplant into hob blocks the same size as potatoes. After cutting, put it into the pot, add some white vinegar and corn starch, and grasp it evenly by hand.

Put the potatoes in a bowl, add a handful of corn starch, stir well, and hang a layer of starch on the potatoes.

Pour half a pot of peanut oil into the oil pan. When the oil is hot, pour the potatoes into the oil pan and fry for one minute, then remove the oil.

Then pour the eggplant pieces into the oil pan, fry the eggplant for one minute, and then take out the oil control.

Finally, pour in the green pepper. This doesn't need to be fried for long. It only takes about 15 seconds to fish out.

Potatoes, eggplant and peppers are all oiled and put in the same basin for later use.

Pour the oil in the oil pan into the prepared oil barrel, leave some oil in the frying pan, and pour the minced onion and garlic to stir-fry the fragrance of onion and garlic.

Then pour oyster sauce, soy sauce and appropriate amount of hot water into the wok, mix well and cook the soup.

Then pour some soy sauce, sugar and edible salt into the pot to color and flavor the soup. Then mix the water starch evenly and pour it into the pot, stirring and mixing evenly.

After the soup is boiled again, pour the prepared potatoes, eggplant and pepper into the wok until the ingredients are cooked, and then turn off the fire, thus completing.

Cooking skills:

After all the ingredients are fried, if there is too much soup in the pot, turn on the fire to collect the juice, but don't collect it too dry.

Add white vinegar to eggplant to prevent oxidation and discoloration of eggplant. When starch is added, it absorbs less oil when oiling, and it is crisp outside and tender inside, which can increase the taste.