How to stir fry sweet potato flour skin, how to make sweet potato flour skin delicious

Sweet potato flour skin is a kind of ingredient made of sweet potato, which is wider than the conventional noodles, often everyone uses it to cook or fry, with a casserole when cooking, it is not easy to spread out after a long time of stewing, and it tastes chewy; Stir-frying is also a common way to eat, but you have to put it in boiling water and boil it for a while, because it is relatively hard, and it is difficult to operate directly by stir-frying.

Ingredients. Sweet potato flour peel 150g

Bean sprouts 1 handful.

Beef rolls several.

A pinch of oil, salt, sauce, vinegar, cooking wine.

A pinch of ginger and garlic.

Method steps.

Prepare some sweet potato flour peels and remove portions according to the amount of cooking.

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Prepare some toppings: meat rolls, bean sprouts, etc., which can be matched according to each person's preference, such as tomatoes and greens.

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Prepare a few accessories: ginger, garlic, wash the ginger, peel and shred, peel and mince the garlic.

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Turn on the induction cooker, add an appropriate amount of water, put in salt and vinegar, boil the water, and then put the sweet potato flour skin into the boil for a while, you need to cook for a long time, cook it thoroughly, otherwise it will be hard and the taste will not be good when it is fried. Remove the boiled sweet potato flour and strain it in cold water.

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Wash the pot, drain the water stains, re-add the appropriate amount of oil, and if there is lard, use lard, it will be more fragrant. Add ginger and garlic and sauté until fragrant, then add toppings such as bean sprouts and beef rolls.

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After stir-frying for a while, pour in the boiled and drained sweet potato flour skin, and stir-fry quickly over high heat for a while.

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After a while, add a little water, gather and stew, add salt, soy sauce, cooking wine, vinegar, dry the soup, and then stir-fry for a while, try the taste, and then turn off the heat and put it on the plate after it is suitable!

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Make a minced meat powder skin, this dish is delicious and good-looking, very good to eat, other meals also have bell peppers, carrots, green onions, ginger, garlic, first break the powder skin into small pieces, put it in a large bowl, all break into small pieces, then pour boiling water, soak in boiling water for about 10 minutes, climb the powder skin and soak the soft bubble process to stir it to prevent sticking together. It is best to choose both fat and lean pork, so that the good minced meat will be more fragrant. First cut the pork into thin slices, then put it neatly and then cut it into small pieces, after such processing, it is very easy to chop into minced meat, pour in the soft powder skin after boiling, stir-fry the powder skin evenly and start seasoning, add one gram of sugar, add one gram of pepper, add three grams of salt to taste, stir-fry the seasoning and melt it evenly, turn to low heat, simmer for two minutes, boil the powder skin soft and cook it for two minutes, then the powder skin absorbs the soup, add bell peppers and carrots, stir-fry for about a minute, fry until the ingredients are broken, Finally, turn off the heat and pour in an appropriate amount of sesame oil-flavored vegetables in advance, stir-fry evenly and then make waves.

Well, our soft powder skin is not finished, nutritious, delicious, delicious to eat, I hope you can like it.

How to stir-fry sweet potato flour skin with garlic.

Step 1: Soak the skin in water until soft and break it into small pieces.

Step 2: Put oil in the pot, heat it for four or five times, add minced garlic and stir-fry until fragrant.

Step 3: After the garlic is fragrant, add the soaked powder skin and stir-fry, add an appropriate amount of salt, and remove the chicken essence from the pot.

Sweet potato flour skin can be made in a variety of dishes, just depending on what kind of taste the individual likes, the flour skin can be fried alone, stewed and eaten, or stewed with other dishes, all of which are good, with many patterns.

In order to fry sweet potato flour shrimp deliciously, it is necessary to effectively screen the main materials involved, and then pay attention to the control of heat during the frying process.

If you want to stir-fry, you can stir-fry it with ordinary meat and vegetarian dishes.

Ingredients: 100 grams of sweet potato flour, 2 baby cabbages.

Excipients: 1 tablespoon oyster sauce, 4 cloves of garlic, 1 piece of ginger, a small amount of salt, 1 tablespoon of light soy sauce, 2 tablespoons of vinegar, 1 tablespoon of sugar.

Steps: 1. Break the dried sweet potato flour into small pieces at will, soak it in water for 2 hours.

2. Put the soaked sweet potato flour skin into the cooking pot, **, and cook over low heat.

3. Cook the old teaser powder skin and bury it slightly transparent.

4. Wash the baby cabbage and change the knife and divide the petals.

5. Blanch the baby cabbage with boiling water until soft, and chop the garlic and ginger.

6. Heat the oil, add minced garlic and ginger and stir-fry until fragrant.

7. Add a bowl of water to the light soy sauce, salt and oyster sauce.

8. Add the flour skin and baby cabbage.

9. Stir-fry well, add vinegar and sugar.

10. Finally, reduce the juice on high heat and leave a little soup.

11. After serving, you can drizzle some chili oil.

1. Paste adjustment: Mix the sweet potato starch with cold water, slowly add water to make a thin paste, the water consumption is about -3 times the amount of starch, add the prepared alum water, stir constantly, and adjust until there are no grains. 300 grams of alum per 100 kg of starch;

2. Steaming paste: Take about 60 grams of paste with a powder spoon and put it into a rotating disk, which is a shallow disc with a diameter of about 20 cm made of copper or white iron sheet, and the bottom is slightly convex. After adding the paste, the plate floats on top of the boiling water in the pot, and the dial rotates it, so that the paste is evenly spread from the center of the chassis to the surrounding area under the action of centrifugal force, and at the same time, it is heated and gelatinized according to the shape and size of the bottom of the rotating plate.

When there are no white spots in the center of the paste, it will be taken out of the plate and put it in clean water to cool down. During the steaming operation, the paste in the mixing tank needs to be stirred from time to time to make it thin and uniform;

3. Cooling: Put the blanched flour skin into cold water for a while, remove and drain the water;

4. Bleaching: Bleaching the wet powder skin made by putting it in sour pulp, then removing it and rinsing it with water;

5. Drying: Spread the bleached and washed powder skin on the bamboo plaque or paste it on the sorghum foil prepared by the pre-travel bank to dry, and remove the trimming and packaging until it is dry;