I heard that: Shantou and tea oil tribute are more suitable! This dish is spicy and refreshing, and can be served with taro, porridge, noodles, rice, bread, etc. It is a good companion for dining.
The tribute is dried in water for 4-6 hours, washed, and cut into small pieces of about 5 cm.
Change the cut tribute section into a knife, cut into thin strips about 2mm wide (convenient to taste), squeeze the water.
The cardamom is rinsed with water and the garlic cloves are chopped for use.
Put the tea oil in the pot to heat it, turn off the fire when it is smoked (to prevent the oil from being too high, causing the garlic tofu, etc.), add garlic cloves, cardamom, dried chili powder, sauté, open the fire, add the tribute stir fry Add salt, oil soaked in the pepper, soy sauce, vinegar quickly stir fry for 2-3 minutes. Cool the pan and put it in a sealed bottle and put it in the refrigerator.
Take it with you. It is best to eat it in a week.
1. After the diced vegetables are dried and cut into strips, the knife must be changed to better taste. Of course, if you are in trouble, you can not change the knife, but the taste is a bit worse. 2. Drain or squeeze the water before simmering. 3, the oil must be more. 4, pepper with oil soaked in the pepper is only enough spicy enough, if you can not eat spicy can not put dry chili powder. Oil bubbles are sold in Tianjiao Supermarket.