Method:Frying





Raw material

Fine powder 500 grams, water 250 grams, carrot juice 150 grams.


Supplementary material

Tender garlic shoots 150 grams, winter bamboo shoot 150 grams, red pepper 100 grams, green pepper 150 grams.


Seasoning

Refined salt, monosodium glutamate, chicken essence, ground pepper, soy sauce, white sugar, vinegar, minced green onion, Jiang Mo, garlic piece respectively right amount.


Manufacture process

1st, dough making: First 250 grams bread flour. Pours into the trough, joins the clear water and becomes the hard pasta to rub the light xing, rubs the full circle cone-shape spare.
2nd, the surplus 250 grams bread flour will pour into the trough to join the carrot juice and to become the hard pasta again to rub the light xing, rubs the full circle cone-shape spare.
3rd, cuts the scissors surface two kind of color pastas with the special-purpose scissors to enter in the kettle to boil thoroughly has bailed out the cold water, controls does the moisture content, the code enters the little oil spare;
4th, slivers the U-shape the tender garlic shoots cleaning, after the winter bamboo shoot fries the water, slivers the U-shape, the red pepper, the green pepper slivers the U-shape spare;
5th, burns down the hot Canadian little oil the wok on, after burning the heat, under enters the minced green onion, Jiang Mo, the garlic piece to stir-fry before stewing fries, under enters the tender garlic shoots piece, the winter bamboo shoot piece, the red green pepper piece to stir-fry before stewing again fries, joins the refined salt, the soy sauce, the white sugar, the ground pepper, the vinegar, the monosodium glutamate, the chicken fine to turn again fries gets interested, will boil under the good scissors surface to enter again turns fries, chargging then.


Characteristic

The luster is bright, the nutrition is rich.

Please avoid eating too much Fat and Calories to keep fit and lose your weight.