CUISINE: CHINESE STARTER
SERVES: 2 people
INGREDIENTS:
- Carrot 1pc
- Potato 1pc
- Cauliflower 1pc small
- Mushrooms 250gms
- Onion medium 1pc
- Green Chilly 1pc
- Garlic chopped 1tbsp
- Salt to taste
- Pepper to taste
- Ajinamoto to taste
- Corn flour 100gms
- Spring Onion for garnish
- Vegetable oil for frying
METHOD:
- Cut all the vegetables into diced* cut (Square Cutting)
- Blanch* them for 10min and then cool it
- Dust it with corn flour and deep fry till golden brown
- Take a pan/wok, add oil, then chopped garlic, chopped onion and green chilly
- Add salt, pepper and ajinamoto to taste
- Then add the fried veggies and toss
- Garnish it with chopped spring onion and serve hot
Chef Tips:
- Blanching is a process where we cook veggies to 80%
- Dice cutting is cutting them in cubes
- Corn flour have to be dusted so that it cover the whole veggies
- While frying first the pan have to hot then pour the oil then make the oil hot
- While the veggies are frying you need to make the sauté mixture along with it.
- In place of veggies you can use chicken or fish to make it chicken salt and pepper and fish salt and pepper
