The method of stir frying lumps

Ingredients and materials

300g flour

Warm water 170g

Moderate amount of celery

Half a carrot root

Garlic sprouts in moderation

Half an onion

50g lean meat

A small spoonful of light soy sauce

One spoonful of fuel consumption

A small spoonful of chicken essence

Two tablespoons of tomato sauce

A small spoonful of salt

Moderate amount of tender meat powder

The method of stir frying lumps

1. Put a little salt in the flour, stir it into a smooth dough with warm water, cover it with plastic wrap, and wake it up for 20 minutes

2. Cut lean meat into small pieces, add a little salt, soy sauce, sesame oil, and tender meat powder. Mix well and set aside. Cut carrots, garlic sprouts, onions, and celery into small pieces and set aside

3. Roll the awakened dough into thin slices that are 0.5 centimeters thick

4. Cut into strips

5. Roll into round strips

6. Cut into cubes, cook until dough lumps are cooked, and cool with supercooled water

7. Heat up the wok and stir fry in cold oil until the lean meat changes color. Set aside for later use

8. Pour bottom oil into a wok and add diced onions

9. Stir fry until the onions turn slightly yellow, add diced carrots and garlic sprouts, add salt, and stir fry until the carrots and garlic sprouts become soft

10. Pour in the stir fried diced meat, one tablespoon of soy sauce, two tablespoons of tomato sauce, and one tablespoon of oil. Stir fry until evenly distributed

11. Pour in cooked dough lumps, stir fry evenly, add celery and chicken essence, stir fry evenly

12. Take out the pot

Tips

The dough should not be too soft, as it is not easy to knead into round strips

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