Stir fried carrot paste

In the past, the table of old Beijingers had small fried dishes such as four sauces and four grasps. It is said that it was once a simple cooking method spread from the imperial dining room and the government. After textual research, there were such dishes in the Fangshan Restaurant in Beijing. Later, these dishes were gradually eliminated because they were not up to the grade and could not sell at a good price. Now, most of them make some fancy Kung Fu dishes with precious raw materials such as Yan Baoji wings, which have become the housekeeping dishes of the high-end restaurant. The price is very expensive. You can kill them if you go. Ha ha!It sounds like the four sauces belong to the same kind of raw materials as the yellow sauce or soybean sauce of Beijing Liubiju, rather than dishes. In fact, they are not. They are actually fried dishes. There are four major sauces; Carrot sauce, pea sauce, cucumber sauce and hazelnut sauce. Among them, hazelnut sauce is a little more expensive. It is a kind of dried fruit raw material spread from Northeast China after the entry of the Manchu and Qing Dynasties. Because this dish is made of hazelnut kernel, it is called hazelnut sauce. The four sauces are mainly fried with Diced Pork. To put it bluntly, they are fried carrots with Diced Pork, peas with Diced Pork, cucumbers with Diced Pork and hazelnuts with Diced Pork. They are known as the "four sauces". The seasoning used in cooking should be put with some old Beijing Liubiju yellow sauce, which is called sidajiao.Since it is a kind of home cooking to fool people, you don't have to stick to his authentic practice, as long as it is delicious. Today, I'm going to make this kind of Beijing cuisine, which is all vegetarian. It's called "vegetarian fried carrot sauce". In fact, I'm making a chowder without even putting meat in it. Ha ha! The method is as follows:;

Main Ingredients

• Diced carrot 300g

Auxiliary Ingredients

• Diced onion 100g
• Green bean kernels 100g
• Diced parsley 100g
• Diced potato 150g
• Fresh diced mushroom 150g

Characteristics of side dishes; It has a variety of food materials, beautiful color, rich Maotai flavor and delicious taste.reminder;1. Choose hard vegetables, diced to try to cut evenly, so as to facilitate synchronous frying.2. Condiments can be yellow sauce, soybean sauce from Beijing or big sauce from Northeast China.3. As this dish is of Maotai flavor, other condiments should be put less after the sauce is stir fried. Since the sauce is salty, salt can not be put.The Beijing style home style stir fry "plain fried carrot sauce" with a large fry spoon is ready for your reference!