In the kitchen, we often encounter such confusion: why do the stir-fried wontons always lack so much flavor when the ingredients are fresh? Especially in the face of zucchini, a seemingly simple vegetable that is difficult to fry and crispy, it is even more of a headache. Don't worry, today I will bring you a secret trick I learned from the chef to make your vinegared zucchini say goodbye to the dull and become the new favorite of the table!

Ingredients:

Zucchini, carrots, fungus, tomatoes, cooking oil, salt, garlic, minced ginger, dried chilies, light soy sauce, aged vinegar, sugar

Specific practices:

1. Hello everyone, I bought a zucchini for two dollars today and made a delicious one with it. After washing, remove the head and tail, then cut it in half, divide it into four parts, remove the flesh inside, and finally cut it into slices with an oblique knife, no need to cut it too thin, zucchini also has a cute name on our side called small melon.

2. Prepare half a stalk, cut it into segments first, and then change the knife to cut it into diamond-shaped slices.

3. This is a black fungus soaked in advance, the hard pedicle of the root is removed, and the too big one is torn into small flowers.

4. One peeled tomato cut into small pieces.

20. Bring the water to a boil in the pot, add a spoonful of salt, a few drops of cooking oil, first blanch the zucchini in the pot, the time must not be too long, 0 seconds can be, and then take it out and pass it through cold water.

6. Then put in the carrots and soaked fungus, blanch for about two minutes, and also take out the cold water, and then take it out after it is completely cool, don't keep soaking in it.

7. Heat the oil in the pot and add minced garlic, minced ginger and a few dried chilies, first fry the fragrance, cut the tomato pieces, at this time we put salt first, so that it is easier to fry the juice of the tomatoes, after the juice is fried, add zucchini, carrots and fungus, add a spoonful of light soy sauce, pour a spoonful of aged vinegar along the edge of the pot, a little sugar to improve the freshness, and finally turn on the high heat and quickly stir-fry for a minute, a simple and nutritious vinegar zucchini is ready.

8. Personally, I feel that the blanched zucchini taste is more crispy than that of direct fried, and it is more flavorful, make such a fast dish, it can be served in about ten minutes, friends who don't want to eat meat can make such a plate of vegetables, sour and crispy, friends who like it can collect it, thank you for watching.