Grandma’s Four Seasons Fresh

Overview

When I was young, my mother was busy making a living, and my grandma took care of my brother and me. I like to eat grandma’s cooking the most. Potatoes are always the favorite of little ones. Twenty years have passed and I have forgotten how grandma did it. I just vaguely remember the wonderful taste. Today I present to you this creative grandma's dish: carefully selected vegetables from all four seasons, cooked with care, full of spring and full of fragrance. Grandma's love ignites the taste buds and soaks in time.

Tags

• hot dishes
• dried fungus
• garlic cloves
• light soy sauce
• potatoes
• stock
• water starch
• white sugar
• chopped green onion
• green pepper

Ingredients

Steps

1. 1 Heat the oil in the pan, use a little more oil than usual for cooking.

   

2. 2 When the oil is 70% hot, add the diced potatoes.

   

3. 3 Fry over low heat until golden brown on both sides.

   

4. 4 Dice the fried potatoes and set aside.

   

5. 5 In another pot, add oil, heat, sauté minced onions and garlic.

   

6. 6 Add the torn green pepper pieces.

   

7. 7 Add an appropriate amount of light soy sauce and white sugar. If you feel the color is not enough, add a little dark soy sauce.

   

8. 8 Pour in the fried diced potatoes, add a little stock, and simmer slightly.

   

9. 9 Add the fungus, sprinkle with salt to taste, and use the water starch to draw out the juice over high heat.

   

10. 10 Duang! Delicious Grandma Four Seasons Fresh was born!