Let's stir-fry two ways of cooking dried sweet potato stems
I'm going to fry two dried sweet potato stem dishes that I can eat all year long
4 serving
Within 20 minutes
요리친구해
Ingredients
  • anchovy broth
    1paper cup
  • Korean style soy sauce
    2spoon
  • thick soy sauce
    3spoon
  • Anchovy
    1handful
  • Sesame oil
    1spoon
  • Garlic
    1spoon
  • Red pepper powder
    3spoon
  • Korean style soy sauce
    4spoon
  • Garlic
    1spoon
  • Sesame oil
    1spoon
  • anchovy broth
    1cup
  • perilla powder
    3spoon
  • leek
    1ea
Cooking Steps
STEP 1/7
Boil dried sweet potato stems in water and soak them
STEP 2/7
Spread the well-boiled sweet potato stalk on the cutting board and cut it into 3 pieces
I'm going to stir-fry 2 bowls of soup
STEP 3/7
In both pots, add 2 soup bowls of sweet potato stalks
Put it in
Red pepper powder, garlic, sesame oil, and soy sauce.Add thick soy sauce
White side is soy sauce, garlic, sesame oil
Mix both sides and leave it for 10 minutes
STEP 4/7
If you turn on the lights on both sides, it starts boiling in five minutes later
Then, stir-fry it for 1 to 2 minutes
STEP 5/7
Stir-fry it for 1 to 2 minutes and mix it with anchovies in the red side
On the white side, add 3 spoons of perilla powder and chopped green onions and mix
STEP 6/7
Sift through it for a minute or two, add a spoon of sesame oil, stir, and turn off the heat
STEP 7/7
After 1 or 2 minutes, add a spoon of sesame oil, stir, and turn off the heat
The dried sweet potato stems can be boiled for a long time or short time depending on the dry state, so make sure it's soft in the middle When you boil it once, you can boil it enough, divide it into frozen ones, and put it under the braised yellow corvina and eat it
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