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Receta Deep Fried Potatoes And Carrots
by Global Cookbook

Deep Fried Potatoes And Carrots
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Ingredientes

  • 3 x Dry black mushrooms
  • 1 x Carrot
  • 1 lb Potatoes Cornstarch Oil for deep-frying
  • 2 Tbsp. Oil
  • 1/2 tsp Salt
  • 1 Tbsp. Sherry
  • 1/2 c. Stock
  • 1 tsp Cornstarch
  • 1/2 tsp Sugar
  • 1 tsp Soy sauce
  • 1 Tbsp. Water

Direcciones

  1. Soak dry mushrooms.
  2. Dice carrots and parboil. Dice soaked mushrooms. Peel and slice potatoes as for french-fries; then parboil and drain well. Dredge potatoes lightly in cornstarch.
  3. Heat oil and deep-fry potato strips till golden brown. Drain on paper toweling.
  4. Heat remaining oil. Add in salt, then carrots and mushrooms; stir-fry to coat with oil.
  5. Add in sherry and stock and heat quickly. Then cook, covered, 2 to 3 min over medium heat.
  6. Meanwhile, blend remaining cornstarch to a paste with sugar, soy sauce and water. Then stir in to thicken. Add in deep-fried potatoes; stir in only to reheat. Serve at once. VARIATION: After step 5, for color, add in 1 Tbsp. green peas, parboiled.