Stir-fried Fern Starch with Dried Chili and Garlic is a well-rounded masterpiece of Hunan cuisine, combining the distinct flavors of various ingredients. During the cooking process, it releases an enticing aroma that makes people unable to resist taking a bite. When you taste the first mouthful, the numbing spiciness of dried chili, the rich flavor of garlic, and the refreshing fragrance of fern starch interweave in your mouth, awakening your taste buds. Not only can you experience the fiery taste of Hunan cuisine, but you can also enjoy the chewy texture of fern starch and the crispy texture of dried chili and garlic.
Ingredients for Stir-fried Fern Starch with Dried Chili and Garlic
| Fern cake | 500g |
| Garlic sprout | 200g |
| Chopped ginger | 6g |
| Minced garlic | 5g |
| Dried chilli | 20g |
| Edible oil | 15g |
| Lao Gan Ma | 8g |
| Steamed fish soy sauce | 4g |
| Essence of chicken | 3g |
Steps:
1.Firstly, prepare the required ingredients: dried chili, minced garlic, minced ginger, garlic leaves, and fern starch, which is a type of food made from ferns. Let’s now proceed to the cooking process.
2.Take a flat-bottomed pan and add a small amount of cooking oil. Once the oil is heated, reduce the heat to low and carefully arrange the fern starch in the pan using chopsticks. Slowly pan-fry them.
3.Flip and pan-fry the fern starch on both sides until they become fragrant. Due to its high stickiness, it’s best to avoid overlapping the pieces while frying. Once all the pieces are pan-fried, they will have a crispy and charred exterior while remaining soft and glutinous inside. Remove them from the pan and set aside.
4.Repeat the same process to pan-fry the remaining fern starch.
5.Heat a clean pan with a little cooking oil. Add dried chili, minced ginger, and minced garlic to the hot oil, and stir-fry the spices until fragrant.
6.After stirring, add the garlic leaves, half a spoonful of salt, and a bit of Laoganma chili sauce. Stir-fry everything evenly.
7.Next, add the pan-fried fern starch, drizzle a small amount of steamed fish soy sauce, and stir-fry everything on high heat until well-coated. Since the fern starch is already cooked, it doesn’t require much time in the pan; just ensure that the seasonings are evenly distributed.
8.Now, remove the dish from the pan and plate it. A delicious homemade dish is ready to be enjoyed.
Tips:
1.Finely chop the ginger and garlic. This will enhance the flavor during the stir-frying process.
2.Slice the fern starch thinner. If you have thicker fern starch, it’s advisable to use a knife to cut it into thinner slices.
3.When stir-frying, make sure to pan-fry both sides of the fern starch until they become golden brown. Due to its high stickiness, try not to overlap the pieces while frying to prevent them from sticking together.
4.Lastly, add the pan-fried fern starch to the pan and stir-fry until well-coated.
This dish emanates a strong countryside aroma while also embodying people’s cherished values and preservation of traditional gastronomy. It is a tantalizing culinary delight that serves as a testament to cultural heritage and continuity. It not only satisfies our palate with its delectable flavors but also allows us to appreciate the deep-rooted connection between Chinese rural culinary culture and the land.