Chinese Food
Stir fried watercress
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Cooking ingredients
Cooking Steps
Step1:Wash the watercress and cut them into pieces. Pat the garlic into pieces. Set asid
Step2:Hot pot. Pour in the right amount of oil. Add garlic and stir fry. Add watercress and stir fry until soft. Add a little oyster sauce and stir fry for several times. Add chicken essence, salt seasoning and cornflour and mix with water to thicken the sauce
Cooking tips:Stir fry refers to the quick stir fry of vegetables with a strong fire. Generally, no water is added in the middle of the process. If you add a little, you can't add too much. Otherwise, there are two kinds of mustard in Cantonese cuisine. One is the common mustard used for soup making. Its body shape is relatively thin and shriveled, and there are more leaves. The other is Shuidong mustard introduced today. Its leaves are small and stem is large, and it is mostly used for stir fry. The specific introduction is as follows - watercress in Shuidong and snow vegetables in western Guangdong. It is a new high-quality vegetable variety with obvious local characteristics named by the origin. The variety planted in shuidongpeng village, Dianbai County, Guangdong Province has the best taste. It's called watercress. The characteristics of the vegetable - crisp and delicious, tender without residue, bitter with sweet, has a high nutritional value. It is mainly used for the treatment of dysentery, diarrhea, dysentery, hemoptysis, swelling and pain of gums, hoarseness and hoarseness, swelling and pain of hemorrhoids, etc. its vitamin C content is more than twice that of Chinese cabbage, and its calcium content is the highest among vegetables. There are skills in making delicious dishes.
