Chinese Food
Stir fried green vegetable and moss with bacon
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Nanjing's local green vegetables, commonly known as short foot yellow, are shorter and fatter than Shanghai's green vegetables, with more leaves and fewer stems, and full of fresh water. Especially in winter, after frost, the green vegetables are particularly delicious. But as the temperature rises, spring comes. The delicious green vegetables gradually become less leaves, less stems and more green vegetables. At this time, the taste of green vegetables is far worse than that of winter. It's a little bitter tail; but The wise old Nanjing people are very good at it. Cut a little bacon which was salted in the first winter and stir fry it together. Not only can't eat the bitter tail of the vegetable moss, but also make the green vegetable terrace more fragrant and delicious~`~
Cooking ingredients
Cooking Steps
Step1:Pickled bacon and coriander are sliced and washe
Step2:After the pot is hot, pour in the mustard oil. Put in the bacon slices. Fry until the oil is out, add a little water and cook for 2-3 minutes
Step3:Add green vegetable mos
Step4:Stir fry until it comes out of the water. Add in Xiangr
Step5:When the green vegetable moss is cooked, rotten and soft, stir fry with a little chicken essence of Jiale, and turn off the fir
Step6:In a bow
Cooking tips:1. Lentinus edodes need to be softened by water in advance. 2. Bacon can be soaked according to its favorite saltiness for a long time without the smell of bacon. Too short saltiness is bad for health. 3. Bacon has a heavy salt content. Therefore, there is no salt added in the frying process. There are skills to put a little chicken essence for seasoning and cooking.
