Chinese Food
Stir fried Kwai chive and dried leek.
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Early spring leek, late autumn woad. Although spring and winter are good seasons to eat leek, spring leek is the most tender and delicious. Leek is delicious. How can I miss it? Stir fry a plate of fresh vegetables. Wine and rice are suitable. -
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - leek - 500g, dried - 3 pieces, salt - 6G, soy sauce - a few drops, edible oil - right amount.
Step2:The leeks should be cleaned properly. The water content should be controlled. Cut into inch sections for use. Put the root and leaf of leek separately. Please note down the details. This is also the key to control the heat when frying.
Step3:After cleaning, cut into long strips for standby.
Step4:Put a proper amount of base oil in the pot. Heat the oil and pour in the dried oil. Stir fry until the dried oil is light golden yellow. Dish out and set aside.
Step5:Restart the pot. Put a proper amount of oil in the pot. Heat the oil. Pour in the root of leek. Stir fry until broken.
Step6:At this time, pour in the leek leaves. Stir quickly. Pour in the dried herbs. Add salt and soy sauce. Stir evenly, then turn off the heat and leave the pot immediately. You'll ask. Why can't the roots and leaves fall in one piece? Because the ripening speed of these two parts is not the same. If they are put into the pot one by one, they will reach the expected temperature at the same time, so as to avoid the embarrassment of the root ripening and the leaf over heating, or the leaf just in time and the root is a little spicy.
Step7:Du Fu, a famous poet, once left a poem: spring leeks are cut in the rain at night, and yellow sorghum is cooked in the new kitchen . Such a leisurely picture is enviable.
Step8:I'll cook this dish myself. Don't envy others. I want to live a good life.
Step9:What is the taste of happiness? Maybe everyone's understanding of happiness is different. So the taste is different.
Step10:A plate of spring chives with incomparable fragrance, or a small glass of wine, or a bowl of rice. Isn't that a happy taste..
Cooking tips:1. The leek should be kept dry to prevent the soup from frying. 2. Put less soy sauce or even no soy sauce. Only in this way can the finished product be green. 3. this is Kwai Chi. The time for frying is not too long. 4. The roots and leaves of leek will be put into the pot one by one. Small details can decide the success or failure. 5. Please do not reprint without the authorization of the author. If you steal the picture, you will find it. Thank you. There are skills in making delicious dishes.
