[wild vegetable fresh series] shredded fern meat(ye cai xian xi lie jue cai rou si )

[wild vegetable fresh series] shredded fern meat

Introduction:

"Ciyiru made cold fern. This time, she made a stir fry of fern. It's very delicious and delicious. If you like, you might as well try it yourself! Next time I'll make fern dumplings or potstickers. If you like, you may as well pay attention to them! Pteridium, also known as dragon head dish, Ruyi dish, wunuo dish and boxing dish, is a kind of wild vegetable. Pteridium aquilinum contains vitamin C, potassium, calcium, phosphorus, iron, manganese, copper, zinc and so on. There are several varieties of Pteridium aquilinum, which are distributed in Northeast China, North China, Sichuan, Yunnan and other regions. In our hometown, every spring, as long as the rain is smooth, there will be all kinds of wild vegetables on the mountain, among which Pteridium is a kind of wild vegetables that everyone likes very much. There are many kinds of pteridophytes, such as monkey leg pteridophyte, pheasant arm pteridophyte and so on. Every time around the Dragon Boat Festival, the pteridophytes all over the mountains attract merchants from all over the world to collect them. Many people also go to the mountains to pick them, and they have a unique taste to eat them by themselves...... A lot of them are exported to Korea and Japan. They are sold in supermarkets and wholesale markets. Generally, some pigment additives are added. This is given to me by my relatives. Although it's not as good-looking as it is sold, it tastes super good. Pteridium aquilinum is tender and soft, with a long aftertaste, high nutritional value and various medicinal functions. It enjoys the reputation of "king of mountain treasures". It is also a kind of green healthy vegetable with the most health care and beauty effect. It is also said to be a legacy of the dinosaur age. The dishes are ruddy in color, soft and tender in texture, with strong fragrance and taste. It can be used to stir fry meat, eggs, stew and stuffing

Production steps:

Step 1: cut fern meat.

Step 2: the bracken should be soaked in water ahead of time. I'll soak it for half a day to get rid of some salt.

Step 3: then remove the excess water and cut into inch segments. Cut the hot pepper and red pepper into shreds.

Step 4: add a little salt into the sirloin, add cooking wine and stir well, then add the starch and stir well, then add a little vegetable oil and stir well.

Step 5: add proper amount of oil into the hot pan, add about 40% heat into the shredded meat, and stir fry to change color.

Step 6: add onion and ginger and stir fry to taste.

Step 7: add a little pepper powder, add a little soy sauce or soy sauce.

Step 8: stir fry the ferns.

Step 9: fern super good, add pepper and red pepper stir fry, add sugar, chicken essence and salt out of the pot.

Step 10: good fern with rice to eat very good Oh!

Materials required:

Pickled fern: About 400g

Pork fillet: 120g

Peppers: a section

Red pepper: a section

Salt: add according to the desalting situation

Sugar: a spoonful

Chicken essence: 1-2g

Note: 1, pickled bracken to salt to the right amount, if there is no salt taste to normal salt. 2. Sugar is to improve the taste of fresh, if you can not eat sugar can not put. 3. Pepper and red pepper for color matching you can not put.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ye Cai Xian Xi Lie Jue Cai Rou Si