Fresh and refreshing home dishes: stir fried fresh vegetables(qing xin shuang kou de jia chang cai za chao xian shu )

Fresh and refreshing home dishes: stir fried fresh vegetables

Introduction:

"In our hometown, there are many bamboo forests in every family. Every spring, after a certain spring rain, bamboo shoots will rush out of the ground. One kind a day, grow fast, so in addition to the usual fried vegetables to eat, are dug back to sun dried bamboo shoots, used to stew meat to eat, can be fragrant. I haven't eaten the spring bamboo shoots dug in the mountain for several years. Every year, my father sun dried them and sent them to us to eat. Every time I go to the vegetable market to buy vegetables, I always think of my hometown and bamboo forest when I see the sharp bamboo shoots. Although I usually make some spicy dishes, it's still light. This dish has been cooked for several days and has been delayed until now. It's fresh with some carrots and cucumbers left over from ordinary cooking. "

Production steps:

Step 1: main materials.

Step 2: remove the roots of spring bamboo shoots, wash them (the roots taste numb), and cut them into slices. Wash the carrots and cut them into slices.

Step 3: Boil proper amount of water in the pot, add a few drops of edible oil, then add carrots and bamboo shoots in turn, blanch them in water, and take them out for later use.

Step 4: add a little oil into the pan, and then add three layers of sliced meat.

Step 5: stir fry until three layers of meat come out of oil, the surface is golden and fragrant.

Step 6: add bamboo shoots and carrot slices and stir well.

Step 7: cut the cucumber slices.

Step 8: add 1 teaspoon of salt, proper amount of soy sauce and oyster sauce, stir well, finally add a little garlic, stir fry a few times, then out of the pot.

Materials required:

Spring bamboo shoots: 1

Three layer meat: moderate amount

Carrot: right amount

Cucumber: moderate

Garlic: 1

Table salt: 1 teaspoon

Raw soy sauce: 1 tbsp

Oyster sauce: right amount

Note: the heart of the poem phrase: 1: the root of bamboo shoots will taste very astringent, so it's best to remove it. In addition, it's better to blanch the water. 2: When blanching vegetables, add proper amount of oil into the water, and the color of blanched vegetables will be more "moist". 3: Stir fry the whole process, do not recommend adding water.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Qing Xin Shuang Kou De Jia Chang Cai Za Chao Xian Shu