Stir fried macaroni(qing chao tong xin cai )

Stir fried macaroni

Introduction:

"Tongxincai, also known as water spinach, is rich in a variety of fibers and has the effect of clearing heat and detoxifying. This is a Kwai Chi dish, simple operation, food economy. "

Production steps:

Step 1: wash macaroni with water. It's difficult to wash macaroni. I usually wash it twice and soak it for a while. At this time, I do the second step

Step 2: shred onion and ginger, set aside

Step 3: when the macaroni is almost ready, hold it up, remove the water and cut it off. Cut off the old part of the rhizome, about 5-10 cm in length. The scale is in reserve.

Step 4: cut the meat. If you want to write more beautiful meat. I'm frying this time, no shredded meat

Step 5: OK, hot pot. Pour oil, smoke with oil, add onion and ginger, stir fry for 5 seconds, add cut-off macaroni, stir fry for 5 minutes.

Step 6: when the macaroni just gives off its fragrance, add less monosodium glutamate. Stir fry twice and turn off the heat.

Materials required:

Macaroni: moderate

Scallion: right amount

Ginger: right amount

Salt: right amount

MSG: right amount

Note: stir fried macaroni is fragrant and crisp. Can not fry too much, otherwise the color and taste will be worse.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Qing Chao Tong Xin Cai