Stir fried coriander(qing chao zi xiang cai )

Stir fried coriander

Introduction:

Production steps:

Step 1: prepare materials

Step 2: cut the head and leaves into two parts

Step 3: boil water in a pan

Step 4: blanch the hard part of the head first

Step 5: blanch the tender leaves

Step 6: soak in ice water to control the moisture

Step 7: pour lard into the pan

Step 8: add a little rock sugar

Step 9: stir fry over low heat until golden and steep

Step 10: pour in the coriander and stir fry

Step 11: add cooking wine and a little water to boil

Step 12: cover and simmer for 10 minutes

Materials required:

Purple coriander: right amount

Rock sugar: right amount

Cooking wine: moderate

Lard: right amount

Note: PS: 1. Using lard instead of salad oil will make the dish more fragrant and rich. 2. The vegetable root is hard. You should blanch it in water and then stir it in cold water to make it more crisp, tender and tasty. 3. When frying the sugar color, stir it slowly over low heat. When you see that the rock sugar has turned into a burnt yellow, you can make a big bubble, and then you can put it into the dish.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Qing Chao Zi Xiang Cai