Water spinach with Nanchang flavor(nan chang feng wei shui kong xin cai )

Water spinach with Nanchang flavor

Introduction:

"In summer, one of the indispensable dishes on Nanchang people's table is cabbage. Nanchang likes water spinach best. Generally, buy a catty or a catty and a half back, choose the tender part, and choose the leaf and stem. Leaves, simply stir fry, the practice is more stem. If you eat this dish in a restaurant, most of you won't crack the stem. This is lazy. But some people like this way of eating. They think that there is soup in the stem without cracking, which is another flavor. Nanchang people at home fried cabbage stem, the most standard is to add lobster sauce, pepper and garlic, and some meat or something, in short, never change from its origin: must be fresh, spicy, rice! People in Nanchang say that water spinach is a specialty of Nanchang. I'm not sure if it's true, but I haven't eaten such kind of water spinach in other places. They are all ordinary dry land water spinach. Like most people in Nanchang, I love cabbage very much, and I don't feel tired of eating it every day, just like rice noodles in the morning. This is not, a large number of water spinach on the market, my table every day to see its "trace of fragrance"

Production steps:

Materials required:

Water spinach: 500g

Dry pepper: right amount

Garlic: 4 cloves

Douchi: right amount

Old style: 1 teaspoon

Spicy: moderate

Salt: 1 teaspoon

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Nan Chang Feng Wei Shui Kong Xin Cai