Fried leek with dried sesame(xiang gan chao jiu cai )

Fried leek with dried sesame

Introduction:

"Xianggan" is the abbreviation of five flavor dried bean curd. Its color is yellow, salty, pure aroma and unique flavor. Xianggan is rich in protein, and tofu protein is complete protein, and contains 8 kinds of amino acids needed by human body, which has high nutritional value. Leek is also known as "Changsheng leek, Zhuangyang leek, grass leek, flat leek" and so on. Because of its function of "nourishing yang qi and invigorating viscera", it was called "qiyangcao" or "qiyangjiu" in old medicine. Leek has high nutritional value, rich in protein, sugar, calcium, phosphorus, iron, carotene, vitamins (B1, B2, c), etc., and contains anti biomass, which has the effect of seasoning and sterilization. This dish is made by slicing Xianggan, slicing it into thin strips, and then cooking it with leeks. The color of the dish is white and green, and the smell of leeks is strong. The more fragrant the dried shredded meat is, the more fragrant it is. "

Production steps:

Step 1: 1. Remove the yellow leaves of leeks, wash them, and cut them into 3cm long sections.

Step 2: 2. Make a batch of dried incense into two pieces.

Step 3: 3. Cut dried slices into thick and thin silk.

Step 4: 4. Wash the pan, add 500 grams of clean water, bring to a boil over a high fire, add dried shredded incense and blanch for a while, remove and drain the water.

Step 5: 5. Wash the frying pan and put it on the fire. Ladle in the vegetable oil and heat it to 80%. Put in the refined salt first.

Step 6: 6. Then, pour in the leek section and stir well.

Step 7: 7. Add dried shredded incense and stir fry until soft.

Step 8: 8. Add monosodium glutamate to taste, stir fry out of the pot and put on the plate.

Materials required:

Leek: 250g

Dried incense: 150g

Refined salt: 5g

MSG: 1g

Vegetable oil: 35g

Note: production key: 1. Must choose fresh leeks, early spring leeks best; leeks best fried eat now, cooked overnight leeks, not edible, may be poisoned. 2. To cook this dish, you must stir fry it quickly with high heat. It's better to put the refined salt first, and then pour in the leeks, so that the refined salt is easy to be even. 3. When slicing dried incense, it's better to batch it into two pieces. If the knife work is not good, it can be cut into filaments directly. 4. Dried shredded incense can be blanched without boiling water. It can be soaked in warm water, but it will lose its original flavor. So you can cook without boiling or soaking.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: light

Chinese PinYin : Xiang Gan Chao Jiu Cai