Vinegar hollow stem(cu liu kong xin geng )

Vinegar hollow stem

Introduction:

"To tell you the truth, I always feel that among all the vegetables, water spinach has the least nutritional value, so I seldom eat it in the past, but this year's strange weather has led to a small variety of vegetables, which are the same as the old three. Even the price of water spinach has doubled, from a few cents a catty to more than two yuan a catty. Sometimes people are strange, when a few cents, disdain to eat, rising prices become precious, but fell in love with. Today's dish, with garlic and rice vinegar, crispy and sour, with porridge or meals are very refreshing

Production steps:

Step 1: spare the empty heart.

Step 2: wash the stem and cut into sections.

Step 3: Chop garlic.

Step 4: put oil in hot pot and saute garlic.

Step 5: put in the stem.

Step 6: fry until discolored, add salt and chicken essence to taste.

Step 7: add rice vinegar and stir fry evenly.

Materials required:

Cabbage stem: 300g

Garlic: right amount

Oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Rice vinegar: right amount

Note: rice vinegar will evaporate, and after adding rice vinegar, the color of the stem will turn yellow, so it is best to add rice vinegar before the pot.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Cu Liu Kong Xin Geng