Chinese cabbage stem with distiller's grains(jiu zao kong xin cai geng )

Chinese cabbage stem with distiller's grains

Introduction:

"People in Nanchang like to eat water spinach in summer. We call water spinach" water spinach ". The most popular water spinach in Nanchang is water spinach. The main cooking method is quick frying, and the taste is usually spicy and appetizing. The standard Nanchang version of water spinach is fried with minced garlic, Douchi and pepper, and another version is fried with distiller's grains, which has a different flavor! "

Production steps:

Step 1: cut the stem of water spinach into segments and split it by hand for taste. Wash and set aside.

Step 2: green and red pepper cut into diamond shaped small pieces (Nanchang style HA).

Step 3: distiller's grains are ready.

Step 4: put some oil in the frying pan and heat it to 70%. Add minced garlic, Douchi and green red pepper and stir fry.

Step 5: stir fry ingredients out of the flavor, the water spinach stem into stir fry.

Step 6: when the stem becomes soft, stir fry with soy sauce.

Step 7: stir fry for 20 seconds, then add lees to stir fry evenly.

Step 8: put a small spoonful of salt and chicken essence, stir well, then out of the pot.

Materials required:

Water spinach stem: 500g

Distiller's grains: 30-50g

Douchi: right amount

Garlic: a little

Green and red pepper: 2 for each

Veteran: 20g

Salt: one teaspoon

Chicken essence: a small spoon

Note: the key to this dish is to stir fry quickly. The function of distiller's grains is to improve aroma and freshness, so that the water spinach stem has a different flavor!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Maoxiang

Chinese PinYin : Jiu Zao Kong Xin Cai Geng