Stir fried tender vegetables(qing shuang nen xiang chao he cai )

Stir fried tender vegetables

Introduction:

"Colorful dishes are not only pleasing to the eye, but also evoke people's appetite."

Production steps:

Step 1: beat the eggs, add a little salt, cut the leeks and carrots into inches, pinch the bean sprouts, and rinse them.

Step 2: soak the vermicelli, cut it slightly with a knife, not too long; cut the lean pork into shreds, add wine, a little salt and edible oil, mix well, marinate for 10 minutes.

Step 3: blanch the carrot and soybean sprouts in boiling water, remove and drain.

Step 4: heat the oil in the pan, saute the chives, add the shredded meat and stir fry until the color changes.

Step 5: add soybean sprouts, carrots and vermicelli, mix soy sauce and a little soup, stir fry quickly.

Step 6: pour in the leeks, continue to stir fry until evenly, add salt to stir fry well, that is, to form a mixed dish, and put it into the plate.

Step 7: heat the oil in another pan, pour the egg into the pan and fry until golden on both sides.

Step 8: cover the whole dish with the spread eggs.

Materials required:

Pork: 100g

Leek: 100g

Soybean sprouts: 50g

Carrot: 50g

50 grams of vermicelli

Scallion slice: appropriate amount

Eggs: 2

Soup: a little

Cooking wine: 1 teaspoon

Soy sauce: 3 teaspoons

Salt: a little

Note: 1, fried vermicelli process should not be too long, otherwise easy to fry rotten or sticky pot. 2. Leeks to the last place, stir fry a few times can be out of the pot. 3. Before making this dish, cover the egg cake on the whole dish, commonly known as "cap".

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qing Shuang Nen Xiang Chao He Cai