Fast food: hand ripped Kwai CAI(kuai shou cai shou si kong xin cai )

Fast food: hand ripped Kwai CAI

Introduction:

"Water spinach is a common vegetable in this season. It's also called bamboo leaf vegetable in the north. However, there are still some differences between the South and the north. The water spinach in the north is relatively thin, so it's not suitable to use this kind of hand tearing method. I'm using the South Water Spinach with a thick pole here. To make this kind of dish delicious, I still need to use this kind of hand tearing method! It's super simple, but it's very homely and delicious. It's always robbed, and it also promotes children to eat vegetables! "

Production steps:

Step 1: prepare the material, thick water spinach, remove the leaves, the leaves can be fried Oh!

Step 2: tear it into small pieces by hand, which is more delicious than cutting it with a knife. Pay attention to tear it from the middle, and then tear it into small pieces.

Step 3: make a small bowl of juice, because it is quick fried, so this step has to be done.

Step 4: according to your own taste, add soy sauce, Laoganma pepper, vinegar, sugar, because Laoganma and coarse are salty, so salt is free.

Step 5: add more oil into the frying pan, add minced garlic, stir fry until fragrant, slightly golden.

Step 6: add the water control of water spinach, stir fry, slightly discolored.

Step 7: put in a small bowl of juice, stir fry, the action should be fast, do not put water, stir fry will water.

Step 8: turn off the fire when you see the discoloration and softening of vegetable leaves, so it's OK!

Step 9: green color, slightly red, sweet and sour aftertaste, is a good vegetable Oh!

Materials required:

Water spinach: 500g

Garlic: 100g

Soy sauce: moderate

Sugar: right amount

Laoganma flavor pepper: moderate amount

Shanxi vinegar: right amount

Moderate amount of blending oil

Note: the main thing is to put more garlic, and then quick fry, quick fry can avoid water problems!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Kuai Shou Cai Shou Si Kong Xin Cai