Small fresh series(xiao qing xin xi lie zhi wan hua xi chun )

Small fresh series

Introduction:

"This dish was made on a weekend a few months ago. I bought a lot of vegetables, wanted to stew chicken and barbecue, and everything was ready, but I suddenly found that I didn't want to eat any more. I looked around, and my eyes fell on two green cucumbers, so a spring stir fry was born. Because the color is rich, and the fish board is flower shaped, so it is named Wanhua Xichun. Spring flowers are gorgeous. I'd like to send you a little fresh food as beautiful as spring flowers. It's beautiful and has a better appetite. "

Production steps:

Step 1: prepare the ingredients

Step 2: add a little water in a small pot and cook the Ginkgo biloba with shell.

Step 3: slice chicken breast, add flavored water and salt, marinate for 10 minutes.

Step 4: cut the cucumber slant pier, and then change the knife to diamond slice.

Step 5: boil a pot of water, turn off the heat after boiling, and then add chicken breast slices.

Step 6: soak the sliced meat for 10 minutes, then remove and set aside.

Step 7: put a little oil in the frying pan, add garlic slices and stir fry until fragrant.

Step 8: remove sliced fish plate and fry until discolored.

Step 9: next cucumber slices, black fungus, stir fry quickly.

Step 10: put in the chicken breast slices, stir fry evenly.

Step 11: add the boiled Ginkgo biloba, sprinkle with salt and white pepper, pour in sesame oil and remove from the pot.

Step 12: fill the plate.

Materials required:

Chicken breast: 200g

Cucumber: 1

Auricularia auricula: right amount

Fish board: half

Ginkgo: a little

Garlic slices: a little

Salad oil: 1 tbsp

Salt: right amount

Pepper: right amount

Weilin: 1 teaspoon

Sesame oil: 1 teaspoon

Note: 1. Don't cook the chicken slices, they are tender when soaked. 2. After the raw ginkgo is boiled, it is easy to peel it in supercooled water.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xiao Qing Xin Xi Lie Zhi Wan Hua Xi Chun