Don't eat leek, eat leek moss(bu chi jiu cai chi jiu tai jiu cai tai chao la rou )

Don't eat leek, eat leek moss

Introduction:

"As the saying goes: June leeks, donkeys do not look. It's not the season to eat leeks. But this is the right time to eat leek moss. In summer, leek moss is bad. Ha ha, we might as well eat leek moss, and we can also taste the unique flavor of leek. Why not

Production steps:

Step 1: 1. Remove the leek moss, wash the leek flower and cut into sections for standby.

Step 2: 2. Cut bacon into strips.

Step 3: 3. Blanch the bacon in warm water for 5 minutes, wash away the impurities and ripen.

Step 4: 4. Fry shallot, ginger and pepper in oil.

Step 5: 5. Stir fry the bacon for 1 or 2 minutes.

Step 6: 6. Cook in proper amount of cooking wine and 1 tablespoon of soy sauce.

Step 7: 7. Pour in leek moss section and stir fry quickly.

Step 8: 8, leek moss slightly green, add salt and chicken essence, and a little pepper out of the pot.

Step 9: take a breath

Materials required:

Leek Moss: 400g

Bacon: 100g

Raw soy sauce: a large spoon

Pepper: right amount

Cooking wine: moderate

Scallion: right amount

Pepper: right amount

Salt: right amount

Ginger: right amount

Chicken essence: appropriate amount

Precautions: 1. Stir fry bacon in advance to reduce nitrite and reduce cooking time. 2. Cooking cooking wine can remove the smell of meat and enhance the flavor. 3. Don't stir fry leek moss too long, or it will come out of water and get old.

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: salty and fresh

Chinese PinYin : Bu Chi Jiu Cai Chi Jiu Tai Jiu Cai Tai Chao La Rou