[Kwai Ru private house] stir fry mustard(yi ru si fang kuai shou xiao chao hun cai hao ban lv qing chao jie cai )

[Kwai Ru private house] stir fry mustard

Introduction:

"On festivals and holidays, you can't do without big fish and big meat. Some light leafy vegetables are good for your health. This [stir fried mustard]. It's also very good to eat a mouthful of big fish and meat, and some fresh vegetables. Leafy vegetables still prefer to eat leaves. I made pickles with the ridge of mustard, and the rest of the leaves made this [stir fried mustard], which tastes light and delicious with other meat dishes, and is rich in nutrition. It's a healthy dish. Especially suitable for holiday table

Production steps:

Step 1: wash the mustard and tear it into small pieces.

Step 2: heat the frying pan to cool the oil, warm the oil and add the minced garlic.

Step 3: add mustard and stir fry repeatedly.

Step 4: stir fry repeatedly until discoloration, then add salt and chicken essence.

Step 5: stir fry evenly, then put it on the plate.

Materials required:

Mustard leaves: a dish

Salt: right amount

Minced garlic: 2 cloves

Chicken essence: can you put it or not

Note: 1, stir fried vegetables must be slightly lighter than meat dishes. Otherwise, it's not fresh enough. 2. Vegetables in order to avoid water is not delicious, speed to fast fire to fierce. 3, stir frying leafy vegetables must be transferred to salt before cooking, otherwise the water will affect the taste and color. 4. Do not stir fry garlic paste, otherwise the dish will be bitter.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Yi Ru Si Fang Kuai Shou Xiao Chao Hun Cai Hao Ban Lv Qing Chao Jie Cai