Stir fried spinach stem(qiang chao bo cai geng )

Stir fried spinach stem

Introduction:

"Spinach at the end of spring and the beginning of summer seems to be a young and beautiful boy who has gone through the vicissitudes of cold spring and become old. At this time, spinach was thick and leafy, and its leaves were rough. It was not fresh in early spring. It was sold in bundles on the market, and it was not bright in early spring. Spinach is delicious when it is fresh and tender. At that time, spinach is just like a star. It is selected clean and put in a prominent position in the stall, and the price is high! It's a popular green leafy vegetable. In fact, spinach leaves in late spring and early summer are thick, tall and big. They have experienced the chilly spring and gathered more connotations and details. Like spinach, whether he is young or old

Production steps:

Step 1: old spinach leaves, leave old stem. (removed spinach leaves can be used to cook other dishes)

Step 2: wash the spinach stalk, cut off the old roots, and cut the spinach stalk into 5 cm segments. Shred ginger and cut red pepper into sections. 3. Pot into the vegetable oil, oil heat, add pepper, ginger, pepper saute incense.

Step 3: pour vegetable oil into the pot, heat the oil, add pepper and ginger, and saute the pepper until fragrant.

Step 4: pour in the chopped spinach stalk.

Step 5: stir fry.

Step 6: when the spinach stalk is slightly transparent, add a little refined salt and stir fry evenly.

Step 7: when the spinach stalk is slightly transparent, add a little refined salt and stir fry evenly.

Materials required:

Old spinach: moderate

Refined salt: right amount

Vegetable oil: right amount

Ginger: moderate

Zanthoxylum bungeanum: right amount

Red pepper: right amount

Note: 1. Stir fry the old spinach stem without too much seasoning.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Qiang Chao Bo Cai Geng