Fried silkworm chrysalis with leek(jiu cai chao can yong )

Fried silkworm chrysalis with leek

Introduction:

"Leek, also known as" qiyangcao ", is rich in nutrition, especially spring leek, which is delicious! As the saying goes, "spring leek fragrance, summer leek stink", take advantage of spring to eat more! Silkworm chrysalis, rich in protein and amino acids, is suitable for people with hypertension, hyperlipidemia, fatty liver, chronic gastritis, gastroptosis and diabetes

Production steps:

Step 1: clean silkworm chrysalis and leek for standby, and change the leek into a small section 2cm long for standby

Step 2: add oil into the hot pot

Step 3: first add silkworm chrysalis, stir fry over medium heat, add a small amount of salt, let silkworm chrysalis taste

Step 4: stir fry until silkworm pupa is crisp and fragrant, then add leeks

Step 5: stir fry quickly over high fire, add salt again for seasoning, add a small amount each time, taste its saltiness, and then consider the use of salt, because the silkworm pupa can eat the salty taste, and the salt is not fragrant if it is put less

Step 6: stir fry until leeks are slightly soft, pour a small amount of sesame oil, and remove from the pot

Materials required:

Leeks: moderate

Silkworm chrysalis: appropriate amount

Salt: right amount

Sesame oil: appropriate amount

Note: Meier story: 1. Silkworm chrysalis to soak, and then clean. 2. Single fried silkworm chrysalis, first put a small amount of salt, let silkworm chrysalis taste first, silkworm chrysalis can eat salt, put less not salty, put more at a time, that can not take out, ha ha, divided into times, while frying and tasting its salty, at this time can be slightly lighter. 3. Put a little salt after leek, let leek taste. 4 After cooking, change the fire to stir fry quickly, or the leeks will not show green, wilt, stir fry evenly can be out of the pot

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Jiu Cai Chao Can Yong