Authentic Sichuan style stir fried vegetable heart(zheng zong chuan wei qiang chao cai xin )

Authentic Sichuan style stir fried vegetable heart

Introduction:

"When I went to Sichuan as a child, I was always amused and surprised to see that Sichuan people's vegetable industry was super spicy. Even big, occasionally also want to eat some spicy vegetables, but do not know how to just original. At the beginning of the year, I stayed in Neijiang for a month, and finally learned from my brother's father-in-law that frying its practical oil can transfer the flavor of pepper and Chinese prickly ash to vegetables. It's spicy and smooth. As long as people eat together, they can eat spicy food. Now I basically fry vegetables. "

Production steps:

Step 1: wash and dry the vegetable heart. Otherwise, the oil will burst out and the taste will not go in.

Step 2: ingredients preparation: prepare a dry bowl, tear the dry red pepper into small pieces, a few prickly ash is enough, more will be bitter. Put in more salt. More salt.

Step 3: pot dry, hot oil, attention, the best rapeseed oil, fried vegetables are very fragrant. Better have more oil.

Step 4: after the oil is hot, pour in the seasoning in the second step and stir fry until the pepper is completely black.

Step 5: pour in the cabbage and stir fry for two minutes.

Step 6: it's almost cooked. Add some chicken essence and you can put it on the plate.

Step 7: pack and eat. Pepper can also be eaten, vegetable heart delicious, with a little fried flavor. That's the feeling.

Materials required:

Cai Xin: one

Dried chili: a handful

Chinese prickly ash: Several

Salt: right amount

Chicken essence: appropriate amount

Note: 1 cabbage must be filtered dry water, otherwise absolutely not delicious. Stir fry with vegetable oil to taste Sichuan. If the seasoning is dry, the frying pan will explode. 4 can also not put pepper. You can fry almost any vegetable with this method, green vegetable is better.

Production difficulty: ordinary

Technology: fried

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Zheng Zong Chuan Wei Qiang Chao Cai Xin