Stir fried vegetables(chao he cai )

Stir fried vegetables

Introduction:

"Hecai" is a kind of dish fried with chives, shredded pork, vermicelli, bean sprouts and tender spinach. It is a very particular dish in northern China. It has two characteristics: first, it is seasonal, and it is necessary to establish spring day; second, it needs spring cake to eat fried vegetables. After eating spring cakes, rolling vegetables, willow catkins, swallow whispers, spring is coming. "Four treasures" once recorded: "spring day, all people (refers to Beijing people) do spring cakes, lettuce, spring plate number.". And there is a poem: "bite Spring Radish with pear crisp, everywhere XinPan eat leek.". Stir fried leeks, shredded pork, vermicelli, bean sprouts, and tender spinach together is "he Cai". If you cover it with a spread egg cake, it is Beijing's famous "he Cai Dai Mao er", and Beijing people call it "full of gold and silver."

Production steps:

Step 1: Flour three flat spoon.

Step 2: add 1 / 3 teaspoon salt to the flour, add proper amount of boiling water, mix well, knead into smooth dough and relax.

Step 3: relax the dough time, start to prepare materials: spinach, vermicelli, leek, carrot, two eggs, a piece of chicken breast meat, ginger, garlic white.

Step 4: soak the vermicelli in warm water, shred the ginger and garlic, shred the carrot, cut the leek, beat out the eggs and shred the chicken breast.

Step 5: blanch the vermicelli with boiling water.

Step 6: then blanch the spinach.

Step 7: soak the vermicelli in cold water, add spinach to cool water, then knead dry the water, add a little salt to the egg, beat up the scallion, add a little salt to the chicken shred, and stir the chicken essence, pepper and starch water evenly.

Step 8: add a little oil to the pan and spread the shredded chicken.

Step 9: serve.

Step 10: after all the preparation, pull the loose dough into a paste.

Step 11: knead the dough into a circle and flatten it. Brush salad oil on one side.

Step 12: put the side with salad oil between the two pieces, so that it will separate into two pieces after preheating on the frying pan.

Step 13: roll out the dough.

Step 14: don't add oil to the frying pan, put the dough into the frying pan, and heat it slowly over medium heat. You will see that part of the dough begins to become transparent and the surface begins to swell.

Step 15: after one side is fried, change to the other side, which is obviously layered.

Step 16: tear it into two pieces, and don't fry the other side yellow. At this time, the fire is off, just put it on the frying pan to absorb the heat, and continue to fry the remaining skin.

Step 17: stir fry the garlic and ginger in a wok.

Step 18: add shredded carrots and continue to fry.

Step 19: add leeks and stir fry.

Step 20: drop in fans.

Step 21: start seasoning, add a little salt, chicken essence, vinegar, cooking wine and sesame oil at one time.

Step 22: add spinach and stir well, then remove.

Step 23: fry the egg into two omelets.

Step 24: turn it over and fry it. Because the frying pan is too big, you can cut it into small pieces when you cover it.

Materials required:

Flour: three flat spoon

Spinach: moderate

Fans: right amount

Leek: right amount

Carrot: right amount

Egg: two

Chicken breast: one piece

Shredded ginger: right amount

Garlic white: right amount

Onion powder: appropriate amount

Salad oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Pepper: right amount

Vinegar: moderate

Cooking wine: moderate

Sesame oil: appropriate amount

Note: 1. Spinach blanching can remove its astringency. 2. Two spoons should be used at the same time when frying mixed vegetables, and then they should be poured together for quick frying to get good taste. 3. When eating, tear a piece of egg skin into the roll skin.

Production difficulty: Advanced

Craft: Skills

Production time: one hour

Taste: garlic

Chinese PinYin : Chao He Cai