Practice steps:
1. Prepare the required materials, remove the old leaves of leeks and wash them.
2. Cut the leek into small pieces.
3. Knock the eggs into the bowl, add the salt and stir them evenly with chopsticks.
4. Put the chopped leek into the egg mixture and mix well.
5. Heat the pan with oil and add a little more oil than usual. If it is a non-stick pan, you don't need to put more oil. Eggs like oil. Oil tastes better. Pour in the egg mixture, spread it out, make a round cake and fry it on low heat.
6. When the egg liquid is heated until it is slightly solidified, stir-fry it into pieces, turn off the fire and take it out.
Materials needed for fried cuttlefish fry with leek: cuttlefish fry 250g, leek 1 handful, proper amount of oil and salt, 2 slices of ginger, cooking wine 1 spoon,
Exercise:
1. Squid larvae are frozen squid larvae, which are sold in supermarkets and online. Everything is clean and easy to use. Firstly, the frozen squid larvae are naturally thawed in cold water, and then melted. Select the old leaves of leek and rinse them with clear water.
2. The leek root is stained with sediment when it is cut again, so it is difficult to clean it. First cut off a short section near the root, then cut the leek into inches and separate the leek leaves from the leek stems.
3. Boil the pot with boiling water, pour the cooking wine, put the squid larvae into boiling water, and blanch in the water for about 1 min. Squid larvae are easy to cook, so don't cook them too hot. The cooking wine can remove the fishy smell of squid larvae.
4. After the squid larvae are fished out, they are immediately put into cold water for cooling, and the squid larvae are fished out to keep their fresh and tender taste.
5. Heat the oil in the pot, add the Jiang Mo and stir fry until fragrant, then add the leek stalks and stir fry evenly, first add the leek stalks and then add the leek leaves, so that the leek stalks and the leek leaves will be cooked at the same time, and the leek leaves will not be over-fried.
6. Add leek leaves, cuttlefish larvae and salt, stir fry quickly and evenly over high fire, turn off the fire and serve. When frying, the fire quickly stirs up.
Although spinach can be eaten all year round, it is better to eat it in spring. "Spring spinach" is fresh and delicious, and it is the most timely healthy vegetable in spring. The roots of "Spring Pineapple" are red and green, fresh and abnormal, and the most delicious. Spinach coming into the market in spring is quite beneficial to prevent spring dryness.
Ingredients of sesame mixed with spinach: 500g spinach, cooked sesame 1 tablespoon, appropriate amount of oil, appropriate amount of salt, 3 cloves of garlic, 5 dried peppers, half a tablespoon of sugar, rice vinegar 1 tablespoon,
Production steps:
1. Select the old leaves of spinach and wash them. When buying spinach, try to choose those spinach with very dark green leaves and red roots. This kind of spinach is fresh and tender. It will taste better if you buy it and cook it. Never buy spinach if it is damaged or dark yellow.
2. Garlic is minced, dried pepper is cut in half, pepper seeds are not needed, cooked sesame seeds are prepared, and cold garlic has the functions of seasoning, appetizing and sterilization, which are indispensable.
3. Boil the pot, add a little salt and pour a little oil. First, blanch the roots and stems of spinach in boiling water.
4. Then put spinach leaves in water and blanch them together. Take out the spinach immediately after it becomes discolored. Put spinach in cold water to cool. Take it out and squeeze it.
5. Cut the spinach into inches, put it in a basin and put the minced garlic on it.
6. Add an appropriate amount of oil to the pot, heat it until it smokes, then turn off the fire, lower the temperature of the oil, fry it in the dried Chili section, use raw oil, and heat it before using it, otherwise it will easily smell of raw oil. Pour hot oil and dried Chili together on the minced garlic to stimulate the garlic flavor.
Add salt, sugar and rice vinegar, sprinkle with sesame seeds and mix well with chopsticks. Serve.