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Which step to add to stir-fry oil wheat vegetables, which tastes particularly crisp and tender?
Spring has finally arrived on time, and we have to bid farewell to the common dishes on the table in winter: cabbage, sauerkraut, radish … Let's have a good "date" next winter! The season has changed, and our recipes have to be revised again! Although there are many kinds of vegetables in spring, don't limit your stomach. The dish to be discussed with you today is also a familiar "friend"-oil wheat dish! This is my favorite green vegetable!

When it comes to oily wheat dishes, I believe that many people's first reaction is not only to praise that they taste crispy, but also to complain that oily wheat dishes taste a little bitter, so some people don't like them. In fact, this bitter taste is native to oil wheat vegetables, so how to get rid of this bitter taste? It's actually very simple. Don't forget to make an extra step when frying oil wheat vegetables. The fried taste is crispy and delicious, not bitter. Just put it in a pot and blanch it with warm water and salt, and then fry it in the pot. When operating this step, be sure not to blanch for too long, just blanch for 5 seconds. After all, the oily wheat dish itself is very fresh and tender, and it will not taste good if it is scalded for too long.

Ok, we have solved the bitter problem of oil wheat dishes. Let's make a garlic oil wheat dish today! The cost is not high, especially delicious. Be sure to leave a place for it on the menu!

Garlic-flavored oil wheat dish Specific ingredients: oil wheat dish, garlic, salt and oil.

This dish doesn't need many ingredients, and it's relatively simple. The key is its taste!

1, first choose oil wheat vegetables, separate the roots and leaves, and then wash them with clear water. Peel garlic cloves and cut into garlic foam for later use.

2, from the pot, heat a pot of water in the pot, add a spoonful of salt, put the oily wheat vegetables in for 5 seconds, quickly remove and drain.

3. Pour a small amount of oil into the pot, then add garlic foam and stir-fry until fragrant. Because the roots are a little hard and hard to cook, we first fry the roots of the oil wheat vegetables, and then pour the leaves of the oil wheat vegetables into the pot to continue frying.

4. Don't fry the oily wheat for too long. After all, the front has been scalded. Stir fry for two or three seconds. If you want to add edible salt in time, you can eat it on a plate.

Why should we control the cooking time? Because the oil wheat dish itself is brittle, if fried for too long, it will destroy the taste of the oil wheat dish. Oil-wheat vegetables are cheap, nutritious and refreshing, so they are worth enjoying as home-cooked dishes. The weather is changeable in spring, which is the season with frequent colds and coughs. Eating oily wheat vegetables every day helps to clear the lungs, and garlic, which can cure all diseases, has many benefits to the body.

Garlic-flavored oil wheat vegetables don't need too much seasoning, just a proper amount of garlic, oil and salt is enough, and the taste is perfect, which can keep the fragrance and garlic flavor of oil wheat vegetables. Vegetables should still have a light taste.

It doesn't take much time, just 3 minutes, and the nutritious, delicious and healthy oily wheat dishes will be out of the pot! The taste is versatile, not afraid that the meat dish is too greasy, but afraid that you can't eat enough of this greasy dish!