Fried rapeseed can't be eaten. A better way to eat next time is to reprocess it as new, as long as you pay attention to seasoning.

Introduce the practice of rape in detail:

Recipe ingredients: 400g rape, peanut oil, salt, sugar, starch (optional) and chicken essence.

Production method:

1. Wash rape. If the vegetable core is large, you can use a kitchen knife to cut the roots vertically once or twice to drain the water in the rape.

2. Wash the pot, heat it, leave a few drops of water, add peanut oil, and simmer on low fire until the water drops in peanut oil splash (if there is less water, it can be guaranteed not to spill out of the pot), so that the inner wall of the pot is evenly coated with a layer of hot oil;

3. Put the rape into the pot, pay attention to the pot where the vegetable root is on fire, and slowly stir fry until it is medium-cooked, which takes about one minute. Sprinkle 2/3 salt on the roots of vegetables, stir fry, and sprinkle 1/3 salt on the pages;

4, stir-fry until half-cooked, add a little sugar, and thicken a little (the rape in winter should be thickened with sugar, because there is too little sugar and too much water in the rape planted in the greenhouse in winter, which can prevent the water from overflowing);

5. Add chicken essence when it is seven ripe, stir-fry rape.