Then, cut the ginger, pat a garlic flat, cut a garlic into a knife, and put oil in the pot. There must be more oil. Stir-fry ginger, garlic, red pepper and fennel. When the smell of garlic comes out, throw the first course into the pot and stir fry. Continue to react, dry fry without adding water. Add salt halfway, and when the oil softens the first course, you can serve it. Be careful not to overdo it. Stir fry for about a minute. Dry fried head dish menu description:
Dry stir-frying: dry stir-frying, also known as stir-frying or dry stir-frying, is a method of cooking vegetables in a short time. After the raw materials are processed by the knife, a small amount of oil is put into the pot, and the medium-hot oil is constantly stirred. When the raw materials see oil but no water juice, add seasoning and auxiliary materials and continue to stir fry until the raw materials are dry, fragrant and moist. The key point of dry frying can be understood as "dry frying", that is, the raw materials that are dry fried are put into an oil pan once or twice and fried at the oil temperature with medium fire, so that the heat transfer of the oil is fast and uniform, so that the raw materials can quickly achieve the "dry frying" effect of dehydration.
First course: The first course is also commonly known as cabbage, also known as cabbage or cabbage. The first dish is nutritious and contains a lot of vitamin C, cellulose, carbohydrates and various minerals.
Dry-fried head vegetables raw materials: head vegetables, onions, red peppers, peppers, minced garlic, soy sauce, oyster sauce, chicken essence and sugar.
Production technology of dry fried head vegetables;
1, the first course is torn into small pieces, which can be torn in the size of a common cup mouth. (Tip: In the practice of airing the first dish, the first dish should be washed and drained, and there is too much water. You can wash and drain the head dish before cooking 1 hour, or you can remove the outside two leaves without washing. )
2. Cut the onion into filaments. Flatten 2-3 cloves of garlic and cut into powder. Cut 5~6 dried red peppers into 1/3 segments.
3. Heat the pan with low fire, heat the pan with hot oil, pour the oil into the pan until it is 6-7 ripe, and stir-fry the kohlrabi in the oil pan for later use.
4. Stir-fry the pepper and remove the pepper; Pepper pot, stir fry; Add chopped green onion and garlic, stir-fry until fragrant. (Tip: If you want to make a dry fried first dish delicious, oil is indispensable. This dry fried head dish uses about twice as much oil as ordinary dishes. )
5. Stir-fry the first dish in the pot, add salt, soy sauce and sugar until the leaves are evenly spread, and sprinkle with appropriate amount of oyster sauce. Add chicken essence, stir fry slightly, and take out. (Tip: Be sure to remember to stir fry with fire, do not add water, stir fry quickly, the bigger the fire, the more brittle it is! )
The characteristics of dry fried head dish: slightly spicy and refreshing, crispy and nutritious.