Ingredients 丨Ingredients are so few that I applaud you

Oil Wheat Vegetables 1 handful

Black Bean Pangasius Canned Fish 1 box

Garlic 5-6 pcs

A pinch of Salt

Measurement of the oil wheats?

Novice fried vegetables are easy to be deceived by the amount of fresh greens, remember the less stalks, the more shrinkage, especially spinach, oatmeal this kind of leafy greens, after frying the volume of at best one-third of the fresh state, so you can prepare in accordance with the amount of 200g / person oatmeal, the weight is not sensitive to the circle of your small hands, a oatmeal root circle tightly just barely a hand to hold the (Figure me) will not put, a little dirty), it is almost a person's amount.

For example, according to this amount of Wang Yuan's no-object show, it's about 4 people's amount.

Steps丨Simple as thisWhy I've been dragging my feet on this draft for 2 years!

1. chopped garlic.

The hardest step in this dish is just this one, there is nothing to talk about, just mincing.

The amount is twice as much as the amount of fried vegetables, because I love to eat garlic

2.

The table here cut section is not cut to play, a moment in the pot is a sequential order. I am in accordance with the length of time in the pot cut three segments, respectively, stems, stems + leaves, leaves.

You can use your own remember the order to yard it in the bowl, easy to grab later.

3. Remove the appropriate amount of black bean pangasius and chop or tear it.

What is the proper amount, use a third of a can for 1 person's portion of oily pangasius, or half a can for 2 people's portion.

The table is for one person, but the table is craving it, so I put in half a can.

Then you chop up a little bit of both the fish and the edamame, for flavor and ...... appear to be more.

4, set up a pot to boil oil it.

Divide half of the minced garlic into the pot, hot pot of cool oil on medium heat, burst the minced garlic! The advantage of doing this is that it can slowly rise in temperature and not easy to fry the spices quickly.

Add the edamame and pangasius and cook together, still over medium-low heat to avoid over-hydration.

The pangolins themselves are about to be made into canned goods, and then they have to go back into the frying pan again.

5, batch under the pangolin.

When frying the oatmeal, you need to turn on the high heat, and start with the part of the root that you just cut up.

Stir fry 3-5 seconds to see him no longer stubborn, pushed to the side of the pot, in the center of the center of the fire is the most prosperous place under the middle of the oatmeal in the middle.

After 3-5 seconds, refer to the previous step to place the last leaves.

The whole process looks as complicated as a rocket taking off right? Actually, it's just smooth when you get skillful.

The principle is because the stem of the oleander is relatively watery, and if you put it down with the leaves, it is easy for the leaves to lose too much water while the stem hasn't eaten enough fire, that's why you put it down a few seconds apart. But this is also one of the secrets of your oatmeal than others do delicious ah!

6, final seasoning.

When the vegetables are almost ready, don't forget that we still have half of the minced garlic left, you can add it in now. Because the fried garlic and raw garlic flavor is different, separate open both rich taste, but also conducive to the volatilization of nutrients in garlic.

In fact, the oleander itself has a special aroma, pangolin meat and edamame are relatively salty, so it is reasonable to say that this dish does not need to add another salt, but if you really feel that not enough flavor, you can add a little salt before the pot.