? The texture of the oil wheat lettuce is crisp and tender, the taste is fresh and fragrant, unique flavor, it is a kind of young stalks and young leaves for eating leaf lettuce, rich in calcium, iron and vitamins, etc., than we are familiar with lettuce, lettuce and so on a lot higher than that of the vegetables in the top, oil wheat lettuce can be cold mix, scrambled eggs, stir-frying, which the traditional practice of pangolin in black bean sauce oil wheat lettuce is one of my favorite, the oil wheat lettuce is crispy and refreshing, the pangolin is fine tender and fresh aroma, the bean drum The most important thing to remember is that it's a very good appetizer and a very good meal.

First of all, the vegetables will be blanched that is, one can ensure that the color of the vegetables brightness - two can ensure that the nutrients are not lost - three can shorten the cooking time - to protect the nutrients - a variety of vegetables have a variety of vegetables to eat - such as: spinach blanched after the cold good, oily wheat cabbage blanched after the stir-fry, and so on. In the blanching of the appropriate addition of white vinegar and salt - one can pre-seasoning - the second is to prevent oxidation - otherwise the vegetables will be black -, in the frying pan when the best can play a little oil - so that the color of the vegetables special become good-looking

(1) 500 grams of oleaginous soaked in salted water for 10 minutes, cleaned and cut into inch segments, the front head of the stalks of the thick part of the knife rushed a few times and then change the knife to cut the segments standby. Four cloves of garlic, minced and chopped into small pieces and set aside. Canned pangolin take 200 grams of fish, the fish by hand to tear into long strips spare.

(2) start a pot of boiling oil, hot oil into the oatmeal stir fry, stir fry evenly, add a proper amount of salt (because the pangolin has a salty taste), stir fry until the oatmeal breaks off the color of bright green, sheng out standby.

(3) again pot of oil, into the minced garlic sautéed flavor, add pangolin and edamame, stir fry for a while, after the flavor, add the right amount of soy sauce on the point of color, a little salt, MSG, tossed evenly, add a spoonful of water, a little stew, add water starch hooks, and then quickly poured into a good fried oatmeal, stir fry evenly can be out of the pot on the plate, tasty pangolin oatmeal in edamame is done! I hope you like it.

Shiitake mushrooms and oatmeal both a piece of fried, not only flavorful, calcium effect is also particularly good, a few dollars cost than bone broth calcium effect

-- tips --

(1) oatmeal blanching time Be sure to blanch the roots first, and then blanch the leaves, so as to maintain the taste

(2) soy sauce and oyster sauce can not be put too much, otherwise the finished dish will lose the light flavor.

(3) The middle of the oatmeal may contain soil or pesticide residue, so be sure to soak it for a few minutes first and then wash it a few more times