Tea seed oil is also known as camellia oil, tea pear oil (commonly known as Fujian), wild camellia oil, oil tea seed oil, tea oil tree seed oil. Camellia is a specialty of China's Dabie Mountains, Fujian, Jiangxi, Hunan (Changde) and other places, the fruit can be extracted from high-quality camellia oil, that is, tea seed oil. Below I share with you the practice of stir-frying vegetables with tea seed oil.

Tea Seed Oil Stir-Fry: Stir-Fry Stalks

Ingredients

Bundle of greens, a little soy sauce or bean paste, 10 grams of sugar, garlic foam, 2 grams of salt, fungus

Practice

1. Stalks cut into long segments, it's best to shoot a little bit, frying can be very fast into the flavor.

2. Put a little oil in the pot, take the garlic foam fried flavor, put the stalks, stir-fry for a while, put the sauce, fungus continue to stir-fry until the stalks become soft, the pot put a little sugar and salt can be out of the pot.

Tea Seed Oil Stir-Fry: Sausage Stir-Fry

Ingredients

Peppers, sausage, salt

Practice

1, peppers cut into chunks, sausage cut into chunks;

2, the first oil popped down the sausage, shengqi standby;

3, and then frying peppers in the wok, put a little bit of salt, and then pour into the sausage turned a few times, OK, peppers do not have to be too familiar with the stir-fry.

The practice of stir-frying vegetables in tea seed oil: garlic stir-fry core

Ingredients

A bundle of vegetable core, sliced meat, minced garlic

Practice

1. A bundle of vegetable core, washed!

2. Break into small pieces and drain!

3. Cut a little meat and garlic

4. Oil is hot, fry the meat first

5. Meat frying brown, popping garlic, and then the core of the vegetables poured into the stir fry

Tea Seed Oil Stir Fry: Squash Mushroom Stir Fry Shredded Vegetables

Ingredients

Ingredients:, green onions 2, remove the white and cut into segments, medium onions 1, remove the clothes and cut into julienne strips, Brussels Sprouts about 200 g 2 carrots, peeled and shredded, 1/2 cup cooked cashew nuts, 3 tablespoons diced chili pepper, 1/4 cabbage, shredded, 6 mushrooms, softened and shredded, Sauce: portion for reference only, 2 tablespoons oyster sauce, 2 tablespoons wine, 1 teaspoon sesame oil, 1/3 teaspoon salt, 1/3 teaspoon sugar

Directions

1. Blanch carrots in boiling water for about 3 minutes, add Brussels sprouts and blanch for 30 seconds and set aside; Heat oil (about 1 tablespoon) in a pan over a fast flame, and sauté mushrooms and set aside.