In terms of veggie choices, I often pair it with some tofu, dried tofu, soybean skins, and so on. Leek moss is considered a precious ingredient this season. Compared with leeks, leek moss has a more tender and juicy flavor. It looks much better than leeks when fried. With deep-fried dried tofu shreds and shredded ginger, the soy flavor is gone and the burnt and fresh flavor is stronger, but a plate of vegetarian dishes with a long aftertaste.

Leek moss fried dry leek method

Main ingredients:

Leek moss half a catty or so, about 50 grams of dried tofu, half a slice of red pepper, ginger 1 slice, half a spoon of salt, half a spoon of fresh soy sauce, peanut oil.

Exercise:

1. leek moss cleaned, select the root fiber thicker part, and then cut into small sections of about 100px.

2. Rinse dried tofu in warm water (if you want to further remove the soy flavor, you can cut the dried tofu into large pieces, blanch it in hot water, and shred it after cooling), then cut it into uniformly thick and thin julienne strips. Red bell peppers and ginger washed and shredded

3. Put a moderate amount of peanut oil in the pot, and stir-fry the ginger until the color is brown. Then shred the tofu and stir-fry over medium-low heat for 1-2 minutes until the dried tofu is fully cooked.

4. Then add the red bell pepper, stir fry twice, then add the leek moss, stir fry with salt fire for about 20 seconds, then add a little fragrant soy sauce (do not release soy sauce or soy sauce instead of soy sauce), stir fry two or three times and then turn off the fire.

Scrambled eggs with silver sprouts

Need to prepare:

Mung bean sprouts 1 catty

Eggs 2

Cooking oil, salt

Practice:

1, 1 catty of mung bean sprouts to the roots and whiskers washed and drained standby.

2, 3 eggs beaten, ready salt and cooking oil.

3, sit in a hot frying pan, oil is hot, put the egg, just solidified after frying, fish out.

4, put a little oil in the frying pan, when hot, pour into the mung bean sprouts, high heat and quickly stir-fry, pour 1 tsp salt, stir-fry well.

5, then pour in the egg, stir fry evenly. Basically the whole dish is half a minute out of the pot.

The dish is fragrant, fresh and crisp, especially refreshing.

Observations:

1, operating style: the action of the knife, the action of the dish out of the pot.

2, stage fire characteristics: blanching fire, braising fire.

3, seasoning placement: the amount of fine salt, pepper, monosodium glutamate.

4, the effect of the finished product and the way to plate.