Half a catty of leek

Gangan 50g

salt

The practice of stir-frying leek with dried taro

Raw material collection

Soak the dried taro for 2 hours in advance, which is more conducive to the dissemination of umami flavor.

Cut the soaked dried taro into sections.

Wash leek, drain and cut into sections.

Burning hot oil in the pot, adding dried taro and stir-frying

Then add leek, stir-fry with high fire, add appropriate amount of soaked dried water to refresh, and finally add appropriate amount of salt.

Tips

1, stir-fry leeks for a short time and stir-fry them vigorously, so that leeks will remain green.

2, dried in advance, the umami flavor is stronger.

3, soaked in dried water, you can burn soup, you can also pour a little seasoning when frying leeks, you can avoid using umami seasonings such as chicken essence.