1, 500 grams of beetroot moss, 5 cloves of garlic, 15 grams of lard, salt;
2, wash the beetroot moss, cut the stem into small sections of 4 to 5 centimeters, the root of the thick stem can be cut in half, easy to stir-fry;
3, minced garlic;
4, the pot into the lard, lard melting;
5, lard is hot, put the Garlic minced and fragrant;
6, first into the beetroot stems stir-fry with high heat;
7, and then the leaves and flowers into the pot, stir-fry with the stems, and before leaving the pot, add salt to taste can be.
Main ingredient: purple cabbage shoots 400 grams
Accessories: chili pepper (red, sharp) 30 grams
Seasoning: salt 5 grams, 2 grams of chicken essence, 5 grams of white vinegar, 10 grams of sesame oil, 20 grams of vegetable oil, 5 grams of green onion, 3 grams of ginger
Practice
1, the red cabbage moss wash and cut into segments; red chili pepper julienned; green onion, ginger minced;
2, casserole under the vegetable oil, put ginger, minced onion stir-fried incense;
3, add the beetroot section, salt stir-fry, drops of white vinegar, sesame oil, into the chicken stir-fry evenly can be.
5 practice two
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Materials
Ingredients
Red beet moss 1 handful
Seasoning
Salt 4 grams
Red bell pepper 1 handful
Garlic 3 cloves
Vegetable oil 10 grams
Why stir-fry red beet moss
1. Vegetable moss pinch into inch segments, the bottom of the thick rhizome there to remove the skin first; peel the thick rhizome into two halves
2. All raw materials are ready: red pepper cut into two sections, garlic cut into thin strips; the pan will be hot, into the cool oil, down into the garlic and chili pepper stir-fry
3. Stir-frying fragrance into the red cabbage shoots; stir-frying for a few times after adding the appropriate amount of salt
4. Stir-fry evenly; Into the plate
Cooking tips
1, the treatment of cabbage shoots: thick cabbage stalks should be peeled, cut in half, so that the maturity of the same degree of;
2, hot pan cool oil, garlic and red pepper into its sautéed, and then into the cabbage shoots stir fry on high heat.