Ingredients: pumpkin vine, garlic, salt, chicken essence, oil.

working methods

1. Wash the pumpkin vines and remove the leaves and old stems of the pumpkin vines. The small leaves on the tender tip of the vine can be preserved, and so can the whiskers on the vine.

2. Tear off the fur of the pumpkin vine, then clean it and filter it for later use.

3. Slice garlic cloves and partially chop them.

4. Heat oil in the pot, stir-fry garlic cloves with high fire, stir-fry pumpkin vines quickly until they are broken, add minced garlic, add salt and sprinkle chicken essence and mix well.

skill

1, the fluff on the surface of the pumpkin vine must be torn clean, and no old terrier can be left, otherwise it will affect the taste.

2, this dish should be slightly oily, pumpkin vines are very oily, if possible, fried with lard will be more fragrant.

3, don't fry for a long time, it will not taste good when you are old.

Cold pumpkin vine

Ingredients: a handful of tender pumpkin vines and two cloves of garlic.

Seasoning: olive oil and salt.

Practice: 1. Fold and pick pumpkin vines, knead the vines into sections, wash and drain them together for later use, and chop garlic cloves; 2. Boil the water, sprinkle a little salt, drop a few drops of clear oil into the water, take out the pumpkin vines and put them into the basin; 3. Add minced garlic, salt and olive oil and stir well.

Tip: 1, the fluff on the surface of pumpkin vines must be torn clean, and old terrier can't stay, otherwise it will affect the taste. It's easier to tear the skin if you are patient. It can be folded into 4-5 cm segments and divided into two ends. The tender leaves at the tip of the vine can be kept and mixed together. 2. Sprinkle salt and clear oil when blanching to ensure that the color of pumpkin vines is green instead of yellow, but the blanching time should not be long, and it can be rolled after blanching.

Pumpkin vine pickle

Practice: First, quickly soak the pumpkin vines in boiling water, then drip dry the water, choose a clean pickle jar and put clean cold water in it. The first is to be a mother. Put large pieces of ginger, dozens of peeled garlic braids and fresh small red peppers (especially spicy) in the bottle. Then add dried pumpkin vines and half a cup of salt (the amount depends on the taste, but not less). Cover the jar tightly and wait at room temperature for about ten days. At this time, the mother water should have turned sour after eating (sauerkraut is not the result of vinegar), and then you can take out the soaked vegetables to eat. But at this time, the mother water is not tasty enough, and it needs to be refined many times before it can become mellow acid water. If you can, you can add some Sichuan red pepper to improve the taste, preferably Hanyuan, and avoid using Thailand. After the first course is successful, you can continue to add new dishes. At this time, part of the mother water in the jar should be put in the refrigerator for later use.