Raw materials: capers, oil, green onions, salt each moderate.
Practice: fresh water chestnuts pick clean, with boiling water scalded out. The pan in the oil, add green onions burst incense, add capers and salt to stir-fry can be.
Reminder: Because the capers are very tender and scalded with boiling water, it is important to stir fry quickly.
Steamed capers practice two
Raw materials: 250 grams of capers, 15 grams of vegetable oil, 5 grams of yellow wine, salt, monosodium glutamate each moderate.
Practice: Shepherd's purse to impurities, wash with water. Frying pan on a high flame, put the oil hot, into the chestnut, stir-fry until soft, inject a small amount of water, cover the pot, cook for 3 to 5 minutes, add salt, wine, monosodium glutamate stir-fry a few times, sheng up that is complete.
Steamed capers practice three
Raw materials: capers 200g, garlic 3g, oil, salt, monosodium glutamate each moderate.
Practice: Shepherd's purse picking, wash and spare. The pan is hot, put a little oil, under the garlic stir-fried, put the capers quickly stir-fried, put salt seasoning, out of the pan before sprinkle into the monosodium glutamate, turn can be.
Reminder: frying capers should not be fried too long, otherwise the nutrients are easy to lose. In addition, shepherd's purse contains more oxalic acid, so it is best to blanch before frying, can remove oxalic acid, more beneficial to health.