Hard working and thrifty Homemaker's special dish "spicy and sour tongxincai stem"

Hard working and thrifty Homemaker's special dish "spicy and sour tongxincai stem"

Introduction:

"Tongxincai, also known as water spinach, formerly known as Yongcai, is also known as rattan, water spinach, thick vegetable, water spinach, heartless vegetable, wengcai, empty tube vegetable and bamboo leaf vegetable. It has white trumpet shaped flowers and its stem center is empty, so it is called" water spinach ". Today, I'd like to share with my friends a side dish made of macaroni stem. It has sour and spicy taste and crisp taste. It's an indispensable appetizer for summer rice, noodles and porridge. "

Production steps:

Step 1: take off the tender part of the purchased macaroni, stir fry the remaining stems, and clean them.

Step 2: dice the cauliflower stem, pepper and garlic.

Step 3: heat the oil in the frying pan, then put the macaroni, pepper and garlic into the frying pan, add salt, white vinegar and a little sugar to stir fry quickly.

Step 4: after two or three minutes, the cauliflower stalk turns yellow, indicating that it is ripe. Try the taste. It's suitable for sour, spicy and salty. Put out the fire and put on a small plate.

Step 5: a simple, environmentally friendly side dish can make your family happy and appetizer without much luxury!

Materials required:

Cauliflower stem: moderate amount

Dried chilli: right amount

Garlic: right amount

White vinegar: right amount

Salt: right amount

Sugar: right amount

Note: warm tips: stir fried macaroni stem must be stir fried quickly, all the seasonings can be put down at one time, when the stem color can be on the plate, so as to maintain the fresh taste of the stem.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy