Zhou Qin fried with stinky dry

Zhou Qin fried with stinky dry

Introduction:

"On the Bank of the vast river, on the beach which stretches for more than ten miles, spring comes, willows are green, peaches are red, and reeds spit out tender shoots. Especially after a spring rain, all kinds of wild sounds on the beach vie for splendor, which provides an elegant pleasure for people to pick and taste fresh food. These wild vegetables known as zhoubaxian are asparagus, zhouqin, Artemisia selengensis, malantou, silver carp moss, Zizania latifolia, chaijun and lotus root. Nowadays, there is no place to dig wild vegetables, or some vegetables are sold in the market, but they are extremely expensive. At least, the common people's Zhou Qin and Lu Hao are the most popular wild vegetables on the table. Zhou Qin is light and fragrant after eating. It has a long and lasting aftertaste

Production steps:

Step 1: wash and cut the celery, marinate it with salt until it comes out of water

Step 2: cut into small pieces

Step 3: with both hands together, Zhou Qin water twist dry, do not put oil in the pot, put Zhou Qin dry fried

Step 4: when the water content of Zhou Qin is 70% to 80% dry, put it to the side of the pot, put oil in the middle, and put in the ginger powder

Step 5: wait for ginger powder to stir out fragrance, stir fry the materials in the pot evenly

Step 6: add some sugar

Step 7: add stinky dry, stir fry evenly

Step 8: add water

Step 9: continue to stir fry until the soup boils

Step 10: add a little salt

Step 11: add chicken essence

Step 12: stir evenly, then out of the pot

Materials required:

Zhouqin: 400g

Stinky dry: 1 yuan

Oil: right amount

Salt: right amount

Sugar: right amount

MSG: right amount

Note: 1, Zhou Qin pickled, salt need to be careful 2, put a little sugar can remove the astringency of wild vegetables

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh