Stir fried water fern with lobster sauce and tomato

Stir fried water fern with lobster sauce and tomato

Introduction:

"Because of the climate and soil, there are many ferns on the mountain. Most people don't like to eat these ferns, because the water fern is better than the mountain fern. The general mountain fern often has a bitter taste. After it is picked, it is boiled first, then soaked, and then soaked several times before it can be eaten. However, the water fern doesn't need to be boiled and soaked. After it is picked, it only needs to pick up the old ones and then wash them directly Fried. And water fern wash, do not need to drain water immediately fried, a little water to fry out fresh. Efficacy: water fern is sweet, light and cool, and has the effect of promoting blood circulation and detoxification, hemostasis and pain relief. Treatment of fetal toxicity, phlegm accumulation, dysentery, traumatic injury, etc

Production steps:

Step 1: wash the water fern after removing the old leaves.

Step 2: wash and slice the tomato.

Step 3: prepare some lobster sauce, chop garlic and pepper.

Step 4: heat up the frying pan, pour in the cooking oil, heat up, add garlic, pepper and Douchi, stir in a small heat.

Step 5: stir fry the tomatoes.

Step 6: add water fern, stir fry and cut raw.

Step 7: add some salt.

Step 8: stir in soy sauce and monosodium glutamate and stir well.

Materials required:

Water fern: 300g

Tomatoes: two

Douchi: 10g

Oil: right amount

Salt: right amount

Garlic: right amount

Pepper: right amount

Soy sauce: moderate

MSG: right amount

Note: Douchi, soy sauce have salt, this dish salt to put a little less.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour