Small vegetable for dinner --- spinach with oil residue

Small vegetable for dinner --- spinach with oil residue

Introduction:

"In my hometown, it's very common to use oil residue as food. And with the highest frequency is with a variety of vegetables. Ordinary vegetables have meat flavor and meat flavor because they are added with oil residue. "

Production steps:

Step 1: all ingredients are ready.

Step 2: fold beancurd into small sections, soak, wash spinach and cut into sections, wash carrot and slice.

Step 3: wash the lard with running water, drain the water, then cut it into small pieces and put it into the pot to boil out lard and oil residue.

Step 4: separate the cooked lard and oil residue. Pour edible oil into the pot again, add onion, ginger and garlic and stir fry until fragrant.

Step 5: first put the carrot slices into the pot and fry for a while.

Step 6: soften carrots, add Yuzhu and stir fry for half a minute.

Step 7: add spinach and stir fry quickly.

Step 8: pour in the oil residue, and add 1 teaspoon salt, half a teaspoon sugar, a small amount of chicken essence, stir well, after taste, turn off the heat and put on the plate.

Materials required:

Spinach: 250g

Yuzhu: 1

Carrot: half

Scallion: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Edible oil: right amount

Note: 1, carrots to fry, nutrition will be fully released. 2. Spinach contains oxalic acid. It's better to blanch water in advance. If there is no blanching water, drink some water to dilute gastric juice before eating to reduce the probability of calcium oxalate binding. 3. Stir fry quickly. 4. Boiled lard can be used for other purposes.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh