Fried Bagu

Fried Bagu

Introduction:

"Pteridium aquilinum is a kind of wild vegetable. It is the tender leaves of Pteridium aquilinum when it is still in curl. We call it Baku. The dishes it cooks are soft and tender, fragrant and delicious, and rich in amino acids, vitamins, trace elements, as well as special nutrients such as pteridin, pteridin and sterol, so it is known as the "king of mountain vegetables". Pteridin has a certain inhibitory effect on bacteria, with good heat clearing and detoxification, intestinal detoxification, sterilization and inflammation. Some active ingredients of Pteridium aquilinum can dilate blood vessels and lower blood pressure. In recent years, scientific research has shown that Pteridium aquilinum has certain anticancer effect

Production steps:

Step 1: simply drop the material.

Step 2: [Baku] drops.

Step 3: cut it in half from the middle with a knife.

Step 4: just take the small part of the end and cut it into proper length.

Step 5: organize the dishes.

Step 6: dry clean the small fish and cut into sections. Cut the ginger into shreds.

Step 7: Boil the water, add the juechuan hot for a while, remove the astringency.

Step 8: take up the supercooled water for standby.

Step 9: heat up the oil, put down the shredded ginger and fry the dried fish to make it fragrant.

Step 10: stir fry the next dish for a while, then add the seasoning.

Step 11: simple and delicious [Baku] is good.

Step 12: Bagu = Bagu

Materials required:

Dish: 1 bunch

Dried fish: moderate

Ginger: 3 small pieces

Chicken powder: right amount

Young salt: appropriate amount

Sunflower oil: right amount

Note: 1) if you like spicy food, you can put some red pepper, fried will be more delicious, color more beautiful! 2) in addition to put "dried fish", you can also put other ingredients, such as: sambal (Shenba) or small shrimps and so on. Some people put sufu. I think you like it!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light