Today, we are going to explore a dish full of unique charm - stir-fried and dried leeks. Delicious and nutritious!Let's walk into the world of fried and dried leeks and taste the ** and charm of this delicacy. The following is the detailed method of stir-frying dried leeks for your reference:
Preparation of materials
Dried incense. 1 small handful of leeks (about 300 grams).
Garlic and millet spicy (according to personal taste).
Light soy sauce. Salt. Essence of chicken.
Steps:
Cut the dried fragrant into slices about 3 mm thick, cut the leeks into about 4 cm pieces, and chop the garlic and millet spicy for later use.
Start making
1.Heat a pan and add 1 tablespoon of oil.
2.After the oil temperature is 4 hot, put in the cut fragrant dry and fry until soft, and pour it out for later use after the fragrant dry fry until soft.
3.Leave a little base oil in the pan, then sauté the prepared garlic and millet spicy until fragrant.
4.After the ingredients are stir-fried, fry the chopped leeks in the pot until they are broken, and then add the fried fragrant dried.
5.Add an appropriate amount of salt (about 1 gram), a little chicken essence (about 1 gram), light soy sauce (about 5 grams), and pour it from the side of the pot.
6.Then turn to medium heat and stir-fry a few times to bring out the pan gas, add the remaining leek leaves, and finally add a little oil.
7.After stir-frying a few times, fry the leek leaves until they are broken, and then they can be removed from the pan and put on a plate.
Summary
The dried fragrant is relatively hard, so you can soften it by oiling or blanching it before frying.
The root of the leek needs to be fried in the pot first, and finally the leek leaves are fried until they are broken, and the leek leaves should be reduced for frying time, otherwise it is easy to overcook, resulting in the appearance of the finished vegetable out of the water.