Stir-frying moss may seem simple, but the tricks are there to keep it crisp and green, nutritious and delicious. Below, let's explore the secret of stir-frying moss!
Ingredients:
Moss, ginger, star anise, cooking oil, balsamic vinegar, light soy sauce, salt, monosodium glutamate and chicken essence (optional).
Steps:
Prepare the moss: remove the old leaves and roots of the moss, wash them with water, and then dry them dry. Cut the moss: Cut the moss into short and short segments of the pinky finger for easy sautéing and picking.
Prepare the seasoning: peel the ginger, wash it and cut it into shreds; Prepare three star anise.
Preheat the wok: Add an appropriate amount of cooking oil to the wok, adjust the induction cooker to the stir-fry setting, you can lower the default temperature by one gear at first, and then increase it to one gear lower than the highest setting after the moss comes out of the water.
Stir-fry until fragrant: Add shredded ginger and star anise, stir-fry with a spatula until fragrant.
Stir-fry moss: Put in the moss section, do not stir-fry first, let the moss simmer in the pot for about a minute, wait for the water to come out, and then turn up the heat and stir-fry.
Seasoning: After the moss is soft, add a spoonful of balsamic vinegar and stir-fry evenly; Then add a spoonful of light soy sauce and continue to stir-fry evenly; Finally, add an appropriate amount of salt and stir-fry again.
Out of the pot: Stir-fry a few times quickly, friends who like to eat monosodium glutamate or chicken essence, you can add a little seasoning at this time, and then quickly stir-fry a few times, you can put it on the plate and take it out of the pot.
Tips: Choose fresh moss and remove the old leaves and roots to make the fried moss more tender.
When cutting moss, the length should be moderate to facilitate stir-frying and sandwiching.
When stir-frying moss, first simmer the water over low heat, and then turn up the heat to stir-fry, so that the fried moss is more crispy and green.
Seasoning with balsamic vinegar and light soy sauce not only adds flavor to the mossy green, but also preserves its emerald green color.