Garlic Garsa
Ingredients: chicken essence,salt,Malabar spinach,garlic
Recipe Recommendations
- Malabar spinach 500 grams
- garlic 6-merous
- salt appropriate amount
- chicken essence appropriate amount
Steps for Garlic Garsa
1
Wash and drain the argan vegetables. Be sure to use a large-mesh basket. It is best to drain for about 30 minutes. This is one of the main means to prevent too much finished soup. In addition, Argon is a very "no ingredients" dish. In Nanchang dialect,"no ingredients" means that the finished product is not enough. Every time I buy a pound of argue vegetables, choose it, and stir-fry it again. It's just the right plate, not much at all.
2
Cut garlic into slices or chop.
3
Pour in appropriate amount of oil, cook until 50% heat, add garlic slices and saute until fragrant.
4
Pour in fungus, stir fry, and immediately add salt and chicken essence.
5
As long as you stir-fry the argon until the leaves are wilted, turn off the heat immediately and take it out of the pot. Some people think that its stems are difficult to cook and cook it for a while longer. As a result, the finished product will be soaked in an ocean when it comes out. It must be fried quickly and taken out of the pot in time.