distiller's grains and water spinach stalks
Nanchang people love to eat water spinach in summer. We call water spinach "water spinach". The most popular water spinach in Nanchang is "water spinach". The main cooking method is quick frying, and the taste is generally fresh, spicy and appetizing. The standard Nanchang version of water spinach is stir-fried with minced garlic, fermented beans, and chili peppers. There is also a version that is stir-fried with distiller's grains, which also has a unique flavor!
Recipe Recommendations
- douchi appropriate amount
- garlic a little
- soy sauce 20 grams
- salt a small spoon
- chicken essence a small spoon
Steps for distiller's grains and water spinach stalks
1
Select the water spinach stems into sections and split them by hand to add flavor. Wash and set aside.
2
Cut the green and red pepper into diamond-shaped pieces (Nanchang style).
3
The lees are ready.
4
Put appropriate amount of oil in a wok, cook until 70% heat, add minced garlic, fermented bean and green and red peppers and stir fry.
5
After frying the ingredients until fragrant, pour in the water spinach stalks and stir fry.
6
When the vegetable stems have withered and soft, add soy sauce and stir fry.
7
After stir-fry for 20 seconds, add the distiller's grains and stir well.
8
Add a small teaspoon of salt and chicken essence and stir well before serving.distiller's grains and water spinach stalks Make Tips
The key to this dish is to stir-fry quickly. The function of distiller's grains is to enhance the aroma and freshness, giving the water spinach stalks a unique flavor!