I've eaten too much meat these days, so I'll make a simple and light white bowl today. This dish is easy to cook and not easy to fry yellow. It tastes waxy and sweet. I like it very much. It is eaten in the north in autumn. In Hong Kong, winter is seasonal.
In fact, I don't know why this dish is called Xiao Bai Dou. It's short and fat, very cute, white and green, and very good-looking. It's a good material for novices. You might as well give it a try.
Garlic Minced Xiaobai Dou
By DessieRau
Recipe Recommendations
- garlic cloves of 3
- salt 0.5 teaspoon
Steps for Garlic Minced Xiaobai Dou
1
This is the main material: Xiaobai Dou.
2
Soak in the water for 10 minutes (afraid of pesticides, hoho) and rinse thoroughly. leachate.
3
Heat the pan over high heat, add oil, and saute the garlic until fragrant.
4
Pour in small white bucket, stir-fry well over high heat, scatter in salt, and stir-fry well.
5
Sprinkle a small amount of water on the edge of the pan, cover, and turn to low heat and cook for 1 minute.
6
Open the lid, stir fry, and serve.Garlic Minced Xiaobai Dou Make Tips
1. Don't sprinkle too much water, because the small white bucket itself will also contain moisture. 2. When cooking, use medium or low heat to keep water from losing. 3. Finally, before serving, be sure to stir-fry it, and you can stir the fragrant and salty taste in the vegetable juice. Stir well.