Back in my hometown,
It is very common to use oil residue in vegetables.
And the most frequent combination is with various vegetables.
Ordinary vegetables because they are added with oil residue,
With the meat flavor,
There is a meat aroma.
spinach with oily residue
Recipe Recommendations
- spinach 250 grams
- Yuba 1 piece
- carrots half a
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- edible oil appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for spinach with oily residue
1
All ingredients are ready.
2
Fold the tofu bamboo into small pieces to soak in hair, wash the spinach and cut into sections, and wash and slice the carrots.
3
Rinse the pork suet with running water, drain the water, then cut into small pieces, and put them in a pan to boil out lard and oil residue.
4
The boiled lard and oil residue are packed separately. Pour the cooking oil into the pan again, add the onions, ginger and garlic to stir fry until fragrant.
5
Put the carrot slices in the pan and fry them for a while.
6
When the carrots are soft, add the tofu bamboo and stir-fry for half a minute.
7
Then add the spinach and stir fry quickly.
8
Pour in the oil residue, add 1 teaspoon of salt, half a teaspoon of white sugar, and a small amount of chicken essence, stir fry well. After taste, turn off the heat and serve on a plate.spinach with oily residue Make Tips
1. Carrots should be fried first, and the nutrients will be fully released. 2. Spinach contains oxalic acid, so it is best to blanch it in advance. If you don't blanch it in advance, drink some water to dilute the gastric juice before eating to reduce the chance of calcium oxalate binding. 3. Stir fry quickly over high heat. 4. The boiled lard can be used for other purposes.