Hecai is a dish that stir-fry leeks, shredded pork, vermicelli, bean sprouts, and tender spinach. It is a very particular dish in northern China. It has two characteristics: first, it is a strong seasonal season and is indispensable for the beginning of spring; second, eating "stir-fried vegetables" requires spring cake rolls to taste the flavor.
After eating spring cakes and vegetables, willow blossoms and catkins, and Yan whispers, spring is coming. "Four Treasures" once recorded: "On the beginning of spring, people in the capital (referring to Beijingers) make spring cakes, lettuce, and spring plates." There is also a poem that says: "Biting spring radishes is as crispy as pears, and eating leeks everywhere." Stir-fry leeks, shredded pork, vermicelli, bean sprouts, and tender spinach together to get "mixed vegetables". If you cover it with an egg pie, it will be the famous food in Beijing,"mixed vegetables Dai Hat". Beijingers call it "Full of gold and silver".
stir-fried vegetables
By MeaganNader
Recipe Recommendations
- flour Sanping ladle
- spinach appropriate amount
- fans appropriate amount
- leek appropriate amount
- carrots appropriate amount
- egg two
- chicken breast meat a
- ginger appropriate amount
- diced green onion appropriate amount
- salad oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- balsamic vinegar appropriate amount
- cooking wine appropriate amount
- sesame oil appropriate amount
Steps for stir-fried vegetables
1
Three-flat spoon of flour.
2
Add 1/3 teaspoon of salt to the flour, boil some water, stir well, knead until smooth dough, and relax.
3
Time to relax the dough and start preparing the ingredients: spinach, vermicelli, leeks, carrots, two eggs, a piece of chicken breast meat, ginger, and white garlic.
4
Soak the vermicelli in warm water to soften, shred the ginger and garlic white, shred the carrot, cut the leek in sections, beat the eggs in two, and shred the chicken breast meat.
5
Boil boiling water to soften the vermicelli.
6
Then blanch the spinach in water.
7
Soak the vermicelli in cold water, soak the spinach in cold water and then pinch dry the water, add a little salt and chopped green onion to the eggs and beat it up, add a little salt, chicken essence, pepper powder, starch water, and stir well.
8
Add a little oil to the pan and smooth the shredded chicken.
9
Serve it out for use.
10
After all the preparations are done, pull the relaxed dough into doses.
11
Roll the dough into a round shape and press flat, and brush with salad oil on one side.
12
Clamp the side with the salad oil between the two dough sheets so that it will split into two after preheating on the frying pan.
13
Roll it into large noodles.
14
There is no need to add oil to the frying pan. Put in the dough sheet and slowly heat it over medium heat. You will see that parts of the dough sheet begin to become transparent and the surface begins to bulge.
15
After frying one side and changing to the other side, the layers have been obviously layered.
16
Tear it into two pieces. There is no need to fry the other side to brown. At this time, the heat has been turned off. Just put it on the frying pan to absorb the heat and continue to fry the remaining skin.
17
Add appropriate amount of oil in another frying pan, stir-fry the garlic and ginger until fragrant.
18
Add shredded carrots and continue to fry.
19
Add leeks and continue to fry.
20
Enter fans.
21
Start seasoning, add a little salt, chicken essence, balsamic vinegar, cooking wine, and sesame oil at one time.
22
Add in the spinach and stir fry well before serving.
23
Fry the egg into two omelets.
24
Turn over and fry, because the frying pan is too big, so cut into small pieces when covering it.stir-fried vegetables Make Tips
1. Blanch spinach in water to remove its astringent taste. 2. When frying vegetables, use two spoons to operate at the same time, and then pour them together and stir-fry quickly to get the taste better. 3. When eating, tear an egg bag into the rolled skin.