Although early spring is still very cold, it cannot stop the pace of spring!
The first knife leeks in spring are the most tender!
Fried leeks with dried tea and carrots
By BrianBailey
Recipe Recommendations
- leek 250 grams
- dried bean curd 100 grams
- carrots 50 grams
- oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Fried leeks with dried tea and carrots
1
Wash the leeks and cut them into sections.
2
Dry clean and shredded tea, blanch it with boiling water and remove it.
3
Wash the carrots and shred them.
4
The oil in the pan is hot, put in the shredded dried tea and stir-fry for 2 minutes.
5
The oil in the pan is hot, put in the leeks and shredded carrots and stir-fry until they are wilted.
6
Add shredded dried tea and stir well.
7
Add salt and stir-fry the chicken essence well.