stir-fried white rapeseed
Everyone knows that many dishes are called differently in different places, so let's not get entangled with this. In our Sichuan, this dish is generally called white rapeseed and cabbage moss (not cabbage). It's a very simple dish suitable for students who have just cooked.
Recipe Recommendations
- garlic appropriate amount
- laojiang appropriate amount
- pepper appropriate amount
- rapeseed oil appropriate amount
- salt appropriate amount
- MSG appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for stir-fried white rapeseed
1
Slice ginger and garlic appropriately
2
Cut the dried peppers into small pieces and prepare appropriate amount of pepper
3
Clean and drain the white rapeseed
4
Boil the wok to dry and add appropriate amount of rapeseed oil (rapeseed oil is the most suitable for frying, but other edible oils are also acceptable)
5
After the oil is cooked, turn down the heat and add pepper, ginger and garlic slices, and dried peppers to stir-fry until fragrant (the heat must be low. The rapeseed oil needs to be cooked before cooking, otherwise it will have the flavor of raw vegetable oil. If you choose salad oil blended with oil, etc., you can add the above ingredients at 70% oil temperature)
6
After the ingredients are fragrant, put the rapeseed into the pan and turn it over to a high heat. Quickly stir fry until raw, add a little salt and a little MSG (according to personal taste, I don't actually use MSG when cooking) to season.
7
The characteristics of this dish are that rapeseed is crisp and fresh, crisp and tender. This is also the characteristic of stir-frying. The key is the heat. What you need: 1 Make sure to control the heat when you add ingredients, otherwise the peppers will burn. If you can't control the oil temperature and heat, you can also put the rapeseed and ingredients into the pan and stir-fry them together, but this has a certain impact on the aroma. 2 After adding rapeseed, the heat must be strong. It is strong but not strong. Just stir fry quickly and cut off the vegetables. In this way, the moisture of the vegetables can be maintained and the vegetables will be crispy.