Sea rice, bamboo shoots, shredded leeks and flowers
By CloydWitting
After waking up at around eight o'clock this morning and finishing the QQ restaurant, the gourmets took a walk and continued to fall asleep. When I woke up again, I randomly combined the dishes in the refrigerator, and I got this dish. It tasted good.
Recipe Recommendations
- Hymie 1 handful
- spring bamboo shoots 2 pieces
- leek flower 2 two
- red pepper half a
- garlic one
- chicken essence appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Sea rice, bamboo shoots, shredded leeks and flowers
1
Wash the leek flowers and cut them into sections for later use.
2
Rinse the spring bamboo shoots with clear water for 10 minutes, drain the water and cut them into shredded strips (my shredded strips are so thick), shred the red pepper, wash the sea rice, soak the hair, drain the water, and chop the garlic into grains for later use.
3
Bring the oil to a boil and saute the garlic and sea rice until fragrant.
4
Add shredded red pepper and shredded bamboo shoots and stir fry quickly.
5
Pour in the leek flowers.
6
Add a small amount of salt and chicken essence and stir-fry until the leek flowers are broken.Sea rice, bamboo shoots, shredded leeks and flowers Make Tips
Dried shrimp are salty, and bamboo shoots absorb salt, so use less salt.