Artemisia Reed Crispy Dry

Artemisia Reed Crispy Dry

by Le Shi Ji

4.8 (1)
Favorite

Difficulty

Normal

Time

10m

Serving

2

Stir-fried dried wormwood is a seasonal dish in spring. The tender stems of wormwood are green and crisp, and the fragrant dried tofu is fresh and glutinous. A little bit of oil is fast-fried, just add a little salt, no other For any seasoning, what you want is the natural freshness, freshness and crispness of the stalk tip of the reed wormwood and the dried incense. The method is particularly simple. "

Ingredients

Artemisia Reed Crispy Dry

1. Prepare the materials.

Artemisia Reed Crispy Dry recipe

2. Pinched off the old stem of Artemisia reed, tear it into sections by hand.

Artemisia Reed Crispy Dry recipe

3. The crispy skin is cleaned and cut into shreds.

Artemisia Reed Crispy Dry recipe

4. Pour an appropriate amount of oil into the pot, and add the crispy skin when the oil is 50% hot.

Artemisia Reed Crispy Dry recipe

5. After stirring evenly, put the wormwood in the pot and stir fry together.

Artemisia Reed Crispy Dry recipe

6. Stir-fry until the wormwood is emerald green, add salt to taste.

Artemisia Reed Crispy Dry recipe

7. After stirring, add red pepper shreds and stir evenly, then turn off the heat.

Artemisia Reed Crispy Dry recipe

8. Quick and simple, crispy taste, nutritious Artemisia spp. crispy and dry.

Artemisia Reed Crispy Dry recipe

Tips:

Artemisia reed needs to be fried quickly to maintain its color and crispness.

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