Dried Garlic and Parsley

Name: Dried Garlic and Parsley
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Mixed Vegetables; Some Red Dried Pepper; Some Garlic sprouts; Some oil; Some salt

by Yanzhi has you

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Dried garlic and parsley, the taste of home.
The dried vegetables are brought back from my hometown, and they are dried by the elderly grandmother with various vegetables and fruits of the season. Every summer, grandma will do a lot of dried vegetables, such as eggplant, cucumber, pumpkin seed, small carrot, winter melon and so on. This kind of dried vegetables is particularly fragrant whether it is single-fried or stewed. She knows that I love to eat, and every time I go home during the Chinese New Year, she will prepare a big bag for me. And I look at the 75-year-old grandmother who still loves and cares about her granddaughter. Apart from endless gratitude, I don’t know how to express it...
The dried vegetables are thinly sliced and sun-dried in natural sunlight. Because the raw materials are all produced in the home, the taste is very crisp and sweet. "

Ingredients

Dried Garlic and Parsley

1. Three kinds of dried vegetables (dried pumpkin seeds, dried eggplant, dried radish)

2. Soak the dried vegetables with water until soft

3. Dried chili mince, garlic sprouts cut into small pieces

4. The pickled vegetables are dry and soft, squeeze hard to remove the water

5. Cut the dried vegetables into small pieces and set aside

6. Put the pot on the fire, add the dried vegetables after the oil is hot, stir fry for 2 minutes

7. Then add in dried chili and stir fry for a while

8. Pour in the garlic sprouts, stir fry, add some salt to taste

9. After frying the ingredients evenly, add a little chicken essence to start the pan

Tips:
Cut the dried vegetables as small as possible, so that they will taste better; the soaked dried vegetables will be dried by hand. If the dried vegetables have too much moisture, they will not be crispy enough.