Kuaishou Vegetables | Stir-fried Leeks
1.
Ingredients: Leek: 500g, dried fragrant: 3 pieces, salt: 6g, soy sauce: a few drops, cooking oil: appropriate amount.
2.
The leek is cleaned well and the moisture is controlled dry. Cut into inch sections for later use. Separate the roots and leaves of the leek. Please write down this little detail. This is also a trick to control the heat when frying.
3.
Wash the dried incense and cut into long strips for later use.
4.
Put an appropriate amount of base oil in the pan, heat the oil and pour in the dried fragrant, stir fry until the dried fragrant is light golden brown, set aside.
5.
Re-start the pan, put an appropriate amount of bottom oil in the pan, after the oil is hot, pour the roots of the leeks, stir fry over high heat until they are broken.
6.
At this time, pour in the leek leaves, quickly stir-fry, pour in the fragrant dried, add salt and soy sauce, and turn off the heat immediately after mixing evenly. You may ask, why can't the roots and leaves be poured in? Because the two parts mature at different speeds, putting them in the pot one after the other will make them reach the expected heat at the same time, so as to avoid the embarrassment that the roots are ripe but the leaves are overheated, or the leaves are just right but the roots are a bit spicy.
Tips:
1. The leeks should be dried to prevent the soup from coming out during frying.
2. The soy sauce should be put in less or even not put, so that the finished product will be green in color.
3. This is a fast-handed dish, so it should not take too long to fry.
4. The roots and leaves of the leeks are cooked one by one, and small details can determine success or failure.
5. Please do not reprint without the author's authorization, stealing pictures will be punished, thank you.
6. For more food, please follow my Sina Weibo @twinsliuliu's fancy food.
