Pan Version Chongqing Roasted Vetch

Pan Version Chongqing Roasted Vetch

by Ase723

5.0 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

I went to Chongqing four times, every time I had to order it, even if I was on a business trip with the leader, I had to secretly order some takeaway~
I can’t eat Chongqing’s barbecue at home, so I thought of a way to study and restore the taste~
Every summer, I especially want to eat barbecue. After several summer improvements, the taste and ingredients are very restored this time~ except for the useless oven and the pan. "

Ingredients

Pan Version Chongqing Roasted Vetch

1. Dice the sour radish.

Pan Version Chongqing Roasted Vetch recipe

2. Finely chop chives.

Pan Version Chongqing Roasted Vetch recipe

3. Pour the oil in a pan and heat it into the vetch husk and fry on both sides.

Pan Version Chongqing Roasted Vetch recipe

4. This fire is a bit big, take a break and control the fire. Sprinkle with seasoning and brush evenly with chili oil.

Pan Version Chongqing Roasted Vetch recipe

5. Finally, sprinkle appropriate amount of sour radish and chopped green onion, and you can put it on after the roll~

Pan Version Chongqing Roasted Vetch recipe

6. The final product.

Pan Version Chongqing Roasted Vetch recipe

Tips:

You can also cut it into pieces to eat, so you don’t need to roll the sour radish, cut into pieces and sprinkle the seasoning and mix well~

Comments

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