Stir-fried Bacon with Artemisia Quinoa

Name: Stir-fried Bacon with Artemisia Quinoa
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Artemisia quinoa; Some Chives; Some Millet pepper; Some salt; Some Chicken Essence; Some Soy sauce

by Rice sprouts

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Nanchang's signature dish that must not be missed!

We have a saying here: "The grass of Poyang Lake is the treasure of Nanchang people". This "Grass of Poyang Lake" is Artemisia selengensis (Artemisia sylvestris). It is not an ordinary grass. It is the delicacy on the table of our Nanchang people. ! It is said that it is the famous dish invented by Zhu Yuanzhang!

Artemisia quinoa is not available all year round. Generally, the artificially planted Artemisia quinoa will be on the market in December, while the wild Artemisia quinoa will not be available until March. Many people now like to eat artificially grown Artemisia quinoa, because the taste of wild Artemisia quinoa is relatively strong, and many people can't stand it. "

Ingredients

Stir-fried Bacon with Artemisia Quinoa

1. Artemisia quinoa is selected into sections, washed and set aside.

Stir-fried Bacon with Artemisia Quinoa recipe

2. Cut off the head of the leeks and put them together with Artemisia quinoa, ready to be cooked at the same time.

3. Leek leaves are easier to ripen than Artemisia quinoa and leeks, so put them later and put a basket in another.

4. Cut the bacon into thin slices and set aside. (If you are afraid that the bacon is too salty, soak it in warm water for 5 minutes)

5. The millet pepper is chopped up, the amount is determined by the individual's ability, and it is not necessary, but the authentic method is to put the pepper, I usually just grab a handful and throw it in.

6. Heat up the oil, and explode the bacon first.

7. When the fat of the bacon becomes transparent, add Artemisia quinoa, chive head, and millet pepper, and stir well.

8. Fry the Artemisia quinoa for a while, and it feels a bit wilted, you can add the leaves of the leeks, the interval should not be long, and the vegetables are still easy to ripen.

9. If the leaves of the leeks are broken, you can put a little salt, chicken essence and appropriate amount of soy sauce, and then they can be out of the pot.