1. You don't need to clean the pumpkin vine after you buy it. You need to remove the old part, leaving the tender and sharp points.
2. Try to peel off the fluffy part of the stem, remove the old stem, and keep the tender whiskers on the vine. A pound and a half of pumpkin vines are picked out and there are not many tender parts for fried food.
3. Pick the pumpkin vines, soak and clean them.
4. Prepare some lard (the leftover from the fattening on weekdays and put it in the refrigerator for later use), garlic, and millet spicy.
5. In the hot pan, first scoop an appropriate amount of lard into the pan.
6. Pour in a little peanut oil, garlic and millet until fragrant.
7. Then pour the pumpkin vines and stir-fry on high heat until the pumpkin vines become soft.
8. Prepare a small spoonful of cornstarch and add a little water to bring it to the boil-it is the gorgon juice.
9. Pour the blended glutinous juice into the same pumpkin vines that have been stir-fried, stir-fry for a few times and then add salt to the pan.
10. Crisp and refreshing pumpkin vines.
Tips:Stir-fried vegetables with a little lard will taste better, but too much lard is not easy to digest. Therefore, fried vegetables generally put 2/3 lard and 1/3 peanut oil with stir-fry. Pumpkin vines are very oil-absorbing, so the final juice can make the pumpkin vines more crispy and tender, and also reduce the amount of lard.
