Stir-fried Thin Shells with Nine-story Pagoda

Name: Stir-fried Thin Shells with Nine-story Pagoda
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A plate Thin shell; A plant Basil; 1 chili; Some Blending oil; Some salt

by Ying Ying Love Food

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

When I was young, my mother liked to eat pickled shells, which were especially salty. The salty shells made from raw shells were too salty, and because they were salted raw, they didn't like to eat them very much. I have seen the nine-story pagoda made by Happy Tropical Rainforest before in the gourmet world. I only met the nine-story pagoda. At the vegetable market, I also noticed that there is a nine-story pagoda on the stall selling shellfish. Suddenly I wanted to taste the flavor of fried thin shells with nine-layer pagoda, so I bought thin shells specially, and the stall owner gave him a nine-layer pagoda and a chili. In order to maintain the original taste, no other ingredients were added to stir-fry. For the first time, I tasted the taste of the nine-story pagoda. It was really special. The fresh shell was also ok! "

Ingredients

A plate Thin Shell
A plant Basil
1 Chili
Some Blending Oil
Some Salt

Stir-fried Thin Shells with Nine-story Pagoda

1. Wash the thin shells and drain, wash the nine-layer tower, and wash the peppers for later use.

Stir-fried Thin Shells with Nine-story Pagoda recipe

2. Heat oil in a pot and sauté the chili and nine-layered tower stems first.

3. Stir-fry the thin shells over fire.

4. Stir-fry until the shell is fully bloomed, add a spoonful of salt to taste, and finally add nine layers of pagoda leaves and stir-fry for a few times.