Stir-fried White Rape (cabbage Moss or Other Name)
1.
Slice ginger and garlic
2.
Cut dried chili into small pieces, prepare appropriate amount of pepper
3.
Take care of the white rapeseed, wash and drain
4.
Put an appropriate amount of rapeseed oil in the wok to dry (canola oil is most suitable for frying, other edible oils are also acceptable)
5.
After the oil is cooked, turn off the heat and add the pepper, ginger and garlic slices, and the dried chili section to fry the aroma (the fire must be low, and the rapeseed oil needs to be cooked before cooking, otherwise there will be a lettuce oil flavor. Etc., you can add ingredients at 70% oil temperature)
6.
After the ingredients are fragrant, turn the rapeseed into a hot pot. Stir fry quickly, add a little salt and a little MSG (according to personal taste, I basically don’t use MSG for cooking).
7.
The characteristics of this dish, rape is crisp, fresh and crisp. This is also the characteristic of cooking. The key lies in the heat. Important: 1. The ingredients must be controlled well, otherwise the pepper will burn off. If you can't control the temperature of the oil, you can also stir-fry the rapeseed and the ingredients together, but this will have a certain effect on the aroma. 2 After cooking the rapeseed, the fire must be fierce, whether it is fierce or not, and quickly stir-fry to cut off the raw material, so as to retain the moisture of the vegetables and make the vegetables crispy.