Wine Vanilla Head

Name: Wine Vanilla Head
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 350g Grass head; 30ml oil; a little White wine; 3g salt; 100ml Shimizu

by Xianger Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

4

Jiu Xiang Xiang Tou is a special dish of Shanghai. It seems to be a simple stir-fried vegetable. The cooking process is quite particular. The stir-fried is good and the taste is fresh and tender. On the contrary, the old one is hard to swallow. Pour a little white wine before serving. It is delicious and delicious. The aroma of wine is intertwined in the scent of heat when it is served, you must try if you like

Ingredients

350g Grass Head
30ml Oil
a little White Wine
3g Salt
100ml Shimizu

Wine Vanilla Head

1. Grass head wash

2. Prepare liquor and water

3. Hot pot pour oil

4. Heat the oil for 8 minutes and add the grass head

5. Immediately pour the water along the side of the pot

6. Stir-fry until all the color changes and season with salt

7. Pour the white wine and stir-fry evenly, then turn off the heat and bring out the pan

8. Serve

Tips:
1. The fresh and tender taste must be fried like this, adding water is the key
2. The grass head has a natural and delicious flavor. I like the original flavor, so no fresh seasoning is added.