Wine Vanilla Head

Name: Wine Vanilla Head
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: About 500g Grass head; 1 tbsp White wine; 1 teaspoon salt; 1 teaspoon Sugar; a little Chicken Essence

by Norma

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

"Grass head" is the local name in Shanghai. It was originally called alfalfa, also known as clover, golden cauliflower. It is a cooling vegetable that can eliminate internal fire, remove dryness and heat, and is a good product for cleaning intestines after the festival. "Wine herb head" is also ours. The most traditional and simple way of eating in the local area, it keeps the grass heads fresh and tender, and has an attractive aftertaste of wine. The simplest and most delicious home-cooked method. Early spring is also a good season for picking young grass heads, which is the grandmother’s own land. The freshly unearthed tender grass heads are so delicious!"

Ingredients

About 500g Grass Head
1 tbsp White Wine
1 teaspoon Salt
1 teaspoon Sugar
a little Chicken Essence

Wine Vanilla Head

1. Pick up the impurities from the grass head and rinse with water;

2. After the hot pot is filled with oil, drain the grass head slightly;

3. After the oil is hot, add the grass head and stir fry over high heat;

4. Stir-fry a few times until the grass head recedes, immediately add salt, sugar, and white wine and stir-fry evenly;

5. Then stir-fry the grass head until the water is cooked, then turn off the heat, add a little chicken essence and cook.

Tips:
1. How to choose tender grass heads: If you choose tender grass heads in the market, it is better to choose the big fresh green grass, the ones with yellow leaves will be old;

2. How to stir-fry tender grass heads:

1. Before washing the grass heads and putting them in the pot, do not drain the water too dry. Bring a little underwater pot to make the grass heads tender.

2. The stir-frying time should not be too long, it only takes 1-2 minutes from the pan to the pan.