How to fry moss? How to fry vegetable moss delicious

First of all, we blanch the garlic moss in water, remove it for about 5 minutes, then go to the fire to heat the oil, add the pork belly and stir-fry until fragrant, add the garlic moss, add a little salt with light soy sauce, and stir-fry over high heat for about 5 minutes, which is super delicious.

Control the water on the washed moss and cut it into sections. Pour peanut oil into the pot, heat the pan, pour in the shredded meat, stir-fry a few times, add soy sauce, a small amount of water, cook until the soup is all into the meat, pour in the cut vegetables, stir-fry, about 1 minute or so. Wash a handful of vermicelli, put them directly in the pan, stir-fry for about two or three minutes, until the vermicelli is soft and stained, then add salt to taste.

Blanch the moss with hot water first, pour a little oil into it, so that the fried vegetables are more green, heat the pot and pour oil, first fry the eggs, pour the moss into it, put a little taste of the very fresh, oil, salt, you can get out of the pot. Such a simple and delicious dish of scrambled eggs with moss vegetables is good.

Choose fresh moss greens, pick them clean, wash them, and control the water. Choose the right size of meat and cut into shreds. Control the water on the washed moss and cut it into sections.

Pour peanut oil into the pan, heat the pan, pour in the meat, stir-fry a few times, add soy sauce, a small amount of water, and cook until the soup is all in the meat. <

1. Choose green and fresh moss like ants, pick them clean, wash the oak ears, and control the water.

2. Choose the right size of meat and cut it into shreds.

3. Control the water of the washed moss and cut it into sections. Pour peanut oil into the pan, heat the pan, pour in the meat, stir-fry a few times, add soy sauce, a small amount of water, and cook until the soup is all in the meat.

4. Pour in the chopped vegetables and stir-fry for about 1 minute. Wash the vermicelli with one hand, put it directly into the pot, and stir-fry for about two or three minutes, until the vermicelli is soft and stained.

5. Add an appropriate amount of salt, stir-fry a few times, and be careful not to fry the vegetables, it will not taste good!

Ingredients: cabbage, dried chilies, ginger, star anise, peanut oil, salt to taste, garlic, chicken essence. Soak and wash the cabbage moss in salt water, control the water and set aside.

Prepare ingredients for seasoning (green onions, ginger, garlic, dried chilies, and star anise). Heat the oil in the pan, add the ingredients and stir-fry until fragrant, add the vegetable moss and stir-fry. Add an appropriate amount of salt and chicken essence to tease Hulu in the whole wilting of the vegetable moss, and remove it from the pot.

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Ingredients: cabbage, dried chilies, ginger, star anise, peanut oil, salt to taste, garlic, chicken essence.

1. Soak the vegetable moss in salt water and wash it, control the water and set aside. Prepare seasoning ingredients (green onion, ginger, garlic, dried chili pepper and star anise).

2. Heat the oil in the pot, add the ingredients and stir-fry until fragrant, add the vegetable moss and stir-fry. Add an appropriate amount of salt and chicken essence to the whole moss, and remove from the pot.

The preparation of vegetable moss is as follows:Ingredients: beetroot moss, steamed dumplings, cooking oil, salt.

1. The first step is to clean the beetroot moss, then cut the stalks and leaves into sections and put them on plates, as shown in the figure below.

2. The second step is to pour an appropriate amount of oil into the pot, boil the oil until it is hot, add cherry spine and beetroot moss and stir-fry a few times, as shown in the figure below.

3. The third step is to add an appropriate amount of steamed dumplings to the pot and stir-fry together, as shown in the figure below.

4. The fourth step is to add salt and stir-fry a few times, as shown in the picture below.

5. The fifth step is done, as shown in the figure below.

500 grams of green cabbage, 1 cooked sausage, appropriate amount of salt, 20 grams of minced garlic, a little sugar.

1. Prepare all the ingredients and steam the sausages in advance for later use.

2. Finely chop the garlic and slice the sausages.

3. Pour oil into a wok and stir-fry minced garlic.

4. Add the vegetable moss and stir-fry.

5. Add the sausages and continue to stir-fry.

6. Add an appropriate amount of salt and sugar.

7. Stir-fry evenly and turn off the heat when the cabbage sprouts become soft.

8. Done, problem solved.

Stir-fried shiitake mushrooms with moss.

Raw materials]:

A handful of greens and moss.

Salad oil to taste.

1 teaspoon salt.

MSG 1 2 tsp.

8 dried shiitake mushrooms.

1 tablespoon sugar.

How to make it]:

1.Soak dried shiitake mushrooms in slightly hot water, you can change the water in the middle, or you can break it and soak it again, so that the soaking is faster, pay attention to the surface covering, to prevent the water from getting cold quickly. Wash the soaked shiitake mushrooms and cut them open.

2.Break open the greens and moss and wash them well.

3.Drain the moss.

4.Cut the stalk into small pieces, or you can break it directly.

5.Add enough salad oil to the pot, the salad oil must be more than usual for stir-frying, add the stems of the cabbage and stir-fry first.

6.Then add the moss leaves and continue to stir-fry, taking care to stir-fry until every part is shiny. Don't be in a hurry to add water, otherwise it will taste green. When stir-frying, the moss will come out of the water on its own.

7.Add salt and stir-fry.

8.Add diced shiitake mushrooms and add sugar, because the moss will have a slightly bitter taste, and if you don't care, you can stir-fry without sugar.

Ingredients: Green cabbage moss.

Appropriate amount of excipients. Ginger to taste, garlic to taste.

Sichuan peppercorns to taste. Dried chili peppers to taste.

Salt to taste, chicken essence to taste.

The steps of stir-frying the greens and moss in an appropriate amount of oil.

1.Appropriate amount of greens moss, fry the amount of one serving now.

There are also supermarkets that sell it, and it is more common in the vegetable markets in Sichuan and Chongqing.

2.Select vegetables, treat them into 4 cm long, except for the top part, the rod under them is torn and processed into a section with a diameter of no more than one cm, which is too thick and not easy to cook, and the tender part of the leaves is retained.

3.Rinse. 4.Strain the water and drain it.

5.Five or six dried chili peppers, ginger and garlic to taste.

6.Cut the dried chili pepper into about 1 cm pieces, and chop the ginger and garlic into cubes.

7.Heat the oil in a pan, about one or two hundred milliliters.

8.Add ginger, garlic, peppercorns, dried chili peppers, stir-fry for half a minute to a minute.

9.Heat fiercely, add greens and moss and stir-fry for about two minutes.

10.The volume becomes about two-thirds of the original, add an appropriate amount of salt, stir-fry for a minute or two, the green vegetables are not suitable for more salt, and will cover off their own sweetness.

11.Add the chicken bouillon and stir-fry for one minute.

12.Serve on a plate and remove from heat.