Ingredients: shepherd's purse, oil, onion, salt.
Practice: Clean the fresh shepherd's purse, scald it with boiling water and take it out. Put oil in the pan, add onion and stir-fry until fragrant, add shepherd's purse and salt and stir well.
Reminder: Because shepherd's purse is tender and scalded with boiling water, it must be fried quickly.
Method 2 of frying shepherd's purse
Raw materials: shepherd's purse 250g, vegetable oil15g, yellow rice wine 5g, refined salt and monosodium glutamate.
Practice: remove impurities from shepherd's purse and wash it with water. Heat a wok, add oil, add shepherd's purse, stir-fry until soft, add a little water, cover the pot, cook for 3-5 minutes, add refined salt, yellow wine and monosodium glutamate, stir-fry for a few times, and serve.
Method 3 of frying shepherd's purse
Ingredients: shepherd's purse 200g, garlic 3g, oil, salt and monosodium glutamate.
Practice: pick the shepherd's purse and wash it for later use. Heat the pan, add a little oil, saute garlic seeds, stir-fry shepherd's purse quickly, add salt to taste, sprinkle monosodium glutamate before taking out, and stir well.
Reminder: shepherd's purse should not be fried for too long, otherwise the nutrition will be easily lost. In addition, shepherd's purse contains more oxalic acid, so it is best to blanch it before frying it, which can remove oxalic acid and is more conducive to health.