Preparation materials:
Several kinds of wild vegetables
Appropriate amount of ginger and garlic foam
Cut the dried peppers.
Proper amount of vegetable oil
A small amount of soy sauce
Exercise:
1, bring the water to a boil, burn the vegetable head for one minute, then let it cool for a few minutes or cool it with cold water and wring it out.
2, chopped, ginger, garlic and pepper noodles.
3. Heat the oil pan, add dried chili, minced ginger and garlic, stir-fry, add chopped vegetable head and stir-fry, and then push the pan or plate.
4, less oil and less heat, put in the cold rice that is broken up in advance, add salt and stir fry, and add the fried vegetable head.
Extended data:
Waxed vegetables are characterized by long storage time and salty taste, and are widely circulated by northerners, especially in northern Jiangsu and Shandong. Pickled vegetables have a unique taste. Eating them often can stimulate appetite and improve eyesight. But because it contains nitrite, it is not suitable for long-term consumption and needs to be eaten with other dishes.