Tempeh dace is roasted with oil and wheat, which is delicious, refreshing, crisp and tender, and will whet your appetite

Today, I will teach you to make the same taste at home as in a restaurant. It's easy to learn, and you don't need to blanch it, so you can make a super delicious meal in just a few minutes. Tempeh dace roasted with oil and wheat, this is delicious, refreshing, crisp and tender, so that your appetite will be great, let's share it together!

Tempeh dace roasted in oil

Ingredients: oil wheat, a box of dace with tempeh, monosodium glutamate

Step 1: First of all, remove the rhizome of the oil wheat, clean the oil wheat with water, and use a knife to cut the oil wheat into small pieces for later use. Or you can cut it directly into small pieces with your hands.

Step 2: Grab the handle of the canned dace box and tear it open, so as not to scratch and hurt your hands.

Step 3: Remove the dace and place it on the cutting board. Lift the fish from the middle, remove the large bones, and then cut the fish into small pieces and place them in a bowl.

Step 4: Heat the oil in a pot, the oil temperature is 50% hot, pour in the oil and stir-fry a few times over high heat. Then pour the tempeh into the box and continue to stir-fry quickly to let the oil absorb the flavor of the tempeh oil.

Step 5: Stir-fry the oil and wheat to reach 80% of the rapid maturity, pour the dace directly, stir-fry a few times, add monosodium glutamate and stir-fry evenly, and then you can put it out of the pot and put it on the plate (the saltiness in the tempeh can already meet the taste of the dish, so you don't need to put salt).

The simple and delicious tempeh dace roasted in oil and wheat is ready. If you like, you can also try it.

【Cooking Tips】

This dish must be stir-fried quickly over a fierce fire, and it is easy to get out of the water when stir-fried slowly over low heat, and the taste is not crispy.

If you feel difficult to stir-fry this dish directly in the pot, you can also use the method of blanching, drain the water after blanching, and stir-fry in the next pot.

This dish should not be covered with a lid, which can easily cause the color of the vegetable to turn yellow.