How to make tempeh dace oil and wheat cabbage delicious? Teach you the skills of frying, the color of the wheat cabbage is green and not yellow

【Tempeh dace oil and wheat vegetables】Required ingredients: 400 grams of oil and wheat vegetables, half a box of canned dace with tempeh, appropriate amount of oil, 3 cloves of garlic, half a tablespoon of oyster sauce,

Steps:

1. Prepare the required materials, remove the yellow leaves, wash and drain the water. A box of canned dace with tempeh can be made twice, and half the amount will do.

2. The stem of the wheat cabbage is relatively thick, not easy to fry, cut the stem of the wheat cabbage into 4 cloves, and then cut the wheat cabbage into inch segments, and open the stem and leaves of the wheat cabbage, so that when stir-frying, fry the stem of the wheat cabbage first, and then fry the leaves of the wheat cabbage, so that the cooking time is the same, and the leaves will not be overfried.

3. Open the canned dace, take out half of the amount, put the tempeh on a separate plate, cut the dace into pieces, put it in another plate, divide it, pat the garlic with a knife, and then chop the garlic.

4. Heat oil in a pot, stir-fry the tempeh until fragrant, and then add the garlic and stir-fry until fragrant.

5. Put in the stalks of the lettuce and stir-fry over high heat.

6. Add the leaves of the lettuce and stir-fry together over high heat.

7. Add the dace pieces and add oyster sauce, which has the effect of improving freshness. Stir-fry evenly together over high heat, fry the leaves of the lettuce until they turn dark green, turn off the heat, and put them on a plate. Oily wheat cabbage is easy to fry, fry it quickly on high heat when stir-frying, fry the leaves until they become slightly soft, don't fry too much, the color will turn yellow if you fry too much, and the taste will not be crisp and tender.

Tips:

(1): The stem of the wheat cabbage is relatively thick, not easy to fry, cut the stem of the wheat cabbage into 4 cloves, and then cut the wheat cabbage into inch segments, and open the stem and leaves of the wheat cabbage, so that when frying, fry the stem of the wheat cabbage first, and then fry the leaves of the wheat cabbage, so that the cooking time is the same, and the leaves will not be overfried.

(2): Oily wheat cabbage is easy to fry, fry it quickly on high heat, fry the leaves until they become slightly soft, don't fry too much, the color will turn yellow if you fry too much, and the taste will not be crisp and tender.

(3): Canned dace and oyster sauce have umami flavor, so there is no need to add salt when stir-frying. Oyster sauce should be put later, and the oyster sauce should be put first, which will exude the delicious flavor of the oyster sauce and will not play its due role.