Hello everyone, this is a variety of small kitchen workshop, when frying sweet potato leaves directly under the pot is a big mistake, teach you the right way, the color is emerald green without blackening, spicy and delicious.
Now is the season when sweet potato leaves are on the market in large quantities, and the sweet potato leaves of this season are crisp and delicious, very delicious, and very cheap.
I went to the supermarket early this morning and saw that the sweet potato leaves were very fresh, so I bought such a large two handfuls of sweet potato leaves for five dollars.
Sweet potato leaves are not only delicious, but also very nutritious, but many people will not do it, the sweet potato leaves are black and not delicious, and they especially love water.
Today I will teach you the correct way, and ensure that the color of the sweet potato leaves you stir-fry is emerald green and not black, which is even more delicious than the restaurants outside!
We will buy home sweet potato leaves on the bad pick and pinch off, sweet potato leaves are grown in the ground, it is our sweet potato vine, this tender sweet potato leaves fried is very delicious, and very nutritious.
Sweet potato leaves must be selected, the broken, blackened, rotten leaves inside are pinched off, and then the harder and older roots on top are pinched off with fingernails, this root is very unpalatable and not easy to chew.
Once it's all processed, put it in a basin, add two tablespoons of salt, and add a little more baking soda.
Sweet potato leaves are sweet potato vines that grow in the soil, and the surface is particularly easy to get a lot of dirt, and some worm eggs, so the surface is very dirty.
When we wash sweet potato leaves, we must add a little salt, as well as baking soda, and then add a lot of water, the amount of water should be completely less than the sweet potato leaves, gently press with your hand, let the sweet potato leaves soak in this solution for ten minutes.
Table salt has the effect of disinfection and sterilization, while eating baking soda can remove pesticide residues and remove insect eggs.
Gently press by hand to soak the sweet potato leaves in water as much as possible, and after ten minutes, we will now wash the sweet potato leaves.
Look at how dirty the water in the basin is now, drain the dirty water, now put it under the tap water, rinse it several times with running water, and wash sweet potato leaves in the same process as when we usually wash hollow vegetables.
Rinse repeatedly with running water for a while, and then wash several sticks in this way, you can clean very cleanly.
Set aside the washed sweet potato leaves and control the moisture.
Prepare a handful of garlic below, cut the garlic into thin slices, if you want the fried sweet potato leaves to be delicious and flavorful, then garlic is essential.
Two handfuls of sweet potatoes I prepared a garlic here, friends who like to eat garlic can prepare less here.
When cutting this thin slice, we change the knife and cut it into minced garlic, finely chopped, so that the flavor of the garlic can be brought out more fully.
Chop it into this and put it in a bowl for later use.
A piece of peeled ginger is first cut into this thin thick slice, then cut into fine strips with a knife, the finer the better, and then cut into minced ginger.
It is called eating radish in winter and eating ginger in summer, so we should try to eat a little ginger in summer, and you can also put a little when stir-frying and cooking.
Not only can it increase the taste, but it is also very good for the body, and it is also included in the plate for later.
Next, prepare a few dried peppers inside, you can cut it into dried pepper rings with a kitchen knife, or you can use scissors to cut long pieces like me.
For the spicier dried peppers, we can cut them into longer and shorter ones, so that they are not overly spicy.
Of course, if you like to eat spicy, you can cut it a little, so that the spiciness of the pepper is more fully volatilized. I have a total of six dried chili peppers here.
After the ingredients are ready, put them aside first, and then prepare a beautiful blue bowl below, add a spoonful and a half of cornstarch to the bowl, and a small half bowl of water.
Stir a pair of chopsticks with a little light soy sauce, stir the starch water well with your left hand, stir and dissolve.
After stirring and dissolving, our light soy starch water is adjusted, and this time is tuned out, which is conducive to more convenient in the later operation, and will not be busy.
Many friends stir-fried sweet potato leaves even if they are fried soft, soft collapse is not delicious, because of this step missing, put aside for later.
Pour oil into the pot hot, and then add a little more oil than the usual amount of stir-frying to it, and burn the oil until it is seventy percent hot, like this when there is a lot of smoke, we pour in the pepper, minced garlic and ginger, grab a handful of peppercorns, and then stir-fry over high heat to make the aroma.
Only when the ingredients are stir-fried fragrant, the sweet potato leaves we stir-fry will be fragrant.
After stir-frying, pour in sweet potato leaves and stir-fry, stir-fry twice over high heat, about 30 seconds or so, then add two spoons of salt and a spoonful of MSG, and there is no need to put any other seasoning.
Stir-fry over high heat until sweet potato leaves are flavorful, and sauté and melt the salt. Because the pot is relatively small, the sweet potato leaves are longer.
If it is difficult to turn during the stir-frying process, you can also use a pair of chopsticks in the clip to assist in the turning, which is more convenient in the process of stir-frying.
If the fried sweet potato leaves want to be crisp and delicious, not soft, then the time of stir-frying is also delicate, and the whole process does not exceed three minutes.
And if you want sweet potato leaves to taste spicy and enjoyable, fresh and fragrant, then the seasoning can not be put too much, just add salt and MSG, if there are too many seasonings, it will cover the fresh aroma of sweet potato vine.
Then pour in the starch water we just adjusted, continue to stir-fry, and collect the juice over high heat.
When frying sweet potato leaves, we add a little starch water, which can make the sweet potato leaves taste more flavorful and make the seasoning better attached to the sweet potato leaves.
So this step is also very important, don't forget it.
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After the soup is thickened, now sink the sweet potato leaves into the plate, so that the simple method, delicious flavor, spicy and addictive stir-fried sweet potato leaves are ready.
The sweet potato leaves made in this way are very spicy, enjoyable and delicious, and very appetizing, even more delicious than big fish and meat!
And you can see that the color is very emerald green, not black. Each sweet potato leaf is very delicious, and friends who like it should quickly collect it and try it.
Well, we'll stop here for today's sharing, thank you for watching us see you tomorrow, bye.