Water chestnut is the only food in the southern water town, but many people do not know how to eat the water chestnut, but do not know how to eat. The mother's fried water chestnut is especially delicious. Even if I eat this dish in the restaurant, I feel that it is far from my mother. This year, my parents found a pond in the suburbs that was left unattended, and was full of wild water chestnuts. They used a hook to pick up a lot, pick it up, boil it with boiling water, and send it to us for storage in the freezer. I went to the kitchen to search the dishes of the sauerkraut, and I found very few. So I asked my mother about the practice and tried it. It was delicious. Today I recorded my mother's practices here.
After the water chestnut is drowned, it will be smashed, and the water will be cut out and cut into small pieces. Ginger and minced garlic are ready. Cut the pepper into the segment. (I didn't have a pepper, I had to mix some homemade chili oil before the pot.)
Rapeseed oil must be put more, after the oil is hot, it will be scented with pepper, ginger and minced garlic.
The fire, stir-fried with scallions, stir-fry for 3 to 5 minutes, the steaming look can be.
Add some salt and pan. Because I didn't have a pepper, I finally mixed a little homemade chili oil.
1. My water chestnut is green, because it is the wild of my father and mother. The color bought on the market is yellow, and the taste is also delicious. Of course it is still worse than the wild! 2, remember to work hard, this step is very critical, otherwise it will worry. 3. Gently twist the water when the watercress is removed from the water. More water, fried, soup, not refreshing also affects the taste; too little water, too dry. 4, the garlic must be put more, the rapeseed oil must be put more, oily, hot, stir-fried.