Every year in March and April, it is the season when we are in full bloom, and a large piece of golden rapeseed is so bright. The nearby peasant woman will take the fresh rapeseed moss baskets picked from their own rapeseed fields and sell them outside the market. This rapeseed is extremely tender, unlike the rapeseed stalks sold by vegetable sellers with fixed stalls. In comparison, it is too much to eat. This family has to eat a large plate almost every day, and it is delicious to mix it with water and salt. The season of tender rapeseed is very strong. It will not be there after spring, so don’t miss it when you encounter it.
Tender rapeseed rinsed with water
Cut the garlic into the end; use the hot oil in the hot pot, add the rapeseed oil, and add the oil to the garlic for a while.
Then put it into the rapeseed fire and stir fry quickly. Stir fry until the leaves are simmered. If there is water seeping out, you can add salt and sugar to taste.
Serve on the table
1. The rapeseed I use is extremely tender, a small one, almost no fold. If you buy a pole that is thicker, you need to tear off the outer skin and break it, then fry. 2, fried rapeseed moss is best to use rapeseed oil, rapeseed oil fragrance will add to the rapeseed moss, seasonings as long as the simplest salt, there is a little sugar to refresh the foot. 3, small rapeseed moss is very tender, the cooking time should not be too long, stir-fry with the fire, so that it can keep crisp, but also make its nutrients not destroyed.