Regarding the origin of the name of the oily wheat dish, there is a paragraph like this: It is said that a long time ago, someone picked a bunch of oil wheat vegetables to sell, but he did not know what the name of the dish was, so he had to drink "呦~ Sell vegetables~呦~ Selling vegetables, so everyone thought that this dish was called “oily wheat”, the name was passed down like this... Of course, this is just a joke. The history of edible oily wheat in China is still relatively long, like sesame oil, wheat and soybean meal. Squid oil, wheat and other dishes are traditional foods, and they are not complicated to do. This XO soy sauce wheat dish is also a quick-food dish, especially suitable for busy office workers.
Wash the oil wheat vegetables and cut into three sections.
Prepare the XO sauce. I use the homemade XO sauce from a restaurant owner. It is full of flavor and can be used by Lee Kum Kee.
Take a la carte savory non-stick wok, add a spoonful of lard (with ordinary cooking oil) to heat to melt
First, put the stalk portion of the oil wheat dish into the pot and stir fry. Add a soft portion and then add the middle and young leaves. Then add two tablespoons of XO sauce and stir fry for 30 seconds.
Turn off the heat, add half a spoonful of soy sauce and a spoonful of soy sauce, continue to stir evenly with the waste heat of the pot
After the color of the oily wheat is turned deep, the pan can be put out.
Oily wheat is a vegetable with high water content and can be eaten raw, so it doesn't need to be fried for a long time. The fire is 30 seconds and the temperature is enough.