Red-billed Green Parrot
Overview
The winter wilderness in the north is vast and dry, so green leafy vegetables are particularly rare and attractive. Red-billed green parrot, a very beautiful name, I am not trying to be a gimmick, because many people call this stir-fried spinach by this name. Spinach is the most beloved green leafy vegetable in winter, mainly because it is affordable and can be used in many cooking methods and occasions. Stir-fried spinach with roots. Because the roots of spinach are red and have green leaves, it is also known as the red-billed green parrot. This dish is a home-cooked dish in the north, so it seems not worth recommending, but these ordinary home-cooked dishes warm and nourish people in the cold north. Choose small spinach. This kind of spinach is usually planted in outdoor fields or interplanted in wheat fields. Therefore, it tastes fresher and more tender than the thicker spinach. Small spinach with roots is also much easier to cook. Because spinach is grown outdoors, the leaves are dirty. When cleaning, it is recommended to wash it after eating and mix it with water. After washing, soak it in clean water and rinse it thoroughly. In order to increase the freshness, I put a little oil, minced garlic, and red pepper in it. In this way, the red-billed green parrot fried is no longer green and has a much fuller taste.
Tags
Ingredients
Steps
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Wash the spinach with roots, remove the old yellow leaves, drain and set aside.
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Shred the ginger, mince the garlic, and cut the red pepper into rings.
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Pour an appropriate amount of oil into the pot. When the oil is hot, add shredded ginger, minced garlic, and red pepper and sauté until fragrant.
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Pour in appropriate amount of oil.
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Add spinach and stir-fry quickly.
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When the spinach changes color slightly, add appropriate amount of refined salt, turn off the heat and stir-fry evenly.
