How to stir-fry Tang Sancai

For everyone, when they reach a certain age, they have to get married and have children, and then they will face frequent visits from relatives and friends. When relatives and friends come to visit, decent meals are essential. If you can't do it, wouldn't it be embarrassing? Well, now I will teach you how to make stir-fried Tang Sancai.

1. Prepare all the ingredients. In fact, I only used one carrot as shown in the picture, but I used up all the lettuce because the lettuce has smaller roots these days.

2. First, mash the garlic into a paste and set it aside to cure, because the allicin in the garlic must be cured in the air for about ten minutes before it can be released and absorbed by the human body.

3. Cut the carrots and lettuce into shreds (I shred them to save time). In fact, the taste is better if they are cut. Add a little salt and mix well.

4. Put the kelp into the pot, add water and cook until it is soft (this depends on personal taste. If you like it crispy, cook it for less time; if you like it soft, cook it for more time, or use a pressure cooker. Note that there is a lot of salt in the kelp when you buy it. Soak it before cooking, change the water several times, and start cooking when it is not too salty.

5. At this time, the carrots and lettuce have released a lot of water.

6. Squeeze out the brine from the carrots and lettuce, heat the pan with cold oil, pour the carrots and lettuce into the pan and stir-fry quickly when the oil starts to smoke, because the carotene in the carrots must be released when it meets the oil at high temperature.

7. Finally, put all the ingredients into a bowl, add salt, sugar, pepper powder, chili oil, light soy sauce, balsamic vinegar, and mashed garlic according to personal taste, mix well and it is ready to eat.

For some people, making stir-fried Tang Sancai may be simple, but only if you put your heart into it, can you really do it well.