韭菜一年中供应时期较长,是热炒荤菜(炒肉丝、炒蛋等)配料的佳品之一。现主要谈素炒要点:1.选料选嫩壮适宜、根茎微红的品种。叶过阔过嫩的韭菜水份多、烹炒后,汤汁过多,其味较逊。2.拣洗去掉根茎短的外叶,掐去叶尖黄梢,洗净爽去附着的水份,切成4～5cm长短。3.烹炒炒锅油热先放适量细盐,汕锅微烟时, Chives supply a long period of time in a year, is the stir-fried meat dishes (fried pork, scrambled eggs, etc.) one of the best ingredients. Mainly about the main elements of fried: 1. Selection of ingredients tender and strong, rhizome reddish varieties. Leaves too tender and tender leek water more, after cooking, excessive soup, its taste less. 2. Pick to remove the short outer root rhizome, pinch to the tip yellow tip, wash cool to the attached water, cut into 4 ~ 5cm length. 3 cooking fried wok oil heat first put the right amount of salt, Shantou pan micro-smoke,