| Surprisingly, the very popular and rather
exotic-sounding ''seaweed'' served in Chinese restaurants is, in
fact, just ordinary spring greens. |
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Ingredients
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Method
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Cut off the hard stalks in the
center of each spring green leaf.
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Pile the leaves on top of each
other, and roll in a tight sausage shape, shred the leaves and
spread them out to dry.
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Heat the oil until hot, then deep
fry the shredded greens in batches, stirring to separate them.
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Remove the greens when they are
crispy before they turn brown. Drain.
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Sprinkle the salt and sugar evenly
over the greens mix well and garnish with ground fish. Serves 4.
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