Seasoning: 5g of garlic (white skin), 0g of scallion10g, 5g of vegetable oil15g, 3g of salt, 2g of monosodium glutamate, 2g of chicken essence, 5g of soy sauce and 0g of vinegar10g.
Hand-torn cabbage into large pieces and watered for later use;
Stir-fry the tea oil and garlic slices, and stir-fry the cabbage with water;
Add seasoning and broth to boil, thicken, put into a dry pot, and sprinkle with onion.
Xiaoqing cabbage, garlic slices, onion segments, tea oil, salt, monosodium glutamate, chicken essence, soy sauce, broth and vinegar.
Production process (1) The cabbage is torn into large pieces by hand and watered for later use.
(2) Stir-fry the tea oil and garlic slices, stir-fry the cabbage with water, add seasoning and broth to boil, thicken and put it into a dry pot, and sprinkle with onion.
Cabbage (1 piece, 630g), dried pepper (15 pieces), pepper (1 spoon), minced garlic (1 spoon) and coriander (1 tree).
Oil (3 tbsp), chicken powder (1/2 tbsp), light soy sauce (1 tbsp), salt (1/5 tbsp).
Production process 1, wash cabbage, break off old leaves and tear into pieces.
2. Dice the dried peppers and chop the garlic into pieces.
3. Heat 3 tablespoons of oil, add minced garlic, dried peppers and prickly ash, and stir-fry on low heat until the aroma is overflowing.
4, pour cabbage, stir-fry quickly until the leaves are slightly soft and slightly translucent.
5. Add 1/2 tbsps of chicken powder, 1 tbsps of soy sauce and 1/5 tbsps of salt and stir well.
6. Put the fried cabbage into the dish and garnish it with fragrant leaves, then serve.
Ingredients: cabbage, garlic cloves, dried red pepper shreds, starch water, pepper granules,
Accessories: refined salt, sugar, rice vinegar, soy sauce, lard and sesame oil.
Rinse the whole cabbage in clean water, remove the roots of cabbage, and tear the leaves into sheets about the size of 1/3 palm.
Put hand-torn vegetable leaves into a pot, washing with flowing clean water again, slightly soaking, peeling garlic cloves and slicing,
Soak Zanthoxylum bungeanum granules in warm water, and then control the water for later use;
2. Heat the wok and put the lard in the wok, and the lard will slowly melt.
3. When the oil temperature rises to 30% to 40%, stir-fry the pepper granules, stir-fry the garlic slices, and sprinkle the dried red pepper shreds into the pot.
4. Pour the dried cabbage leaves into the pot and stir-fry quickly.
5. Pour a circle of rice vinegar along the edge of the pot, stir well quickly, and add savory soy sauce 1 tablespoon to the pot in turn.
Stir-fry sugar 1/4 teaspoons and salt 1/2 teaspoons; After the cabbage leaves are fried and crispy by fire,
Pour another tablespoon of rice vinegar along the edge of the pot, and pour a little sesame oil to get out of the pot and plate. ?
Ingredients: Cabbage Accessories: Onion, Garlic and Red Pepper Seasoning: Spiced powder, vegetable oil, salt, oyster sauce, soy sauce and water starch.
Practice: 1, tear the cabbage into large pieces. 2. Wash and drain the water. 3. Chop the onion. 4, garlic chopped.
5. After the wok is heated, pour a proper amount of oil until the oil temperature rises.
6, add onions, garlic, red pepper, spiced powder, low heat, stir-fry until fragrant.
7, fire, add cabbage, stir fry.
8. Stir-fry until the dish becomes soft, add salt and stir fry. 9. Add soy sauce and stir fry. 10, add oyster sauce and stir fry.
1 1, drenched with water starch. 12, stir-fry evenly, and then serve out and plate.
Cabbage (one), garlic (6-8), dried Chili (6), seasoning, edible oil (right amount), salt (right amount), soy sauce (right amount), vinegar (right amount) and chicken essence (right amount)
Clean the cabbage, tear it into small pieces by hand, heat it, add oil, add garlic and pepper, stir-fry the cabbage together.
Stir-fry the cabbage until it is 8% cooked, add salt, soy sauce, vinegar and chicken essence and stir well. Then take off the pot.