1. Fried Shanghai Green
Materials:
Shanghai green 250g, salt, cooking oil, a spoonful of soy sauce, oyster sauce.
Exercise:
1. Wash Shanghai Green and cut into sections for later use.
2. Put a proper amount of cooking oil into the pot and put the oil into Shanghai Green.
3. Stir fry until dehydrated, and season with salt, oyster sauce and soy sauce.
4. Stir-fry until about 90% mature, and plate. A plate of delicious fried Shanghai green will be fine.
2. Tear cabbage by hand
Materials:
Half a cabbage, 5 cloves of garlic, 5 dried peppers, 2 tablespoons of soy sauce, 2 tablespoons of steamed fish sauce, 1 tablespoon of oyster sauce, and half a spoonful of chicken essence.
Exercise:
1. The cabbage is torn into large pieces by hand. It is best to divide a leaf in two, put it in water for use, and then drain it when it is used.
2. Prepare garlic and dried peppers. Garlic doesn't need to be cut so finely, thicker garlic is better.
3. Add 1 tablespoon soy sauce and 2 tablespoons steamed fish and soy sauce to the bowl (if not, you can use soy sauce and a little sugar instead). 1 tbsp oyster sauce, and appropriate amount of chicken essence, and mix well.
4. Boil the oil.
(Because ordinary families are not fierce stoves, just wait for the pot to be super spicy and smoke, and make full use of the pot gas to fry the vegetables in the shortest time), add garlic and dried peppers to stir fry (personally, I prefer to throw a few peppers to add fragrance).
5. Put the drained cabbage into the pot and stir fry, and the whole process will be on fire. After 20 seconds, add the prepared sauce and pour it into the pot to continue stirring. It takes about 1 minute to cook. Don't take too long, or it won't become brittle. (If you like sour food, you can add some vinegar appropriately. )
6. Hand-torn cabbages of all colors and flavors are ready!
3. Cold bacteria
Materials:
2-3 handfuls of auricularia auricula, 4 tablespoons of soy sauce, 2 tablespoons of vinegar, oyster sauce 1 tablespoon, and sugar 1 tablespoon.
, sesame oil 1 spoon, 3 cloves of garlic, appropriate amount of coriander, millet pepper 1 spoon, white sesame 1 spoon.
Exercise:
1. Prepare the ingredients, soak the fungus, wash it, chop the garlic, and cut the coriander and millet pepper into small pieces.
2. After the fungus is blanched, it can be cooled with cold water to keep the taste crisp.
3. Mix all seasonings evenly, add auricularia and mix well. Done!