First, cabbage. Recommended recipe oil-guzzling cabbage
Ingredients: kale, garlic, rice wine, cooking oil.
Practice: Prepare a handful of kale in advance, clean it up, drain the surface water, cut it into pieces about two centimeters, and put it in a basin for later use. Flatten garlic, remove onion, cut into garlic paste, pour cooking oil into the pot, heat for 6 minutes, add garlic, stir-fry until the color is light yellow, then add Chinese kale and stir-fry for 2 minutes. At this time, pour two spoonfuls of oil into the pot, continue to stir, add a little rice wine to remove the fishy smell, and fry for 30 seconds. Turn off the heat and take out the pot.
Second, garlic yellow. Recommended recipe Garlic Dried Bean Curd
Ingredients: garlic, dried bean curd, pepper, salt, oil consumption, bean paste, sugar, rice wine, sesame oil and cooking oil.
Practice: first prepare a handful of garlic yellow in advance, remove the yellow leaves and clean them up, and cut them into sections of about two centimeters. Rinse the spiced dried bean curd, then cut it into long strips and put it in the pot for later use. Dice the pepper, peel the garlic and cut it into minced garlic.
Add oil to the wok, heat it for 6 minutes, add pepper and garlic and saute until fragrant, then put the dried bean curd into the wok and saute for 1 minute. At this time, add a little rice wine, oil consumption and bean paste, add a little cold water, and then add garlic sprouts to stir fry again.
Stir-fry for one minute, then pour in a spoonful of salt and a spoonful of sugar and mix well. When the ingredients in the pot are thoroughly cooked, you can turn off the fire and start the pot, and then pour in a spoonful of sesame oil.
Third, bamboo shoots. Recommended recipe braised bamboo shoots
Ingredients: bamboo shoots, soy sauce, soy sauce, old rock sugar, peanut kernel, salt oil, monosodium glutamate.
Practice: Wash fresh bamboo shoots, cut them diagonally, cut them into thin slices, put them in a pot, add water to the pot, add a little salt and oil, heat them until they burn, and put them in water for one minute to take them out.
Add cooking oil into the wok, heat it for about 10 second, then add a little old rock sugar directly into the oil and stir-fry the sugar until the color becomes darker. At this time, add bamboo shoots and stir-fry the oil, then pour in soy sauce, a little cold water and soy sauce.
Water consumption is greater than bamboo shoots. Cover and stew until perfect. Then turn red and stir-fry the sugar color. Sprinkle some salt and onions on it. Stir well and serve.
Fourth, Chinese cabbage. Recommended recipe cold purple cabbage
Ingredients: cabbage, vanilla, garlic, cucumber, millet pepper, carrot and pear.
Practice: First, clean a fresh cabbage, cut it into thin strips, put it in a basin, add a spoonful of salt and a spoonful of sugar, mix well, marinate for 15min, then squeeze out the surface moisture and put it in a basin for later use. Peel and shred carrots, shred cucumbers, peel and shred pears, put your own ingredients together, and add a little chopped garlic to the room.
Prepare a small plate, cut garlic into powder and put it in a bowl, cut millet into rings, then pour in salt, sugar, rice vinegar and sesame oil, remove seeds from pepper, cut it into thin strips, put it in the plate together, and pour in a small amount of cooked sesame seeds. After all the ingredients are stirred evenly, they can be served on a plate.