Taste: hot and sour Chinese cabbage. Ingredients: 1/4 Chinese cabbages (about 400g).
Seasoning: 1 large piece of dried ginger (about 30g), 8 dried red peppers, 1 small pepper (about 30 pieces), 2 tablespoons of balsamic vinegar, 2 teaspoons of soy sauce, 1 tablespoon of sugar (15g), 1 teaspoon of chicken essence (.
1, peeled and shredded dried ginger, peeled old leaves outside Chinese cabbage. Put the leaves in a boiling pot. Cook 1-2 minutes until cooked. Take out and drain. Cut into strips 2 cm wide and 5 cm long. 2. Put the balsamic vinegar, soy sauce, salt, white sugar and chicken essence into a small bowl, and fully mix and stir into a sauce. Mix the Chinese cabbage strips with a slightly larger container, put the Chinese cabbage strips wrapped in sauce on a plate and put shredded ginger on the surface. 3. Heat the wok on high fire, add cold oil, add dried red pepper and pepper into the wok, and stir-fry slowly on low fire until the pepper turns yellow. Don't put the pepper on the fire until it turns black. Pour the oil directly on the cabbage on the plate. The practice of vinegar-pickled cabbage introduces the dishes and their functions in detail: home-cooked recipes
Production material of vinegar-preserved Chinese cabbage: main ingredient: 750g of Chinese cabbage.
Accessories: 3 grams of chopped green onion, 4 grams of dried Chili festival and 2 grams of pepper.
Seasoning: 60g of lard, 8g of salt, 60g of sugar, 4g of monosodium glutamate, 3g of balsamic vinegar and 5g of wet starch. Features: Silver-red color, sweet, sour and spicy.
Efficacy: Runchang laxative. Teach you how to make vinegar-vinegar cabbage, and how to make vinegar-vinegar cabbage delicious. 1. Choose tender leaves of Chinese cabbage, pat them with a knife after removing stems, cut them into cubes, wash and drain them, marinate them with a little salt and squeeze them out for later use. 2. Put salt, sugar, vinegar, chopped green onion and wet starch into a small bowl and make juice. 3. Heat the pot and put lard. When the oil is 80% hot, stir-fry the peppers in the pot, and then stir-fry the dried peppers. When the pepper is brownish red, add the cabbage, stir-fry over high fire, and then pour the juice into the pot to eat. The practice of moo Shu meat/alfalfa meat introduces the cuisine and its function in detail: home cooking recipes
Muxu Meat/Alfalfa Meat Preparation Materials: Ingredients: pork, eggs, fungus and cucumber.
Accessories: onion ginger, salt, soy sauce, cooking wine and sesame oil teach you how to cook moo shu meat/alfalfa meat, and how to cook moo shu meat/alfalfa meat is delicious. Soak hair with fungus, remove roots and tear small flowers; Cut cucumber into rhombic slices; Pork shredding; Shred onion and ginger; Heat oil in the pan, add the eggs and stir fry. Take another pan, heat it with oil, stir-fry shredded pork, add onion, shredded ginger, cooking wine, soy sauce and salt and stir well; Add fungus, cucumber and scrambled eggs, stir fry, and sprinkle with sesame oil before taking out. The practice of shredded potato with green pepper/fried potato introduces the cuisine and its function in detail: home-cooked recipes
Making materials of shredded potato with green pepper/fried potato: Ingredients: two potatoes in the middle are shredded, and one shredded green pepper teaches you how to make shredded potato with green pepper/fried potato. The making method of shredded potato with green pepper/fried potato is delicious. Please put it in water after shredding and add a little salt! Water can prevent the discoloration of shredded potatoes, and salt can keep the crispness of shredded potatoes even if it is fried too much in the frying process.
Heat the pan, add oil, add shredded green pepper and stir-fry for a while.
Then remove the shredded potatoes from the water, stir-fry until cooked, and add salt and chicken essence.
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