How to cook Chinese cabbage, which is delicious, high-end and high-grade, fresh and sweet? We all know that steaming is the simplest cooking method, even people who don't know cooking technology can do it. There are two advantages, one is to maintain the original ecology of the dishes, and the other is to maintain the nutritional components of the ingredients to the greatest extent, except vegetables and fruits, and cabbage is the first. Food seasoning: Chinese cabbage, millet pepper, salt, soy sauce, oil consumption, monosodium glutamate, garlic, sugar and vegetable oil. Production process:

Step 1: Select 1 fresh Chinese cabbage (slightly green) from the market, clean it, tear it off, then put it in boiling hot water (add a little salt and vegetable oil at the same time), blanch it for about 1 minute, and take it out (don't boil it).

The second step is to blanch the cabbage until it becomes discolored, immediately pour it into cold water to take a bath (the purpose of this is to prevent it from rotting when it is rolled up), then fold it into micro-rolls one by one, and level the plate, as shown in the above picture.

Step 3: In addition, prepare 1 clean empty bowls in advance. First put a proper amount of mashed garlic and millet pepper into the bowl, then pour in a small amount of soy sauce, oil consumption, and a little salt, monosodium glutamate and sugar. Finally, pour in 1 spoon of boiling hot oil until the garlic inside is fried. Take chopsticks and mix well for later use.

Step 5: Then, pour the prepared juice 3m into the cabbage roll, put it into a flat shape, and then put it into the wok of SAIC. The whole process will be heated and steamed for 3 minutes. After taking out the pot, pour in the hot oil, and the dishes will be served. Cabbage is not only delicious, but also very high-grade. The host will never lose face when he receives it at home. When choosing cabbage, try to bring some green ones, which will not only help improve the appearance of the dishes, but also make them more tender and crisp.