Slice the cabbage.
Then soak the vermicelli
Cut the onion and garlic.
Chop small dried peppers ~
Appropriate amount of coriander
Seasoning: salt, soy sauce, sesame oil ~
1. Blanch the cabbage in boiling water, dry it and let it cool.
2. Put a little oil in the pot (if you are tired of eating, put more oil).
3. Stir-fry the chopped peppers with low heat, and put the chopped onions and garlic into the pot ~ stir ~
4. Add soy sauce (depending on your taste), then add vermicelli and cabbage.
Add a little water (not more than half a centimeter)
Stir fry with salt ~ sesame oil! Done ~
I don't like being bored. If you like, fry the cabbage in oil until it is done, and then put the meat in it. Materials:
Chinese cabbage1000g, chicken 200g, cooked ham15g, chicken gizzard100g, pepper 0.5g, Lentinus edodes 25g, celery stalk 50g, monosodium glutamate 5g, dried starch15g, refined salt/.
Method:
(1) Wash the cabbage, soak it in boiling water, then rinse it with clear water and trim it for later use.
(2) Dice chicken, chicken lung, mushrooms and ham, fry in a frying pan until cooked, add the cut ingredients, mix well with wet starch water to make stuffing, and put it away for later use.
(3) Put the Chinese cabbage on the chopping block, spread out the whole tree one by one, cut off the core of the Chinese cabbage, insert the remaining Chinese cabbage into the gap and put the stuffing on it. Then, wrap the leaves, tie them tightly with celery stalks, dip them in starch water, put them in a 60% hot oil pan and fry them thoroughly. Put the bamboo slices in a casserole, then add the fried Chinese cabbage, add the soup, cover with lean meat and four mushrooms, simmer for about 1 hour, take out, remove the lean meat, and sprinkle with the original Tonga monosodium glutamate and starch water.
Features:
Shaped like a hydrangea, it is mellow and soft.
Cooking and efficacy: family cooking recipes. Cooking materials of old chef's cabbage: Ingredients: tender cabbage 500g, pork belly 200g, vermicelli 100g. Accessories: coriander, chopped green onion, ginger slices, salt, soy sauce, peanut oil, monosodium glutamate and cooking wine. The characteristics of the old chef's cabbage are smooth, tender and delicious. The practice of the old chef cabbage: ① Wash and slice the cabbage, scald it with boiling water and remove it for later use; Slice pork belly, soak vermicelli until smooth, wash coriander and cut into sections. (2) Heat the wok with oil, add chopped green onion, ginger slices and pork belly, stir fry until it is 70-80% mature, then add vermicelli and monosodium glutamate, stir fry a few times, sprinkle with coriander and take out.