Chinese name

Home-cooked Laochu Bai Cai

major constituent

Chinese cabbage, fungus, carrot, cold rice noodles, oil, salt, soy sauce, onion and ginger.

classify

simple

quick

navigate by water/air

working methods

material

material

Chinese cabbage, fungus, carrot, cold rice noodles

Oil, salt, soy sauce, onion, ginger.

working methods

1. Soak the fungus in advance, tear it into pieces (not too small), cut the carrot into thin slices, and then cut it in half. Almost, not too small. Cut the cabbage into one and a half fingers wide, and cut the cabbage into pieces. Shred ginger and mince onion.

2. When the oil is hot, stir-fry the shredded onion and ginger. If you like, you can also add pepper or pepper and star anise, then add carrot slices and stir-fry for three or four times, add cabbage, add soy sauce to color and add salt. Cabbage will have water when it meets salt, so it doesn't need to add water. After the leaves of Chinese cabbage become soft, auricularia auricula and cold noodles can be added. Just fry it for a few times. I think cabbage is too bad.

3. Because it is too simple, just take a good photo o (∩ _ ∩) o.