Chinese cabbage (cabbage) half a tomato 1 root ginger onion

1. Chinese cabbage is torn into pieces by hand, tomatoes are cut into the shape of moon buds, ginger is flattened and minced, and onions are cut into chopped green onion.

2. Blanch the cabbage in the boiling water pot, add a few drops of white vinegar to the boiling water and drain it with cold water.

3. Heat the pan, put the oil, put the oil, add the Jiang Mo and stir fry until fragrant, and add the tomatoes.

4. Immediately add the drained cabbage, stir fry quickly, add appropriate amount of salt to taste, put it on a plate, and sprinkle with a few chopped green onion.

Blanch the cabbage in a boiling pot, add a few drops of balsamic vinegar to the boiling water, and rinse with cold water after blanching, all in order to keep the cabbage and tomatoes fresh and green when frying together.