Ingredients; Chopped green onion, shredded ginger, soy sauce, salt.
Heat the wok, put the oil (as little as possible, or it will be ugly after cooking), and put in the pepper section. Don't pour green peppers and chopped cabbage until the peppers become too discolored.
Stir-fry a few times and pour in soy sauce and a little vinegar.
Season with salt and chicken essence.
Tips; Try to break it with your hands, not with a knife. More soy sauce and less oil, because vegetables don't eat oil. In addition, as long as there is more oil, the soy sauce beads can't hang on the leaves, and they all go to the soup. Remember! Mustard cabbage
Raw materials: raw materials:
500g of Chinese cabbage, red bell pepper 1, vinegar 10g, 2g of monosodium glutamate, 6g of refined salt, mustard 15g and sesame oil 10g.
Method: (1) Wash the cabbage, drain the water and cut it into filaments. Remove the stems and seeds of red persimmon pepper and cut into filaments.
(2) Boil the fire. Put persimmon, pepper and cabbage in a boiling water pot and cook them slightly. Take them out and let them cool in cold boiled water. Drain, put in a bowl, add salt and mix well.
(3) Put mustard in a bowl, mix it with boiling water, cool it, and add vinegar, monosodium glutamate and sesame oil to make a flavor juice.
(4) Put shredded Chinese cabbage, shredded tomatoes and shredded peppers into a dish, and pour in the sauce and mix well.
Features: crisp, sour and salty.
Mushroom cabbage
Raw materials: raw materials:
Fresh mushrooms 100g, Chinese cabbage 300g, vegetarian soup 50g, yellow wine, chopped green onion, ginger slices, sesame oil, refined salt, monosodium glutamate and sugar.
Method: (1) Wash fresh mushrooms, remove pedicels and cut into two pieces. Wash the cabbage and cut it into 3 cm long pieces. (2) Heat the wok, put oil, add ginger slices and chopped green onion, add cabbage segments, stir fry a few times quickly, cook yellow wine, add mushroom slices, refined salt, white sugar, monosodium glutamate and vegetarian soup, and pour sesame oil to boil.
Features: fresh and tender, crisp, pure and refreshing, strong soup, spleen and stomach nourishing, pain relieving and granulation promoting.
Sauté ed beef with cabbage
Raw materials:
500g of Chinese cabbage, 20g of beef 1 00g, 5g of carrot10g, 5g of garlic, 3g of ginger, 4g of refined salt, 4g of monosodium glutamate, 5g of Shaoxing wine, 3g of wet flour, 20g of crude oil, 5g of sesame oil and 5g of pepper1g..
How to do it:
1. Shred Chinese cabbage, cross-cut beef, marinate, slice carrot and ginger, and chop garlic.
2. Add oil to the wok, add ginger slices and beef, stir-fry the wine until it is 80% mature, and shovel it out for use.
3. Put oil in another pot, add garlic, ginger, carrots and cabbage, add wine, add refined salt, monosodium glutamate, sesame oil and pepper, stir-fry until just cooked, add beef, thicken with wet raw flour and coat with tail oil.
Features:
Chinese cabbage is vegetarian and sweet, containing more vitamin C than oranges 1 times, and 20 times more than watermelons. In particular, the vitamin U-like substance contained in it has obvious analgesic and ulcer healing effects on gastric and duodenal ulcers.
Operation skills:
Beef should be sliced horizontally and marinated so that it is tender and smooth.
Seasoning of corned beef slices: 65438+ 0.5g of feed powder, 3g of soy sauce, 2g of monosodium glutamate, 3g of raw flour and 30g of clear water.
Sauté ed cabbage with onion
Raw materials: raw materials:
5g shredded ginger, 250g Chinese cabbage, 8g salt, 8g soy sauce, monosodium glutamate 1 g onion10g salad oil, 30g cooking wine10g.
Method: (1) Wash the cabbage and cut it into filaments.
(2) ignite the wok, inject salad oil, heat shredded onion and ginger, light soy sauce, cook the cooking wine, add Chinese cabbage, and stir with salt until cooked.
(3) Put the monosodium glutamate into the pot and fry for a few times.
Features: increase nutrition, improve eyesight and eyes.