Ingredients: 4 pieces of Chinese cabbage, tomato 1 piece (90g), chopped green onion 1 tablespoon, 4 cloves of garlic, and appropriate amount of dried Chili (spicy degree can be flexibly controlled).
Sauce: oyster sauce 1 spoon, fresh soy sauce 1 spoon, salt 1/3 spoon, less than half a spoon of sugar, put it in a small bowl, add 2 spoonfuls of water starch and mix well.
Practice:
1 Wash the cabbage in water. Key points: the cabbage will be more brittle after soaking for a while; Wash tomatoes; Put oyster sauce, fresh soy sauce, salt and sugar into a small bowl, add water and starch and mix well, and make into a sauce for later use (the ingredients are in proportion).
2. Slice the cabbage with an oblique knife, and cut the cabbage leaves into small pieces; Peel garlic, pat it flat and chop it into powder.
3 put vegetable oil in the wok, the oil temperature is 50% hot, the dried Chili section is fried into brown red, and chopped green onion and minced garlic are added for fragrance.
4 Add the Chinese cabbage and stir-fry over high fire.
5 Stir-fry the cabbage until it is wilted, slightly out of soup, quickly add tomatoes and stir fry a few times.
6 pour in the prepared sauce, stir fry quickly and evenly, turn off the fire and put on the plate.
Tips for making: Chinese cabbage can be cut off, but it won't be crisp if it is fried for a long time
Cabbage, with mushrooms, of course, it is necessary to put some meat. For those of us who love meat, even a little will feel that this dish is fragrant enough. This is called borrowing a taste.
Bao Ma focuses on sharing how to treat Chinese cabbage without soup, how to treat mushrooms with rich flavor, and how to treat mushrooms with soup. As long as these two points are done, this dish will be delicious and delicious.
Ingredients: 200g of lean pork, appropriate amount of Chinese cabbage, 350g of mushroom, onion 1 small piece, ginger 1 small piece, 3 cloves of garlic, soy sauce 1 spoon, appropriate amount of salt and appropriate amount of vegetable oil.
Sauté ed mushrooms with sliced Chinese cabbage.
Practice:
1 Prepare ingredients
2 break off the mushrooms and wash them, hold the water a little and tear them into small strips.
3 Chinese cabbage sliced with oblique blade
4 soak in water, wash and control water for later use.
5 Peel and slice the pork, cut the onion into chopped green onion, cut the ginger into powder, and pat the garlic into pieces.
6 Heat the wok, key points: Do not put oil, put the cabbage slices into the fire and fry, the cabbage will come out, scoop them out with a rice spoon and pour them out. This way, there will be no soup when you re-enter the dish.
7 put that stir-fry cabbage into a plate for later use.
Add vegetable oil to the pot, when it is warm, put it in the meat slices and stir-fry until it is yellow and oily. Add minced onion and ginger to stir-fry the fragrance and add soy sauce to improve the color.
9 pour in mushrooms and stir-fry for a few times, and add salt.
10 Stir-fry until the mushrooms are wilted, and a lot of soup will be produced. What should I do with the mushroom soup? Collect juice in a big fire
1 1 Pour in Chinese cabbage slices and minced garlic and stir-fry until the garlic is even and fragrant, then turn off the heat.
Tips for making: stir-fry the cabbage in advance, and the soup will be a little crisp, very delicious and the finished product will not collapse.
The most common cabbage tastes different with vermicelli.
Ingredients: 280g of Chinese cabbage, boiled vermicelli 1 bar, fat and lean pork130g, a little minced onion and ginger, 3 cloves of garlic, 5 tablespoons of soy sauce 1.5, salt and vegetable oil.
Fried noodles with Chinese cabbage
Process:
1 Prepare the ingredients. Boil the vermicelli soft in advance and cool it for later use.
2 Wash cabbage and slice it with oblique knife. Peel pork and slice it.
Put a little vegetable oil in the pot, stir-fry the pork, saute the minced onion and ginger until fragrant, and add soy sauce to enhance the color.
4 Add the cabbage and stir-fry until the soup is about to come out.
5 Add vermicelli and salt, stir-fry a few times to make vermicelli evenly colored.
6 Add minced garlic, stir-fry for a few times, and take out the pan.
Making tips:
1 Choose lean meat, and stir-fried cabbage is the most fragrant.
2 Finally, the addition of minced garlic is especially tasty, so it is not recommended to omit it.
The practice of Chinese cabbage in Aauto Quicker is also Bao Ma's home-cooked food from snacks to big ones. Cabbage and fungus are absolutely perfect. Add some meat, stir-fry and eat! I will share some tips on how to make the sliced meat tender and not hard.
Ingredients: 2 pieces of lean pork, soaked auricularia auricula 1 small bowl, 6 pieces of Chinese cabbage, scallion 1 small piece, ginger 1 small piece, 2 tablespoons of soy sauce, soy sauce 1 tablespoon, corn starch 1 tablespoon, appropriate amount of salt and vegetable oil.
Fried auricularia auricula with sliced pork and cabbage
Practice:
1 Prepare the ingredients, soak the fungus in advance and wash it.
2. Wash the Chinese cabbage and slice it with a knife.
Slice the meat, cut the onion into chopped green onion and mince the ginger.
4 Put the sliced meat into a bowl, add soy sauce, chopped green onion and Jiang Mo, and mix well until no juice is visible. Add corn starch, mix well and marinate for 3 minutes (the meat thus treated is tender).
Add vegetable oil to the pot, stir-fry the meat slices when they are warm until the meat slices turn white, and add soy sauce to improve the color.
6. Pour in Chinese cabbage slices and stir-fry over high heat until the leaves of Chinese cabbage fade.
7 pour in fungus, add salt and stir-fry over high fire.
As soon as the cabbage is about to come out of the soup, turn off the fire and go out of the pot.
Tips for making: put the salt later, so as to avoid too much soup.