1, materials
Garlic 2 petals
Ginger 3 tablets
4 Zanthoxylum bungeanum
3 dried sea peppers
2. Steps
Wash the cabbage, wash and cut it.
Put the oil in, until the oil is spicy, turn off the minimum heat, add the seasoning and stir-fry the vegetables.
Second, cumin pickled cabbage
1, materials
salt
light soy sauce
consume fuel
cumin powder
vinegar
pepper
sugar
dry red pepper
Ginger garlic
cabbage
2. Practice
Wash the cabbage, tear it into pieces and soak it in a little salt for a while.
Chop ginger and garlic into powder, and cut dried Chili into sections. Friends who are afraid of eating spicy food can not put pepper or reduce the dosage.
Heat the oil pan with high fire, add minced ginger, garlic and pepper and stir-fry until fragrant.
After smelling the fragrance, add the drained cabbage.
Add a spoonful of water ~ continue to stir fry ~ ~ so that each piece is heated.
Stir-fry cabbage until it begins to soften, change to medium heat, add salt, soy sauce, and consume oil.
Continue to stir-fry for a while. After mixing evenly, add cumin powder, which can be a little more. Add a little sugar to refresh, add vinegar and a little pepper.
Third, pack cabbage and egg soup
1, materials
Chinese cabbage (thin skin, crisp)1000g
2 eggs
2 shallots
2. Practice
Hand-pulled cabbage, stem removal
Put vegetable oil and lard in the pot.
Eggs? Beat into egg liquid and fry.
Add boiling water, add two pieces of ginger and boil for one minute.
Grab the broken cabbage, put it in the pot, add some salt, and medium heat? Cook for five minutes, put chopped green onion in the pot, and don't put monosodium glutamate.
Fourth, tear cabbage by hand
1, materials
Half a cabbage
3-5 dried red peppers
Pork belly 250g
3 garlic
5 grams of ginger
Salt1/4 tsp
Oyster sauce1tablespoon
Soy sauce1tablespoon
Zanthoxylum oil1spoon
2. Practice
Tear the cabbage into small pieces by hand, rinse it with water and drain the water for later use.
Slice pork belly, cut dried red pepper into sections, and cut garlic and ginger into granules respectively.
Heat the wok, add the cold oil, and stir-fry the pork belly with low heat.
Stir-fry until the meat turns white, then add dried pepper, ginger and garlic, and continue to stir-fry with low heat.
Until the meat color turns yellowish, the oil is fried, and the ginger and garlic are fried with fragrance.
At this time, add the torn cabbage, add salt, oyster sauce, soy sauce, and stir-fry slowly over medium heat.
Until the cabbage is soft, add a spoonful of pepper oil or sesame oil and serve.
3. Tips
Cabbage and broccoli are cabbage, but don't buy them wrong. Broccoli is round in shape, thick in leaves, green in color and crisp and hard to eat. Cabbage is relatively flat in shape, with thin leaves, which tastes sweet.
Pork belly can add some animal fat and flavor to the dish here, and it can be omitted if you don't like meat. When stir-frying pork belly, try to use a small fire and stir-fry the oil slowly, so that it won't be greasy.