One, tomato slippery cabbage

Ingredients: 4 slices of cabbage, 1 tomato (90 grams), 1 tablespoon of chopped green onion, 4 cloves of garlic, dried chili pepper section moderate (spicy flexibility)

Thickening sauce: 1 tablespoon of oyster sauce, 1 tablespoon of Pinch of Yummy Soy Sauce, 1/3 tablespoon of salt, half a spoonful of sugar, put into a small bowl, add 2 tablespoons of water starch and mix it well

Methods:

1 soak water and wash it, points: more soaking for a while is more crispy; tomatoes, wash it; put the tomatoes in a small bowl with the water, add 2 tablespoons of water starch and mix it well.

1 cabbage soak and wash, points: cabbage soak a little more crispy; tomatoes washed; oyster sauce, a fresh soy sauce, salt, sugar into a small bowl, add water starch and mix well, mix into gravy standby (the above ingredients have the proportion)

2 cabbage gang oblique knife slices, cabbage leaves cut into small slices; garlic peeled and patted flat cut minced

3 frying pan with vegetable oil, the oil temperature of 5 into the heat, the next dry chili pepper segment Stir fry brownish red, add chopped green onion and garlic and stir fry

4 Add cabbage and stir fry over high heat

5 Stir fry until the cabbage is wilted and slightly out of the soup, quickly add tomatoes and stir fry for a few times

6 Drizzle in the thickening sauce, stir fry evenly and quickly, turn off the heat and load the plate

Making Tips: Cabbage can be broken off and fried for a long time, it's not crunchy

The second cabbage and meat frying Mushrooms

Cabbage, with mushrooms, of course, put some meat is a must, for us to eat meat, even if only a little bit will feel that this dish is fragrant enough, which is called borrowing a flavor.

Po Ma focus on sharing cabbage soup, mushrooms, how to deal with the flavor is strong enough, mushrooms out of the soup and how to deal with, as long as these two points are done well, to ensure that this dish and fragrant and rice.

Ingredients: 200 grams of fat and lean pork, cabbage, 350 grams of mushrooms, onion 1 small section, 1 small piece of ginger, 3 cloves of garlic, 1 tablespoon of soy sauce, salt, vegetable oil in moderation

Practice:

1 Preparation of ingredients

2 Mushrooms broken down and washed, a little clenched, torn into small strips

3 Cabbage diagonally sliced into slices

3 Mushrooms are not the only thing that you can do for the sake of the food, but they are the only thing that you need to know. p>4 soak and wash water control standby

5 pork peeled and sliced, scallions cut scallions, ginger chopped, garlic flattened chopped garlic

6 frying pan hot, point: do not put the oil, into the cabbage slices of high-flame stir-fry, the cabbage will be out of the water, with a rice spoon scooped out and poured out. So then into the dish will not be soup

7 and then fried to no moisture cabbage on a plate for spare

8 pan with vegetable oil, warm when the meat into the medium heat stir-fry until browned, out of oil, add onions and ginger stir-fry flavor, put soy sauce to enhance the color

9 Pour into the mushrooms and stir-fry a few times over high heat, put salt

10 stir fry until the mushrooms wilted, there will be a lot of soup, mushrooms out of soup

9 Mushrooms, mushrooms, mushrooms, mushrooms, mushrooms, mushrooms, mushrooms, mushrooms, mushrooms, mushrooms, mushrooms, mushrooms. How to deal with it? The fire to collect the juice oh

11 Pour in the cabbage pieces, garlic and stir-fry over high heat until uniform, garlic flavor can turn off the fire

Making Tips: Cabbage in advance of the dry pan stir fry out of the water and then stir fry, not out of the soup is also a little bit crunchy, very tasty, and the finished product will not be a water collapsed room

Most usual cabbage, put the vermicelli taste is different

The most common cabbage, put the vermicelli taste