Garlic Steamed Cabbage
Materials
Half a cabbage, 50 grams of dry vermicelli, 3 garlic, 3 green onions, 5 grams of salt, 5 grams of sugar, 2 grams of chicken powder, the right amount of soy sauce, the right amount of oyster sauce, the right amount of cooking oil
Practice
Step 1: cut the cabbage into strips, and then wash the selection of standby; put garlic Mince garlic; chop green onions; soak the vermicelli in warm water to soften.
Step 2: Wash the garlic to remove the bitter taste, then put it into a container, then boil some hot oil into the container.
Step 3: Add salt, sugar, chicken powder, soy sauce and oyster sauce into the container and mix well.
Step 4: Spread a layer of softened vermicelli on the plate, and then lay the washed Chinese cabbage.
Step 5: Top the cabbage with garlic sauce.
Step 6: Steam on the steamer for 5 minutes on high heat, finally open the lid and sprinkle with chopped green onion, delicious and ready.
As a plate of delicious garlic steamed cabbage, the fans underneath are absorbed full of garlic sauce flavor, which is successful.
Garlic sauce practice
This garlic sauce, it can be grilled eggplant, grilled oysters, grilled scallops, grilled prawns, the flavor is very absolute, the garlic aroma is too strong, but also can be used to fish rice, mixed vegetables, are very good. Practice has the trick, the following is the specific practice:
Materials
Garlic 3 pounds
Seasoning
Cooking oil, oyster sauce, black bean sauce, monosodium glutamate, chicken juice, sugar
Practice
1. Peel the garlic, all chopped, the finer the better. Mince the best, such as patting the taste will deteriorate.
2. After chopping, soak it in water for a while to wash out its bitter flavor, and then pour it out to drain.
3. Burn two pounds of cooking oil in a pot, heat it to 6%, turn off the heat and pour half of the garlic into the pot, use the oil temperature to fry them until golden, and then pour them into an iron container.
4. Wait for the oil temperature to drop to 5 into the heat to add the other half of the garlic and stir, and finally wait for the oil temperature to drop to 2 into the heat after adding 20 grams of monosodium glutamate, 30 grams of chicken juice, 20 grams of sugar, 30 grams of oyster sauce, stirring well.