Water Cabbage, Oil, Salt
Preparation Steps
1, Water Cabbage clean, cut into segments and set aside.
2, frying pan add oil to add when the water cabbage into the pan.
3, water cabbage into the pan, stirring constantly.
4, wait until the water, the salt into the pot, stir-fry until the water cabbage cooked can be released.
Crispy Rice with Water Cabbage
Crispy Rice with Water Cabbage - Ingredients Preparation
Water Cabbage, Roasted Peanuts, Garlic, Soy Sauce, Vinegar, Sugar, Salt, Peanut Oil, Sesame Oil
Making Steps
1, Crystal Cabbage, remove the roots, wash, and dry, Roasted Peanuts Shells to remove the red coat, and mashed and reserved.
2, the right amount of garlic pounded into garlic paste, add soy sauce, vinegar, sugar, salt, sesame oil moderate seasoning spare.
3, first a small amount of peanut oil drizzled on the crystal vegetables and mix well.
4: Add the crispy rice and the sauce from step 2 and mix well.
How to Make Cold Water Cabbage
Preparation of Ingredients
Water Cabbage, Sugar, Chicken Powder, Salt, Vinegar, Pepper Oil
Preparation Steps
1, break the water cabbage according to the grain to clean it.
2, the water cabbage, poured into a pot of boiling water slightly blanched, you can put a little salt to remove the strange flavor.
3, fished out of the water after drying, with cool water quickly rushed away from the heat, to keep crisp, drained, unfolded to cool.
4, cool pot of oil, put pepper burst incense, pepper oil cooled and poured into the water cabbage, put a little vinegar, salt, sugar and chicken powder, mix well to plate.
How to make crispy salt water cabbage
Preparation
Water cabbage, salt, soy sauce, chili oil, sugar, sesame oil
Preparation Steps
1, wash the water cabbage, cut it into small pieces.
2, cut and put in a large bowl, add salt and mix well, rub a little, let stand for half an hour.
3, pickled water cabbage will be out of a lot of water, so you can use gauze wrapped up hard to squeeze the water dry.
4, in a small bowl mix soy sauce, chili oil, rice vinegar, sugar, sesame oil, mix well.
5: Pour the sauce over the drained watercress and mix well. Put it into a container and put it into the refrigerator for about 2 days and then you can eat it.