Accessories:Chicken essence moderate, salt moderate, garlic moderate.

1. Clean the cabbage.

2. Cut the garlic into minced garlic.

3. Cool the oil in a pan.

4. Heat the minced garlic to 60% until fragrant, then immediately add the spinach and stir-fry over high heat.

5. Stir-fry until crumbled, add salt and chicken essence and stir-fry.

6. Finished.

I. Fried spinach

Raw materials

Hollow cabbage 700 grams, 15 grams of minced green onion and garlic, 5 grams of refined salt, 2 grams of monosodium glutamate, 5 grams of sesame oil, 25 grams of peanut oil.

Production method

1. Spinach washed and cut into sections, stems and leaves separate spare.

2. Put vegetable oil, shredded ginger, cover the rice cooker. When the ginger flavor comes out, add the stems of the hollow cabbage, stir a few times with chopsticks, and then cover the rice cooker. When the stems become slightly soft, add soy sauce and salt, and continue to cover the rice cooker.

3. When you smell the aroma of water spinach, add the leaves of water spinach, continue to stir a few times with chopsticks, and cover the lid. When you smell the water spinach again, turn off the heat and serve.

Tips

It is not advisable to stir-fry the cabbage too much to avoid losing too much nutrients.

Two, sauteed spinach practice steps

1. The empty cabbage clean.

2. Cut the garlic into minced garlic.

3. Cool the oil in a wok.

4. Put 60% of the heat into the minced garlic and immediately stir-fry the spinach.

5. Stir-fry until crumbled, add salt and chicken essence and stir-fry.

6. Stir-fry well and add to the pan immediately.

Tips

1. Hollow cabbage, stir-fry on high heat, or it will not taste good.

2. Do not stir fry the minced garlic, or it will be very bitter. When you put in the vegetables, the fire will be bigger. Stir fry a few dishes and then you can get out of the pan.