Chinese Name
Braised Chinese Cabbage
Main Ingredients
Cabbage, Salt
Classification
Braised
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Practice
Information
Instructions
Materials
Cabbage
Salt
Soy Sauce
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How to do it
1. Wash the cabbage, break the leaves and stems into small pieces
2. Heat the oil, stir fry the stems to soften them, then put in the leaves and stir fry them casually
3. Pour in the water, put in the soy sauce and a little bit of vinegar, and then cook it for a while with a lid on the pot. From Jin Yong's novel "The Legend of the Eagle Shooting Heroes", it is Huang Rong's specialty dish. In the twelfth installment of Hyper Dragon, Huang Rong had made this dish for Hong Qigong to eat. The cabbage is picked only from the center of the cabbage and stir-fried raw in chicken oil with minced duck paw.
Chinese Name
Braised Cabbage
Flavor
Fresh and Delicious
Origin
The Legend of the Shooting Heroes
Adept
White Rong, Huang Yushi
Origin
White Rong puffed and said, "Seventh Gong, you haven't eaten my best dish yet. skillful dish you haven't eaten yet." Hong Qigong was shocked and delighted, and asked, "What dish? What dish?" Huang Rong said, "I can't tell you all at once, such as roasted cabbage, steamed bean curd, stewed egg, and white cut meat." Hong Qigong taste of fine, rare in the world, know that the real cooking masters, the more in the most common dishes, the more can show the marvelous kung fu, this reasoning and martial arts in general, can be in the bland in the magical, only to be said to be the means of the master craftsmen, listen to her so, could not help but surprised and happy, full of currying favor with praying for God's face, said: "good, good! I told you this girl doll is good. I'll buy you cabbage and tofu to go, OK?" Huang Rong laughed: "That's not necessary, you buy is not to my liking." Hong Qigong laughed: "Right, right, how can someone else's purchase fit?"
Guo Jing continued practicing hard in the pine forest until dark. That night, Huang Rong really fried a bowl of cabbage and steamed a dish of tofu for Hong Qigong to eat. Cabbage only pick the heart of the vegetable, with chicken oil and duck paw end of the raw fried, but also just. [1