1 griddle doll dish
The ingredients are as follows: 2 baby cabbage, 50g pork belly, 3 mushrooms, 5 millet peppers, half onion, a little salad oil, 4g salt, 5g onion, 5g ginger, 5g garlic, dried pepper 10, soy sauce 1 tablespoon, oyster sauce 1 tablespoon.
The specific methods are as follows: vertically cut each washed baby cabbage into 6 pieces or tear it by hand, and tear each leaf into finger-wide strips, and then take it out after it is boiled soft (so it is better to taste). Change the material, add a little oil to the wok, stir-fry the pork belly slices, then add the onion, ginger, garlic, pepper and diced mushrooms in turn, add seasoning after a while, and pour the baby cabbage into the wok for quick stir-frying.
2 soup baby cabbage
The ingredients are as follows: 1 Chinese cabbage, 1 preserved egg, 10g shrimp skin, 3 shiitake mushrooms, 1/4 tsp salt, half a tsp ginger (mud) and 200ml broth.
The specific method is as follows: tear the baby cabbage into small pieces and wash it; Soak dried Lentinus edodes in warm water for 20-30 minutes until it swells, and then cut into small pieces; Soak the dried shrimps in warm water for 10 minute, and cut the preserved eggs into small pieces; Chop ginger and put 1 tbsp oil in the pot; When the oil is 30% hot, add dried shiitake mushrooms, chopped shiitake mushrooms and dried shrimps, stir-fry until fragrant, and add preserved eggs. Spread the baby cabbage evenly in the pot, cover it with fire and cook until the water boils. Simmer for about 1 min. When the baby cabbage is softened, season with salt. Put the cabbage in a soup bowl and sprinkle with chopped green onion.
3 steamed baby cabbage with garlic vermicelli
The ingredients are as follows: 500g of baby cabbage, 20g of vermicelli, 3g of salt, 3g of chicken essence, 20g of garlic, 0g of steamed fish10g, and soy sauce.
The specific method is as follows: first cut the doll dish in half, and then divide each half into two halves. Blanch thoroughly with boiling water with salt and a few drops of cooking oil. First, it should have a basic taste. Second, it should match the maturity of vermicelli, so that the steamed food will not be too soft. Longkou vermicelli should be slightly scalded with hot water, not too soft. When it is just soft, you can take it out and peel 10 cloves of garlic, then press it into garlic paste with a garlic press and heat it in a pot until a little cooking oil is added. When the oil is slightly hot, add garlic and stir quickly with a shovel. Stir-fry garlic slowly until it is slightly yellow. Then take it out and use it. Stir fry lightly, because the oil temperature will further cook the garlic. Then add a little salt and chicken essence, spread the soaked vermicelli on the bottom of the dish, code the baby dishes with blanching and water control on them, code some vermicelli in the middle of the baby dishes, sprinkle the adjusted minced garlic, steam in a steamer for 7- 10 minutes, and take out the drained soup. Sprinkle some chopped green onion on the vermicelli, add some steamed fish sauce and pour hot oil on the dish. If you like spicy food, you can also sprinkle some red pepper on it.