Chinese name Vegetable rolls Main ingredients Cucumber, red pepper, purple kale, chicken leg mushrooms, Vietnamese spring rolls, spicy cabbage Side ingredients Scallions Method Blanching
Contents
1 Ingredients:
2 Methods:
Ingredients: editors
Cucumber, red pepper, purple kale, chicken leg mushrooms, scallions, spicy cabbage, Vietnamese spring roll skins
Directions: Edit
1, take care of all the greens and shred them all.
2, chicken leg mushrooms should be blanched in salted water, and then get shredded (cutting is fine, tearing is fine).
3, Vietnamese spring roll skin with cool water to soften.
4, the above ingredients can be rolled up.
1. Wash the greens, from the root with to a split into two or three (you can also whole), chopped green onions and ginger.
2. Start a pot of oil, when the oil is hot, fry pepper, put onion and ginger and chili pepper fried, and then put the rape stir fry.
3. Stir fry the water, add water (basically no more than vegetables), add sugar, salt, chicken essence, soy sauce, soy sauce, oyster sauce, high-fire boil, medium heat stew until the vegetable rotten moisture can be almost dry.
The practice may not be authentic, but the flavor is indeed the taste of Ningbo roasted vegetables, do not believe you taste ----
Cabbage rolls, Chinese folk common food. Popular in North China, Northwest China, Henan and other regions. Wheat flour, eggs, leeks, vermicelli, shrimp, etc. made.
Chinese name Vegetable rolls Main ingredients Cucumber, red pepper, purple kale, chicken leg mushrooms, Vietnamese spring rolls, spicy cabbage Side ingredients Scallions Method Blanching
Contents
1 Ingredients:
2 Directions:
Ingredients: editors
Cucumber, red pepper, purple kale, chicken leg mushrooms, scallions, spicy cabbage, Vietnamese spring roll skins
Directions: Edit
1, take care of all the greens and shred them all.
2, chicken leg mushrooms should be blanched in salted water, and then get shredded (cutting is fine, tearing is fine).
3, Vietnamese spring roll skin with cool water to soften.
4, the above ingredients can be rolled up.
1. Wash the greens, from the root with to a split into two or three (you can also whole), chopped green onions and ginger.
2. Start a pot of oil, when the oil is hot, fry pepper, put onion and ginger and chili pepper fried, and then put the rape stir fry.
3. Stir fry the water, add water (basically no more than vegetables), add sugar, salt, chicken essence, soy sauce, soy sauce, oyster sauce, high-fire boil, medium heat stew until the vegetable rotten moisture can be almost dry.
The practice may not be authentic, but the flavor is indeed the taste of Ningbo roasted vegetables, do not believe you taste ----