ingredients: 4 slices of Chinese cabbage, 1 tomato (9g), 1 tablespoon of chopped green onion, 4 cloves of garlic, and appropriate amount of dried Chili (spicy degree can be mastered flexibly)
sauce: 1 tablespoon of oyster sauce, 1 tablespoon of fresh soy sauce, 1/3 tablespoon of salt and less than half a spoonful of sugar, put in a small bowl. Wash tomatoes; Put oyster sauce, fresh soy sauce, salt and white sugar into a small bowl, add water and starch and mix well, and make sauce for later use (the ingredients on it are proportional)
2 Slice the cabbage with an oblique knife, and cut the cabbage leaves into small pieces; Peel garlic, pat it flat, and cut it into small pieces
3. Put vegetable oil in a wok, and the oil temperature is 5% hot. Stir-fry the dried chili until it is brownish red. Add chopped green onion and minced garlic and stir-fry it
4. Stir-fry the Chinese cabbage over high fire
5. Stir-fry the tomatoes for a few times
6. Then pour in the prepared sauce and stir-fry it quickly.
Bao Ma focuses on sharing how to treat Chinese cabbage without soup, how to treat mushrooms with rich flavor, and how to treat mushrooms with soup. As long as these two points are done, this dish will be delicious and delicious.
ingredients: 2g of lean pork, appropriate amount of Chinese cabbage, 35g of mushrooms, 1 short piece of onion, 1 small piece of ginger, 3 cloves of garlic, 1 spoon of soy sauce, appropriate amount of salt, and appropriate amount of vegetable oil
Sauté ed mushrooms with sliced Chinese cabbage
Practice:
1 Prepare ingredients
2 Break off the mushrooms, wash them, hold water slightly and tear them into small strips. In this way, you won't get soup when you re-enter the dish.
7 Put the cabbage that has no moisture in a dish for later use.
8 pots are filled with vegetable oil. When it is warm, put it in the meat slices and stir-fry until it turns yellow and gives oil. Add minced onion and ginger to stir-fry until it is fragrant. Add soy sauce to improve the color.
9 Pour it into the mushroom and stir-fry for a few times. Add salt
1 and stir-fry until the mushrooms are weak. A lot of soup will be produced. Collect the juice on a big fire
11. Pour in the Chinese cabbage slices, stir-fry the minced garlic until it is even and the garlic is fragrant, and then turn off the heat
Making tips: stir-fry the Chinese cabbage in a dry pan in advance, and the soup is still a little crisp and delicious, and the finished product will not collapse
The most common Chinese cabbage tastes different with vermicelli
Ingredients: 28 grams of Chinese cabbage. Boil the vermicelli soft in advance and cool it for later use
2. Wash the cabbage and slice it with an oblique knife. Peel the pork and slice it
3. Put a little vegetable oil in the pot, stir-fry the minced onion and ginger after frying the pork, then add soy sauce to improve the color
4. Stir-fry the cabbage until the soup is about to come out
5. Add vermicelli and salt, stir-fry a few times to make the vermicelli evenly colored
6. Cabbage and fungus are absolutely perfect. Add some meat, stir-fry and eat! I will share some tips on how to make the sliced meat tender and not hard.
Ingredients: 2 pieces of lean pork, 1 small bowl of soaked auricularia, 6 pieces of Chinese cabbage, 1 small piece of green onion, 1 small piece of ginger, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of corn starch, appropriate amount of salt and vegetable oil
Sauté ed auricularia with sliced Chinese cabbage
Practice:
1 Prepare the ingredients, soak and wash the auricularia in advance
2. Add soy sauce, chopped green onion and Jiang Mo, and mix well until the juice disappears, add corn starch and mix well, marinate for 3 minutes (the meat thus treated is tender)
5 Add vegetable oil to the pot, stir-fry the meat slices when it is warm until the meat slices turn white, add soy sauce to improve the color
6 Pour in the Chinese cabbage slices, stir-fry over high fire until the Chinese cabbage leaves are wilted
7 Add auricularia, add salt and then.