1. Stir-fry Shanghai Green
Materials:
Shanghai green 250g, salt, cooking oil, a spoonful of soy sauce and oyster sauce.
Practice:
1. Wash and cut into sections.
2. Put a proper amount of cooking oil into the pot, and put the oil into Shanghai Green.
3. Stir-fry until dehydrated, add salt, oyster sauce and soy sauce to taste.
4. Stir-fry until it is about 9 mature, and put it on the plate. A plate of fragrant fried Shanghai green will be ready.
2. Tear cabbage by hand
Materials:
Half a cabbage, five cloves of garlic, five dried peppers, two tablespoons of light soy sauce, two tablespoons of steamed fish and soy sauce, oyster sauce 1 tablespoon, and half a spoonful of chicken essence.
Practice:
1. The cabbage is torn into large pieces by hand. It is best to divide a leaf into two, put it in water for use, and then drain it when it is used.
2. Prepare garlic and dried peppers. Garlic doesn't need to be cut so finely, but thicker is better.
3. Add 1 spoon of soy sauce and 2 spoons of steamed fish and soy sauce to the bowl (if there is no soy sauce, add a little sugar instead). 1 spoonful of oyster sauce, and a proper amount of chicken essence are mixed evenly.
4. Boil oil.
(Because ordinary families are not fierce stoves, it is good to wait for the pot to be super spicy and smoke, and make full use of the pot gas to fry the vegetables in the shortest time), add garlic and dried peppers to saute (personally, I prefer to throw a few pepper to enhance the fragrance).
5. Stir-fry the drained cabbage in a pan, and the whole process will be on fire. After 20 seconds, add the blended sauce and pour it into the pan to continue to stir-fry. It will take about 1 minute to get out of the pan. Don't take too long or it won't be brittle. (If you like to eat sour, you can add some vinegar appropriately.)
6. Hand-torn cabbage with all colors and flavors is ready!
3. cold fungus
Materials:
2-3 handfuls of auricularia auricula, 4 tablespoons of soy sauce, 2 tablespoons of vinegar, oyster sauce 1 spoon, and sugar 1 spoon.
, sesame oil 1 spoon, 3 cloves of garlic, appropriate amount of coriander, millet pepper 1 spoon, white sesame 1 spoon.
Practice:
1. Prepare the ingredients, wash the fungus after soaking, mince the garlic, and cut the coriander and millet pepper into small pieces.
2. After the fungus is blanched, it can be cooled with cold water to keep a crisp taste.
3. Mix all the seasonings evenly, add the fungus and mix well. Finish!