Sautéed Shredded Pork with Preserved Vegetable

Ingredients: pickled pickles, pork, shredded red pepper, egg liquid, wet starch, refined salt, monosodium glutamate, sugar and salad oil.

The characteristics of fried shredded pork with snow vegetables are: fresh and fragrant snow vegetables and tender shredded pork.

1, soak the cabbage, cut it into pieces, and squeeze out the water with a clean cloth. Slice the lean meat into filaments, soak it in clear water, squeeze out the water with a clean cloth, add egg liquid, refined salt and starch into a bowl, and mix well for sizing.

2. Heat the wok, scoop in salad oil, and when the oil temperature is 60%, put in shredded pork and oil until it changes color, and pour it into a colander to drain the oil.

3. Leave a little oil in the wok and get angry. Stir-fry the cabbage for fragrance, add shredded red pepper, shredded pork, soy sauce, white sugar and monosodium glutamate, thicken with wet starch, pour salad oil into the pan and put it into the plate.

Snow vegetable and yellow croaker soup

Ingredients: fish 1 strip, pickled cabbage100g.

Seasoning: cooked lard, cooking wine, monosodium glutamate, refined salt and onion.

Practice:

1, cut open the yellow croaker, wash it, put wave flower knives on both sides of the fish respectively, and cut the cabbage into powder.

2. Heat the wok over high fire, add yellow croaker, fry until both sides are golden, pour in wine, cover and stew, add water, bring to a boil over high fire, cover and simmer over low fire for 10 minute, add cabbage, refined salt and shallots until the soup is milky white, then boil over high fire, add monosodium glutamate, and put it into a large soup bowl.

Features: the soup is milky white, the fish is tender, fresh and delicious.

Scrambled eggs with snow vegetables

Ingredients: a bag of pickled cabbage, 4 eggs, cooking wine.

1, 4 eggs are broken in a bowl, and cooking wine is added to remove the fishy smell.

2, bagged cabbage juice poured into the bowl, along the direction of the egg, until the cabbage and egg liquid completely integrated, egg liquid foaming.

3. Start the oil pan, wait for the oil to smoke and turn to a small fire, and pour the eggs into the pan.

4. Turn the pan so that the uncondensed egg liquid in the center of the pan flows around. Carefully shovel the bottom of the egg with a spatula to prevent the pan from sticking.

5, until all the egg liquid is solidified, the egg becomes a round cake, and the dish becomes a pot.