Practice:
Peel off the leaves of the cabbage, rinse them, drain off the water, and be sure to drain off the water. Tear the cabbage into pieces of uniform size by hand, and use a blade to clean the thicker parts.
Cut off the tail of dried Chili, remove seeds, cut into sections along the length, and slice garlic.
Add oil to the pan, heat it, add pepper and fry it until it is slightly burnt, and remove the pepper.
Add the garlic slices and stir-fry the dried peppers with low heat (be careful not to fry the dried peppers)
Stir-fry cabbage with high fire until it turns dark green and translucent, and then it will be broken.
Add salt, chicken essence, light soy sauce, stir-fry a few drops of vinegar quickly and evenly over high fire, and serve.
Materials of cabbage fried vermicelli: half a cabbage, vermicelli 1 handle, pork 1 00g, proper amount of oil and salt, onion1segment, 2 slices of ginger, 2 cloves of garlic, a few drops of rice vinegar, 2 tablespoons of soy sauce, and half a tablespoon of cooking wine.
Practice:
First, put the vermicelli in a container, pour boiling water to soften the vermicelli, and then soak it in warm water for 1-2 hours. The time should not be too short, and the vermicelli should be fully soaked until there is no hard core.
Peel off the leaves of the cabbage, rinse them clean, drain the water, be sure to drain the water, and then tear the cabbage into pieces of uniform size.
Chop pork into powder, chop onion into chopped green onion, chop ginger into powder, slice garlic, cut dried Chili in half, and don't want Chili seeds.
Boil the pot with water, blanch the vermicelli, blanch the vermicelli until it becomes soft, remove the vermicelli and drain the water.
Put the vermicelli in a container, add 1 tbsp of cooked oil, and then add 1 tbsp of soy sauce, and mix well. This step is very important, so that the vermicelli will not stick together or stick to the pot when frying, and the roots will be clear.
Heat the pot with oil, stir-fry the cabbage with high fire, pour in a few drops of rice vinegar, stir-fry the cabbage until it is raw, and take it out for use.
Add a little more oil to the pot, add chopped green onion, Jiang Mo, garlic slices and dried Chili slices, and saute. Stir-fry minced meat with low fire until the color turns white.
Pour in cooking wine and soy sauce, stir-fry minced meat and color it. Add the stir-fried cabbage and vermicelli, add the salt, stir-fry quickly and evenly over high fire, turn off the fire, and serve out.
Stir-fried cabbage with tomatoes Ingredients: half a cabbage, 2 tomatoes, proper amount of oil and salt, 2 cloves of garlic,
Practice:
Peel off the leaves of cabbage, rinse them, drain the water, and then tear them into pieces by hand.
Wash the tomatoes, cut them in half, cut off the pedicle, and then cut them into blocks.
Boil the pot with water, add a little salt and a few drops of oil, then blanch the cabbage, and blanch the cabbage until the color becomes dark. When blanching the cabbage, add a little salt and oil to the water to make the cabbage more green, and the blanching time should not be too long, but the cabbage color becomes dark.
Take out the cabbage, put it in cold water and cool it. Take it out and control the water content for later use. After blanching the cabbage, put it in cold water and cool it, which can keep the crispy taste of the cabbage.
Add oil to the pan, heat it, add minced garlic and stir-fry it with low fire, then add tomatoes, stir-fry the tomatoes with high fire to soften them and stir-fry the water.
Add cabbage, salt, stir-fry quickly and evenly with high fire, turn off the fire, and serve out.