Chinese Food
Chinese cabbage with oil
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The quick boiled cabbage lies on the plate at will. Sprinkle with pepper and hot oil. With the sound and fragrance of thorns and thorns, it will be ready to serve. The method of oil splashing is different from frying. Although there is oil as the medium, the oil splashing tastes refreshing. As soon as the cooking oil is poured in, the cabbage suddenly shines. It not only makes the bottom of the soup sweet, but also makes the aftertaste long. Tut tut killed three bowls of rice.
Cooking ingredients
Cooking Steps
Step1:Cut off the roots of cabbage. Take off the leaves.
Step2:Tear the long strip with your hand.
Step3:Boil a pot of boiling water. Put cabbage in the water and scald it.
Step4:Take out some cold water. It can make the cabbage taste not too soft. It will keep some crispy.
Step5:Then put the cabbage on the plate. Pour in 1 tablespoon of soy sauce, 1 tablespoon of vinegar, 2 grams of salt, 2 grams of sugar, a little pepper powder and a little pepper powder. Do not eat spicy can not add.
Step6:Put some oil into the small pot and heat it. Pour the hot oil on the cabbage while it's hot. If you like spicy oil, you can change it into chili oil and heat it up.
Cooking tips:There are skills in making delicious dishes.
