Chinese Food
Meiji shredded cabbage
(174682 views)
Hand made private dish of heart blue [Meiji hand shredded cabbage] - the classic vegetable in the old soy sauce of Hunan cuisine in the age of flowers and flowers is hand shredded cabbage, you County dried parsley, hot pepper preserved egg, fried eggplant with long beans Among them. Heart blue like hand shredded cabbage most. Crispy and delicious. Approachable. I don't know when. Hunan cuisine has joined the Meiji technique. Meiji cuisine has become popular in Xiaoxiang for a while. Hand shredded cabbage has developed into Meiji cabbage. The taste is more delicious and domineering. The price has also increased from a few yuan to eighteen twenty yuan. Meiji cuisine sounds mysterious. In fact, Meiji fresh is the high-end product in the soy sauce used in traditional cooking. There is not much change. However, it makes a common Hunan cuisine into the middle class. Ha ha. Soy sauce is a great invention of Chinese in the field of cooking. It accumulated over thousands of years. It is concentrated in the thick and thick essence of the sauce. It is reserved and reserved. Only the color is dark and deep. Fresh, heavy, salty and heavy. Time in
Cooking ingredients
Cooking Steps
Step1:Remove the roots of cabbage. Break them in turn. Soak in light salt water for 15 minutes. Rinse and set asid
Step2:The cleaned cabbage is torn into large pieces. The leaves, stems and leaves are placed separately
Step3:Sliced pork, sliced ginger and dried chili for later us
Step4:Oil in a pot. Stir fried ginger and dried peppe
Step5:Cut pork slices with five flowers. Stir the fa
Step6:Lower flat cabbage stem. Turn to high heat. Stir fry continuously until slightly wea
Step7:Lower the plain wrapped cabbage leaves, pour in the clear oil and stir fry for 2 minutes continuousl
Step8:Steam fish and soy sauce, delicious, self-made taste, salt. Stir fry until cabbage leaves and stems are weak. Just start cookin
Cooking tips:Luoli bazhu-1. The growth structure of the cabbage. After breaking off, it must be soaked and cleaned with light salt water. 2. Stir fry the cabbage, stir fry the stem first, and then stir fry the leaves. 3. The cabbage is difficult to taste. It must be stir fried with enough oil, stir fry with enough oil, and then seasoning. 4. The secret of stir fry the cabbage, big fire, frequent turnover, oil and water. 5. When stir fry, smash the cabbage with the spatula of the stir fry spoon to break the fiber. It can speed up its maturity and further taste. It's delicious All have skills.
