Chinese Food
Caviar with shrimp sauce
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Cabbage is the most common and common vegetable in spring and summer. Anyone can stir fry it, but it's not so easy to have a proper heat and crisp taste. In my memory, most of the home-made Chinese cabbage are tasteless. The soup and water still smell of grass. The fire is also uneven. Either the leaves are soft and rotten like mud, or the stems are hard and crisp and firm. The most terrible thing is that there are long leaves on the stalk. One is chewed and the other is stuck in the throat. Er My friends and relatives who have served with cabbage please avoid being shot In fact, cabbage is a kind of vegetable that is not integrated. The stem is crisp and the leaves are tender. If you want to combine the two tastes without violating them, you must fry them separately. Stir fry the stalk until it is soft and crispy, then add the leaves. Then stir until the leaves are just broken. In this way, it's crispy and tender. Or it's also a way to divide the stem and leaves into two dishes. We all know that the meat side
Cooking ingredients
Cooking Steps
Step1:After the cabbage is picked and cleaned, separate the leaves and the stems. Cut them into inch sections respectivel
Step2:Mince the red pepper, mash the garlic and ginger, mix the shrimp sauce and oyster sauce with a little water to make a past
Step3:Stir fry garlic, ginger and red pepper in oil po
Step4:Fried with shrimp sauce and oyster sauc
Step5:Stir fry the cabbage in a big fire for half a minute to one minute, and then the leaves will come dow
Step6:Stir fry for another half minute until the leaves are soft and the pot will be read
Cooking tips:1. Stir fry the stalks and leaves separately to achieve consistency. 2. Shrimp sauce and oyster sauce have salt. No need to add salt. 3. The process of stir fry is very fast. There are skills to prepare seasonings in advance to prevent busy cooking and delicious food.
