Chinese Food
Stir fried bean paste with cabbage
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With the broadcast of the documentary flavor origin · Chaoshan , Chaoshan cuisine has once again entered the public's vision. In the eleventh episode of Puning soybean paste, the golden and light soybean paste is one of the necessary household sauces for Chaoshan people. Some dishes, just because add a little more Puning bean paste to deduce the unique flavor of Chaoshan. Cabbage. Summer vegetables. Stir fry garlic to make it fragrant. Add Puning bean paste to make it fragrant. Heat up the oil. Stir fry the cabbage. Stir with chopsticks. The next spoon of clear soup. The stalk becomes soft. The leaves turn dark green. Put out the fire and put it on the plate. It's just a good time to master the heat. The sauteed cabbage is green and attractive. Because of the addition of soy sauce, the common sauteed cabbage has distinctive regional characteristics. It's rich in soy sauce. It's the flavor of Chaoshan.
Cooking ingredients
Cooking Steps
Step1:Remove the old stem and leaves from the cabbage and wash the
Step2:Processing garlic alone into mashed garlic. Hot oil in pot. Mashed garlic under medium and small heat
Step3:Stir fry to taste. Add Bunin bean paste
Step4:Stir fry the Bunin bean paste to make it fragrant
Step5:Turn to medium high fire. Stir fry the cabbage with chopsticks. Turn it over
Step6:Soup down
Step7:Continue to stir fry with chopsticks. The stems become soft and the leaves turn dark green
Step8:Turn off the fire immediately. Serve on a plate.
Cooking tips:It's not hard to stir fry vegetables. First, you should choose the young ones. You don't need the old leaves and old stalks. Second, you should stir fry them with hot oil with chopsticks. The heat is more even. There is no salt in this dish. The main thing is that the taste of Puning bean paste is very salty and salty. There are skills in making delicious dishes.
