Chinese Food
My father's original dish mixed with cabbage
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Heredity is really a wonderful thing. For example, my father loves to cook food. He likes to eat a dish in a restaurant, and then he will go home and slowly ponder, experiment and innovate. Finally, he forms his own specialty, and his mother is the most common pasta in his family. Almost none of them can't be proud to show off. My mother is the combination of pasta master and senior chef Body... Let me haughty Qiao Qiao tail.. Spring and summer are good. A large number of seasonal fresh vegetables are on the market. You can eat whatever you want and the price is cheap. Some of them even fall below the threshold of one yuan. Cabbage is the kind that everyone doesn't want to eat. But it's not a cheap vegetable or a good one. Cabbage is actually a kind of vegetable with rich nutrition and a variety of eating methods. It can be found in the vegetable market in spring, summer, autumn and winter, except stir fried and cold mixed
Cooking ingredients
Cooking Steps
Step1:Cut the dried peppers into small pieces. Slice the garlic for later us
Step2:Wash cabbage and control water. Tear into small pieces. The side length is about 4cm (about OK
Step3:Heat up the frying pan. Put in a little peanut oil (almost as usual). Then put in pepper. Fry slowly over low heat to give the fragrance
Step4:Then add sesame seeds. Deep fr
Step5:Put in the hot pepper. Fry until the color change
Step6:Heat up the sauce and put in sugar and salt. Turn off the fire when you see the ingredients froth in the pot
Step7:Add garlic slices. And sesame oil. Stir i
Step8:Put the cabbage in. With the help of the remaining temperature in the pot, stir it slowly. When you see that all the leaves are evenly mixed, dish it immediately
Cooking tips:1. The whole cooking process of this dish always uses a small fire. Otherwise, many materials will be overcooked. 2. Cabbage is not too tight. This kind of crispness is compared. 3. Sugar and salt have skills to adjust and make dishes according to their own taste.
