Chinese Food
Chinese cabbage with oil
(86444 views)
When I found out that my whole early winter table was gradually besieged by meat, I began to miss the vegetarian food in summer. This dish can be sumptuous without elaborating. It's the same as stir fry, which uses oil as cooking medium. Unlike stir fry, you can eat cabbage with fresher taste and fresher.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Break off the blade from the root. Wash it with one flush, two bubbles and three cleanings. First rinse with flowing water, then soak in light salt water for 5 minutes, and finally rinse with flowing wate
Step2:Leaves control moisture. Tear into strips or pieces by hand. It's easier to tast
Step3:Boil a pot of water. Put cabbage after boilin
Step4:After rolling again, take out the vegetable leaves and soften them, then drain them and put them on the plate
Step5:Pour in the soy sauce. Vinegar. Vinegar is optional. Rice vinegar and vinegar can be aged. According to your tast
Step6:Sprinkle salt, sugar, pepper powder and chili powder on the to
Step7:Sprinkle some white sesame seeds. Meanwhile, heat the oil in the po
Step8:Pour the hot oil on the pepper powder. You can hear the crackling of the oil. It means oil. Oil heat 89% can. Too will pepper powder paste. Blacken. Taste bad. Color is not beautiful.
Step9:Mix well and serve.
Cooking tips:Vegetables are not as good as cabbage, especially in winter. They are storable, nutritious and cheap, which makes people in the north have special feelings for them. It's dry in autumn and winter. Cabbage can clear lung heat. It's good for intestines and stomach. It's low in heat and high in water content. What's more, the calcium content of a cup of cabbage juice is equal to that of a cup of milk. When choosing Chinese cabbage, you should choose the one with compact leaves and heavier weight. There are skills in making delicious dishes.
